I made this homemade Death by Chocolate Cake recipe for my mother’s birthday, which happens to be on Halloween. Whenever anyone asks what kind of cake she wants, she quickly blurts out, ‘Chocolate!’ and nothing else. So… here you go, a cake made of chocolate and nothing else. This Death by Chocolate Cake will include two layers of chocolate cake filled with a chocolate whip, topped with chocolate ganache and dark chocolate chips. These are modified from a modification from an original recipe so I have no idea where the originals come from, sorry. (If anyone knows, give me a shout and I’ll give credit where credit is due.)
Death by Chocolate Cake Recipe Ingredients
- 2 cups white sugar
- 1 3/4 cups flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs, room temperature
- 1 cup chocolate milk (I used Kansas City local Shatto Chocolate Milk)
- 2 teaspoons vanilla extract
- 1/2 cup vegetable oil
- 1 cup boiling water
- A bit of raspberry or other liqueur to “baste” the cake with
Death by Chocolate Cake Recipe Directions
Preheat your oven to 350 degrees F. Prepare two 9″ round cake pans. I grease and flour and line mine with parchment paper rounds. In your kitchen mixer give a quick whisk to the sugar, flour, cocoa powder, baking powder, baking soda and salt. Then, with the mixer on a low-medium speed add the eggs one at a time, then the milk, vegetable oil and vanilla extract. Beat for a couple of minutes, but don’t overbeat. Slowly stir in the boiling water and get a thin Death by Chocolate cake batter to pour into your pans. Bake about 30 minutes, or until your tester comes out clean. When you pull it out of the oven, let the cake layers cool in the pans for 10 to 15 minutes. Then turn them out of the pans and cool completely at room temperature on wire racks. Before adding the whip and ganache, poke holes in the cake with a toothpick and “baste” the cake with a mixture of 2 teaspoons of the liqueur and 1/4 cup water.
Death by Chocolate Whip Recipe Ingredients
- 3 ounces Swiss dark or bittersweet chocolate
- 2 cups heavy cream
- 2 tablespoons sugar
Death by Chocolate Whip Recipe Directions
This will be your filling between the cake layers. Chop 3 ounces of bittersweet chocolate. Boil the heavy cream and sugar in a saucepan, then add the chopped chocolate and mix well. Cool at room temperature, then refrigerate for at least 4 hours. When you are ready to whip the filling, pull it out of the fridge and lay the bowl in a larger bowl filled with ice water. Beat the cream with a hand mixer until you get stiff peaks, the tell-tale sign of a good whipped cream. I prefer to make this when the cakes are ready for it and use it right away, but you can refrigerate for a while if you’re not quite ready.
Death by Chocolate Ganache Recipe Ingredients
- 8 ounces Swiss dark or bittersweet chocolate
- 1 cup heavy cream
- Dark chocolate chips for garnish
Death by Chocolate Ganache Recipe Directions
Assembled the Death by Chocolate cake and then prepare your dark chocolate ganache to pour over the entire cake. Chop 8 ounces of dark chocolate. Heat the cream just to a boil, then add the chopped dark chocolate and stir it gently to incorporate. Cool to room temperature, then pour over a completely cooled cake. Top the cake with chocolate curls, or I used dark chocolate chips, or whatever else you want. Refrigerate until ready to eat and serve chilled!
Let me tell you a little something about cake 52. Have you heard of the Pumpple cake? Some have deemed it the “turducken of cake.” Well, I’m about to take that and make it 225% more awesome. For cake #52, I will be making cookie inside pie inside cake, times three layers. That’s nine different flavors of sugary goodness. That’s probably 3,000 calories in a complete slice if I were to slice it top-to-bottom. My husband just finished drawing the schematics, I’ve chosen the flavors I’m going to do, and it may take me a few weeks to finish it, so bear with me, but I intend to make it. I will post all the prep materials, photos and videos of the process, and people’s reaction when I unveil this cake at an event in a few weeks. No practice round, no margin for error, I have to get it right the first time. Tell your friends – this is something you’re not going to want to miss.
And without further ado, Cake 51. We’re near the end. Pomegranate was my brother’s idea. It was a good one.
