Death by Chocolate Cake

Although "Death by Chocolate" may mean something different depending on who you ask for a definition, I believe all will agree it is an extraordinary dessert filled with many types of chocolate. This Death by Chocolate cake is a no-bake refrigerator version with various layers of decadence. The richness makes this a special occasion kind of dessert. You'll get a unanimous thumbs up when you serve this delightful treat.

Death by Chocolate Cake

1 (14.4 ounce) box chocolate graham crackers
1 (11.75 ounce) jar chocolate sauce
Mini chocolate chips (for sprinkling over top)

Chocolate Mousse
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
3 tablespoons milk
1/2 cup unsweetened cocoa
1 (8 ounce) container whipped topping (like Cool Whip)

Chocolate Ganache
1 (11.5 ounce) bag milk chocolate chips
3/4 cup heavy whipping cream
3/4 teaspoon vanilla extract

Chocolate Whipped Cream
3/4 cup heavy whipping cream
1/4 cup powdered sugar
1 1/2 tablespoons unsweetened cocoa

1. Chocolate Mousse -- In a large bowl, combine cream cheese, sugar, and milk. Beat with an electric mixer until creamy. Beat in cocoa until all is combined. Fold whipped topping into the mixture. Set aside.

2. Chocolate Ganache -- Place chocolate chips into a metal bowl. In a separate microwaveable bowl, place the whipping cream in a microwave oven and heat on HIGH just until the cream starts to boil. Immediately pour hot cream over chocolate chips. Cover bowl with plastic wrap for 5 - 7 minutes. Remove cover, add vanilla extract, and whisk until smooth. Set aside.

3. Chocolate Whipped Cream -- Using a chilled bowl and beaters, beat cream until it begins to  thicken. Add powdered sugar and cocoa. Continue beating until stiff peaks form.

4. To assemble cake -- In a 9 x 13-inch dish, place a single layer of graham crackers. Add 1/2 of the Chocolate Mousse over graham crackers, spread evenly. Top with 1/2 of the Chocolate Ganache, spreading evenly. 
Repeat these layers again - chocolate graham crackers, remaining Chocolate Mousse, remaining Chocolate Ganache.
Add another layer of graham crackers, then top with Chocolate Whipped Cream, spreading evenly.
Pour chocolate sauce over whipped cream layer, then sprinkle with mini chips. Keep refrigerated.


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