Death-By-Chocolate Layered Cake

Christina Diederich


I'm a huge chocolate lover, and this cake hits the spot! With its two layers of dark chocolate cake soaked with chocolate ganache and covered with a creamy, milk chocolate frosting, you'll be in a chocaholic heaven!


★★★★★ 1 vote

1 Hr
30 Min


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  • 1 3/4 c
    cake flour
  • 1 c
    dark cocoa powder
  • 1 2/3 c
  • 2 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1/2 tsp
  • 2 large
  • 1 c
    whole milk
  • 3/4 c
    canola oil
  • 1 tsp
    vanilla extract
  • 1 c
    boiling water

  • 1/4 c
    whole milk
  • 1/4 c
    unsalted butter
  • 4 oz
    semi-sweet chocolate

  • 3 1/2 c
    powdered sugar
  • 1 c
    cocoa powder
  • 1 c
    unsalted butter, softened
  • 3/4 c
    whole milk

How to Make Death-By-Chocolate Layered Cake


  1. Preheat the oven to 350 degrees F. Grease and flour two 9" cake pans and set aside.
  2. In the large bowl, stir together the cake flour, cocoa powder, sugar, baking soda, baking powder, and salt until well combined. Mix in the eggs, whole milk, canola oil, and vanilla until throughly combined. Be sure to scrape down the sides and bottom of the bowl using a spatula. Carefully mix in the boiling water until the consistency is even. The batter will be thin, this is what you want!
  3. Pour the batter evenly into the two prepared pans and bake for 30-35 minutes, or until a toothpick inserted into center comes out clean. Let the cake cool in the pan for 10-15 minutes, then turn over onto a wire rack to finish cooling completely.
  4. Once the cakes are almost finished cooling, make the ganache. In a microwavable-safe bowl, heat the whole milk and unsalted butter in the microwave until the butter is melted (about 1 1/2 minutes.) Put in the chopped-up chocolate, and let sit for 1 minute. Stir mixture until smooth and creamy.
  5. Once the cakes are completely cooled, poke the tops of both cakes all around with toothpicks. Using a pastry brush, glaze on a thin layer of the ganache, then let soak for 10 minutes. Apply another thin layer and let sit again for another 10 minutes. In the mean time, make the frosting.
  6. In a medium bowl stir together the powdered sugar and cocoa powder until well combined. Set aside.
  7. Using an electric mixer, whip together the softened butter on medium speed until creamy (about 2 minutes.) Turn the mixer down to the lowest speed and one at a time, scoop in the powdered sugar/cocoa powder mixture until the consistency resembles course sand. Slowly pour in the whole milk, then turn the speed up to medium-high and whip for about 2 minutes, or until frosting is light and fluffy.
  8. Place one cake layer (bottom side up) onto a cake plate. Spread on a layer of the frosting, then place the second layer (top side up) on top. Spread the remaining frosting on the top and sides of the cake.
  9. Decorated the top edge with chocolate chips all around, if desired. Store leftovers in an airtight containers in the refrigerator. Let come to room temperature again before serving. Enjoy!

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