DEATH BY CHOCOLATE
This healthier version of the classic Death by Chocolate doesn't skimp on the flavor or decadence! It's gluten free, dairy free, and paleo as well as the perfect make ahead dessert for any special occasion. It's a family tradition kind of dessert in my husbands family that I eagerly picked up and I know you're going to love it too. It all starts with a flourless chocolate cake that's layered together with chocolate pudding and coconut whipped cream to create the most luscious trifle you've ever eaten!
Provided by Get Inspired Everyday!
Categories Dessert
Time 45m
Number Of Ingredients 9
Steps:
- Make a recipe of chocolate skillet cake and while it's baking, start the chocolate pudding.
- Whisk together the cocoa powder, tapioca/cornstarch, maple syrup, and pinch of sea salt until it's smooth. Add the coconut milk and cook over medium heat, whisking constantly until the pudding comes to a boil, and thickens.
- Remove the pudding from the heat and add the vanilla and chocolate, and stir until completely smooth. Place the pudding in an airtight container, and place it in the refrigerator to cool.
- Both the cake and pudding can be made 1 day before you're ready to assemble your dessert.
- When you're ready to assemble the dessert, make a recipe of coconut whipped cream.
- Cut the chocolate cake into 1/2 inch cubes and place half of them in the bottom of a clear glass serving dish. Layer with 1/2 the chocolate pudding and 1/2 the coconut whipped cream.
- Repeat the layers and serve immediately or refrigerate up to 4 hours until serving. You can also layer this dessert into individual containers.
- This dessert can be refrigerated for up to 3 days. If you choose to go with the firmer whipped cream, it will become more solid as the dessert is refrigerated.
DEATH BY CHOCOLATE CAKE RECIPE
Death by Chocolate Cake is a moist and fudgy chocolate cake topped with a creamy chocolate buttercream frosting. It's a chocolate lovers' favorite dessert recipe and one that will satisfy all of your cravings.
Provided by Denise Browning
Categories Dessert
Time 55m
Number Of Ingredients 16
Steps:
- For the cake batter: Preheat your oven to 350 degrees F (180 degrees C). Spray a 13x9-inch sheet cake pan with cooking spray and line the bottom with parchment paper.
- Using a sifter, sift the dry ingredients (flour, sugar, baking powder, baking soda, and cocoa powder) in the bowl of an electric mixer with a paddle attachment and mix to combine. Then add the wet ingredients in (mayonnaise, oil, buttermilk, hot water, and vanilla) and beat just until combined. Add the eggs and beat on low for almost a minute.
- Pour the cake batter into your prepared baking pan. Bake for about 45-50 minutes. Test for doneness using a toothpick in the center of the cake.
- After you allow your cake to cool for a few minutes, invert it onto a rack to come to room temperature. Remove the parchment paper from the bottom of the cake and spread the buttercream frosting on top. Decorate as desired.
- For the Halloween graveyard cake, I used chocolate cookies and wrote RIP with melted white melts but you can use white chocolate chips instead. I used sprinkles and Wilton sugar ghosts plus mini pumpkin candies. I also drew a spider web with the melted candy melts and topped with plastic spiders.
- For the frosting: Beat the butter in a large bowl until creamy, about 2 minutes. Then, add the confectioners' sugar, cocoa powder, heavy cream, and vanilla extract.
- Beat on low speed for 30 seconds. Increase the speed to high, beating for 1 minute. Add 1/4 cup more sugar or cocoa powder if frosting is too thin. But if it is too thick, add a tablespoon of cream.
Nutrition Facts : Calories 274 kcal, Carbohydrate 44 g, Protein 3 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 37 mg, Sodium 151 mg, Fiber 1 g, Sugar 32 g, ServingSize 1 serving
DEATH BY CHOCOLATE FLOURLESS CAKE
This recipe is from Bon Appetit. It is truly "Death by Chocolate." It's a rich and moist flourless cake. Next time, I will try adding less corn syrup to the glaze. It makes the glaze cloyingly sweet.
Provided by Reddyrat
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- For the cake: Preheat oven to 350 degrees.
- Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper and butter the paper. Wrap outside of pan with foil.
