Death by Chocolate Cake
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Unrated
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Prep Time
55 mins
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Cook Time
55 mins
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Total Time
1 hr 25 mins
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Servings
10 -16 servings
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Calories
758 kcal
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Course
Cake
Death by Chocolate Cake
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A decadent, rich, three layer chocolate cake with a fudgy brownie base, creamy and rich ganache center and a light and fluffy chocolate cream cheese mousse top. It's easier than you think!
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Ingredients
BROWNIE BASE
- 1 package fudge brownie mix Ghirardelli Double Chocolate is my favorite (may use GF Brownie mix)
- 1/2 cup butter melted
- 1/4 cup water
- 2 large eggs
- 1/3 cup semisweet chocolate chips I like Ghirardelli bittersweet 60% cacao
GANACHE CENTER
- 2/3 cup semisweet chocolate chips
- 2/3 cup milk chocolate chips
- 1 cup whipping cream
- 2 Tablespoons butter
- 1 teaspoon vanilla extract
- Pinch of salt
CHOCOLATE MOUSSE
- 3 oz cream cheese softened
- 2 Tablespoons butter softened
- 3/4 cups powdered sugar
- 1/4 cup unsweetened cocoa
- 1 teaspoon vanilla extract
- 1 Tablespoon milk
- 3/4 cup whipping cream whipped separately
CHOCOLATE GARNISH (OPTIONAL)
- 1/4 - 1/3 cup melting chocolate Ghirardelli is my favorite
Instructions
Brownie Base
- Preheat oven to 350 degrees, 325 for a dark pan
- Grease a 10" springform pan with non-stick spray
- Combine the first 4 ingredients in a large bowl; beat with a wooden spoon 2 minutes.
- Stir in 1/3 cup chocolate chips.
- Bake base for about 20-25 minutes, do not overtake, slightly underdone, just pulling away from the sides and set in center.
- Cool completely in pan on wire rack.
GANACHE LAYER
- Combine 2/3 cup semisweet chocolate chips, 2/3 cup milk chocolate chips and whipping cream in a microwave safe bowl.
- Heat for 30 seconds, stir, repeat in 30 second intervals, only takes 2-3 times, stir until smooth.
- Add 2 butter and vanilla and stir until incorporated.
- Pour over top of cooled brownie base and place into freezer or refrigerator to set for at least an hour.
CHOCOLATE MOUSSE
- In a mixer, combine cream cheese and butter until creamy.
- Add powdered sugar and blend until smooth.
- Add cocoa, vanilla and milk and mix well until creamy and fluffy.
- Scrape sides down often so all the butter and cream cheese are thoroughly mixed in to the mixture.
- In a separate bowl, pour the whipping cream in and whip until stiff peaks form.
- Gently fold cream cheese mixture into the whip cream.
- Sometimes if I'm feeding more people I'll double the mousse recipe.
- Spread on top of cooled ganache.
- Freeze until firm, or if serving soon, (refrigerate at least 30 minutes) until ready to serve.
- If frozen, remove from freezer one hour before serving.
- Garnish if desired.
CHOCOLATE GARNISH
- Melt 1/4 cup of melting chocolate (I like Ghirardelli melting chocolates) just 20-30 seconds in microwave and spread thin on a piece of parchment. Let cool slightly and scrape into large shards with spatula.
Equipments used:
Notes
- GLUTEN FREE | Use a GF Brownie mix (or make your own) and make sure your chocolate chips and other ingredients are all GF.
- TIP | If you prefer to make your brownies from scratch, try my Basic Fudge Brownie recipe.
- TIP | To make 2 smaller cakes, use 7" springform pans, splitting batters evenly between the two pans. I suggest making double the mousse if you plan on making 2 smaller cakes as you will have a more even torte.
Nutrition Information
Show Details
Serving
1serving
Calories
758kcal
(38%)
Carbohydrates
72g
(24%)
Protein
7g
(14%)
Fat
51g
(78%)
Saturated Fat
29g
(145%)
Polyunsaturated Fat
2g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
131mg
(44%)
Sodium
313mg
(13%)
Potassium
252mg
(7%)
Fiber
2g
(8%)
Sugar
52g
(104%)
Vitamin A
1215IU
(24%)
Vitamin C
0.3mg
(0%)
Calcium
73mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10-16 servings
Amount Per Serving
Calories 758 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 758kcal | 38% |
| Carbohydrates | 72g | 24% |
| Protein | 7g | 14% |
| Fat | 51g | 78% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 131mg | 44% |
| Sodium | 313mg | 13% |
| Potassium | 252mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 52g | 104% |
| Vitamin A | 1215IU | 24% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 73mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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