Death by chocolate layer cake recipe

Death by Chocolate Layer Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the ultimate chocolate lover's dream with this decadent Death by Chocolate Layer Cake recipe. This rich and moist cake is a chocolate lover's paradise, featuring multiple layers of velvety chocolate sponge cake filled with a luscious chocolate ganache and frosted with a silky smooth chocolate buttercream. Topped with a generous drizzle of chocolate sauce and adorned with chocolate curls, this cake is a showstopper that will satisfy even the most intense chocolate cravings. With its irresistible combination of flavors and textures, this Death by Chocolate Layer Cake is sure to be a hit at any celebration or special occasion.

Keywords: chocolate, layer cake, recipe, indulgent, decadent

Death by chocolate layer cake recipe details

Death by chocolate layer cake recipe, recipe Rating: 4.7
Number of votes:115 

Ingredients

	For the cake:
225 g	semisweet chocolate 50% minimum cocoa content
150 g	unsalted butter, softened
3 tbsp	dark rum, use another tbsp if wished
225 g	sugar
4 large	eggs
60 g	plain flour
4 tbsp	unsweetened cocoa powder
1 ½ tsp	baking powder
1 tsp	vanilla extract
4 tbsp	sour cream
	For the Frosting:
160 ml	double cream
250 g	semisweet chocolate 40-50% minimum cocoa content, finely chopped

Instructions

Preheat oven to Gas Mark 4, 180°C, 350°F.

Grease a 10-inch, 25cm springform cake tin and line the base with baking parchment. Alternatively, you could use 2, 7-inch, 18cm cake tins, greased and lined.

Break the chocolate into small pieces and melt with the butter over hot water. When fully melted, remove the bowl and stir in the rum. Set aside.

Beat the eggs with sugar until light, and add the flour, cocoa powder, baking powder and vanilla extract and beat until well mixed.

Slowly fold in the chocolate mixture and sour cream.

Pour mixture into tin and bake for 40-50 minutes and a skewer inserted into the centre comes out clean. If using 7-inch tins, 20-30 minutes should suffice.

Cool the cake completely in the tin. Chill in the tin for about 30 minutes before removing cake. The cake may be very sticky and difficult to cut when warm.

Remove the hard, crusty surface of the cake and cut it horizontally into two equal rounds.

To make the frosting: heat the cream in a saucepan until near boiling. Remove from the heat and add the chocolate and stir until melted and smooth. Allow to cool and thicken.

Use about a third of the frosting as a filling between the layers. Use a second equal amount for the top and use the remainder to spread around the sides. Chill for at least an hour for the frosting to set. Serve at room temperature.

Preparation time:
ca. 40 min
Resting time:
ca. 2 hrs
Grade of difficulty:
medium
Calories per portion:
n/a