- Stir chocolate and butter in medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.
- Beat egg yolks and 6 tablespoons sugar in large bowl until mixture is thick and pale, about 3 minutes if you use an electric mixer.
- Fold chocolate mixture and vanilla extract into yolk mixture.
- Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
- Bake about 50 minutes or until cake top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack. Don't worry if the cake falls.
- Cut around pan sides to loosen cake and then remove pan sides. Invert cake onto a plate. Peel off parchment paper.
- For the glaze: Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.
- To finish: Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes.
- Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. Serve at room temperature.
Nutrition Facts : Calories 369.1, Fat 28.8, SaturatedFat 17.2, Cholesterol 149.8, Sodium 66.7, Carbohydrate 30.1, Fiber 3.5, Sugar 16.7, Protein 6.2
FLOURLESS CHOCOLATE CAKE I
A dense chocolate cake for those of us who can't tolerate wheat or gluten.
Provided by Maggie
Categories Desserts Cakes Chocolate Cake Recipes
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
- In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
- Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
- Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
- Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
- Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
Nutrition Facts : Calories 340.9 calories, Carbohydrate 27.5 g, Cholesterol 101.6 mg, Fat 24 g, Fiber 2.4 g, Protein 4.6 g, SaturatedFat 14.4 g, Sodium 66 mg, Sugar 23.8 g
DEATH BY CHOCOLATE II
Also known as Killer Cake or Punch Bowl Dessert. Definitely one of the best!
Provided by Bev
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Yield 16
Number Of Ingredients 7
Steps:
- Bake cake according to package directions for one 9x13 inch cake. When cake is cool poke holes in the top and pour the coffee liqueur over it. Break up the cake into 1 inch cubes and set aside.
- Mix the pudding mixes with the milk until thick.
- In a large punch bowl layer 1/2 of the cake cubes, 1/2 of the pudding, 1/2 of the crushed candy bars, and 1/2 of the whipped topping. Repeat layers following the same order. Sprinkle top toasted almonds and any additional crushed butter toffee candy bars, if desired. Cover and refrigerate for several hours before serving.
Nutrition Facts : Calories 569.7 calories, Carbohydrate 72.6 g, Cholesterol 17.5 mg, Fat 27.4 g, Fiber 1.9 g, Protein 7.9 g, SaturatedFat 17.8 g, Sodium 672.8 mg, Sugar 56.8 g
DEATH BY CHOCOLATE OVERDOSE CAKE
This cake provides the chocoholic with 4 different layers of chocolate goodness! I know the recipe looks difficult but it's well worth the effort. Bake the brownie and cake layers at the same time. While those are about halfway through the cooling time, start on the mousse. While the assembled cake is chilling, start on the ganache because it needs time to come to room temp.
Provided by ame2sky
Categories Dessert
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 26
Steps:
- Adjust oven rack to middle position; heat oven to 325 degrees.
- For the Brownie Base Layer:.
- Cut parchment paper to fit bottom of a 9-inch springform pan & spray with cooking spray.
- Whisk to combine flour, salt, & baking powder in medium bowl; set aside.
- In microwave-safe bowl heat butter & chocolate on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, if necessary, repeat in 15-second increments until melted; do not let chocolate burn.
- When chocolate mixture is smooth gradually whisk in sugar. Add eggs one at a time, whisking after each until thoroughly combined. Whisk in vanilla. Add flour mixture in two additions, folding with spatula until batter is completely smooth and mixed.
- Transfer batter to prepared pan; using a spatula to spread batter evenly and smooth. Bake until toothpick inserted into center of brownies comes out with a few moist crumbs attached, 25-30 minutes. Cool on wire rack to room temperature, about 1 hour (do not remove the springform ring).
- For the Cake Layer:.
- Line bottom of 9-inch round cake pan with parchment & spray with cooking spray.
- Combine chocolate, cocoa powder, & hot water in a medium microwave-safe bowl & heat until melted; about 45 seconds. If needed, heat in additional 15 second intervals until melted. (Do not burn) Add 1/4 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Set aside to cool.
- Whisk flour, baking soda, and salt in medium bowl. Set aside. Combine buttermilk and vanilla in small bowl and set aside.
- In bowl whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes.
- Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly mixed, 30 to 45 seconds, scrape down sides of bowl with spatula as needed. Add softened butter 1T. at a time, mixing about 10 seconds after each addition. Add about 1/3 of flour mixture followed by 1/2 of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds).
- Repeat using 1/2 of remaining flour mixture & all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl & add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer & fold batter once or twice with spatula to incorporate any remaining flour. Pour into prepared pan & smooth.
- Bake until toothpick inserted into center comes out with a few crumbs attached, about 30 - 40 minutes. Cool cake in pan 15 minutes, then invert onto wire rack and cool completely.
- Chocolate Mousse Filling:.
- Place stand mixer bowl and whisk attachment in the freezer or fridge.
- Chop the chocolate and place in medium bowl. Heat 1/2 cup of the heavy cream in microwave-safe cup until it begins to boil. Pour hot cream into bowl with chopped chocolate and whisk until smooth. Let cool for about 15 minutes.
- Once chocolate mixture is cooled, place remaining heavy cream(1 1/4 cup plus 2 T) and sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled whisk attachment. Whisk on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer.
- Gently fold in chocolate mixture with the whipped cream mixture.
- Ganache:.
- Heat the heavy cream and the butter in a microwave-safe bowl. Bring to a boil.
- Place the chopped semisweet chocolate in a 3-quart stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Ganache should be brought to room temperature (about 40 minutes). There will be ganache left-over after icing cake. You could chill about 1 cup to use for additional decorating if desired.
- To Assemble:.
- Spread mousse over top of the brownie base evenly. Use an offset spatula or bench scraper to smooth the top.
- Place cake round over mousse, pressing down lightly. Chill for 1 hour.
- Remove springform ring and parchment collar. Use a spatula to smooth the room temperature ganache over the cake top and sides, covering evenly.
- Decorate with chocolate shavings on the sides if desired and with the additional chilled ganache if desired.
LA BETE NOIRE CHOCOLATE FLOURLESS CAKE
This cake is very rich! The consistency is very similar to cheesecake. So yummy! From Bon Appetit Magazine.
Provided by Quest4ZBest
Categories Dessert
Time 3h30m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- For Cake:.
- Preheat oven to 350°F Butter 10 inch springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy duty foil around outside of pan, bringing foil to top of rim. Combine water and sugar in saucepan. Bring to boil over medium hear, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.
- Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.
- Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.
- For Ganache:.
- Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about two hours.
- Do Ahead: Can be made 2 days ahead. Cover and keep refrigerated.
- Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.
Nutrition Facts : Calories 171.7, Fat 13.8, SaturatedFat 8.1, Cholesterol 107.3, Sodium 33.7, Carbohydrate 9.9, Sugar 9.4, Protein 2.7
DEATH BY CHOCOLATE CAKE
Make and share this Death by Chocolate Cake recipe from Food.com.
Provided by Burrheadssis
Categories Dessert
Time 55m
Yield 1 Cake, 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Beat 4 eggs, water, oil,& sour cream until smooth.
- Add the box of cake mix and pudding stirring until smooth.
- added chocolate chips, mixing just until blended.
- Pour into greased bundt pan.
- Bake at 350 degrees for 50 to 60 minutes.
- I sometimes garnish with powdered sugar when cooled.
DEATH BY CHOCOLATE
This is a beautiful dish to carry to work, church supper or fix for a holiday dinner. Everyone will enjoy and rave about it.
Provided by Vicki Kiddy
Categories Dessert
Time 1h5m
Yield 1 Large Trifle Dish, 12 serving(s)
Number Of Ingredients 4
Steps:
- Make cake according to directions.
- Let cool completely.
- Mix up both boxes of chocolate mousse mix according to directions.
- Crumble cake in small pieces.
- Use a trifle dish and layer as follows: cake layer, mousse layer, Cool Whip layer, Heath Bar layer.
- Repeat all again ending up with the Heath Bar pieces on top.
Nutrition Facts : Calories 346.8, Fat 17.7, SaturatedFat 9.2, Cholesterol 10.3, Sodium 418, Carbohydrate 47.5, Fiber 1.3, Sugar 32.4, Protein 3.4
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