Death by Chocolate

Right in time for Valentine’s day! This is a sinful, decadent and totally indulgent cake. Four layers of moist rich chocolate cake, slathered on and finished with Chocolate Ganache.

Make the cake sponges a couple of days ahead, cling wrap them and leave them in the fridge. Even the butter cream and ganache can be made ahead and assembled a day ahead. This cake tastes best after it has been refrigerated and left to soak in all the flavours. If you love all things Chocolatey, this is the cake for you!

Death by Chocolate Cake
Death by Chocolate Cake

Death By Chocolate Cake (Makes 2 – 8 inch cakes)

1+1/2 cups Sugar

1-3/4 cups All-purpose flour

1/2 cup Cocoa Powder

1-1/2 teaspoons Baking Powder

1/2 teaspoons Baking Soda

1 teaspoon Salt

2   Eggs

2/3 cup Milk

1/2 cup Vegetable oil

2 teaspoons Vanilla essence

1/2 cup Boiling hot water

1 cup Soaking syrup (recipe below)

3 cups   Chocolate ganache (recipe below)


Heat oven to 350°F. Grease and flour two 8-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.

Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter equally into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely before frosting. If not frosting the same day, wrap in clingfilm and refrigerate till needed.

Soaking syrup:

1/2 cup Water

2 tablespoons Sugar

1 teaspoon Instant coffee

1 teaspoon Coffee liqueur (optional)

Heat the water with the sugar and bring to a boil. Turn off the heat and cool completely. Mix in the coffee and liqueur if using and set aside till required.

PS: This cake is a very moist cake, the soaking syrup is optional.

Chocolate Ganache Frosting (Makes 4 cups)

500 grams Chocolate Chunks

200 grams Cream (one small tetrapack, regular cream, not heavy cream)

1 teaspoon Instant Coffee Powder (optional)

Chop the chocolate into chunks and melt in the MW for 60 seconds.

Heat the cream on low heat till it begins to come to a boil. Pour the hot cream over the chocolate pieces, cover and set aside for 10 minutes. Stir gently without creating any air, add the coffee powder at this stage and mix till glossy.

After the ganache cools down, it will become firm, to loosen the ganache, heat gently in the microwave for 30 seconds and stir.

Cool to room temperature before using.

Note: Prepared ganache can be stored in the fridge for a month in an airtight box. Reheat to use.

Assemble the cake:

Once the cakes have cooled, trim off the tops to level them and slit each cake into two horizontally. Or use the whole cakes as they are for a more rustic looking cake.

Place one slice of the cake on the cake board. Sprinkle a few tablespoons of the syrup to soak it. Wait for a minute and add ¼ cup of ganache in the middle and spread evenly.

Leave ½ inch of the corners free. Place another slice of the cake on top and repeat till the fourth slice is placed. Do not soak the fourth layer.

Add a thick layer of ganache in the middle of the cake and spread with a pallette knife to smoothen it. repeat over the sides.

Let it sit in the fridge for atleast 30 minutes or upto a day. Retouch with some more ganache if there are any gaps. Dip the blade of a palette knife in hot water, quickly wipe the blade and with the hot knife, smoothen out any bulges on the cake to get a smooth finish.

Decorate with chocolate sprinkles or shavings or nuts. Set it in the fridge for at least 2 hours before serving. Before serving, place at room temperature for 20 minutes for best results.


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