• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Savory Thoughts
  • Home
  • About
    • Privacy Policy
  • Recipes
    • Main Dishes
    • Breakfast
    • Side Dishes
    • Vegetarian
    • Sweets
    • Drinks and Cocktails
    • Seafood
    • Soups and Stews
    • Vitamix
    • Haitian
    • Instant Pot
    • Air Fryer
  • Shop
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Contact
  • Privacy Policy
  • Quick Easy & Delicious Haitian Recipes
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • ×

    Sweets » Death By Chocolate Cake

    Death By Chocolate Cake

    Posted On March 14, 2023 By Mirlene Last updated March 14, 2023 Leave a Comment

    • Pin
    • Share
    • Yummly
    • Mix
    • Flipboard
    Jump to Recipe
    Death by chocolate cake Pinterest pin

    There’s so much to love about this Death by Chocolate Cake. It’s ultra-rich. It has layers upon layers of various dark chocolate textures, it’s super moist, and it’s an indulgent dessert for anyone who loves chocolate with a hint of coffee flavor.

    close up view of a slice of death by chocolate cake

    Made from scratch and is surprisingly easy to prepare and bake with just a few simple steps.

    This chocolate cake has a spongelike texture, and it is layered with a smooth, silky chocolate buttercream frosting. 

    Death By Chocolate Cake

    This cake type’s origin or historical development started in 1981 when a certain Jeffrey Fields established his restaurant in Los Angeles.

    The restaurant Les Anges was located on the Pacific Coast Highway and had a French pastry chef known as Claude Koerble.

    Claude Koerble invented the chocolate cake dubbed “la Mort au Chocolat ”, a French phrase that translates to Death by Chocolate or Chocolate Death.

    This cake was on the menu of the restaurant from its opening day and remained a popular dessert in the restaurant throughout its lifetime of the restaurant. 

    The Death by Chocolate Cake made by Claude Koerble consisted of many layers of chocolate mousse, ganache, meringue, and chocolate genoise. The cake also had a dressing of chocolate creme Anglaise. 

    top view of death by chocolate cake

    While Death by Chocolate Cake doesn’t have a lot of history on its own, chocolate cake does have a rich history.

    The history of chocolate cake started in the 17th century when people started adding cocoa powder to cake recipes.

    These powders came from the Americas and started forming an important part of cakes in the 17th century. 

    Over the years, there were innovations around cocoa processing, which made it easier to bake cakes with it.

    For instance, an extraction method was discovered in 1828 and resulted in the formation of cacao butter. Several years later, in 1876, a processing method for the production of silkier and smoother chocolate was developed, which helped with chocolate cake’s popularity.

    Thus, the first chocolate cake in the US was made in 1886. 

    Many companies in the US also banked on the popularity of chocolate cake and did business out of it. 

    For instance, the Duff Company of Pittsburgh started the production of chocolate food cake in the mid-1930s. However, the company had to stop production due to the outbreak of the Second World War.

    After the war, Duncan Hines created a Three Star Special brand of chocolate cake, which dominated the dessert market for over 48 years. 

    Elements of Death by Chocolate Cake

    Death by Chocolate Cake consists of multiple layers of cake and chocolate textures. Each layer of this unapologetically indulgent spongelike cake is topped with our buttercream frosting. 

    open cut death by chocolate cake

    Having established that Death by Chocolate Cake is a cake with multiple layers, let’s examine the key elements that make up this delicious chocolate cake. 

    Chocolate Spongelike Cake

    The chocolate sponge cake that goes into the Death by Chocolate Cake needs to be as rich as the rest of the cake.

    chocolate cake covered with chocolate frosting
    chocolate chips covering cake

    It also needs to be soft (spongelike) and moist. To achieve this, no curd or condensed milk can be used in this batter.  The only thing you need for this sponge cake is the oil, water, eggs, baking powder, and baking soda to name a few. 

