Death by Chocolate Layer Cake (8x8 Inch Tin)
A tall, rich, ultra-chocolatey layered cake with thick chocolate sponge, chocolate buttercream filling, and glossy ganache topping.
Equipment
- 8x8 inch square cake/brownie tin
- Baking paper
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Cooling rack
Ingredients
Chocolate Sponge (Makes 2 Thick Layers)
- 220g plain flour
- 75g cocoa powder
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 220g caster sugar
- 100g light brown sugar
- 3 large eggs
- 140ml vegetable oil
- 220ml milk
- 1 tsp vanilla extract
- 140ml hot coffee (or hot water)
- 120g chocolate chips
Chocolate Buttercream Filling
- 150g softened butter
- 300g icing sugar
- 40g cocoa powder
- 2–3 tbsp milk
- 100g melted dark chocolate (recommended)
Optional Extras
- Crushed Oreos
- Chocolate chips
- Kinder pieces
- Brownie chunks
Chocolate Ganache Topping
- 200g dark chocolate
- 160ml double cream
- 25g butter
Optional Decorations
- Oreos
- Chocolate bars
- Chocolate chips
- Chocolate curls
- Brownie chunks
- White chocolate drizzle
- Flake pieces
Instructions
1. Prepare the Tin
- Preheat oven to 170°C fan (190°C conventional).
- Line the 8x8 inch tin with baking paper.
2. Make the Cake Batter
Dry Ingredients
In a large bowl combine:
- flour
- cocoa powder
- baking powder
- bicarbonate of soda
- salt
Wet Ingredients
In another bowl whisk together:
- caster sugar
- brown sugar
- eggs
- oil
- milk
- vanilla extract
Pour the wet ingredients into the dry ingredients and mix until combined.
Slowly pour in the hot coffee/water while mixing.
Fold in the chocolate chips.
3. Divide the Batter
Split the batter evenly into 2 portions.
4. Bake Layer 1
- Pour the first half into the prepared tin.
- Bake for 20–25 minutes.
The cake should:
- spring back lightly
- have moist crumbs on a skewer
Remove from tin and cool completely.
5. Bake Layer 2
Repeat with the remaining batter:
- 20–25 minutes
- cool completely
6. Make the Buttercream
Beat softened butter until smooth.
Add:
- icing sugar
- cocoa powder
Mix until combined.
Add:
- milk
- melted dark chocolate
Beat until thick, smooth, and spreadable.
7. Assemble the Cake
Place the first sponge layer down.
Spread the buttercream evenly over the top.
Add optional extras if desired.
Place the second sponge layer on top.
Press lightly to settle.
8. Make the Ganache
Finely chop the dark chocolate and place into a heatproof bowl with the butter.
Heat the double cream in a saucepan over medium-low heat until steaming with small bubbles around the edges. Do not boil.
Pour the hot cream over the chocolate and butter.
Leave for 2 minutes.
Stir slowly until smooth and glossy.
Allow to cool slightly until thickened.
9. Decorate
Pour or spread the ganache over the cake.
Top with decorations of choice.
10. Chill & Serve
- Chill for 30–60 minutes for cleaner slices.
- Serve slightly warm for a softer, gooier texture.
Storage
- Store in an airtight container for 3–4 days.
- Refrigerate for firmer texture.
- Microwave slices for 10–15 seconds before serving if desired.
Servings
- 10–12 generous servings
- 14–16 smaller slices
Approximate calories:
- ~600–650 calories per serving (based on 12 servings)