Dark Chocolate cake topped with lots of chocolate components to make this double decker Death by Chocolate Cake…Chocolate Lovers only!!
You are looking at about half a kilo of chocolate there.
Chocolate cakes, chocolate truffle, chocolate ganache, chocolate candies…all put together in one recipe. I could go on and on about how divine this creation is, but I’m not going to.
I don’t think I need to, because the name says it all. Death by Chocolate. A cake so rich in Chocolate that you’d feel like you’ve died and gone to heaven with just a tiny slice of it!
Take it all in my friend because this month of December is going to be high in sugar on Foodomania. 😉 Are you as excited as I am for the one-recipe-a-day plan? Come back everyday to find a new recipe.
And we’re starting the month with a delicious Death by Chocolate Cake. True, I could have built the cake better. It looks like a 5 year old did the decorations…. 😀 But I really don’t have the patience to do elaborate and neat decorations. If you do, please do share your work of art with me on Facebook or Twitter or Instagram! 🙂
As for the cake, there really is no right or wrong to this recipe. The more chocolate (in any form) you use, the better!
DEATH BY CHOCOLATE CAKE RECIPE
So you start by making your favorite Chocolate Sponge Cake or Chocolate Brownie (in a cake pan). I used my no fail Chocolate sponge cake recipe. You can stop at one tier, but I decided to go ahead and bake 3 tiers of cake.
Once you’ve baked your cakes, let them cool completely.
Now here’s what I’m using to fill and frost the cakes
Take the bottom tier and cut the cake in 2 or 3 layers. Prick holes all over the cake with a fork. Brush the bottom layer with a lot of sugar syrup or cherry syrup or rum (to keep the cake super moist)
Apply your chocolate frosting(s) and add crushed cookies, chocolate candies, chocolate chips on it.
Close with the next layer of cake. Prick holes & brush that layer with syrup and frost the entire tier of the cake with chocolate butter-cream or truffle frosting
Cut the next tier of cake into 2 or 3 parts as well. Keep the bottom layer of that tier in the middle of the first cake. As you can see, I failed to do so! 😀 But that’s okay! You be more careful.
Again frost, fill with candies, close with other layer and frost the entire cake. For the 3rd tier I simply use a mini cupcake. Chill in the refrigerator for at least 30 minutes or until use.
- 2 and ½ cup All purpose flour
- ½ cup cocoa powder (increase if you want a stronger flavor)
- 1 and ½ cup Powdered sugar (adjust according to taste)
- 1 and ½ cup thick yogurt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ cup oil
- 2 teaspoons vanilla extract
- a pinch of salt
- (1 cup is around 200 grams)
- 1 cup chopped Dark Chocolate (or milk chocolate)
- ½ cup Cream (preferably heavy cream)
- 1 tablespoon Butter
- 1 teaspoon Vanilla / Rum / Cognac (optional)
- Sugar Syrup / Rum / Cherry Syrup
- Nutella / Chocolate Ganache
- Chocolate Chips
- Chocolate Sprinkles
- Chocolate Shavings
- Chocolate Cookies
- Chocolate Candies
- Other Chocolate Decorations
- Boil equal parts water and sugar till you get a nice thick amber color liquid. Cool completely.
- Preheat oven to 170 C (160 or 150 C if convection oven)
- Beat sugar and yogurt together. Add the baking powder, baking soda and salt and mix well. Let it rest for 5 minutes. You'll see a lot of air bubbles start to form.
- Add the oil, vanilla essence and mix well.
- Sift in the flour and cocoa powder. Mix gently to incorporate the dry mixture into the wet mixture. (do not over-mix or you'll end up with a bread-like texture)
- You can bake this in 2 batches to get 2 thin 9 inch cakes or bake it once and cut into 2 or 3 layers. Pour into a greased pan and bake at 170 C for 30 minutes or until the cake is done. Let it cool completely.
- Chop chocolate into small pieces and add to a mixing bowl
- Bring the cream and butter up to a boil and add to the chocolates. Make sure the chocolates are submerged in the cream. (Do not let cream boil. When you start seeing bubbles starting to form in the sides of the pan, switch off)
- After 2-3 minutes, mix well to get a thick frosting.
- You can use this as is or let it cool for 1-2 hours to get a thicker truffle like frosting
- If you baked 1 cake, carefully cut into 2 or 3 layers. Even if you made 2 or 3 cakes of different sizes for a tier cake, you can cut each tier to fill the frosting inside as well.
- Place bottom layer on the serving plate. Prick holes all over the cake with a fork. Brush the bottom layer with a lot of sugar syrup or cherry syrup or rum (to keep the cake super moist)
- Apply your chocolate frosting(s) and add crushed cookies, chocolate candies, chocolate chips on it.
- Close with the next layer of cake. Prick holes & brush that layer with syrup and frost the entire cake with chocolate butter-cream or truffle frosting
- If you have another tier to place, place the bottom part of the tier in the center of the 1st tier. Fill with frosting and place next layer. Repeat till all layers are frosted.
- Decorate the sides with chocolate sprinkles or shavings and place candies on the border of the cake.
- Chill in the refrigerator for at least 30 minutes before serving
- Tear and place tissue papers under the cake on all side. This helps in preventing the frosting from getting on the serving plate and thus saves cleaning time
*** This cake is a part of the Holiday Bonanza series on Foodomania. Come back everyday to find a new and delicious treat to make for the Holidays! 🙂
Other Chocolicious Cake creations ….
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