    Lightly Salted Chocolate Frosting

    While the regular chocolate frosting works, you can use a lightly (with a strong emphasis on lightly) salted chocolate frosting.

    For this, we used kosher salt as it is not easily dissolved in the frosting but still provides you with a hint of salty crunch as you enjoy the sweet flavor of the chocolate frosting. 

    Coffee & Chocolate Syrup /Liquid

    If you want your cake with extra flavor and richness, you should add coffee to the frosting as well as instant coffee crystals to the cake batter. For extra chocolate flavor, dress it with chocolate syrup or liquid. 

    chocolate chips cover cake
    cake covered in chocolate chips and frosting

    The coffee is a perfect complement to the chocolate by bringing out the bittersweet notes in the chocolate. 

    The chocolate syrup also ensures that the chocolate sponge takes some liquid and softens before you start cutting into it. 

    overhead view of death by chocolate cake with cutout slice

    Mini Chocolate Chips

    The final element that makes your Death by Chocolate Cake perfect is the mini chocolate chips that go on the cake after everything is done.

    Key Ingredients Used to Make This Cake

    All Purpose flour: This is the first ingredient you need. Ensure that the flour is plain and sifted. If you are looking to make the cake gluten-free, this is what you watch out for. 

    Ensure that the flour is gluten-free but contains xanthan gum. The xanthan gum is compulsory for gluten-free flour; else, you end up with a gummy cake.

    Dark Cocoa Powder: Your cocoa powder should be as dark as possible as it intensifies the chocolate flavor. 

    death by chocolate cake on fork

    You should also ensure that the powder is unsweetened. However, if you cannot find dark cocoa powder, you can double the quantity of regular cocoa powder. 

    Baking Soda & Vinegar: This ingredient, in conjunction with vinegar, helps you to ensure fluffiness in your cake.

    As for the vinegar, you can use apple cider vinegar or white vinegar. It also ensures that you don’t need to use eggs for baking. 

    Sugar: Regardless of the sugar you decide to use (either brown or white), it should be granulated. Brown sugar is preferable as it adds some moistness to the cake. 

    Tips for making Death by Chocolate Cake

    • Ensure that your baking tin is lined with parchment paper or melted butter/oil. 
    • Make sure that your ingredients are all at room temperature. This is because room temperature ensures the emulsification of the ingredients.
    • When mixing ingredients, you should ensure not to over-mix so as not to knock out all the air in the dry ingredients. If this happens, you will be left with a dense cake rather than a fluffy one. 
    • If you use vinegar, you can add it to the liquid before adding it to the batter. This way, you get a softer cake. 
    • Ensure that the cake has cooled before you start frosting.
    • If using salted caramel, be careful with the type of sugar and warm cream used. 
    slice of death by chocolate cake on black plate

    Storing and Reheating Your Cake

    You can store the cake at room temperature for three days, but it must be covered. A refrigerator is more appropriate if you plan on storing it for longer, say two weeks. 

    If you’d like to freeze the cake, you can store it in the freezer for up to 2 months. Be sure to store the cake in freezer-friendly containers and thaw the cake before eating. 

    More Cake Recipes You’ll Love

    slice of death by chocolate cake

    After trying this Death by Chocolate Cake, we recommend you try one of these cakes next. 

    Haitian Cake 

    Air Fryer Orange Cake 

    Strawberry Layer Cake

    Mini Red Velvet Cake

    French Lemon Loaf Cake

    Red Velvet Bundt Cake

    Air Fryer Cheesecake

    It warms our hearts to see the recipes you make from our site. 

    tag us on Instagram or Facebook so we can see your beautiful dish.

