Death by Chocolate Cake | Perfect moist and decadent chocolate cake
Decadent, moist and chocolaty perfection. This is the chocolate cake you’ve been dreaming of!
Ingredients
For Cake
- All purpose flour 2 cups
- Sugar 1 cup (or a little less)
- Cocoa powder 1/3 cup
- Salt 1/3 tsp
- Baking Powder 1 + 1/2 tsp
- Baking Soda 1 + 1/2 tsp
- Eggs 2 (at room temperature)
- Milk 280 ml (at room temperature)
- Oil 1/4 cup
- Melted Butter 1/4 cup
- Vinegar 1 tbsp
Mousse (For Filling)
- Whipping cream 400 ml (cream should be cold)
- Chocolate chips 1 cup (or you can use chocolate chopped into small pieces)
Glaze (For Topping)
- Whipping cream 100 ml
- Chocolate chips 1/2 cup (or you can use chocolate chopped into small pieces)
Preparation
Mousse (For Filling):
- Melt the chocolate chips by placing it in a microwave for 20 seconds. Take out and mix.
- Whip the cold whipping cream until stiff peaks are formed.
- Add the melted chocolate (should not be too hot) and whisk into the whipped cream.
- Cover and refrigerate.
Glaze (For Topping)
- Bring the whipping cream to its boiling point but DO NOT LET IT boil.
- Add chocolate and allow to stand for 5 minutes.
- Then mix to make the glaze.
Cake
- Preheat the oven to 170 *C using lower rod only.
- Add all the ingredients into a mixing bowl.
- Mix using a whisk or an electric mixture until smooth. Add a little more milk if the batter is too thick.
- Cover the base of a spring form pan with parchment paper.
- Pour the mixture in it and bake for 30 minutes or until the toothpick inserted comes out clean.
- Take the cake out of the oven, allow to cool completely in the pan.
- Take out from the pan and cut into 3 sheets.
- Place the bottom sheet in the spring form pan. Layer with mousse. Repeat with other layers.
- Pour hot glaze on top.
- Allow to refrigerate for one hour.
- Now cut the cake and serve. Enjoy!
Death by Chocolate Cake
Ingredients
- INGREDIENTS
For Cake
- All purpose flour 2 cups
- Sugar 1 cup or a little less
- Cocoa powder 1/3 cup
- Salt 1/3 tsp
- Baking Powder 1 + 1/2 tsp
- Baking Soda 1 + 1/2 tsp
- Eggs 2 at room temperature
- Milk 280 ml at room temperature
- Oil 1/4 cup
- Melted Butter 1/4 cup
- Vinegar 1 tbsp
Mousse (For Filling)
- Whipping cream 400 ml cream should be cold
- Chocolate chips 1 cup or you can use chocolate chopped into small pieces
Glaze (For Topping)
- Whipping cream 100 ml
- Chocolate chips 1/2 cup or you can use chocolate chopped into small pieces
Instructions
MOUSSE FOR FILLING
- Melt the chocolate chips by placing it in a microwave for 20 seconds. Take out and mix.
- Whip the cold whipping cream until stiff peaks are formed.
- Add the melted chocolate (should not be too hot) and whisk into the whipped cream.
- Cover and refrigerate.
GLAZE (FOR TOPPING)
- Bring the whipping cream to its boiling point but DO NOT LET IT boil.
- Add chocolate and allow to stand for 5 minutes.
- Then mix to make the glaze.
CAKE
- Preheat the oven to 170 *C using lower rod only.
- Add all the ingredients into a mixing bowl.
- Mix using a whisk or an electric mixture until smooth. Add a little more milk if the batter is too thick.
- Cover the base of a springform pan with parchment paper.
- Pour the mixture in it and bake for 30 minutes or until the toothpick inserted comes out clean.
- Take the cake out of the oven, allow to cool completely in the pan.
- Take out from the pan and cut into 3 sheets.
- Place the bottom sheet in the springform pan. Layer with mousse. Repeat with other layers.
- Pour hot glaze on top.
- Allow to refrigerate for one hour.
- Now cut the cake and serve. Enjoy!