Death By Chocolate Cake

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5 from 615 votes
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This death by chocolate cake recipe is super moist and rich and is a chocolate lover’s dream come true. No butter, no eggs, and no milk is needed!

Craving more chocolate cake recipes? Try my zucchini chocolate cake, chocolate caramel cake, vegan chocolate cake, and flourless chocolate cake next.

death by chocolate cake.

I take my chocolate desserts seriously, and when I need a cake that pulls no punches in chocolate flavor, I make my death by chocolate cake. 

Dark chocolate cake layers are enveloped in creamy chocolate frosting, infusing every bite with even more chocolate richness. For what a showstopper it is, it’s so easy to make. 

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make death by chocolate cake
  4. Arman’s recipe tips
  5. Storage instructions
  6. More chocolate recipes to try
  7. Death By Chocolate Cake (Recipe Card)

Why I love this recipe

  • Made in one bowl. So prep time and clean-up are kept to a minimum. 
  • It’s easy to make. When you see how easy it truly is, you’ll swear off boxed cake mix for good. 
  • Diet-friendly. A happy accident, this cake just so happens to be free of dairy and eggs. It’s also easy to make gluten-free and sugar-free if needed. 
  • Fudgy and rich. I use two kinds of cocoa powder AND espresso powder, giving this cake layer upon layer of chocolate flavor.

★★★★★ REVIEW

I will never, ever look for a chocolate cake recipe again. It is moist, delicious, and has a rich chocolate taste.”Kookie

double chocolate cake.

Ingredients needed

  • All-purpose flour. Plain flour, that has been sifted. If you’d like to make this a gluten-free cake, use gluten-free baking flour (gluten-free flour with added xanthan gum).
  • Dark cocoa powder AND regular cocoa powder. I used both because dark cocoa powder is incredibly rich, while regular unsweetened cocoa powder is milder and earthy. If you don’t have dark cocoa, just use regular cocoa powder.
  • Baking soda. Works with the vinegar to give the cake some fluffiness and rise. It also omits the need for any eggs whatsoever. 
  • Espresso powder. Optional but intensifies the chocolate flavor. Don’t worry; you won’t be able to taste the coffee flavor at all!
  • Sugar of choice. White sugar, brown sugar, or any granulated sweetener can be used. I prefer brown sugar, as it yields an even more moist cake.
  • Vinegar. I used white vinegar and apple cider vinegar, and both had great results, so use either. 
    Vanilla extract. A must for any good cake or baked good. 
  • Oil. Use a neutral flavored oil, like canola oil, vegetable oil, or refined coconut oil. 
  • Water. To mix the batter. I also tested using milk and didn’t notice a big texture difference.
  • Chocolate frosting. Takes the chocolate up a notch! Use either a healthy chocolate frosting (pictured) or a my 2-ingredient chocolate frosting.

How to make death by chocolate cake

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep. Preheat the oven to 180C/350F, line two 8-inch cake pans with parchment paper, and grease with cooking spray. 

Step 2- Make the batter. In a large bowl, combine dry ingredients and mix until combined. Add the wet ingredients and stir until a smooth batter forms. 

Step 3- Bake. Pour the cake batter into the cake pans. Bake for 25-27 minutes or until a toothpick comes out clean.

Step 4- Chill. Remove the cakes from the oven and allow to cool completely. Once cool, carefully slice in half so 4 thin cakes remain.

Step 5- Frost. Place the first cake on a flat surface. Cover with frosting before adding the next layer to the top. Repeat until all of the cake slices have been used. Top with remaining frosting and refrigerate for at least 30 minutes.

death by chocolate cake recipe.

Arman’s recipe tips

  • Do not overbake the cake. It continues to cook as it cools down. Once a skewer comes out mostly clean, the cake is ready!
  • Refrigerate the cakes before slicing. The colder they are, the less likely they are to break when you slice them. If you’re nervous, just make a two-layer cake instead. 
  • Add more chocolate flavor. Fold in some mini chocolate chips (1/2-1 cup) into the batter and bake for an extra 5 minutes.

Storage instructions

To store: If you intend to eat the cake within 3 days, you can store it at room temperature, covered. If you’d like it to keep longer, you can store it in the refrigerator for up to 2 weeks. 

To freeze: Place slices of the cake into a freezer friendly container and store in the freezer for up to 6 months. Thaw completely before enjoying it. 

slice of death by chocolate cake.

More chocolate recipes to try

death by chocolate cake

Death By Chocolate Cake

5 from 615 votes
This death by chocolate cake recipe is super moist and rich and is a chocolate lover’s dream come true. No butter, no eggs, and no milk is needed!
Servings: 12 servings
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes

Ingredients  

Instructions 

  • Preheat the oven to 180C/350F. Greast 2 8-inch cake pans generously, before setting aside.
  • In a large mixing bowl, combine your flour, sugar, cocoa powder, dark cocoa powder, baking soda, espresso powder, and salt and mix well. Add your vanilla extract, vinegar, oil, and water, and mix until everything is fully incorporated.
  • Distribute the batter amongst the two cake pans. Bake for 25-27 minutes, or until a skewer comes out clean.
  • Remove the cakes from the oven and allow to cool completely. Once cool, carefully slice them in half so 4 thin cakes remain.
  • Layer the cake by placing the first cake on a flat surface. Cover with frosting, before adding the next layer on top. Repeat until the cake is layered up, before frosting the top of it. Refrigerate for at least 30 minutes, to firm up.

Notes

* If you use gluten-free flour, be sure it is one with added xanthan gum.
** You can use all standard cocoa powder if you don’t have black or dark cocoa powder. 
TO STORE: If you intend to eat the cake within 3 days, you can store it at room temperature, covered. If you’d like it to keep longer, you can store it in the refrigerator for up to 2 weeks. 
TO FREEZE: Place slices of the cake into a freezer friendly container and store in the freezer for up to 6 months. Thaw completely before enjoying it. 

Nutrition

Serving: 1sliceCalories: 198kcalCarbohydrates: 32gProtein: 4gFat: 9gSodium: 345mgPotassium: 128mgFiber: 2gCalcium: 12mgIron: 2mgNET CARBS: 30g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published November 2020, updated and republished June 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    Have you baked any desserts replacing sugar with dates? I’m new to vegan baking (and a little scared to try!) but sugar is very inflammatory and I have to limit inflammation in my diet.

  2. 5 stars
    I absolutely need to buy your cookbooks.
    I have to eat gluten free
    I am a cancer survivor and it gave me a deatly gluten allergy. I never had before that in my life. Thank you so much for all you do. I wish you all the best.

  3. 5 stars
    My whole family loved this cake and I am making it again today. One of the layers broke so I made it into a smash cake by cutting the cake in chunks and stirring the frosting all through it. It turned out very delicious and looked nice

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