    Also, we would appreciate it if could give it a star rating below!

    slice of death by chocolate cake

    Death By Chocolate Cake Recipe

    Savory Thoughts
    Bold, rich, and delicious death-by-chocolate cake recipe with chocolate buttercream frosting.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 35 mins
    Total Time 55 mins
    Course Baking, Dessert
    Cuisine American
    Servings 12 Servings
    Calories 628 kcal

    Equipment

    • 2 7×3 Baking Pans
    • 1 Handheld Mixer
    • 1 Whisk

    Ingredients
      

    Chocolate Cake Batter

    • 2 Cups All-Purpose Flour; sifted
    • 1 ½ Cups Granulated Sugar
    • 1 Cup Cocoa Powder; sifted
    • 2 ½ tsp. Baking Powder
    • 1 ½ tsp. Baking Soda
    • 1 tsp. Kosher Salt
    • 1 Cup Lukewarm water
    • 1 Coup Sour Cream; room temperature
    • ½ Cup Canola Oil
    • 2 Large Eggs; room temperature
    • 2 tsp. Vanilla Extract
    • 2 tsp. Instant Coffee Crystals
    • 2 Tbsp. White Vinegar; or distilled vinegar

    Liquid Chocolate / Chocolate Syrup

    • ½ Cup Warm Water
    • ⅓ Cup Granulated Sugar
    • 2 Tbsp. Dark Baking Cocoa Powder

    Chocolate Buttercream Frosting

    • 2 Cups Unsalted Butter; room temperature
    • 1 Cup Dark Baking Cocoa Powder
    • 1 tsp. Vanilla Extract
    • 5 Cups Powdered Sugar
    • 1 Cup Heavy Cream
    • 2 Tbsp. Warm Brewed Coffee
    • 1 ½ Cup Chocolate Chips

    Instructions
     

    • Cake Batter:
      Preheat the oven to 350°F.
      Combine the wet ingredients – In a large bowl, combine the wet ingredients for the cake batter, including the sugar. Mix well until dissolved. Set aside.
      In a separate bowl, combine the dry ingredients.
      Next, slowly add the dry ingredients to the wet ingredients. Mix well with a whisk in between each batch.
      Divide the batter evenly into the baking pans. Bake for 35 minutes or until the toothpick when inserted in the middle comes out clean.
      Meanwhile, prepare the Chocolate Syrup. In a large bowl or cup that's suitable to withhold hot liquid (microwave safe), combine all the ingredients together. Set it aside when completed.
      chocolate cake covered with chocolate frosting
    • Prepare The Frosting
      In a large bowl, use a handled mixer.
      Beat the butter until fluffy. Then add the cocoa powder in small batching while whisking/beating.
      Next, add in the vanilla extract and salt, followed by powdered sugar, heavy cream, and coffee. Place it in the fridge until ready to use.
      Decorate The Cake
      Cool the cake completely and cut the cake in half. You should have 4 layers.
      Add enough frosting in between each layer. Place it in the fridge for about 5 minutes.
      Next, add a layer of frosting to the cake to decorate the cake. Alternate by placing the cake in the fridge so the frosting doesn't melt, and repeat with the coating.
      Add the chocolate chips and decorate the top as desired. Cut and enjoy.
      chocolate chips cover cake

    Notes

    *** Calories are estimated Per Serving
     
    **** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).

    Nutrition

    Serving: 12ServingsCalories: 628kcalCarbohydrates: 95gProtein: 28gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 26mgSodium: 542mgPotassium: 57mgFiber: 6gSugar: 72gVitamin A: 42IUVitamin C: 48mgCalcium: 43mgIron: 76mg
    Making this recipe?Mention @MSavoryThoughts or tag #SavoryThoughts!
    Tried this recipe?Mention @SavoryThoughts or tag #SavoryThoughts!
    « Salisbury Steak Recipe

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    We’re AJ & Mirlene. We create delicious traditional Haitian Food Recipes with a spin to make it easy for you to make. Join us and let's cook something delicious!

    Learn more about us ->

    Savory Thoughts Author Portrait

    As Seen On

    Favorite Recipes

    Copyright © 2023 · SAVORYTHOUGHTS.COM · Privacy Policy