0 0 votes

Article Rating

Run a sharp knife under hot water and wipe dry between each cut. The warm blade glides through the ganache cleanly.

You can use hot water instead, but the chocolate flavor won’t be as deep. If you’re avoiding caffeine, decaf works perfectly.

How do I get clean slices?

Run a sharp knife under hot water and wipe dry between each cut. The warm blade glides through the ganache cleanly.

A Little Goodbye from My Kitchen

This is the cake for when you want to make a statement. It’s the cake my husband asks for every birthday now. It’s the cake that makes people close their eyes on the first bite.

If you’re looking for a dessert that’s pure, unapologetic chocolate — this is it. No nuts, no fruit, no distractions. Just chocolate, layered three times over, in every form.

Let me know who you make this for. Birthday? Anniversary? Random Tuesday? Every occasion deserves this cake.

Happy baking!

—Marina Caldwell

[marina_rating]

Can I omit the coffee?

You can use hot water instead, but the chocolate flavor won’t be as deep. If you’re avoiding caffeine, decaf works perfectly.

How do I get clean slices?

Run a sharp knife under hot water and wipe dry between each cut. The warm blade glides through the ganache cleanly.

A Little Goodbye from My Kitchen

This is the cake for when you want to make a statement. It’s the cake my husband asks for every birthday now. It’s the cake that makes people close their eyes on the first bite.

If you’re looking for a dessert that’s pure, unapologetic chocolate — this is it. No nuts, no fruit, no distractions. Just chocolate, layered three times over, in every form.

Let me know who you make this for. Birthday? Anniversary? Random Tuesday? Every occasion deserves this cake.

Happy baking!

—Marina Caldwell

[marina_rating]

Absolutely. Fill lined cupcake tins two-thirds full and bake at 350°F for 18 to 22 minutes. You’ll get about 24 cupcakes.

Can I omit the coffee?

You can use hot water instead, but the chocolate flavor won’t be as deep. If you’re avoiding caffeine, decaf works perfectly.

How do I get clean slices?

Run a sharp knife under hot water and wipe dry between each cut. The warm blade glides through the ganache cleanly.

A Little Goodbye from My Kitchen

This is the cake for when you want to make a statement. It’s the cake my husband asks for every birthday now. It’s the cake that makes people close their eyes on the first bite.

If you’re looking for a dessert that’s pure, unapologetic chocolate — this is it. No nuts, no fruit, no distractions. Just chocolate, layered three times over, in every form.

Let me know who you make this for. Birthday? Anniversary? Random Tuesday? Every occasion deserves this cake.

Happy baking!

—Marina Caldwell

[marina_rating]

Can I make cupcakes instead?

Absolutely. Fill lined cupcake tins two-thirds full and bake at 350°F for 18 to 22 minutes. You’ll get about 24 cupcakes.

Can I omit the coffee?

You can use hot water instead, but the chocolate flavor won’t be as deep. If you’re avoiding caffeine, decaf works perfectly.

How do I get clean slices?

Run a sharp knife under hot water and wipe dry between each cut. The warm blade glides through the ganache cleanly.

A Little Goodbye from My Kitchen

This is the cake for when you want to make a statement. It’s the cake my husband asks for every birthday now. It’s the cake that makes people close their eyes on the first bite.

If you’re looking for a dessert that’s pure, unapologetic chocolate — this is it. No nuts, no fruit, no distractions. Just chocolate, layered three times over, in every form.

Let me know who you make this for. Birthday? Anniversary? Random Tuesday? Every occasion deserves this cake.

Happy baking!

—Marina Caldwell

[marina_rating]

Either the chocolate wasn’t chopped finely enough, or the cream was too hot. Reheat gently and whisk until smooth.

Can I make cupcakes instead?

Absolutely. Fill lined cupcake tins two-thirds full and bake at 350°F for 18 to 22 minutes. You’ll get about 24 cupcakes.

Can I omit the coffee?

