Death by Chocolate Cake – Monkey Chow EP. 6
Death by Chocolate is a colloquial descriptive or marketing term for various desserts that feature chocolate, especially dark chocolate or cocoa, as the primary ingredient.
Some chocolate cakes and Devil’s food cakes are called or have the moniker “Death by Chocolate cake,” and some of these may be served with a chocolate sauce, such as lava cake. Ingredients used in Death by Chocolate cakes may include basic chocolate cake mix ingredients, chocolate pudding, chocolate chips, shaved or grated chocolate, whipped cream and powdered sugar.
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Monkey Chow and ScrewyMonkey.com have created its own version of the “Death By Chocolate Cake” and our is super easy to make as it starts from a boxed cake mix. It is then covered in a decadent chocolate ganache and inside lies a ring of semi melted chocolate chunks! This very rich desert is sure to bring the most delicious bliss to those who dare to try it. You will swear you dies and were transported to heaven with every bite.
What You Will Need:
- 1 box chocolate cake mix
- oil to coat bunt pan
- unsweetened cocoa to coat pan
- 2 tsp flour
- 1 bag miniature chocolate chips
- 1 stick of butter softened
- 4 eggs
- 6-8oz heavy cream
- 8oz room temperature coffee
- plastic freezer bag
- bunt pan
- electric mixer
- mixing bowls
- Preheat oven to the temperature stated on the cake mix.
- Oil bunt pan and coat with cocoa powder.
- In a mixing bowl add cake mix, 2/3 stick of butter and eggs. Beat with electric mixer for two minutes. Pour into bunt pan.
- In a plastic freezer bag place 1/2 of the chocolate chips and flour. Add some cocoa o turn flour mixture chocolate color. Close bag and shake to coat chips.
- Place coated chocolate chips on top of cake mixture being sure to avoid the sides of the pan. Discard any extra flour / cocoa mixture.
- Bake cake in pan for the time indicated on the cake mix.
- Allow cake to cool before topping with ganache.
- Place remaining chocolate chips into a mixing bowl.
- Heat the 4 to 6 ounces of the heavy cream in the microwave thill very hot but not boiling.
- Slowly add the hot cream to the chocolate a little at a time stirring until the chocolate reached a smooth fluid consistency. Be careful not to add too much cream
- Add butter to the mixture and stir until incorporated.
- Allow ganache to cool until it is thick enough to coat the cake and run most of the way down the cake then sets. Hesta spoon full at a time until the right consistiance is reached. Some trial and error will be necessary.
- Top cake with ganache and let cool until ganache is set.