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Death by Chocolate Cake


  • Author: Kavitha
  • Prep Time: 5 hours
  • Total Time: 5 hours
  • Yield: 9 inch 1x

Description

Death by Chocolate


Scale

Ingredients

This just gives you a broad idea of a Death by Chocolate Cake. You can use your recipes for the Chocolate Cake or Frostings too. You can also decorate and frost the cake as you wish. There really is no rule!

Measurements given in this recipe make 1, 9 inch Cake. If you want to make a double or triple decker cake, increase the amounts accordingly

Chocolate Sponge Cake (makes 1, 9 inch sponge)

  • 2 and 1/2 cup All purpose flour
  • 1/2 cup cocoa powder (increase if you want a stronger flavor)
  • 1 and 1/2 cup Powdered sugar (adjust according to taste)
  • 1 and 1/2 cup thick yogurt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 cup oil
  • 2 teaspoons vanilla extract
  • a pinch of salt
  • (1 cup is around 200 grams)

Chocolate Truffle Frosting

  • 1 cup chopped Dark Chocolate (or milk chocolate)
  • 1/2 cup Cream (preferably heavy cream)
  • 1 tablespoon Butter
  • 1 teaspoon Vanilla / Rum / Cognac (optional)

Others (everything below except the syrup is optional)

  • Sugar Syrup / Rum / Cherry Syrup
  • Nutella / Chocolate Ganache
  • Chocolate Chips
  • Chocolate Sprinkles
  • Chocolate Shavings
  • Chocolate Cookies
  • Chocolate Candies
  • Other Chocolate Decorations

Note – Sugar Syrup

  • Boil equal parts water and sugar till you get a nice thick amber color liquid. Cool completely.

Instructions

Chocolate Sponge Cake

  1. Preheat oven to 170 C (160 or 150 C if convection oven)
  2. 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.
  3. Add the oil, vanilla essence and mix well.
  4. 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)
  5. 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.

Chocolate Truffle Frosting

  1. Chop chocolate into small pieces and add to a mixing bowl
  2. 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)
  3. After 2-3 minutes, mix well to get a thick frosting.
  4. You can use this as is or let it cool for 1-2 hours to get a thicker truffle like frosting

Putting the cake together

  1. 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.
  2. 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)
  3. Apply your chocolate frosting(s) and add crushed cookies, chocolate candies, chocolate chips on it.
  4. 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
  5. 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.
  6. Decorate the sides with chocolate sprinkles or shavings and place candies on the border of the cake.
  7. Chill in the refrigerator for at least 30 minutes before serving

Quick Tip

  1. 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