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Death By Chocolate Cake ?

Death By Chocolate Cake ?

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GALLERY

If you’re one of those people who like to order triple chocolate sundae with rocky road and extra chocolate topping plus chocolate chips and sprinkles, this one is just the right recipe for you.

Death by chocolate cake, true to its name, packs so much chocolate, if you eat a piece you might probably be oozing chocolate from your pores. Also, it’s so good you’ll have problems stopping at just one piece.

This is not a cake for a lazy bake session. In fact, I usually make it over the course or several days. Well, what did you think, all this chocolate needs to be made. And this puppy packs plenty of chocolate. Chocolate cake base, chocolate mousse for the filling, Chocolate Meringue, chocolate ganache and chocolate rum mousse fudge. Sounds like fun? It is, though it’s a lot of effort to.

So, as you can see, I usually make this cake for very special occasions. First thing I do is make sure I have everything I need in the kitchen. I make the cake layers several days before the assembly. Wrapped up they actually keep very well.

I make the meringues on the night before assembling the cake and – and this is really important – keep them in a dry place overnight. Humidity is the meringues’ worst enemy.

The only things I make on the day when I assemble this brilliance, are the mousses and the ganache. Actually simple, if you split it up like that. Just follow the instructions below and you will have an amazing dessert worthy of five Michelene stars.

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Ingredients

Steps

Make the Meringue:
Step 1
Preheat the oven to 225 degrees.
Step 2
Line a baking sheet with parchment.
Step 3
Blend 4 egg whites, the cream of tartar, and salt with an electric mixer until soft peaks form. Gradually add 1 cup sugar while continuing to beat. Whisk until stiff. Remove the bowl from the mixer and use a rubber spatula to fold in the remaining 1/4 cup sugar, 2 tablespoons cocoa powder, and the cornstarch until well combined. Place the mixture into the sheet leaving the edges free. Smooth with a spatula.
Step 4
Bake the meringue for 15 minutes. Lower the oven temperature to 200 degrees and bake for 2 hours and 45 minutes. Remove and let cool.
Make the Chocolate Mousse:
Step 1

Melt 6 ounces semisweet chocolate over a water bath or in a microwave. Stir and room temperature.
Step 2
Place 1 1/2 cups heavy cream in chilled bowl of a stand mixer fit. Whisk on high until peaks form. Set aside.
Step 3
Mix 3 egg whites in a bowl, until soft peaks form. Add 2 tablespoons sugar and continue to beat until stiff peaks form. Add a quarter of the whipped cream to the chocolate and mix, then add to the egg whites. Add the remaining whipped cream. Fold all together gently.
Make the Brownie Layer:
Step 1

Preheat the oven to 325 degrees.
Step 2
Oil a cake pan. Dust the pan with 1 teaspoon of flour.
Step 3
Mix together 1/4 cup flour, 2 tablespoon cocoa powder, 1 teaspoon baking powder, and 1/2 teaspoon salt a small bowl.
Step 4
Melt the 3 ounces unsweetened chocolate, 4 tablespoons butter, and 2 ounces semi-sweetened chocolate over water bath.
Step 5
Tightly cover the top with plastic wrap, and heat for about 5 minutes. Remove from the heat and stir until smooth.
Step 6
Beat 3 eggs, 1 cup sugar, and 1 teaspoon vanilla until slightly thickened.
Step 7
Add the melted chocolate mixture to the egg mixture and mix.
Step 8
Mix all dry ingredients. Add the sour cream and mix.
Step 9
Pour the batter into the prepared cake pan, spreading evenly with an offset spatula. Place the pan in the preheated oven and bake about 30 minutes.
Step 10
Let the cake cool at room temperature. Then refrigerate for 20 minutes. Cut into 2 layers horizontally. Keep the cake at room temperature.
Make the ganache:
Step 1

Heat 1 1/2 cups heavy cream and 3 tablespoons butter in a saucepan over medium-high heat. Bring to a boil. Mix 22 ounces of semisweet chocolate with boiling cream. Let the chocolate melt and stir.
Make the Mocha Mousse:
Step 1

Place 14 ounces semisweet chocolate, 4 ounces unsweetened chocolate, the water, instant coffee, and 2 tablespoons cocoa over a water bath. Heat for about 5 minutes and stir the mixture until smooth. Keep at room temperature.
Step 2
Mix 5 egg whites in the bowl until soft peaks form. Continue to beat while gradually adding 2 tablespoons sugar. Mix until stiff.
Step 3
Mix 3/4 cup heavy cream in a well-chilled bowl until stiff. Fold 1/4 of the egg whites into the melted chocolate mixture, then fold in the whipped cream. Fold in the remaining egg whites. Keep the mocha mousse at room temperature.
To assemble:
Step 1

Pace half of the brownie inside a pan. Spread 1 1/2 cups of ganache over the brownie. Place the trimmed meringue, top side up, over the ganache, press down a little.
Step 2
Next layer is mocha mousse, spread it over the meringue, spreading evenly. Place the other cake halfon top of the mocha mousse. Cool in the freezer for 20 minutes.
Step 3
Pour the remaining ganache over the cake and even out with a spatula. Let the ganache set.
Step 4
Decorate with piped out chocolate mousse stars and rosettes.
Make Mocha Rum Sauce:
Step 1

Melt butter in a saucepan.
Step 2
Add sugar, 2 tablespoons of rum, heavy cream, cocoa, and salt. Mix and simmer for 5 minutes.
Step 3
Add instant coffee, vanilla, and another 1 tablespoon rum. Stir until combined. Use it to drizzle the cake generously before serving.

Preparation Time: 3h
Cook Time: 3h 30min
Ready Time: 6h 30min
Servings: 12
Cuisine:
Category: ? Cake
Difficulty Level:
Ratings:
Created: July 25, 2019

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