'Til Death Do us Chocolate Super Blackout Frosted Layer Cake

Call us crazy, but if we could choose a way to go, 'Death by Chocolate' would be top of the list. 💀😂 We teamed up with the talented Crumbs and Caramel to bring you the deepest, darkest chocolate cake featuring our deepest, darkest Super Blackout bar. Try it for yourself.. if you dare. 




For the Chocolate Cake:

 1 1/2 cups (375ml) hot coffee or Americano

75 g Alter Eco Super Blackout Organic Chocolate, chopped

3 cups (390g) all-purpose flour

2 2/3 cups (525g) granulated sugar

1 1/2 cups (127g) unsweetened Dutch-process cocoa powder

2 1/4 tsp baking powder

1 1/2 tsp sea salt

3/4 tsp baking soda

1 1/2 cups (375ml) plant-based milk

3/4 cup (188ml) neutral oil

1/4 cup (63ml) white vinegar (or apple cider vinegar)

1 tbsp vanilla extract

For the Chocolate Frosting:

 75 g Alter Eco Super Blackout Organic Chocolate, chopped

1 cup (227g) vegan butter (stick, not tub style), room temperature

1/2 cup (50g) unsweetened Dutch-process cocoa powder

5 cups (565g) confectioner's sugar, sifted

1 tsp vanilla extract

3-6 tbsp plant-based milk



For the Chocolate Cake:

  1. Preheat the oven to 350°F. Prepare 3 x 8” round baking tins with parchment rounds on the bottoms and spraying the sides with cooking spray.
  2. Prepare the hot coffee or Americano in large glass measuring cup. Add in the chopped chocolate, let sit for 1 minute to melt, then stir well.
  3. In a large bowl, sift the flour, sugar, cocoa powder, baking powder, salt, and baking soda. Whisk well to evenly combine.
  4. In a medium sized bowl or large liquid measuring cup, whisk together the plant milk, oil, vinegar and vanilla.
  5. Pour into the dry ingredients, mixing with a spoon. Stir in the coffee and melted chocolate mixture.
  6. Divide evenly between the 3 pans, tapping each a few times to release air bubbles, and bake for 30-35 minutes or until a toothpick inserted comes out clean or with a few baked crumbs. Cool completely before frosting.

For the Chocolate Frosting:

  1. Start by melting the chocolate either in a double boiler or in 20 seconds shots in the microwave. Set aside to cool.
  2. In the bowl of a stand-mixer, beat the vegan butter until fluffy with paddle attachment. Add the cocoa powder, then the confectioner's sugar in 1/2 cup increments beating well after each addition. Add the vanilla extract and completely cooled chocolate. Beat for 5 minutes, adding a tbsp of milk in at a time until desired thickness. If it's too thick, the cake may tear when frosting.

To Frost the Cake:

  1. Using a large serrated knife, cut a thin layer off the tops of the cakes so they are flat.
  2. Place 1 cake layer on your cake stand or serving plate. Evenly cover with ~3/4 cup of frosting. Top with 2nd layer, evenly cover with 3/4 cup of frosting, repeating with the last layer.
  3. Cover the sides with remaining frosting.
  4. Decorate top of cake with ganache and chocolates, if desired.

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