If you’re craving a deep, dark chocolate cake that delivers maximum indulgence with minimal effort, this 6-Ingredient Death by Chocolate Cake is everything you need. Dense, moist, and intensely chocolatey, this cake is the perfect marriage between a fudgy brownie and a decadent flourless chocolate cake. It’s the ultimate dessert for serious chocolate lovers — and the best part? You only need six simple ingredients to pull it off.
Whether you’re celebrating something special or just in need of a chocolate fix, this cake is dangerously easy to make and impossible to resist. One bite, and you’ll understand why it’s called Death by Chocolate.
Why You’ll Love This Cake
- Only 6 ingredients – Nothing fancy, just kitchen staples.
- No mixer needed – All you need is a bowl and whisk.
- Deep chocolate flavor – Thanks to real dark chocolate.
- Fudgy, moist texture – Almost brownie-like in the center.
- Perfect for any occasion – Birthdays, date nights, or chocolate emergencies.
Ingredients
- 200g (7 oz) dark chocolate (at least 50% cocoa, preferably 70%)
- 200g (7 oz) unsalted butter
- 1 cup brown sugar (lightly packed)
- 3 large eggs
- ¾ cup plain all-purpose flour
- ¼ cup unsweetened cocoa powder
Optional Topping:
- 100g (3.5 oz) dark chocolate (for ganache)
- ⅓ cup cream (for ganache)
Instructions
- Preheat the oven to 160°C (320°F) fan-forced. Grease and line a 20cm (8-inch) round cake pan with baking paper.
- Melt the butter and chocolate together in a heatproof bowl over a saucepan of simmering water (double boiler method). Stir until smooth and glossy. Remove from heat and let cool slightly.
- Add the sugar to the chocolate mixture and stir well to combine.
- Add the eggs, one at a time, beating gently with a whisk or spatula until fully incorporated after each addition.
- Sift in the flour and cocoa powder, and fold gently until the batter is smooth and evenly mixed.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30–35 minutes, or until the top is set and a skewer inserted into the center comes out with moist crumbs (not wet batter). Do not overbake — the fudgy texture is key!
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- (Optional Ganache): To make the ganache, heat cream until just simmering and pour over chopped chocolate. Let sit for 2–3 minutes, then stir until smooth. Pour over the cooled cake for an extra layer of indulgence.
Serving Suggestions
- Serve slightly warm with a scoop of vanilla ice cream or whipped cream.
- Dust with cocoa powder or powdered sugar for a simple finish.
- Top with berries or a pinch of sea salt for contrast.
Baking Tips
- For best results, use high-quality dark chocolate with at least 50% cocoa content.
- This cake is very rich — smaller slices go a long way!
- It keeps well for up to 4 days at room temperature or refrigerated in an airtight container.
Perfect For
- Chocolate lovers
- Dinner parties
- Easy homemade gifts
- Celebrations or a midweek treat
Conclusion
This 6-Ingredient Death by Chocolate Cake is proof that you don’t need complicated recipes or a long list of ingredients to make something showstopping. It’s deeply satisfying, intensely chocolatey, and so easy that you’ll be tempted to make it again and again.