Death by Chocolate Caramel Cake a Threelayer Extravaganza

Death by Chocolate Cake A Caramel Dream Come True

By Emily CollinsSeptember 2, 2025

Table of Contents

Recipe Introduction

Quick Hook

Ever craved a dessert so rich, it felt like a sin? That's Death by chocolate cake for you. This isn't your average chocolate cake, honestly. It's an experience.

Brief Overview

This three layer chocolate cake is pure indulgence. It’s inspired by classic American baking, but elevated. This gourmet chocolate cake recipe is moderately challenging. Expect about 3 hours total, yielding 12 generous slices.

Main Benefits

The Death by chocolate cake delivers a serious mood boost. Plus, dark chocolate boasts antioxidants. This best chocolate cake recipe shines at birthdays and celebrations. It's a symphony of flavors!

Ready to meet this decadent masterpiece?

The Allure of Death by Chocolate

I remember first trying a cake like this. It was love at first bite! This rich chocolate cake recipe takes it to another level.

Picture dark, moist chocolate layers. Now, imagine chocolate cake with caramel filling . Finally, envision a glossy chocolate ganache recipe . This is not for the faint of heart.

Get Ready for Caramel Goodness

This cake boasts a salted caramel recipe . It complements the dark chocolate perfectly. The slight saltiness cuts through the sweetness.

It's a total game changer in this death by chocolate caramel cake .

Ingredient Rundown

Time to gather your ingredients! We're using quality stuff here. This dark chocolate cake recipe demands good cocoa powder. A rich chocolate ganache recipe needs great chocolate.

Trust me; it makes all the difference.

The Chocolate Call

For the chocolate ganache recipe , aim for 60-70% cacao. It balances the sweetness. It creates that perfect death by chocolate flavor.

Are you ready to dive into the ingredient list?

Gear Up: Ingredients & Equipment for Death by Chocolate Cake

Okay, let's talk ingredients, because trust me, this Death by Chocolate Caramel Cake is all about quality. We're aiming for a gourmet chocolate cake , so no skimping! I'm telling you, this Rich chocolate cake recipe will become your new favorite.

Main Ingredients: The Dream Team

First, for the three layer chocolate cake :

Cocoa: ¾ cup (75g) . Use a good quality, Dutch processed cocoa. It makes all the difference for that deep, dark chocolate cake recipe flavor. Honestly, cheap cocoa powder tastes like dirt!
Flour: 2 cups (250g) all-purpose.
Sugars: 1 cup (200g) brown sugar and 1 cup (200g) white sugar. Brown sugar adds a wonderful depth.
Eggs: 2 large, room temperature. This is a must for a good cake structure.
Buttermilk: 1 cup (240ml) , room temperature. Makes the cake super moist.
Coffee: 1 cup (240ml) strong, cooled. Enhances the chocolate.
Oil: ½ cup (120ml) vegetable oil.
Vanilla: 2 tsp .
Baking soda: 1 ½ tsp .
Baking powder: 1 tsp .
Salt: ½ tsp .

Next up, the salted caramel recipe :

Sugar: 1 cup (200g) granulated.
Cream: ½ cup (120ml) heavy cream, warm.
Butter: 4 tbsp (57g) unsalted, cubed.
Salt: 1 tsp sea salt. Taste as you go and adjust!
Vanilla: 1 tsp .

Finally, for the chocolate ganache recipe :

Dark Chocolate: 8 oz (227g) , chopped. Aim for 60-70% cacao.
Heavy Cream: 1 cup (240ml) , hot.
Butter: 2 tbsp (28g) , softened.
Salt: Pinch.

Seasoning Notes: Spice It Up!

This isn't just about chocolate, you know? A pinch of sea salt in the ganache and caramel? Game changer! It helps balance the sweetness, and I personally love that contrast.

I feel like this is the secret to getting a Death by chocolate caramel cake .

For spice, you could try a tiny dash of cinnamon in the cake batter. Don't overdo it. You want it to enhance the chocolate, not overpower it.

Equipment: Keep It Simple

Three 8 inch cake pans
Parchment paper
Mixing bowls
Mixer (hand or stand)
Whisk
Spatula
Saucepan
Wire rack

Don't have three cake pans? Bake in batches. Just clean and re-grease the pan each time. No electric mixer? Elbow grease works fine with a whisk.

It is a Decadent chocolate desserts , and deserves some love in preparation! Now go get 'em baker, get the best chocolate cake recipe , and start baking!

Cooking Method: Unveiling Death by Chocolate Caramel Cake

Hey there, fellow foodies! Ever dreamt of a Death by Chocolate Caramel Cake so rich it's practically illegal? I’m talking a three layer chocolate cake extravaganza that will make your taste buds sing.

It sounds intense, but trust me, even if you're not a seasoned pro, you can totally nail this! This isn't just any dark chocolate cake recipe ; it's a journey into decadent chocolate desserts heaven.

Prep Steps: Your Secret Weapon

First things first: mise en place . Get everything measured out. Honestly, this is a life saver. Imagine starting and realising you're short on sugar! Nightmare.

For this gourmet chocolate cake , preheating your oven to 350° F ( 175° C) is crucial. Grease and flour those cake pans.

