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6-Ingredient Death by Chocolate Cake (Rich, Fudgy & Easy!)

by Emma Wills October 23, 2025

written by Emma Wills October 23, 2025

Six ingredient death by chocolate cake with a slice missing showing the inside.

If you love easy chocolate cake recipes that taste like they came straight from a bakery, this 6-ingredient Death by Chocolate Cake will be your new obsession. It’s rich, fudgy, and unbelievably simple – no oil and no complicated steps. This fudgy chocolate cake is made with real dark chocolate for that deep, intense flavour that melts in your mouth. Whether you’re baking for a celebration, date night, or just craving something indulgent, this easy Death by chocolate cake proves you don’t need a long ingredient list to make dessert magic.

Why you NEED to make this 6-Ingredient Death by Chocolate Cake

Only 6 ingredients! No endless list of items – just simple, everyday ingredients that you can get in the supermarket.
Bakery-style fudgy texture. Rich, moist, and chocolatey without being dense or dry.
No fancy equipment. Two bowls and an electric hand/stand mixer, and you’re good to go.
Easy to decorate. Smother in rich glossy chocolate ganache, it’s suppsoe to be messy.
Foolproof for any skill level. If you can melt chocolate, you can bake this cake. Very beginner friendly!
Tates amazing. It’s chocolately, fudgy and very moreish!

The top of a Six ingredient death by chocolate cake with a swirl of chocolate ganache and a slice cut.

I made this cake, and i still can’t believe it has only 6 ingredients…so rich and moist. It’s the only chocolate cake I make now!

Alia, NY

How to Get That Fudgy, Rich Chocolate Texture With Only 6 Ingredients

The secret to a truly fudgy Death by chocolate cake isn’t about adding endless ingredients – it’s about getting the ratios just right. Too much flour, and your cake turns spongey. Too much sugar, and you lose that deep, rich cocoa flavour. This 6-ingredient Death by Chocolate Cake is all about balance – just enough richness from the melted chocolate, just enough structure from the flour, and the perfect touch of moisture to create that dense, melt-in-your-mouth texture. Every ingredient has a job to do, and when they come together in the right amounts, you get a decadent chocolate fudge cake that tastes like it took hours to perfect… but really, it couldn’t be easier.

A slice of six ingredient death by chocolate cake with a piece missing.

FAQS: How to make the best Death by chocolate cake

Q: Can I use milk chocolate instead of dark chocolate?
A: No, the cake will be much sweeter and less rich. I recommend at least 50-60% cocoa dark chocolate for that true “death by chocolate” flavour.
Q: How do I make it extra fudgy?
A: Don’t overbake! It should be just set with slightly moist crumbs on the skewer.
Q: Does it need frosting?
A: It’s delicious on its own, but a silky dark chocolate ganache takes it to bakery-level indulgence.
Q: How should I store it?
A: Keep covered at room temperature for up to 3 days, or refrigerate if you live in a hot climate in an air tight container or wrap the cake thats been cut with cling film to stop it from drying out.