You can use hot water instead, but the chocolate flavor won’t be as deep. If you’re avoiding caffeine, decaf works perfectly.

How do I get clean slices?

Run a sharp knife under hot water and wipe dry between each cut. The warm blade glides through the ganache cleanly.

A Little Goodbye from My Kitchen

This is the cake for when you want to make a statement. It’s the cake my husband asks for every birthday now. It’s the cake that makes people close their eyes on the first bite.

If you’re looking for a dessert that’s pure, unapologetic chocolate — this is it. No nuts, no fruit, no distractions. Just chocolate, layered three times over, in every form.

Let me know who you make this for. Birthday? Anniversary? Random Tuesday? Every occasion deserves this cake.

Happy baking!

—Marina Caldwell

[marina_rating]

Why is my ganache grainy?

Either the chocolate wasn’t chopped finely enough, or the cream was too hot. Reheat gently and whisk until smooth.

Can I make cupcakes instead?

Absolutely. Fill lined cupcake tins two-thirds full and bake at 350°F for 18 to 22 minutes. You’ll get about 24 cupcakes.

Can I omit the coffee?

You can use hot water instead, but the chocolate flavor won’t be as deep. If you’re avoiding caffeine, decaf works perfectly.

How do I get clean slices?

Run a sharp knife under hot water and wipe dry between each cut. The warm blade glides through the ganache cleanly.

A Little Goodbye from My Kitchen

This is the cake for when you want to make a statement. It’s the cake my husband asks for every birthday now. It’s the cake that makes people close their eyes on the first bite.

If you’re looking for a dessert that’s pure, unapologetic chocolate — this is it. No nuts, no fruit, no distractions. Just chocolate, layered three times over, in every form.

Let me know who you make this for. Birthday? Anniversary? Random Tuesday? Every occasion deserves this cake.

Happy baking!

—Marina Caldwell

[marina_rating]

You can — add 1 tablespoon of vinegar or lemon juice to 1 cup of whole milk and let sit for 5 minutes. It’s a decent buttermilk substitute.

Why is my ganache grainy?

Either the chocolate wasn’t chopped finely enough, or the cream was too hot. Reheat gently and whisk until smooth.

Can I make cupcakes instead?

Absolutely. Fill lined cupcake tins two-thirds full and bake at 350°F for 18 to 22 minutes. You’ll get about 24 cupcakes.

Can I omit the coffee?

You can use hot water instead, but the chocolate flavor won’t be as deep. If you’re avoiding caffeine, decaf works perfectly.

How do I get clean slices?

Run a sharp knife under hot water and wipe dry between each cut. The warm blade glides through the ganache cleanly.

A Little Goodbye from My Kitchen

This is the cake for when you want to make a statement. It’s the cake my husband asks for every birthday now. It’s the cake that makes people close their eyes on the first bite.

If you’re looking for a dessert that’s pure, unapologetic chocolate — this is it. No nuts, no fruit, no distractions. Just chocolate, layered three times over, in every form.

Let me know who you make this for. Birthday? Anniversary? Random Tuesday? Every occasion deserves this cake.

Happy baking!

—Marina Caldwell

[marina_rating]

You can — add 1 tablespoon of vinegar or lemon juice to 1 cup of whole milk and let sit for 5 minutes. It’s a decent buttermilk substitute.

Why is my ganache grainy?

Either the chocolate wasn’t chopped finely enough, or the cream was too hot. Reheat gently and whisk until smooth.

Can I make cupcakes instead?

Absolutely. Fill lined cupcake tins two-thirds full and bake at 350°F for 18 to 22 minutes. You’ll get about 24 cupcakes.

Can I omit the coffee?

You can use hot water instead, but the chocolate flavor won’t be as deep. If you’re avoiding caffeine, decaf works perfectly.

How do I get clean slices?

Run a sharp knife under hot water and wipe dry between each cut. The warm blade glides through the ganache cleanly.

A Little Goodbye from My Kitchen

This is the cake for when you want to make a statement. It’s the cake my husband asks for every birthday now. It’s the cake that makes people close their eyes on the first bite.

