A Murderously Good Chocolate Cake (No Victims, Just Forks)

This one has been a long time coming, my friends. Ivy and I talked about doing a Delicious Death cake shoot for a year after we re-read Murder Is Announced together. You know how it goes—you talk about it, you plan it, you pin inspiration photos, and then suddenly twelve months fly by, and you realize you still haven’t baked the cake that’s supposed to be “worth dying for.” I mean, priorities, right?

Now, I know most people will tell you that And Then There Were None is Agatha’s best book, and I won’t fight you on that. It’s a masterpiece. But Murder Is Announced? That one just has my heart. The cozy village, the quirky neighbors, Miss Marple doing her deceptively gentle thing—and, of course, the mention of a “Delicious Death” cake so decadent it makes everyone forget there’s been a murder. I mean, same.

So of course I needed to make this cake. A cake worth dying for (metaphorically, of course—no homicidal tendencies here).

Now, the one described in the book apparently has soaked raisins in it, and listen… that’s just not happening in our house. Sorry, Agatha. I love you, but raisins soaked in booze are a bridge too far for us. Instead, I went with a vibe interpretation—rich chocolate layers with espresso and Nutella, a fudgy frosting that makes you question all your life choices, and a glossy dark chocolate drip that says, “Yes, I’m dangerous, but also elegant.”

This cake doesn’t whisper “death.” It purrs, “last meal worthy.”

So grab your apron (bonus points if it’s floral and vaguely British), preheat that oven, and channel your inner Miss Marple. No clues to solve here—just a mystery of how something so rich could taste this good.

Delicious Death Chocolate Hazelnut Cake

Ingredients

For the cake:

• 1 ¾ cups all-purpose flour

• ¾ cup unsweetened cocoa powder

• 1 ½ tsp baking powder

• 1 ½ tsp baking soda

• ½ tsp salt

• 2 cups granulated sugar

• 2 large eggs

• 1 cup buttermilk

• ½ cup vegetable oil

• 2 tsp vanilla extract

• 1 cup hot espresso or very strong coffee

• ½ cup Nutella (or any chocolate hazelnut spread)

For the frosting:

• 1 cup unsalted butter, room temperature

• ½ cup Nutella

• 2 ½ cups powdered sugar

• ½ cup cocoa powder

• 3–4 tbsp heavy cream or milk

• 1 tsp vanilla extract

• Pinch of salt

For the dark chocolate drip:

• ½ cup heavy cream

• 4 oz dark chocolate, chopped finely

Instructions

1. Preheat and prep.
   Set your oven to 350°F (175°C). Grease and line two 8-inch cake pans. Feel smug for being organized this early in the process.

2. Mix your dry team.
   In a big bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Admire the puff of cocoa dust that instantly coats your entire kitchen.

3. Wet team, assemble!
   In another bowl, whisk sugar, eggs, buttermilk, oil, and vanilla. Add the Nutella and beat until smooth and glossy, like the surface of a particularly dramatic murder suspect’s hair.

4. Combine and caffeinate.
   Gradually add the dry ingredients into the wet. Then slowly pour in the hot espresso while mixing on low speed. Batter will be thin—don’t panic, that’s how it’s supposed to be. You’re on the right track, detective.

5. Bake it up.
   Divide batter evenly between pans and bake 30–35 minutes, or until a toothpick comes out clean. Cool completely on wire racks while you resist eating them warm (trust me, the frosting payoff is worth the wait).

6. Make the frosting.
   Beat butter until fluffy. Add Nutella, powdered sugar, cocoa, vanilla, salt, and 3 tbsp cream. Whip until light and luscious—add more cream if needed for spreadability. Try not to eat it straight from the bowl. (Failing that, at least use a spoon.)

7. Stack and frost.
   Level your cakes if needed, then spread frosting generously between layers and all over the outside. Go thick. This isn’t the time for restraint.

8. Make the drip.
   Heat cream until just simmering, pour over chopped chocolate, and let sit 2 minutes. Stir until smooth, glossy, and dangerously good. Let cool slightly, then drizzle over the frosted cake, letting it drip like a decadent clue down the sides.

9. Optional flair:
   Top with chocolate curls, crushed hazelnuts, or a light dusting of cocoa powder. Bonus points if you stick a little magnifying glass in it for the photo.

Final Notes from the (Amateur) Detective Baker

If Agatha were here, she’d probably say something terribly British like, “One mustn’t underestimate the importance of a good cake in the pursuit of truth.”

And she’d be right.

This cake is dark, mysterious, and a little over-the-top—just like a Christie plot twist. The espresso deepens the chocolate, the Nutella gives it that nutty sweetness, and the frosting is pure indulgence.

So go on, make it now. Trust me. It’s a Delicious Death you’ll come back to again and again.

(Just maybe hide a slice before you serve it… you never know who might make it disappear.)