Death by Chocolate Cake

$- 1 ¾ cups all-purpose flour - 1 ¾ cups granulated sugar - ¾ cup unsweetened cocoa powder - 1 ½ teaspoons baking powder - 1 ½ teaspoons baking soda - 1 teaspoon salt - 2 large eggs - 1 cup whole milk - ½ cup vegetable oil - 2 teaspoons vanilla extract - 1 cup boiling water - 1 cup semi-sweet chocolate chips - ½ cup heavy whipping cream (for ganache) - 1 cup dark chocolate (finely chopped, for ganache) Starting with quality ingredients makes a big difference. You want your cake to taste great. Use fresh cocoa powder for a rich flavor. Choose high-quality chocolate for the ganache. Good eggs and milk will enhance the taste. Each ingredient plays a crucial role. The flour gives structure. Sugar adds sweetness and moisture. Cocoa powder provides that deep chocolate flavor. Baking powder and baking soda help the cake rise. The eggs help bind everything. Milk adds moisture and richness. Vegetable oil keeps the cake soft. Vanilla extract brings out the chocolate taste. Boiling water helps melt the cocoa, making the batter smooth. Chocolate chips add pockets of melted chocolate in every bite. The ganache, made from heavy cream and dark chocolate, adds a shiny finish. It also makes each slice decadent. Using the right ingredients sets you up for success. Trust me, your Death by Chocolate Cake will be a hit! For the complete recipe, check the Full Recipe section above. First, preheat your oven to 350°F (175°C). This step is key to a great cake. While the oven heats, prepare two 9-inch round cake pans. Grease the pans well with butter. Then dust them lightly with flour. This prevents the cake from sticking later. Now, it's time to mix the batter. In a big bowl, combine the dry ingredients. Use 1 ¾ cups of all-purpose flour, 1 ¾ cups of granulated sugar, ¾ cup of unsweetened cocoa powder, 1 ½ teaspoons of baking powder, 1 ½ teaspoons of baking soda, and 1 teaspoon of salt. Whisk until there are no lumps. Next, add the wet ingredients. This includes 2 large eggs, 1 cup of whole milk, ½ cup of vegetable oil, and 2 teaspoons of vanilla extract. Beat this mixture on medium speed for about 2 minutes. It should be smooth and well-mixed. Now, stir in 1 cup of boiling water. The batter will be thin, but this makes the cake moist. Finally, gently fold in 1 cup of semi-sweet chocolate chips. Make sure they are evenly spread throughout the batter. Divide the batter between the two prepared pans. Bake them in the preheated oven for 30-35 minutes. To check if they are done, insert a toothpick into the center. If it comes out clean, the cakes are ready. After baking, let the cakes cool in the pans for 10 minutes. Then, carefully remove them and place them on a wire rack to cool completely. This cooling step is important for a perfect texture. For the full recipe, don’t forget to check the detailed instructions! To get a perfect cake texture, use room temperature ingredients. Cold ingredients can lead to uneven mixing and a dense cake. Let your eggs and milk sit out for 30 minutes before baking. Next, measure your flour and cocoa powder correctly. Use a spoon to fluff the flour in its container, then scoop it into your measuring cup. Level it off with a knife. This method avoids adding too much flour, keeping your cake light. Making smooth ganache is key for a rich topping. Heat the cream until it just simmers, then remove it from the heat. Add the chopped dark chocolate and stir until it melts. If your ganache is too thin, let it cool a bit before using. For thicker ganache, use less cream or add more chocolate. Adjust to your desired thickness for the perfect pour. Serve your Death by Chocolate Cake with a scoop of vanilla ice cream. The cold ice cream balances the rich cake. You can also add whipped cream for a lighter touch. For a pretty look, decorate the cake with chocolate shavings or curls. This adds a fancy touch that makes it even more special. Enjoy each bite! {{image_4}} I love to add coffee to my Death by Chocolate Cake. A splash of brewed coffee boosts the chocolate flavor. It makes the cake taste richer and deeper. You can add 1/2 cup of strong coffee to the batter. It blends nicely and makes every bite special. Another fun twist is to add nuts or fruit layers. Chopped walnuts or hazelnuts add crunch. You can also use fresh raspberries or cherries between the layers. This adds a fruity contrast to the chocolate. Get creative and mix flavors you love! While ganache is great, you can try cream cheese frosting. Cream cheese adds a tangy flavor. It balances the sweetness of the cake well. Whipped buttercream is another option. It’s light and fluffy. You can tint it with food color for fun designs. If you want more flavor, consider flavored ganache. Add a splash of vanilla or orange zest to the mix. You can even use flavored chocolate, like mint or raspberry. Each option gives a unique twist to your cake. If you need a gluten-free cake, you can substitute flour easily. Use a gluten-free flour blend instead of all-purpose flour. Make sure it includes xanthan gum for better texture. This keeps the cake moist and soft. To maintain moisture, add an extra egg or use applesauce. This helps keep the cake from drying out. With these swaps, you can enjoy the same rich taste in a gluten-free version! To keep your Death by Chocolate Cake fresh, wrap it tightly. Use plastic wrap or aluminum foil for best results. Store it in the fridge if you have leftovers. This keeps the cake moist and tasty. - Place the cake in an airtight container. - Use parchment paper between layers to avoid sticking. - For extra moisture, add a slice of bread inside the container. Freezing is a great way to save this cake for later. Follow these steps to freeze it properly: 1. Let the cake cool completely. 2. Cut it into slices or leave it whole. 3. Wrap each slice tightly in plastic wrap. 4. Place the wrapped slices in a freezer bag. You can freeze the cake for up to three months. To thaw, simply take it out and leave it in the fridge overnight. Enjoy your cake as if it was just baked! Death by Chocolate Cake is a rich, layered dessert. It features deep chocolate flavor and moist texture. This cake often has chocolate ganache and chocolate chips. It looks beautiful with dark, glossy frosting. People love it for its intense chocolate experience. Yes, you can make this cake ahead of time. Bake the cakes and let them cool completely. Wrap each layer in plastic wrap. Store them in the fridge for up to three days. You can also freeze the layers for up to three months. Just remember to let them thaw before frosting. This way, the cake stays fresh and tasty. To check if the cake is done, look for a few signs. The edges should pull away from the sides of the pan. The cake should spring back when lightly touched. You can also test with a toothpick. Insert it into the center; if it comes out clean, the cake is ready. If it has wet batter, bake it a little longer. In this post, we explored how to create the perfect Death by Chocolate Cake. We covered key ingredients, mixing and baking steps, and how to achieve the best texture. You learned tips for a smooth ganache and serving ideas to impress. Variations and storage techniques ensure your cake stays fresh and delicious. Remember, quality ingredients and careful measuring make all the difference. Enjoy creating this rich, chocolate delight for your next celebration!$

