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Death by Chocolate Cake

Ultimate Death by Chocolate Cake to Satisfy Your Cravings

Indulge in the rich flavors of Death by Chocolate Cake, a moist delight perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 cups All-Purpose Flour Gluten-free flour blends can be used for a different texture.
  • 2 cups Granulated Sugar Brown sugar can enhance the flavor by adding depth.
  • 3/4 cup Dutch-Processed Cocoa Powder Switch to natural cocoa for a different taste profile.
  • 1 tbsp Baking Powder Ensure they are fresh for optimal rise.
  • 1 tsp Baking Soda
  • 1 tsp Salt Can be omitted for low-sodium diets.
  • 1 cup Whole Milk Replace with almond or coconut milk for a dairy-free version.
  • 4 large Large Eggs Flaxseed meal serves as a vegan alternative.
  • 1 cup Sour Cream Greek yogurt works as a substitute.
  • 1/2 cup Vegetable Oil Melted coconut oil is a fantastic alternative.
  • 2 tsp Vanilla Extract Vanilla bean paste can magnify the taste.
  • 1 tbsp Espresso Powder Feel free to omit for a simpler flavor.
  • 1 cup Hot Water
For the Ganache
  • 1 cup Heavy Cream Evaporated milk can be used for a lighter option.
  • 8 oz Chopped Dark Chocolate Milk chocolate can create a sweeter taste.

Equipment

  • Oven
  • Mixing bowls
  • whisk
  • Baking Pans
  • spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour three 8-inch cake pans.
  2. Sift together the all-purpose flour, granulated sugar, Dutch-processed cocoa powder, baking powder, baking soda, and salt in a mixing bowl.
  3. In another bowl, whisk together whole milk, large eggs, sour cream, vegetable oil, and vanilla extract until smooth.
  4. Combine the wet mixture into the dry ingredients and mix gently until just combined.
  5. Dissolve espresso powder in hot water and stir into the batter.
  6. Divide the batter evenly among the three prepared pans and bake for 25-30 minutes.
  7. Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
  8. Heat heavy cream in a saucepan, pour over chopped dark chocolate, stir until smooth to make the ganache.
  9. Level the tops of the cake layers, assemble with ganache between layers, and coat the top and sides with more ganache.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 100mgSodium: 200mgPotassium: 250mgFiber: 3gSugar: 35gVitamin A: 200IUCalcium: 50mgIron: 2mg

Notes

Consider adding raspberry jam or a layer of whipped cream between layers for an extra indulgent twist.

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