Whether you're celebrating a special occasion or surprising the chocoholic in your life with a sweet birthday treat, this cake is the ultimate way to satisfy any chocolate craving. This luscious dessert consists of four moist and rich dark chocolate cake layers, sandwiched together with a simple 2-ingredient chocolate pudding mousse. The entire cake is generously smothered in a silky double chocolate frosting that is pure chocolate bliss! Alternating swirls of double chocolate and white chocolate buttercream are piped around the cake's top edge, and then topped with a scattering of chocolate-covered toffee bars. Take note that the chocolate cake layers bake at a reduced temperature, 300F instead of the usual 350F. This keeps the cake moist and the layers won't crown, so there's no leveling to do after baking.The toppings for this cake can be widely varied, but the chopped chocolate-covered toffee bars are non-negotiable, as they are original to the cake's inspiration trifle dessert - Death by Chocolate. I used a variety of Belgian chocolate cookies, but you could tailor the toppings to your taste or to the recipient's favorite chocolate treats.
12oz.semisweet chocolate chips2 cups melted and cooled
Ganache Drip
1cupsemisweet chocolatechopped
½cupheavy cream
White chocolate buttercream
4oz.cream cheese
3oz.white chocolatemelted and cooled slightly
1/3cupunsalted butterat room temperature
½tablespoonlemon juice
1/3cupconfectioners’ sugar
Toppings
2wholechocolate-covered toffee barschopped (such as Heath bars)
Assorted Belgian chocolate cookiesoptional
2tablespoonschocolate sprinklesoptional
Instructions
Dark chocolate cake layers
Preheat oven to 300°F.
Coat four 8-inch round cake pans with the flour-based baking spray. Alternatively, grease and flour the pans.
Place the hot water in a large glass measure with a pour spout. Stir in the espresso powder. Add the chopped chocolate and let stand for 2 minutes. Whisk until the mixture is smooth. Set aside to cool slightly.
Sift together the flour, sugars, cocoa powder, baking soda, baking powder, and salt into a large bowl.
In the bowl of an electric mixer fitted with the whip attachment, beat the eggs on high speed until they are pale and thick, about 3 minutes. Add the oil, sour cream, vanilla extract, and the melted chocolate-espresso mixture. Add the flour mixture and mix on medium speed until combined.
Divide the batter between the four prepared pans, about 2 cups per pan (batter will be thin). Bake for 40-50 minutes, or until the middles are slightly puffed and spring back when pressed in their centers. The layers won’t crown much so you shouldn’t have to level the cakes.
Let the cakes cool in the pans 5 minutes, then turn out onto wire racks to cool completely. Poke holes in the cakes using a toothpick. Brush each cake with the Kahlua using a pastry brush. The cake layers can be made 1 day ahead and kept, wrapped well in plastic wrap.
Chocolate pudding mousse
Place the heavy cream and dry pudding mix in the bowl of an electric mixer. Beat until the mixture is smooth and consistent. It will thicken quickly, so have the cake layers close to hand and ready to fill. Place a cake layer on a serving platter or cake board. Cover with 1/3 of the pudding mousse. Repeat twice more, ending with the final cake layer on top. Refrigerate the cake while you prepare the other elements.
Double chocolate frosting
In a small heatproof bowl, whisk together the cocoa and hot water until the cocoa is dissolved. In the bowl of an electric mixer, beat the butter, confectioners’ sugar, and salt on high speed until fluffy. Reduce speed to low and add the melted and cooled chocolate. Beat until well combined. Add cocoa mixture and beat until completely smooth.
Cover the cake with a layer of buttercream and smooth with a bench scraper or cake leveler. Transfer the remaining frosting to a piping bag fitted with a large closed star tip. Refrigerate the cake while you prepare the other elements. Keep the bag of frosting at room temperature.
Ganache drip
Combine the chocolate and heavy cream in a large microwavable bowl. Heat for 1 minute at 100% power. Let stand 1 minute. Whisk together until the ganache is thick and smooth. Let stand until cooled and slightly thickened.
Remove the cake from the refrigerator and pour ½ of the ganache on the top center of the cake. Push the ganache to the edges of the cake using the back of a spoon. Pour the remaining ganache around the top edge of the cake and again, push over the edges of the cake so that thick drapes of ganache form. Refrigerate while you prepare the white chocolate buttercream.
White chocolate buttercream
In the bowl of an electric mixer, beat the cream cheese on high speed for 2 minutes. Add the white chocolate and beat until smooth. Scrape down the sides of the bowl as needed.
Add the butter and lemon juice; beat well to incorporate. Reduce speed t low and add the confectioners’ sugar a little at a time until well blended
Transfer the frosting to a piping bag fitted with a large closed star tip.
Toppings
Pipe tall mounds of the buttercream on the top edge of the cake, alternating with the reserved piping bag of double chocolate frosting.
Sprinkle on the two chopped chocolate-covered toffee bars. Add Belgian chocolate cookies and chocolate sprinkles, if using.
Store the cake covered in plastic wrap in the refrigerator. Bring to room temperature about 2 hours before serving for best flavor and texture.
Notes
What to expect:This is a supremely moist chocolate cake. The layers are tender and the flavor is dark, and the Kahlua brushed on the cakes after baking intensifies the chocolaty flavor.The 2 ingredient mouse filling is rich and creamy, and its firm texture makes for beautiful cake slices. Choose a brand name pudding, such as Jello brand instant pudding mix for best flavor. Dove and Godiva pudding mixes are also excellent choices for the mousse.
Keyword Belgian chocolate cookies, chocolate cake, chocolate sprinkles, chocolate-covered toffee bars, dark chocolate cake layers, Death by Chocolate Cake, double chocolate frosting, kahlua, ulitmate chocolate layer cake, white chocolate frosting