If you’re looking for a dessert that’s pure, unapologetic chocolate — this is it. No nuts, no fruit, no distractions. Just chocolate, layered three times over, in every form.

Let me know who you make this for. Birthday? Anniversary? Random Tuesday? Every occasion deserves this cake.

Happy baking!

—Marina Caldwell

[marina_rating]

Yes — use a 9×13-inch pan and bake for about 38 to 42 minutes. You’ll get a sheet cake that’s perfect for casual occasions.

Can I use regular milk instead of buttermilk?

You can — add 1 tablespoon of vinegar or lemon juice to 1 cup of whole milk and let sit for 5 minutes. It’s a decent buttermilk substitute.

Why is my ganache grainy?

Either the chocolate wasn’t chopped finely enough, or the cream was too hot. Reheat gently and whisk until smooth.

Can I make cupcakes instead?

Absolutely. Fill lined cupcake tins two-thirds full and bake at 350°F for 18 to 22 minutes. You’ll get about 24 cupcakes.

Can I omit the coffee?

You can use hot water instead, but the chocolate flavor won’t be as deep. If you’re avoiding caffeine, decaf works perfectly.

How do I get clean slices?

Run a sharp knife under hot water and wipe dry between each cut. The warm blade glides through the ganache cleanly.

A Little Goodbye from My Kitchen

This is the cake for when you want to make a statement. It’s the cake my husband asks for every birthday now. It’s the cake that makes people close their eyes on the first bite.

If you’re looking for a dessert that’s pure, unapologetic chocolate — this is it. No nuts, no fruit, no distractions. Just chocolate, layered three times over, in every form.

Let me know who you make this for. Birthday? Anniversary? Random Tuesday? Every occasion deserves this cake.

Happy baking!

—Marina Caldwell

[marina_rating]

Third, don’t try to frost the cake while the layers are warm. The ganache will melt right off. Be patient and let them cool completely.

Your Death By Chocolate Questions, Answered

Can I make this in one pan?

Yes — use a 9×13-inch pan and bake for about 38 to 42 minutes. You’ll get a sheet cake that’s perfect for casual occasions.

Can I use regular milk instead of buttermilk?

You can — add 1 tablespoon of vinegar or lemon juice to 1 cup of whole milk and let sit for 5 minutes. It’s a decent buttermilk substitute.

Why is my ganache grainy?

Either the chocolate wasn’t chopped finely enough, or the cream was too hot. Reheat gently and whisk until smooth.

Can I make cupcakes instead?

Absolutely. Fill lined cupcake tins two-thirds full and bake at 350°F for 18 to 22 minutes. You’ll get about 24 cupcakes.

Can I omit the coffee?

You can use hot water instead, but the chocolate flavor won’t be as deep. If you’re avoiding caffeine, decaf works perfectly.

How do I get clean slices?

Run a sharp knife under hot water and wipe dry between each cut. The warm blade glides through the ganache cleanly.

A Little Goodbye from My Kitchen

This is the cake for when you want to make a statement. It’s the cake my husband asks for every birthday now. It’s the cake that makes people close their eyes on the first bite.

If you’re looking for a dessert that’s pure, unapologetic chocolate — this is it. No nuts, no fruit, no distractions. Just chocolate, layered three times over, in every form.

Let me know who you make this for. Birthday? Anniversary? Random Tuesday? Every occasion deserves this cake.

Happy baking!

—Marina Caldwell

[marina_rating]

You can make the entire cake a day or two ahead — it’s the perfect make-ahead celebration dessert.

Common Mistakes & Easy Fixes

The biggest mistake? Skipping the coffee. The hot liquid is essential for blooming the cocoa and creating that deep chocolate flavor. Water works, but coffee is better.

Second, don’t overmix the batter once the flour is added. Mix just until combined to keep the cake tender.

Third, don’t try to frost the cake while the layers are warm. The ganache will melt right off. Be patient and let them cool completely.