Chocolate Pomegranate Cake Recipe Ingredients
- 2 cups pomegranate juice (We used POM Wonderful)
- 1 cup sugar
- 1 tablespoon cornstarch
- 1/2 cup cold water
- 6 egg whites
- 1 teaspoon vanilla extract
- 2 1/4 cups flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cups butter, softened
- 4 ounces bittersweet chocolate
- 1 tablespoon vegetable oil
- A handful of chocolate covered pomegranate seeds or chocolate covered dried cranberries for garnish
Chocolate Pomegranate Cake Recipe Directions
Preheat your oven to 350 degrees and prepare a round bundt pan. Heat the pomegranate juice and sugar on high until the sugar dissolves and the mixture starts to boil. Reduce heat and simmer for about a half hour, stirring occasionally. Remove from heat. Mix a half-cup of cold water and 1 tablespoon of cornstarch if your mixture doesn’t seem to be thickening. You want to end up with a thick pomegranate syrup. Mix 1 cup of pomegranate syrup, the egg whites and vanilla extract in a bowl and whisk briefly. Set aside. In your kitchen mixer, combine the flour, sugar, baking powder and salt. Add the softened batter, and mix on a low speed until it’s completely incorporated. Add the liquid mixture about a half cup at a time and beat until completely blended. Do not overbeat. Pour into your prepared bundt pan. We had extra batter so we also made 6 cupcakes out of the rest. Cupcakes should be baked about 20 to 23 minutes. The cake baked for about 40 minutes. If you did two 9-inch round pans instead, try 25 to 30 minutes to start. To garnish the cake, we melted the 4 ounces of bittersweet chocolate and 1 tablespoon of vegetable oil in a double boiler and basically “painted” the chocolate onto the cake. We drizzled the remaining pomegranate syrup over that. Then, we topped it with chocolate-covered dried cranberries (because Whole Foods didn’t have chocolate-covered pomegranate seeds or just plain pomegranate seeds in season right now).
I was stuck for inspiration on cake this week, but I went back to that food holidays page that I mentioned in the pina colada pineapple upside down cake recipe and saw that yesterday was National Cheesecake Day and that today is National Raspberry Cake Day so I combined the two. When researching what I wanted to do for this cake, I realized that most “raspberry cheesecake recipes” are actually plain cheesecake topped with fresh raspberries or a raspberry coulis, which isn’t quite what I wanted since I’ve done a similar recipe with my Thin Mint cheesecake recipe. I really wanted to have a raspberry cheesecake for heaven’s sake. I also wanted to do something special with peaches, per my husband’s recommendation and suggestion that peaches and raspberries complement each other well, so I tossed fresh slices of peaches with the grains from a Madagascar vanilla bean pod to take it to the next level. When I was done getting the grains out of the vanilla bean pod, I tossed it into my jar with homemade vanilla extract – look how dark it’s getting! I’m sure it’s ready or almost ready to use by now.
Raspberry Cheesecake Recipe Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup butter, softened
- 1/2 cup ground pecans
- 2 8-ounce packages of cream cheese, softened at room temperature
- 3/4 cups sugar
- 1/3 cup milk
- 2 large eggs, room temperature
- 1/2 cup Greek yogurt
- 1/2 tablespoon vanilla extract
- 3/4 cup raspberry preserves
Raspberry Cheesecake Recipe Directions
Grind about 1 and 1/2 cups in a food processor to get fine graham cracker crumbs, and using a spice grinder do the same with the pecans. With a spatula or even your hands, mash together the graham cracker crumbs and softened butter until the butter is completely mixed in and you have a crumby mixture. Press your pecan graham cracker crust into the bottom of your cheesecake pan. Put your oven rack in the middle of the oven, and preheat the oven to 350 degrees. Put a cake pan filled with water on the bottom rack. In your kitchen mixer, beat the cream cheese with the paddle attachment until it’s light and fluffy, and add the sugar gradually, beating until smooth. Mix in the milk, then add the eggs one at a time beating just until blended (don’t overbeat). Add the Greek yogurt, raspberry preserves and vanilla extract and beat until blended. Pour over your graham cracker pecan cheesecake crust. Bake for 1 hour, or until the middle is just a little jiggly and doesn’t seem quite set. Turn off the oven and let it set for about another half hour. Remove from the oven and cool completely at room temperature. Chill for 6 hours.
