Chocolate Nirvana Cake (my own version of Death By Chocolate)

Let me take a minute to introduce you to one of my best friends.  Her name is Chocolate.

She is always there for me and makes me feel better when I’m feeling sad.  To date the only fight we’ve ever had is why after hanging out with her for a day, my pants are tighter the next day.. I blame her for that.

So if your like me and one of best friends go by the name of Dark Chocolate, Milk Chocolate, or White Chocolate, all of which I hear are great friends if you need a cheering up, than this post is going to make you feel ESTATIC.

(Photo taken by me)

This cake is the baby of all my favorite friends.  This sweet child is a rich, moist chocolate cake, frosted with some scrumptious  milk chocolate-y buttercream frosting, and sprinkled lightly heavily with semi-sweet morsels, and drizzled with sweet white chocolate, and milk chocolate.  Yummmmmmmm….  Are you drooling yet?

In all seriousness though this cake was by far the BEST chocolate cake I’ve ever had in my life.  I think it’d be good as a cupcake, but as a cake its FANTASTIC.  I think the reason being is that in the cake you are able to layer it in between with another healthy helping of chocolate buttercream, which makes it even more rich, delicious, and moist than it already is!  So I recommend the cake form of this recipe for sure.

Moist Chocolate Cake


By Jennifer Hill, Modified by Brooke B.

Prep time: 15 mins

Cook time: 35 mins

Total time: 50 mins

Serves: 12


  • 1 3/4 cups all purpose flour
  • 2 cups granulated white sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened) (I used one tbsp of lemon juice and filled the rest of the measuring cup to 1 cup with 1% milk)
  • 1/2 cup butter, melted
  • 1 tbsp vanilla extract
  • 1 cup freshly brewed hot coffee (or 2 tsp instant coffee in 1 cup boiling water)


  1. Preheat oven to 350 degrees. Grease and flour two 9-inch baking pans (or line with parchment paper circles) and set aside.
  2. In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.
  3. Pour batter evenly between the two pans and bake on middle rack of oven for about 35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
  4. Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake. Place a wire cooling rack over top of each pan. Wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks. Set the racks down and gently thump on the bottom of the pans until the cakes release. Cool completely before handling or frosting.

The frosting is my own recipe for Chocolate Buttercream.

Chocolate Buttercream Frosting

By Brooke B. (


  • 1/2 cup butter shortening
  • 2 tbspn vegetable shortening
  • 1/2 cup unsweetened cocoa powder
  • 1 tspn vanilla extract
  • 2 cups confectioners sugar (you may need a little extra depending on the thickness you are looking to achieve)
  • 2-4 tbsp milk (again this is dependent upon the thickness you want)


  1. In a standup mixer, cream both of the shortenings with vanilla and cocoa powder.
  2. Blend the sugar into the shortening mixture in two batches.  Beat well after each addition.
  3. Beat in milk on medium, adding until you’ve reached the desired consistency.  Continue to beat on med-high until light and fluffy.
  4. To assemble this baby take one of the cakes and top with a layer of frosting about 1/2 of an inch thick.  Next place the second cake on top to create a layered cake.  After this frost the entire cake with the chocolate buttercream, and immediately stick semi-sweet morsels over the entire  cake until it is completely covered.  Melt enough white chocolate, or white almond bark to create about 1/2 a cup of melted white chocolate.  Using a fork drizzle over the entire cake.  Repeat using milk chocolate.
  5. Now find the biggest fork you hav e in your kitchen and dig in before anyone else gets to this cake because let me just tell you… once you start with this cake there is no stopping until that plate is cleaned completely. (;

Now I got the idea for this yummy treat from a local restaurant that serves up a cake very similar called Death by Chocolate.  I’ve decided though that for me this name is totally not suitable.. I mean I don’t die when I eat this cake I feel alive and invigorated my happiness levels go through the roof, and I feel a sense of total bliss.  So I’m gonna call this one Chocolate Nirvana Cake!

xox & sugar from the kitchen, 

Brooke B.

5 responses to “Chocolate Nirvana Cake (my own version of Death By Chocolate)

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