Death by Chocolate Cake

Death by Chocolate Cake | Perfect moist and decadent chocolate cake

Decadent, moist and chocolaty perfection. This is the chocolate cake you’ve been dreaming of!

Ingredients

For Cake

• All purpose flour 2 cups
• Sugar 1 cup (or a little less)
• Cocoa powder 1/3 cup
• Salt 1/3 tsp
• Baking Powder 1 + 1/2 tsp
• Baking Soda 1 + 1/2 tsp
• Eggs 2 (at room temperature)
• Milk 280 ml (at room temperature)
• Oil 1/4 cup
• Melted Butter 1/4 cup
• Vinegar 1 tbsp

Mousse (For Filling)

• Whipping cream 400 ml (cream should be cold)
• Chocolate chips 1 cup (or you can use chocolate chopped into small pieces)

Glaze (For Topping)

• Whipping cream 100 ml
• Chocolate chips 1/2 cup (or you can use chocolate chopped into small pieces)

Preparation

Mousse (For Filling):

1. Melt the chocolate chips by placing it in a microwave for 20 seconds. Take out and mix.
2. Whip the cold whipping cream until stiff peaks are formed.
3. Add the melted chocolate (should not be too hot) and whisk into the whipped cream.
4. Cover and refrigerate.

Glaze (For Topping)

1. Bring the whipping cream to its boiling point but DO NOT LET IT boil.
2. Add chocolate and allow to stand for 5 minutes.
3. Then mix to make the glaze.

Cake

1. Preheat the oven to 170 *C using lower rod only.
2. Add all the ingredients into a mixing bowl.
3. Mix using a whisk or an electric mixture until smooth. Add a little more milk if the batter is too thick.
4. Cover the base of a spring form pan with parchment paper.
5. Pour the mixture in it and bake for 30 minutes or until the toothpick inserted comes out clean.
6. Take the cake out of the oven, allow to cool completely in the pan.
7. Take out from the pan and cut into 3 sheets.
8. Place the bottom sheet in the spring form pan. Layer with mousse. Repeat with other layers.
9. Pour hot glaze on top.
10. Allow to refrigerate for one hour.
11. Now cut the cake and serve. Enjoy!

Print Recipe

Death by Chocolate Cake

Author: Naush

Ingredients

• INGREDIENTS

For Cake

• All purpose flour 2 cups
• Sugar 1 cup or a little less
• Cocoa powder 1/3 cup
• Salt 1/3 tsp
• Baking Powder 1 + 1/2 tsp
• Baking Soda 1 + 1/2 tsp
• Eggs 2 at room temperature
• Milk 280 ml at room temperature
• Oil 1/4 cup
• Melted Butter 1/4 cup
• Vinegar 1 tbsp

Mousse (For Filling)

• Whipping cream 400 ml cream should be cold
• Chocolate chips 1 cup or you can use chocolate chopped into small pieces

Glaze (For Topping)

• Whipping cream 100 ml
• Chocolate chips 1/2 cup or you can use chocolate chopped into small pieces

Instructions

MOUSSE FOR FILLING

• Melt the chocolate chips by placing it in a microwave for 20 seconds. Take out and mix.
• Whip the cold whipping cream until stiff peaks are formed.
• Add the melted chocolate (should not be too hot) and whisk into the whipped cream.
• Cover and refrigerate.

GLAZE (FOR TOPPING)

• Bring the whipping cream to its boiling point but DO NOT LET IT boil.
• Add chocolate and allow to stand for 5 minutes.
• Then mix to make the glaze.

CAKE

• Preheat the oven to 170 *C using lower rod only.
• Add all the ingredients into a mixing bowl.
• Mix using a whisk or an electric mixture until smooth. Add a little more milk if the batter is too thick.
• Cover the base of a springform pan with parchment paper.
• Pour the mixture in it and bake for 30 minutes or until the toothpick inserted comes out clean.
• Take the cake out of the oven, allow to cool completely in the pan.
• Take out from the pan and cut into 3 sheets.
• Place the bottom sheet in the springform pan. Layer with mousse. Repeat with other layers.
• Pour hot glaze on top.
• Allow to refrigerate for one hour.
• Now cut the cake and serve. Enjoy!