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Death by Chocolate Cake with Chocolate Ganache Drip

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This decadent Death by Chocolate Cake features rich chocolate layers, silky ganache, and optional frosting — the ultimate dessert for serious chocolate lovers.

Ingredients

Scale

  • 1 ¾ cups all-purpose flour

  • ¾ cup Dutch-processed cocoa powder

  • 2 cups granulated sugar

  • 1 ½ tsp baking powder

  • 1 ½ tsp baking soda

  • 1 tsp salt

  • 2 large eggs

  • 1 cup buttermilk

  • ½ cup vegetable oil

  • 2 tsp vanilla extract

  • 1 cup hot brewed coffee

Ganache:

  • 8 oz bittersweet chocolate, chopped

  • 1 cup heavy cream

Optional Frosting:

  • 1 cup unsalted butter

  • 2 cups powdered sugar

  • ½ cup cocoa powder

  • 1 tsp vanilla extract

  • 2–3 tbsp cream

Instructions

  • Preheat oven to 350°F (175°C). Grease and line three 8-inch pans.

  • Sift flour, cocoa, sugar, baking powder, baking soda, and salt into a large bowl.

  • In another bowl, whisk eggs, buttermilk, oil, and vanilla.

  • Mix wet into dry, then slowly add hot coffee. Batter will be thin.

  • Divide into pans. Bake 30–35 mins. Cool completely.

  • For ganache: Heat cream until simmering. Pour over chocolate, let sit 2 mins, then stir smooth.

  • For frosting: Beat butter, sugar, cocoa, vanilla, and cream until fluffy.

  • Assemble layers with ganache or frosting between. Chill 30 mins before serving.

Notes

Add chocolate chips to the batter for texture. Swap frosting for mousse or use both. Keeps well refrigerated for 3–4 days.

Find it online: https://thefoodaunt.com/death-by-chocolate-cake-with-chocolate-ganache-drip/