Death by Chocolate Cake
The last chocolate cake recipe you'll ever need! A chocolate lover's paradise - rich, decadent and chocolate on top of chocolate on top of chocolate.
Average Rating:
5 / 5, 5 votes

Servings: 1 Slice (Makes 20 slices)
Prep Time: 2 Hours Minutes
Bake/Cook Time: 30 Minutes Minutes




1 cup (8 oz.)

Hot Coffee

3/4 cup (6 oz.)

Milk; room temperature

1 1/2 cup (335 g)


1 3/4 cup (275 g)

Authentic Foods Steve’s GF Cake Flour

1/2 Cup (50 g)

Cocoa Powder (non-alkalized)

50 g (2 oz.)

Bittersweet Chocolate

1 tsp (7 g)

Baking Soda

1 tsp (3 g)

Baking Powder

1/2 tsp (2.5 g)


3 large


1/2 cup (112 g)

Vegetable Oil

1/4 tsp

Authentic Foods Vanilla Powder



3/4 of a stick (86 g)

Unsalted Butter; melted

3/4 Cup (70 g)

Cocoa Powder

1 box (1 lb)

Confectioners’ Sugar; sifted

2 tsp (8.4 g)

Vanilla Extract

3/4 tsp (4.3 g)


6 TBSP (90 g)

Milk; room temperature


For Cake:

  1. Preheat oven to 350F. Mix together Steve’s GF Cake Flour Blend, baking soda, baking powder, Authentic Foods Vanilla Powder and salt and set aside.
  2. Pour hot coffee over cocoa powder and chocolate and stir till smooth. Whisk in milk and vegetable oil.
  3. In a stand mixer with whisk attachment beat sugar and eggs until pale and fluffy. Working in alternate batches starting and ending with dries (dry, wet, dry, wet, dry) mix in dry mix and chocolate mix being sure to scrape down the sides of the bowl.
  4. Divide batter into two 9-inch sprayed cake pans. Bake 25-30 minutes until the center of the cake springs back when pressed lightly. Let cool thoroughly before frosting. May be made a day ahead and wrapped tightly.

For Frosting:

  1. In a stand mixer fitted with a paddle beat melted butter and cocoa powder together until smooth then beat in vanilla extract, milk and salt. Adding a cup at a time beat in confectioners’ sugar till light and fluffy. Frost cake and decorate as desired.

**To make vegan, replace the eggs with a vegan egg replacer. Substitute the milk for hot coffee.


Reviewed on 7/7/2020 by Carol
I have been baking gluten free for about 3 years now due to my grandson's intolerance to gluten. I didn't try the Steve's GF Cake Flour until recently. This recipe and the flour is a game changer for me. I have granddaughters now who cannot have dairy or egg so I modified this recipe using egg replacer, vegan butter and oat milk. Oh my what a hit! I made birthday cakes using this recipe and the vanilla cake recipe on the back of the GF cake flour. Everyone including myself raved that the cakes were delicious and no one knew they were gluten, dairy and egg free. All reviews were the cakes were absolutely delicious. Thank you Steve for giving me a product that actually works (and didn't end up in the garbage like so many of the others). As I said this flour is a game changer and now has made me a happy baker.

Reviewed on 9/15/2020 by Dianne
This was such and outstanding cake! I will never use any other GF flour to make cakes again!

Reviewed on 2/15/2021 by Angel S
I have 4 family members with gluten issues, and it's difficult to find GF flour that will satisfy everybody. This cake was really good, one of my daughters said, get ready for my birthday this is what I want.

Reviewed on 6/6/2021 by Michele
Oh my! Cake is flavorful and moist, packed with chocolate. My family raved about it. I chose to go with whipped ganache as my filler and icing instead of the buttercream. Will definitely make again.

Reviewed on 6/25/2021 by Jessica
I made this cake for my a birthday in April and it was delish! No one, including my daughter who is GF, thought it was. My Grandma (2 months later!) still raves about how incredible it was. She doesn't even like cake! Never going back to another cake recipe again :)

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