Hands down the best chocolate cake you will ever taste. The two cake layers are unbelievably moist and fudgy with a smooth chocolate buttercream frosting. Try this cake for your next birthday party—it’s a show-stopper!
Get ready for a fudgy, chocolate-y overload. — In the best possible way, of course.
This is the only chocolate cake you will ever need in your life. I guarantee there is no better chocolate cake on the planet. My entire family concurs.
I originally made this cake nearly two months ago for my parents 24th wedding anniversary. I got rave reviews on how soft and moist it was, and ever since then I haven’t been able to stop thinking about this cake.
When I got a chocolate craving the other day, I knew that this cake had to happen again.
It’s so easy and so good, I could make it every day and not get tired of it. (my skinny jeans might, though)
My reasoning behind the title, “Death-By-Chocolate Cake” is because this cake truly will be the death of me. My diet, that is.
If you’re interested to know all the science-y stuff behind this awesome cake, keep reading. If not, go straight to the recipe.
There are several important factors behind this cake’s success, and I would not recommend substituting any ingredients for the ones I am about to talk to you about.
Key ingredients: Buttermilk, hot water, oil, and room temperature eggs. — Additional ingredients are basic choc cake ingredients: Flour, unsweetened cocoa powder, baking powder, baking soda, salt, coconut sugar, and vanilla extract.
Here’s a great trick I use to get my cake so light and moist: After combining the liquid and dry ingredients separately in bowls, sift the dry ingredients with a fine sieve over liquid ingredients; then gently fold until batter is smooth. —The batter will be slightly thin—this is ok.
My cakes took exactly 22 minutes in the oven at 350º, but depending on your oven it could take anywhere from 21-24. Just be sure to watch your cakes carefully, so they don’t overbake. A toothpick inserted in the middle should come out with moist crumbs still sticking to it. Be sure to cool your cakes completely on a wire cooling rack before frosting.
The frosting I used for this cake is a pretty simple chocolate buttercream. — You’ll need to grab your softened butter, powdered xylitol, (powdered sugar works well, too) unsweetened cocoa powder, vanilla extract, and heavy cream. Beat it all til it’s nice and ‘purty-looking. (add a little extra cream, if it seems too thick)
Spread about half of the frosting in between cake layers and then spread remaining frosting on the top and down the sides of the cake.
After frosting your cake if you desire, you may drizzle melted chocolate over top. I love how pretty it makes this cake.
I like to refrigerate my cake for about 30 minutes after frosting it, just so it gets nice and cold for easy slicing.
The cake base is so dark and fudgy, it reminds me of devils food cake. A glass of milk is necessary with a large slice of this cake—Just ‘sayin.
This cake is so moist, that a knife slides easily through the fudgy layers for nice, clean cuts.
‘Lookit how moist!
So dark and fudgy. That first bite is absolute heaven. The next few bites aren’t half-bad either. 😉
This cake is destined to become your family’s new favorite. It’s already my most-requested cake.
Enjoy, my friends!
Death-By-Chocolate Layer Cake
- 1-3/4 cups white whole wheat flour
- 1-1/2 cups coconut sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1 cup hot water
- 1/2 cup vegetable oil
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup powdered xylitol
- 1/2 cup butter softened
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2-4 tablespoons heavy cream
- Melted semisweet chocolate for drizzling optional
Preheat oven to 350F. Lightly grease and flour two round 9-in cake pans.
Prepare the cake layers: In a medium bowl, combine flour, coconut sugar, cocoa powder, baking soda, baking powder, and salt. In a large bowl, whisk buttermilk, hot water, oil, eggs, and vanilla until smooth.
Using a fine sieve, sift flour mixture into liquid, gently folding until smooth. (batter will be thin) Scrape batter into prepared pans and bake at 350F 22 to 23 minutes, or until a toothpick comes out with moist crumbs sticking to it. Cool cakes completely on a wire cooling rack, before frosting.
Prepare the frosting: In a medium bowl with an electric mixer, beat xylitol and butter on medium speed until creamy. Beat in cocoa powder, vanilla, and enough cream to achieve a creamy consistency. (add more cream if frosting is too thick)
Assemble the cake: Place on cooled cake layer on a serving plate, and fill with about half of frosting. Top with last cake layer and frost top and sides of cake with remaining frosting. Drizzle with melted chocolate for a decorative touch, if desired. Refrigerate cake 30 minutes, before serving.
Cake may be stored in refrigerator up to 2 days.
Recipe slightly adapted from Sally’s Baking Addiction.