Your Death By Chocolate Questions, Answered

Can I make this in one pan?

Yes — use a 9×13-inch pan and bake for about 38 to 42 minutes. You’ll get a sheet cake that’s perfect for casual occasions.

Can I use regular milk instead of buttermilk?

You can — add 1 tablespoon of vinegar or lemon juice to 1 cup of whole milk and let sit for 5 minutes. It’s a decent buttermilk substitute.

Why is my ganache grainy?

Either the chocolate wasn’t chopped finely enough, or the cream was too hot. Reheat gently and whisk until smooth.

Can I make cupcakes instead?

Absolutely. Fill lined cupcake tins two-thirds full and bake at 350°F for 18 to 22 minutes. You’ll get about 24 cupcakes.

Can I omit the coffee?

You can use hot water instead, but the chocolate flavor won’t be as deep. If you’re avoiding caffeine, decaf works perfectly.

How do I get clean slices?

Run a sharp knife under hot water and wipe dry between each cut. The warm blade glides through the ganache cleanly.

A Little Goodbye from My Kitchen

This is the cake for when you want to make a statement. It’s the cake my husband asks for every birthday now. It’s the cake that makes people close their eyes on the first bite.

If you’re looking for a dessert that’s pure, unapologetic chocolate — this is it. No nuts, no fruit, no distractions. Just chocolate, layered three times over, in every form.

Let me know who you make this for. Birthday? Anniversary? Random Tuesday? Every occasion deserves this cake.

Happy baking!

—Marina Caldwell

[marina_rating]

Fresh raspberries or strawberries on the side are essential for cutting through the richness. A small glass of port wine makes it feel like a real celebration. Espresso alongside is the classic and my personal favorite.

Death By Chocolate Cake

Storage & Make-Ahead Tips

Store the cake covered in the fridge for up to 5 days. The flavors deepen as it sits, so this cake is actually better on day two. Bring slices to room temperature for 15 minutes before serving so the ganache softens slightly.

The cake layers (without ganache) can be wrapped and frozen for up to 3 months. Thaw overnight in the fridge before assembling.

You can make the entire cake a day or two ahead — it’s the perfect make-ahead celebration dessert.

Common Mistakes & Easy Fixes

The biggest mistake? Skipping the coffee. The hot liquid is essential for blooming the cocoa and creating that deep chocolate flavor. Water works, but coffee is better.

Second, don’t overmix the batter once the flour is added. Mix just until combined to keep the cake tender.

Third, don’t try to frost the cake while the layers are warm. The ganache will melt right off. Be patient and let them cool completely.

Your Death By Chocolate Questions, Answered

Can I make this in one pan?

Yes — use a 9×13-inch pan and bake for about 38 to 42 minutes. You’ll get a sheet cake that’s perfect for casual occasions.

Can I use regular milk instead of buttermilk?

You can — add 1 tablespoon of vinegar or lemon juice to 1 cup of whole milk and let sit for 5 minutes. It’s a decent buttermilk substitute.

Why is my ganache grainy?

Either the chocolate wasn’t chopped finely enough, or the cream was too hot. Reheat gently and whisk until smooth.

Can I make cupcakes instead?

Absolutely. Fill lined cupcake tins two-thirds full and bake at 350°F for 18 to 22 minutes. You’ll get about 24 cupcakes.

Can I omit the coffee?

You can use hot water instead, but the chocolate flavor won’t be as deep. If you’re avoiding caffeine, decaf works perfectly.

How do I get clean slices?

Run a sharp knife under hot water and wipe dry between each cut. The warm blade glides through the ganache cleanly.

A Little Goodbye from My Kitchen

This is the cake for when you want to make a statement. It’s the cake my husband asks for every birthday now. It’s the cake that makes people close their eyes on the first bite.

If you’re looking for a dessert that’s pure, unapologetic chocolate — this is it. No nuts, no fruit, no distractions. Just chocolate, layered three times over, in every form.