Vanilla Bean Coated Peach Slices Recipe Ingredients
- 1 peach, peeled and sliced
- Grains of 1 vanilla bean pod
Vanilla Bean Coated Peach Slices Recipe Directions
Wash and peel your fresh peach, which should be ripened to the point that it’s firm but allows you to squish a little bit with your fingers. Slice the peach thinly. (I need to learn some knife skills – I would love to have had much thinner slices!) Get the grains out of the vanilla bean pod. Here’s a tutorial on how to use vanilla beans. Toss the peach slices with the vanilla bean grains, then adorn the completely cooled cheesecake with the vanilla bean coated peach slices.
Made this cake last week, and once again I’m just now getting around to blogging it. My apologies for the delays lately. Things are way crazier for me in Kansas City than they were in St. Louis. I am actually really ready for the end of the 52 cakes project – I’m so sick of cake and sugar! After I finish the project I think I’ll take a breather for a while, and when I am ready I will start back up with 52 cookies! This cake was given away at a cake walk at my job – I have no idea who won it or what they thought!
White Chocolate Cake Recipe Ingredients
- 4 ounces white chocolate
- 1/4 cup hot water
- 1/2 cup butter, softened at room temperature
- 1/2 cup sugar
- 2 egg yolks
- 2 egg whites
- 1/2 teaspoon vanilla extract
- 1 1/4 cups flour
- 1/2 teaspoon baking soda
- 1/2 cup vanilla yogurt
White Chocolate Cake Recipe Directions
Preheat your oven to 350 degrees, and prepare a round bundt pan. Sift together the flour and baking soda in a medium bowl and set aside. In a small bowl, chop the white chocolate and pour the hot water over it. Stir constantly until the white chocolate is melted and the mixture is smooth. Set aside to cool at room temperature. In your kitchen mixer, cream together the softened butter and sugar until the mixture is light and fluffy. Add the egg yolks one at a time. Scrape down the sides with a rubber spatula, then stir in the white chocolate melt and vanilla. Alternate adding the dry ingredients mixture and the vanilla yogurt, beginning and ending with the dry ingredients. Mix just until blended, do not overbeat. In a clean metal bowl with clean whisks, beat the egg whites until stiff peaks form. Fold the egg whites into the white chocolate cake batter about 1/3 at a time. Pour the batter into your prepared bundt pan, and bake for about 25 to 30 minutes. I think it was 30 minutes anyway – I can’t remember how long I baked mine. Play it safe and start with 20 minutes, and keep an eye on it. It should brown on top, pull away from the edges slightly, spring back when pressed and your toothpick tester should come out clean when inserted in the middle. Let it cool in the pan for 10 to 15 minutes or so, then use a knife to separate the cake from the edges of the pan. Invert the pan and let the cake slide out. I melted a little more white chocolate with a few teaspoons of oil and drizzled it over the top, and added some fresh raspberries around the base for some color.
Apparently July 10 was National Pina Colada Day. (Apparently there’s a food holiday for everything.) After seeing that list when I was stumped for inspiration, I haven’t been able to get the pina colada idea out of my head. So I thought I’d combine a standard pineapple upside down cake with a pina colada inspiration. I made this cake with the help of my friend Molly and her baby girl, Tatiana! It turned out incredibly moist, flavorful and delicious – and it was crazy easy and fast! I made her take it home with her so hopefully she and her family will comment here and tell you what they think!
Pina Colada Pineapple Upside Down Cake Recipe Ingredients
- 1/4 cup butter, melted
- 2/3 cup brown sugar
- 14-ounce can of pineapple rings
- 12-ish maraschino cherries
- 1 1/3 cups flour
- 1 cup sugar
- 1/3 cup vegetable shortening
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup pina colada mixer
- 1 egg
- 1/4 cup flaked coconut
Pina Colada Pineapple Upside Down Cake Recipe Ingredients
Preheat your oven to 350 degrees and prepare a 9-inch square or round cake pan. Melt the butter in the cake pan, then lay down the slices of pineapple and cherries in one layer along the bottom and top with about 1/4 cup (or to your taste) shredded coconut. Top with the brown sugar. In your kitchen mixer, blend the flour, sugar, shortening, baking powder, salt, egg and pina colada mix on a medium speed. Don’t overbeat. Stop occasionally to scrape down the sides. Pour the pina colada pineapple upside down cake batter over your fruit layer in the pan. Bake for about 45 minutes.