Love chocolate?? Then this death my chocolate cake recipe is for you! It's made with moist chocolate cake layers and decadent dark chocolate buttercream.
One batch of batter is about 1500g or 8 cups, so I add roughly 500g to each of my cake pans when using 3, 8-inch cake pans, or 375g to my cake pans when using 4, 7-inch cake pans.
You can also use one batch of batter to make 2, 9-inch cake layers or 4, 6-inch cake layers. Bake time will be a few minutes longer at 350 F / 175 C.
This recipe can also be used to make a death-by-chocolate sheet cake! One batch will make 1, 9 x 13-inch cake layer that is about 1 inch tall once it's baked.
Bake for 25-35 mins at 350 F / 175 C, or until a toothpick inserted in the center comes out with a few moist crumbs. Bake time can vary a lot based on the type of pan you use, if you use heating cores, and your oven. I recommend using heating cores if you have them to help large cake layers like this bake more evenly and quickly.
If you want to make a tiered cake with this recipe, check out my cake batter calculator to see how many batches of batter you'll need.
If you want to make death by chocolate cupcakes, use my death by chocolate cupcake recipe! One batch makes 2 dozen cupcakes.
I highly recommend making the components of this cake in stages. It breaks the process up and makes it so much more approachable!
The cake layers can be made in advance and frozen. They taste just as great when they're frozen as when they're fresh, I promise!
You can make the frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month or the freezer for 3 months.
Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
This cake can last at room temperature for up to 2 days, in the fridge for a week, or in the freezer for a month. The buttercream locks in the moisture and keeps the cake fresh and delicious!
If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store it in the fridge for up to a week.