Death By Chocolate Cake

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.

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.

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.

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. 

More chocolate recipes to try

• Hot fudge pudding cake
• Chocolate pudding pie
• Chocolate raspberry cake
• Chocolate espresso cake
• Or any of these chocolate desserts

Originally published November 2020, updated and republished June 2024