Let me know who you make this for. Birthday? Anniversary? Random Tuesday? Every occasion deserves this cake.

Happy baking!

—Marina Caldwell

[marina_rating]

If you don’t drink coffee, hot water works almost as well. But coffee is better — it adds complexity that you can’t quite put your finger on, but you’d absolutely notice if it were missing.

Death By Chocolate Cake

Chocolate Cake

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 1/2 cups granulated sugar
1 cup hot coffee

Chocolate Ganache Filling & Topping:

2 cups heavy cream
16 oz dark chocolate, chopped
2 Tbsp unsalted butter
1 tsp vanilla extract

Decoration:

Dark chocolate shavings or curls

My Method For This Showstopper

Step 1: Prep and preheat. Heat the oven to 350°F. Grease and flour two 9-inch round cake pans, or line with parchment rounds.

Step 2: Mix the dry ingredients. In a large bowl, whisk the flour, cocoa, baking soda, baking powder, and salt until well combined and no cocoa clumps remain.

Step 3: Add the wet ingredients. Add the buttermilk, oil, eggs, vanilla, and sugar to the dry ingredients. Whisk until smooth — the batter will be thick.

Step 4: Stir in the coffee. Carefully stir in the hot coffee. The batter will become very thin — that’s correct. Don’t add more flour.

Step 5: Bake the layers. Divide the batter between the two pans. Bake for 28 to 32 minutes, until a toothpick comes out clean. Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 6: Make the ganache. Heat the cream in a saucepan until just simmering. Pour over the chopped chocolate in a heatproof bowl. Let sit 2 minutes, then whisk until completely smooth. Stir in the butter and vanilla. Cool until thick but still spreadable, about 1 hour.

Step 7: Assemble the cake. Place one layer on a serving plate. Spread about a third of the ganache over the top. Place the second layer on top. Pour the remaining ganache over the cake, spreading it to drip down the sides.

Step 8: Decorate and chill. Sprinkle the top generously with chocolate shavings or curls. Refrigerate for at least 1 hour before slicing so the ganache sets up properly.

Creative Twists

Add a thin layer of raspberry jam between the cake layers for fruity contrast.
Use brown butter instead of regular butter in the ganache for a toffee note.
Add a teaspoon of espresso powder to the ganache for deeper flavor.
Make three thin layers instead of two for an even more dramatic cake.
Top with fresh raspberries and a dusting of powdered sugar for a romantic version.

Serving & Pairing Ideas

This cake is rich, so thin slices go a long way. Cut small wedges — they’re more than enough.

Death By Chocolate Cake

Storage & Make-Ahead Tips

The cake layers (without ganache) can be wrapped and frozen for up to 3 months. Thaw overnight in the fridge before assembling.

You can make the entire cake a day or two ahead — it’s the perfect make-ahead celebration dessert.

Common Mistakes & Easy Fixes

The biggest mistake? Skipping the coffee. The hot liquid is essential for blooming the cocoa and creating that deep chocolate flavor. Water works, but coffee is better.

Second, don’t overmix the batter once the flour is added. Mix just until combined to keep the cake tender.

Third, don’t try to frost the cake while the layers are warm. The ganache will melt right off. Be patient and let them cool completely.

Your Death By Chocolate Questions, Answered

Can I make this in one pan?

Yes — use a 9×13-inch pan and bake for about 38 to 42 minutes. You’ll get a sheet cake that’s perfect for casual occasions.

Can I use regular milk instead of buttermilk?

You can — add 1 tablespoon of vinegar or lemon juice to 1 cup of whole milk and let sit for 5 minutes. It’s a decent buttermilk substitute.

Why is my ganache grainy?

Either the chocolate wasn’t chopped finely enough, or the cream was too hot. Reheat gently and whisk until smooth.

Can I make cupcakes instead?

Absolutely. Fill lined cupcake tins two-thirds full and bake at 350°F for 18 to 22 minutes. You’ll get about 24 cupcakes.

Can I omit the coffee?

