This decadent “Death by Chocolate” cake is the ultimate dessert for serious chocolate lovers. It features a sturdy crust made from rum-soaked ladyfingers, surrounding a dense, airy mousse crafted from melted butter, semisweet chocolate, and beaten eggs. The texture is luxuriously smooth and fudgy, offering a deep, intense chocolate flavor that is balanced by the light sweetness of vanilla-infused whipped cream. Topped with a glossy chocolate ganache drizzle, this no-bake dessert requires chilling time to set properly but needs no oven work. It is perfect for celebrations, holidays, or any occasion where you want to impress guests with a show-stopping, indulgent treat that stays fresh in the refrigerator.
Death By Chocolate Cake (#7
Description
This decadent "Death by Chocolate" cake is the ultimate dessert for serious chocolate lovers. It features a sturdy crust made from rum-soaked ladyfingers, surrounding a dense, airy mousse crafted from melted butter, semisweet chocolate, and beaten eggs. The texture is luxuriously smooth and fudgy, offering a deep, intense chocolate flavor that is balanced by the light sweetness of vanilla-infused whipped cream. Topped with a glossy chocolate ganache drizzle, this no-bake dessert requires chilling time to set properly but needs no oven work. It is perfect for celebrations, holidays, or any occasion where you want to impress guests with a show-stopping, indulgent treat that stays fresh in the refrigerator.Ingredients
Directions
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Brush the ladyfingers with dark rum.
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Line the bottom and sides of a 10-inch springform pan with the rum-soaked ladyfingers, placing them flat side down.
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Melt the butter in a medium saucepan over low heat.
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Remove from heat and stir in 24 ounces of the semisweet chocolate chips until smooth and melted.
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Let the chocolate mixture cool slightly so it is warm, not hot.
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Separate the eggs, keeping yolks and whites in separate bowls.
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Beat the egg yolks into the chocolate mixture one at a time until fully incorporated.
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Beat the egg whites until they form stiff, glossy peaks.
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Gently fold the beaten egg whites into the chocolate mixture until just combined.
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Pour the chocolate mousse into the ladyfinger-lined springform pan.
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Refrigerate the cake for at least 6 hours or until set.
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Whip the heavy cream until it thickens.
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Add sugar and vanilla to the cream and continue whipping until very stiff peaks form.
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Invert the set cake onto a serving platter to remove the springform pan sides and bottom.
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Spread a layer of whipped cream over the entire exposed surface of the cake.
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Pipe or spread the remaining whipped cream decoratively around the cake.
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Melt the remaining 3 ounces of chocolate chips with the vegetable oil in a double boiler or microwave.
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Let the chocolate sauce cool until it is thick enough to drizzle.
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Drizzle the chocolate sauce down the sides and over the top of the cake.
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Garnish with candied cherries if desired.
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Store covered in the refrigerator until ready to serve.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 5544.7kcal
- % Daily Value *
- Total Fat 384.7g592%
- Saturated Fat 220.4g1102%
- Cholesterol 1151.3mg384%
- Sodium 1456.5mg61%
- Total Carbohydrate 426.4g143%
- Dietary Fiber 34.2g137%
- Sugars 385.2g
- Protein 58.1g117%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
