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~ Drop Dead Chocolate Cake ~


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~ Drop Dead Chocolate Cake ~ 0 Picture


  • Ingredients For The "Chocolate Sponge":
  • 2 Cups (410g) Castor sugar
  • 1 3/4 Cups (223g) All-purpose flour
  • 3/4 Cup +2 Tbs (80g) Unsweetened cocoa powder (Cailler)
  • 2 Tsp Baking soda
  • 1 Tsp Baking powder
  • 1 Tsp Fine sea salt
  • 2 Eggs (~63g)
  • 1 Cup (240ml) Buttermilk
  • 1 Cup (240ml) Strong black coffee
  • 1/2 Cup (105ml) Vegetable oil (neutral tasting)
  • 2 Tsp Pure vanilla extract
  • Ingredients For The " Chocolate Buttercream Frosting":
  • 1 Cup +1 Tbs (250g) Unsalted Butter, softened (not melted)
  • 3 1/2 Cups (420g) Powdered sugar (sifted)
  • 3/4 Cup (68g) Cocoa powder (Cailler, sifted)
  • 2 Tsp Strong black coffee
  • 2 Tsp Pure vanilla extract
  • 1/2 Tsp Fine sea salt
  • 4 Tbs Milk


Servings 8
Adapted from


Step 1

Method For The "Chocolate Sponge":
1. Heat the oven to 350° F (180° C). Butter and flour one 9-inch (23cm) round springform pan. Set aside.
2. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, put the sugar, flour, cocoa, baking soda, baking powder and salt. Mixing on low speed until the dry ingredients are thoroughly combined.
3. Add the eggs, buttermilk, coffee, oil and vanilla, then beat on medium speed for about 2 minutes (the batter will be thin, that's totally normal).
4. Pour the batter into the prepared pan.
5. Bake for 35 to 40 minutes or until a cake tester inserted in center comes out clean. Let cool for 10 minutes, then remove from the pan and place on the wire rack. Cool completely.

Method For The " Chocolate Buttercream Frosting":
5. Meanwhile, with a stand mixer (paddle attachment), cream the butter for a few minutes.
6. Turn off the mixer and add the powdered sugar and cocoa. On the lowest speed, mix the until the dry ingredients have been absorbed by the butter.
7. Increase the mixer speed to medium and add coffee, vanilla extract, salt and milk.
8. Beat for 3 minutes.
Method For "Assembling The Cake":
9. Cut the cake into two equal layers.
10. Place the bottom layer on a cake plate and frost with 1/3 of the buttercream.
11. Cover with the top layer and with the remaining buttercream, frost the cake as desired.

If your frosting needs a more stiff consistency, add a little more sugar or if it needs to be thinned out, add more milk, 1 tbs at a time.
This cake can also be covered with chocolate ganache

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