You can use hot water instead, but the chocolate flavor won’t be as deep. If you’re avoiding caffeine, decaf works perfectly.

How do I get clean slices?

Run a sharp knife under hot water and wipe dry between each cut. The warm blade glides through the ganache cleanly.

A Little Goodbye from My Kitchen

This is the cake for when you want to make a statement. It’s the cake my husband asks for every birthday now. It’s the cake that makes people close their eyes on the first bite.

If you’re looking for a dessert that’s pure, unapologetic chocolate — this is it. No nuts, no fruit, no distractions. Just chocolate, layered three times over, in every form.

Let me know who you make this for. Birthday? Anniversary? Random Tuesday? Every occasion deserves this cake.

Happy baking!

—Marina Caldwell

[marina_rating]

Death By Chocolate Cake (Ultimate Indulgent Recipe)

The Cake My Husband Requested for His 40th

My husband turned 40 last year. I asked him what kind of cake he wanted, fully expecting him to ask for something simple.

“Death by chocolate,” he said. No hesitation. No qualifier. Just the most chocolate-heavy cake on earth.

I spent two weeks developing this recipe. Dense chocolate cake layers, rich chocolate ganache filling, glossy ganache coating, and chocolate shavings on top. It’s everything. If you believe chocolate can never be too much, this is your cake. Have you ever wanted to just dive into a cake headfirst? This one makes that impulse feel justified.

Why Coffee is the Secret

Here’s the trick no chocolate cake recipe tells you — coffee.

Hot coffee in the batter doesn’t make the cake taste like coffee. It intensifies the chocolate flavor in ways that are honestly shocking. The cake ends up richer, darker, and more chocolatey without any coffee notes.

If you don’t drink coffee, hot water works almost as well. But coffee is better — it adds complexity that you can’t quite put your finger on, but you’d absolutely notice if it were missing.

Death By Chocolate Cake

Chocolate Cake

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 1/2 cups granulated sugar
1 cup hot coffee

Chocolate Ganache Filling & Topping:

2 cups heavy cream
16 oz dark chocolate, chopped
2 Tbsp unsalted butter
1 tsp vanilla extract

Decoration:

Dark chocolate shavings or curls

My Method For This Showstopper

Step 1: Prep and preheat. Heat the oven to 350°F. Grease and flour two 9-inch round cake pans, or line with parchment rounds.

Step 2: Mix the dry ingredients. In a large bowl, whisk the flour, cocoa, baking soda, baking powder, and salt until well combined and no cocoa clumps remain.

Step 3: Add the wet ingredients. Add the buttermilk, oil, eggs, vanilla, and sugar to the dry ingredients. Whisk until smooth — the batter will be thick.

Step 4: Stir in the coffee. Carefully stir in the hot coffee. The batter will become very thin — that’s correct. Don’t add more flour.

Step 8: Decorate and chill. Sprinkle the top generously with chocolate shavings or curls. Refrigerate for at least 1 hour before slicing so the ganache sets up properly.

Creative Twists

Add a thin layer of raspberry jam between the cake layers for fruity contrast.
Use brown butter instead of regular butter in the ganache for a toffee note.
Add a teaspoon of espresso powder to the ganache for deeper flavor.
Make three thin layers instead of two for an even more dramatic cake.
Top with fresh raspberries and a dusting of powdered sugar for a romantic version.

Serving & Pairing Ideas

This cake is rich, so thin slices go a long way. Cut small wedges — they’re more than enough.

Death By Chocolate Cake

Storage & Make-Ahead Tips

The cake layers (without ganache) can be wrapped and frozen for up to 3 months. Thaw overnight in the fridge before assembling.

You can make the entire cake a day or two ahead — it’s the perfect make-ahead celebration dessert.

Common Mistakes & Easy Fixes

The biggest mistake? Skipping the coffee. The hot liquid is essential for blooming the cocoa and creating that deep chocolate flavor. Water works, but coffee is better.

Second, don’t overmix the batter once the flour is added. Mix just until combined to keep the cake tender.

