February 6

12 comments

Death by Chocolate Cake

By Sonia Gupta

February 6, 2018

Chocolate, Sweet

This is my special Death by Chocolate Cake for the day to Romance. Valentine’s Day used to be extremely popular among youngsters, but now it’s all over. People exchange gifts, flowers, cards, and chocolates on Valentine’s Day

Chocolate, Valentine, and Love is a perfect love triangle. There is no better way to express your love than to express it with a perfect luscious death by chocolate cake.

Chocolate Cake is one of the most suitable ways to convey your feelings of love and intimacy to your partner.

Victorians used chocolates to seduce their partner.

Death by Chocolate Cake

A handmade chocolate cake is a true expression of your love and dedication in a relationship.

And this Death by Chocolate Cake will make your Valentine melt in your arms.

When I made this chocolate cake for my valentine, he was overwhelmed with the amount of chocolate in the cake. Sarcastically he said, that I would die one day because of chocolate. I happily responded:

If death is inevitable, let it be death by chocolate.

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Let’s make Death by Chocolate Cake

Chocolate Ganache plays an important role in this Valentine’s special cake. It adds the richness and the gloss to the cake. Ok, so let’s prepare the Chocolate Ganache first.

Keep a non-stick pan on medium flame and heat 100 gm fresh cream. After one boil switch off the flame and add chopped dark chocolate and butter.

I have used Lindt’s dark chocolate as I love its flavor. Mix it well. There should be no lumps.

To get smooth ganache, you can whisk it with electric whisker for 2 minutes. Transfer this ganache into a bowl and let it rest. With time it will thicken.

chocolate ganache for death by chocolate

Click here to watch the full video recipe
But if you are like me who like to read step-by-step process then continue reading.

Without further delay, let’s get started!

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Quick Notes

Tin Size

Oven Temp

180 °C

Baking Time

25 min

MW Convection Temp

160 °C

Baking Time

25 min

Demold Instructions

5 min

Cooling Time

Room Temperature

PS: Use conversion table to switch recipe between grams and cups

Let’s make the sponge cake

For that, beat two eggs in a large mixing bowl. Get creamy froth from the eggs. Now add sugar, vanilla essence, and oil. Continue to whisk until sugar dissolves.

death by chocolate wet ingredients

Sift all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Sifting is important not only because it helps to remove unwanted particles, but also helps to aerate the flour. This results in light and fluffy bakes.

Use cut and fold method and mix dry ingredients with wet ingredients. Do not overmix the better.

If you feel that your batter is thick, use milk to make the batter of pouring consistency. Every flour has different absorption capacity so add milk accordingly. For this recipe, I have used 2 tbsp of milk.

death by chocolate batter for cake

Meanwhile, keep the oven for preheating at 180 °C. Take a greased (or lined with parchment paper) baking tin and pour the batter into it. I have used 8” round pan for this cake.

To get a perfect crack free top, pan size matters. Tap it once on counter gently. Bake it in a preheated oven for 25 minutes or until it passes the toothpick test.

death by chocolate cake after baking

Once the baking is complete, remove the tin from the oven. Allow the cake to rest for 5 minutes before you unmold it. After unmolding, transfer the cake on cooling rack to avoid it being soggy.

death by chocolate cake ready for assembling

Assembling the Cake

After you have made the cake sponge and ganache ready, it’s time to put things together and assemble the cake. And for that, the first thing is the slice your cake sponge into two horizontal halves. The symmetrical they are, better it is for shaping.

Place one layer on board and spread some ganache on it.

Add chopped and crushed chocolates. Do not put big chunks of chocolate on this layer. You may add another layer of ganache on chocolate pieces.

Now place the other half layer on top of it. Cover the top and sides of the cake with ganache and smoothen it.

death by chocolate cake cover with ganache

Now cover the top of the cake with your choice of chocolates. Finally, drizzle some chocolate sauce on it.

Your homemade Valentine special Death by Chocolate Cake is ready.

Let the cake rest in refrigerator for 30 minutes before you serve it.

death by chocolate

Now try this recipe and share your feedback. Till then happy baking!

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Baking a picture perfect cake is everybody’s desire. And if you are a baking enthusiastic and trying to figure out where to start from then you must start with our 30 Days Baking Challenge Online Course.

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Let me know your experience with the recipe in the comment box below. I will try to respond back as much as possible.

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Death by chocolate with eggs
4 from 1 vote
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Dessert, Parties
Cuisine: American
Keyword: chocolate cake, exotic cake, Indian Dessert Recipe, valentine cake, valentine special
Servings: 8 people

Ingredients

For Cake Sponge

For Ganache

Instructions

  • For ganache, take 100 gm cream in a non-stick pan. Bring it to boil on medium flame.
  • After one boil switch off the flame and add chopped dark chocolate and butter. Mix it well. There should be no lumps.
  • Transfer chocolate ganache into a bowl. Let this ganache rest and with time it will thicken.
  • To make cake sponge, in a large mixing bowl take two eggs. Start whisking them.
  • Add sugar, vanilla essence and oil. Continue to whisk until sugar dissolves.
  • Take a sifter and sieve all-purpose flour, Cocoa powder, baking powder, baking soda, and salt.
  • Mix dry ingredients into wet ingredients using cut and fold method.
  • Use milk to make the batter of pouring consistency. For this recipe, I have used 2 tbs of milk.
  • Meanwhile, keep the oven for preheating at 180 °C.
  • Take a greased (or lined with parchment paper) baking tin and pour the batter into it. I have used 8” round pan for this cake.
  • Bake it in a preheated oven for 25 minutes or until it passes the toothpick test.
  • After the baking is done, remove the tin from the oven. Let the cake rest for 5 minutes before you de-mould it.
  • To assemble the cake, cut the cake sponge into two horizontal halves. Place one layer on board and spread some ganache on it. Add chopped and crushed chocolates.
  • Place the other half layer on top of it and smoothen it with chocolate ganache. Cover the sides of the cake with ganache and smoothen it too.
  • Cover the top of the cake with your choice of chocolates. Finally, drizzle some chocolate sauce on it. Let the cake rest in refrigerator for 30 minutes before serving.

Video

Tried this recipe? Share it with me on Instagram!Mention @bakewithsonia or tag #bakewithsonia

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Sonia Gupta

About the author

Sonia is an award-winning baking instructor and her baking courses are recognized by all baking enthusiastic. She is a Baking Instructor, Blogger, YouTuber, Author, a Social Media Influencer. Holding her forte as being one of the top baking instructors when it comes to whole wheat baking, Sonia has gain mastery in eggless and healthy baking. She has trained more than 2000 people in the last 3 years and continues to satisfy her desire to transform "HomeMakers into HomeBakers". You can follow her on Facebook, Instagram, and Pinterest. If you like to watch video recipes, check her YouTube Channel.

  • Hi Sonia , an egg less version.
    Also I have seen one cake where you have asked viewers to guess the ingredients. Someone was saying coconut flour , almond flour etc. And you said it’s no maida, sugar, bp,bs.

    Now am unable to recall the cake. Please help.

    • Hi Connie Almeida

      You can replace oil with butter but when we cover the cake with ganache and keep it in refrigerator then butter base cake will become hard. To keep the cake soft even after refrigeration, I prefer to use oil.

      Happy Baking
      Sonia

  • Hello mam, recently I got to learn I am too passionate about baking and try different receipes. I sometimes got stuck with ratios ending up with soapy taste.i am one of your follower. Is it possible to share some learnings?

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