Parchment paper rounds are your best friend for easy cake removal.

step-by-step Process: Let's Get Baking

Mix dry ingredients. Cocoa, flour, sugars, baking soda, baking powder, and salt.
Combine wet ingredients: Eggs, buttermilk, oil, and vanilla.
Gradually add wet to dry, mix until just combined .
Stir in cooled coffee for that rich chocolate cake depth.
Bake for 25- 30 minutes .
Make the Salted Caramel Recipe : melt sugar ( watch carefully! ), add warm cream and butter.
Make the Chocolate Ganache Recipe : Pour hot cream over chopped chocolate then butter.
Assemble your chocolate cake with caramel filling : Layer cake, caramel, repeat, ganache.

Pro Tips: Level Up Your Bake

Don't skip the salt in the caramel; it's what makes it sing! make-ahead options? Absolutely. The salted caramel recipe and ganache can be made a day in advance.

Common mistake? Overbaking! Use a toothpick; it should come out clean.

**Recipe Notes: Your Death by Chocolate Cake Journey**

Alright, so you're diving into making this death by chocolate caramel cake ? Awesome! Before you get your apron on, let’s chat about some important notes to ensure your gourmet chocolate cake is a smashing success.

Honestly, these are the things I wish someone told me the first time I attempted a three layer chocolate cake !

Showstopping Presentation: Plating Like a Pro

Okay, let's be real. We eat with our eyes first. So, how about we talk about ways to present our Death by chocolate cake ? After all, the beauty is just as important as its taste!

First, think about serving this rich chocolate cake with a dollop of freshly whipped cream. A scattering of sea salt flakes on top of the chocolate ganache recipe can take it from "nice" to "next level".

If you're feeling extra fancy, some edible gold leaf adds a touch of luxury.

As for drinks, this decadent chocolate desserts cries out for something to cut through the richness. I love serving it with a strong cup of coffee or a tall glass of cold milk.

Storage Savvy: Keeping it Fresh

Right, so assuming you don’t demolish the entire Death by chocolate cake in one sitting (which, honestly, I wouldn’t blame you), here’s how to store it:

For refrigeration, wrap leftover slices tightly in cling film or place them in an airtight container. It'll keep for up to 3 days.

When you want to serve, take it out about 30 minutes before to let it come to room temperature the flavors will bloom!

Sadly, I wouldn't recommend freezing this cake because the ganache doesn't defrost well.

Remixing the Recipe: Fun Variations!

Sometimes, we just gotta tweak things, you know? If you're gluten-free, a good quality gluten-free all-purpose flour blend works wonders in this dark chocolate cake recipe .

Also, for a festive twist, try using blood oranges instead of regular oranges in the salted caramel. The tangy citrus cuts through the sweetness beautifully.

Nutrition Lowdown: A Little Bit of Indulgence

I'm not going to pretend this is health food. It's Death by chocolate cake ! But hey, life's too short to skip best chocolate cake recipe .

Each serving has around 520 kcal, and it's packed with joy. Moderation, my friend, is key.

So, go ahead, grab your whisk and get baking! It's more than just a cake; it's an experience. This chocolate cake with caramel filling will knock your socks off! You’ve got this!

Frequently Asked Questions

Is making a Death by Chocolate Cake really as hard as it sounds? I'm no Mary Berry!

While the recipe has multiple steps, don't be intimidated! It's more about timing and careful execution than advanced baking skills. Read through the entire recipe first, gather your ingredients like you're prepping for a cooking show, and take it one step at a time.

You'll be surprised at what you can achieve, even if you're a baking beginner.

Can I make the salted caramel for this Death by Chocolate Cake ahead of time?

Absolutely! In fact, making the caramel a day or two in advance can be a real time saver. Store it in an airtight container in the refrigerator. When you're ready to assemble the cake, gently warm the caramel in the microwave in short bursts, stirring frequently, until it's pourable again. Just don't boil it!

My ganache looks lumpy! What did I do wrong, and how can I fix my Death by Chocolate Cake disaster?

Lumpy ganache often happens when the chocolate doesn't melt completely or the cream wasn't hot enough. Try gently warming the bowl of ganache over a saucepan of simmering water (double boiler), stirring constantly. Avoid letting the bottom of the bowl touch the water.

You can also try adding a tablespoon of warm cream and stirring vigorously to re-emulsify the mixture. It's like a culinary defibrillator for your ganache!

How should I store this Death by Chocolate Cake to keep it fresh, or is it best eaten straight away like a greedy pig?

While freshly baked cake is divine, this Death by Chocolate Cake actually improves with a little chilling time. Store it in an airtight container in the refrigerator for up to 3-4 days. The flavors meld together beautifully.

Just let it sit at room temperature for about 30 minutes before serving to soften the ganache slightly. You can also freeze individual slices for longer storage.

I'm watching my waistline (a bit!). Is there anything I can do to make this Death by Chocolate Cake a little less... deadly?

You can make a few tweaks to lighten it up a bit. Try using unsweetened applesauce in place of some of the oil in the cake batter, or reduce the amount of sugar slightly. Using a dark chocolate with a higher cacao percentage (70% or more) in the ganache can also help.

But let's be honest, it's still "Death by Chocolate," so maybe just have a smaller slice and enjoy every bite!

Can I make this Death by Chocolate Cake as a two-layer cake instead of three?

Yes, definitely! If you prefer a two-layer cake, simply divide the batter between two 9 inch round cake pans. You'll need to adjust the baking time slightly, so start checking for doneness after about 20 minutes.

You might also want to slightly reduce the amount of caramel and ganache, but you can always keep the full amount - extra is never a bad thing in my books!