Death By Chocolate Cake

My 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! Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 198kcal

Author Arman Liew

Ingredients

3 cups all purpose flour use gluten free, if needed * See notes
2 cups sugar white or brown
1/4 cup cocoa powder
1/4 cup dark cocoa powder also called black cocoa powder ** See notes
2 teaspoon baking soda
1 teaspoon espresso powder optional
1/2 teaspoon salt
2 teaspoon vanilla extract
2 tablespoon vinegar white or apple cider
3/4 cup oil vegetable, canola, or any neutral tasting oil
2 cups water
1 cup chocolate frosting

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.

Video

Notes

* If you use gluten-free flour, be sure it is one with added xanthan gum. Bob's Red Mill is my go-to flour.

** 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