Death by Chocolate Cake is a rich and indulgent dessert that chocolate lovers dream of. This cake is a delightful combination of moist chocolate cake and luscious chocolate ganache, making it a perfect treat for any occasion. Whether it’s a birthday, holiday, or just because, this cake will surely impress and satisfy any sweet tooth.
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Why Make This Recipe
Making Death by Chocolate Cake is a fantastic way to treat yourself and your loved ones. It’s simple to prepare yet delivers a decadent taste that feels special. Whether you are a novice baker or an experienced one, this recipe is easy to follow and provides amazing results. Plus, who can resist a chocolate cake that is literally dripping with chocolate goodness?
How to Make Death by Chocolate Cake
Ingredients
- 1 box Devil’s Food Cake mix
- 1 box (3.9 oz) instant chocolate pudding
- 5 eggs
- 1 tsp vanilla extract
- 3/4 cup oil
- 1 cup sour cream or buttermilk
- 3/4 cup brewed coffee
- 2 cups Nestle Toll House chocolate chips
- 1 stick salted butter
- 2 tbsp cocoa powder
- 1/2 box powdered sugar
- 1 tsp vanilla extract
- 3 tbsp milk
- 1/2 cup pecan pieces
Directions
- In one bowl, mix the dry ingredients: the cake mix, instant chocolate pudding, and cocoa powder.
- In another bowl, whisk the liquid ingredients: eggs, vanilla extract, oil, sour cream or buttermilk, and brewed coffee until smooth.
- Stir in the chocolate chips into the liquid mixture.
- Pour the batter into a greased bundt cake pan.
- Bake in a preheated oven at 350°F for 45 minutes.
- After baking, let the cake rest for 10 minutes before removing it from the pan.
- To make the ganache, melt the butter in a saucepan over low heat.
- Whisk in the cocoa powder, powdered sugar, vanilla extract, milk, and pecans until smooth.
- Pour the warm ganache over the cake.
Serve the cake warm or reheat slices in the microwave before serving for extra deliciousness!
How to Serve Death by Chocolate Cake
Death by Chocolate Cake is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream. This pairing balances the richness of the cake and enhances the chocolate flavor. You can also sprinkle some extra pecan pieces on top for crunch.
How to Store Death by Chocolate Cake
To store the cake, cover it with plastic wrap or aluminum foil and keep it at room temperature for up to three days. If you want to keep it longer, refrigerate the cake for up to a week. Just make sure to reheat it before serving to bring back the moistness.
Tips to Make Death by Chocolate Cake
- Make sure all the ingredients are at room temperature for better mixing.
- Don’t skip the brewed coffee; it enhances the chocolate flavor!
- Use a bundt pan with a non-stick coating to help the cake come out easily.
- For a more intense flavor, consider adding espresso powder to the batter.
Variation
You can add a layer of chocolate mousse or cream cheese frosting between the layers for an even richer dessert. Adding fruit like raspberries can also provide a delightful contrast to the sweetness!
FAQs
1. Can I use cake mix from scratch instead of a box?
Yes, you can use your favorite chocolate cake recipe if you wish to make the cake from scratch.
2. How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with just a few crumbs, the cake is done.
3. Can I freeze Death by Chocolate Cake?
Yes! You can freeze the cake for up to three months. Just wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer.
Enjoy making and sharing your Death by Chocolate Cake! It’s bound to be a hit.
Death by Chocolate Cake
Ingredients
For the cake
- 1 box Devil’s Food Cake mix
- 1 box (3.9 oz) instant chocolate pudding
- 5 pieces eggs Use large eggs
- 1 tsp vanilla extract
- ¾ cup oil Vegetable or canola oil works best
- 1 cup sour cream or buttermilk
- ¾ cup brewed coffee Enhances chocolate flavor
- 2 cups Nestle Toll House chocolate chips
For the ganache
- 1 stick salted butter
- 2 tbsp cocoa powder
- ½ box powdered sugar
- 1 tsp vanilla extract
- 3 tbsp milk
- ½ cup pecan pieces Optional for garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In one bowl, mix the dry ingredients: cake mix, instant chocolate pudding, and cocoa powder.
- In another bowl, whisk the liquid ingredients: eggs, vanilla extract, oil, sour cream or buttermilk, and brewed coffee until smooth.
- Stir in the chocolate chips into the liquid mixture.
- Pour the batter into a greased bundt cake pan.
Baking
- Bake in the preheated oven for 45 minutes.
- After baking, let the cake rest for 10 minutes before removing it from the pan.
Making the ganache
- Melt the butter in a saucepan over low heat.
- Whisk in the cocoa powder, powdered sugar, vanilla extract, milk, and pecans until smooth.
- Pour the warm ganache over the cake.