Third, don’t try to frost the cake while the layers are warm. The ganache will melt right off. Be patient and let them cool completely.

Your Death By Chocolate Questions, Answered

Can I make this in one pan?

Yes — use a 9×13-inch pan and bake for about 38 to 42 minutes. You’ll get a sheet cake that’s perfect for casual occasions.

Can I use regular milk instead of buttermilk?

You can — add 1 tablespoon of vinegar or lemon juice to 1 cup of whole milk and let sit for 5 minutes. It’s a decent buttermilk substitute.

Why is my ganache grainy?

Either the chocolate wasn’t chopped finely enough, or the cream was too hot. Reheat gently and whisk until smooth.

Can I make cupcakes instead?

Absolutely. Fill lined cupcake tins two-thirds full and bake at 350°F for 18 to 22 minutes. You’ll get about 24 cupcakes.

Can I omit the coffee?

You can use hot water instead, but the chocolate flavor won’t be as deep. If you’re avoiding caffeine, decaf works perfectly.

How do I get clean slices?

Run a sharp knife under hot water and wipe dry between each cut. The warm blade glides through the ganache cleanly.

A Little Goodbye from My Kitchen

This is the cake for when you want to make a statement. It’s the cake my husband asks for every birthday now. It’s the cake that makes people close their eyes on the first bite.

If you’re looking for a dessert that’s pure, unapologetic chocolate — this is it. No nuts, no fruit, no distractions. Just chocolate, layered three times over, in every form.

Let me know who you make this for. Birthday? Anniversary? Random Tuesday? Every occasion deserves this cake.

Happy baking!

—Marina Caldwell

[marina_rating]

A Little Goodbye from My Kitchen

Chocolate Cake

Chocolate Ganache

Instructions

A Little Goodbye from My Kitchen

Chocolate Cake

Chocolate Ganache

Instructions

A Little Goodbye from My Kitchen

Chocolate Cake

Chocolate Ganache

Instructions

A Little Goodbye from My Kitchen

Chocolate Cake

Chocolate Ganache

Instructions

A Little Goodbye from My Kitchen

Chocolate Cake

Chocolate Ganache

Instructions

A Little Goodbye from My Kitchen

Chocolate Cake

Chocolate Ganache

Instructions

A Little Goodbye from My Kitchen

Chocolate Cake

Chocolate Ganache

Instructions

A Little Goodbye from My Kitchen

Chocolate Cake

Chocolate Ganache

Instructions

A Little Goodbye from My Kitchen

Chocolate Cake

Chocolate Ganache

Instructions

Your Death By Chocolate Questions, Answered

A Little Goodbye from My Kitchen

Chocolate Cake

Chocolate Ganache

Instructions

Common Mistakes & Easy Fixes

Your Death By Chocolate Questions, Answered

A Little Goodbye from My Kitchen

Chocolate Cake

Chocolate Ganache

Instructions

Death By Chocolate Cake

Storage & Make-Ahead Tips

Common Mistakes & Easy Fixes

Your Death By Chocolate Questions, Answered

A Little Goodbye from My Kitchen

Chocolate Cake

Chocolate Ganache

Instructions

Death By Chocolate Cake

Chocolate Cake

My Method For This Showstopper

Creative Twists

Serving & Pairing Ideas

Death By Chocolate Cake

Storage & Make-Ahead Tips

Common Mistakes & Easy Fixes

Your Death By Chocolate Questions, Answered

A Little Goodbye from My Kitchen

Chocolate Cake

Chocolate Ganache

Instructions

Death By Chocolate Cake (Ultimate Indulgent Recipe)

The Cake My Husband Requested for His 40th

Why Coffee is the Secret

Death By Chocolate Cake

Chocolate Cake

My Method For This Showstopper

Creative Twists

Serving & Pairing Ideas

Death By Chocolate Cake

Storage & Make-Ahead Tips

Common Mistakes & Easy Fixes

Your Death By Chocolate Questions, Answered