On World Chocolate Day, it's time to embrace the ultimate chocolate lover's dream: Death By Chocolate. This sinfully delicious dessert is a chocolate lover's paradise, featuring layers upon layers of rich chocolatey goodness. The best part? It can be prepared quickly, allowing you to indulge in the ultimate chocolate experience in no time. Get ready to surrender to the irresistible allure of Death By Chocolate on this special occasion.
Preparation Time: Approximately 30 minutes
IngredientsFor the Cake: 2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the Chocolate Ganache:
1 ½ cups heavy cream
2 cups semisweet chocolate chips
For the Chocolate Mousse: 2 cups heavy cream
1 cup semisweet chocolate chips
For the Chocolate Whipped Cream: 1 cup heavy cream
2 tablespoons powdered sugar
2 tablespoons unsweetened cocoa powder
For Garnish (optional): Chocolate shavings
Fresh berries
Mint leaves
Method- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well combined.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth and well incorporated.
- Gradually pour in the boiling water, stirring continuously until the batter is thin. Don't worry; the batter will be runny.
- Divide the batter equally between the prepared cake pans. Bake in the preheated oven for approximately 30-35 minutes or until a toothpick inserted into the center comes out clean.
- While the cakes are cooling, prepare the chocolate ganache by heating the heavy cream in a saucepan over medium heat until it begins to simmer. Remove from heat and add the chocolate chips. Let it sit for a few minutes, then whisk until smooth and well combined. Set aside to cool.
- For the chocolate mousse, melt the chocolate chips in a microwave-safe bowl at 30-second intervals, stirring in between, until smooth. In a separate mixing bowl, whip the heavy cream until soft peaks form. Fold the melted chocolate into the whipped cream until fully incorporated. Chill in the refrigerator until ready to assemble.
- To make the chocolate whipped cream, whip the heavy cream, powdered sugar, and cocoa powder together until stiff peaks form. Set aside.
- Once the cakes have completely cooled, place one layer on a serving plate. Spread a generous amount of chocolate ganache over the top. Follow with a layer of chocolate mousse. Repeat with the second layer.
- Finish by frosting the sides of the cake with the chocolate whipped cream. You can use a piping bag and decorative tip for a professional touch.
- Garnish the cake with chocolate shavings, fresh berries, or mint leaves for an extra touch of elegance.
- Refrigerate the cake for at least an hour before serving to allow the flavors to meld together.