Indulge in the ultimate dessert with this Death by Chocolate Cake recipe! This rich and moist cake is packed with layers of chocolate flavor and creamy ganache that will leave every chocolate lover craving more. Discover how to create this decadent treat in just a few simple steps. Click through for the full recipe and impress your family and friends with a cake that’s truly to die for!

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Ingredients

1 ¾ cups all-purpose flour

1 ¾ cups granulated sugar

¾ cup unsweetened cocoa powder

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup whole milk

½ cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

1 cup semi-sweet chocolate chips

½ cup heavy whipping cream (for ganache)

1 cup dark chocolate (finely chopped, for ganache)

Instructions

Begin by preheating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them thoroughly with butter and lightly dusting with flour to prevent sticking.

In a spacious mixing bowl, combine the flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk them together until the mixture is uniform and free of lumps.

Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Using an electric mixer, beat the mixture on medium speed for about 2 minutes until it becomes smooth and well-blended.

Carefully stir in the boiling water. Note that the batter will be quite thin; this is normal and contributes to the cake's moistness.

Gently fold in the semi-sweet chocolate chips using a spatula, ensuring they are evenly distributed throughout the batter.

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

After baking, allow the cakes to cool in the pans for 10 minutes. Then, carefully remove the cakes from the pans and place them on a wire rack to cool completely.

For the ganache, bring the heavy cream to a simmer in a saucepan over medium heat, stirring occasionally. Once it simmers, remove the pan from the heat and add the finely chopped dark chocolate. Stir until the mixture is smooth and fully combined. Allow it to cool slightly before using.

Once the cakes are completely cool, place one layer on a serving platter. Spread a generous layer of the ganache over the top of the first layer, allowing it to slightly drip off the edges. Carefully place the second cake layer on top of the ganache.

Pour any remaining ganache over the top of the assembled cake, encouraging it to cascade down the sides for a luxurious finish.

Optional: For an elegant touch, decorate the top with chocolate shavings or chocolate curls to enhance both the presentation and flavor.

Prep Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: 10-12

- Presentation Tips: Serve each slice with a scoop of vanilla ice cream or a dollop of whipped cream alongside for a delightful contrast to the rich chocolate cake, enhancing the overall experience.