Death By Chocolate Cake

If I were on my deathbed and I could have one last thing to eat, this cake would be a contender.  It's got not only two layers of chocolatey goodness, but also two layers of ganache. The first layer of ganache is on the bottom of the cake.  Then, when the second layer is put on top, the cake is sliced into 9 large pieces and MORE ganache is poured over each slice, forming a chocolate lake at the bottom of the cake.  I could swim in that chocolate.  It's sooo good.  When I bit into it, it takes me to cloud 9.  My happy place.  I've already got requests to make it again for Mom's birthday, and Mother's Day.  I think I can handle that. ;)

Death By Chocolate Cake


Time: 1 hr 35 min Prep 30 min Inactive 30 min Cook 35 min
Yield: 8-9 servings
Adapted from recipe found at Food Network: 


Ingredients You'll Need:

For the Cake: (This makes 2- 9 inch cakes)

• Butter
• 1 3/4 cups all-purpose flour, plus more for pans
• 2 cups sugar
• 3/4 cups cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee

For the Ganache:

• 3 cups Whipping cream, Divided
• 6 Tablespoons Sugar, Divided
• 12 ounces Bittersweet chocolate, chopped, Divided
• 3 Tablespoons Unsalted butter, Divided

Directions for the Cake:

• Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
• Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
• Place 1 layer, flat side up, on a flat plate or cake pedestal. 

Directions for Making the 1st Layer Ganache:

• Combine 1 cup cream and 1 Tablespoon sugar in a small saucepan and heat to a boil. Pour the hot mixture over 4 ounces chocolate and 1 Tablespoon butter in a medium bowl. Stir until completely melted and smooth.
• Strain through a fine wire mesh into a serving bowl. 
• Pour the ganache on the cake, making sure it's covered as well as possible.  
• Place Second cake layer on top, rounded side up.  Cut the cake slices into either 8 or 9 pieces, moving the pieces apart so when you pour the chocolate it runs down the sides.  *If your cake layers start to slide apart don't panic!  Take a toothpick and snap it in half and insert it longways into the layers to keep them together.  Just remember to tell your guests there is one hiding in there in case they are a little too enthusiastic in the consumption of the cake ;)

Directions for Making the 2nd Layer Ganache:

• Combine 2 cups cream and 2 Tablespoons sugar in a small saucepan and heat to a boil.  Pour the hot mixture over 8 ounces chocolate and 2 Tablespoons butter in a medium bowl.  Stir until completely melted and smooth.
• Strain through a fine wire mesh in a serving bowl.
• Take a large spoon or ladel and pour it over each slice, making sure to get a little running down all sides.  Use all of the ganache, even if it makes a big pool at the bottom of the dish.  You want this! It makes it that much more decadent and chocolatey.
• Do not cover.  Place in the refrigerator overnight or for at least 7+ hours so the ganache firms up. 

Enjoy, and don't feel embarrassed about licking your fingers.  ;)