Tips for Perfect Death by Chocolate Cake

• Use room-temperature eggs for a smoother batter.
• Avoid overmixing once dry and wet ingredients are combined to keep the cake tender.
• For a stronger chocolate flavor, replace 1/4 cup oil with melted dark chocolate.
• Add espresso powder to enhance the chocolate depth without a coffee taste.

Variations

• Nutty Chocolate: Fold in chopped pecans or walnuts for extra texture.
• Chocolate Raspberry: Layer with raspberry jam between cake and ganache.
• Fudgy Cupcakes: Bake in cupcake tins for individual servings (20–24 cupcakes).
• Vegan Option: Use a dairy-free chocolate pudding, flax eggs, and plant-based butter.

FAQs

1. Can I make this cake ahead of time? Yes, refrigerate for up to 3 days, or freeze slices for later.
2. Can I substitute instant pudding mix? Yes, use chocolate instant pudding, but adjust liquid slightly.
3. How do I prevent the cake from sinking? Don’t overmix and ensure oven temperature is accurate.
4. Can I omit walnuts? Absolutely, they are optional.
5. Can I make it gluten-free? Use a gluten-free cake mix and ensure pudding mix is GF.
6. Can I use brewed coffee instead of instant? Yes, it enhances flavor; use cooled coffee.
7. How do I store leftover cake? Cover tightly and refrigerate or freeze for longer storage.
8. Can I use chocolate chunks instead of chips? Yes, just chop into small pieces.
9. How do I make the ganache thinner? Add more milk, 1 tablespoon at a time, until desired consistency.
10. Can I add liqueur to the frosting? Yes, a tablespoon of coffee liqueur or rum works well.