Black Dahlia Cake

Death By Chocolate Cake Black Dahlia Cake

I was excited when my fellow Sweet Adventurers (84th & 3rdThe Capers of the Kitchen CrusaderDining With a Stud, and this months host, Christina from The Hungry Australian) and I settled on the theme of Death By Chocolate for this months blog hop.  Chocolate would easily have to be one of my favourite indulgences, as I am sure you can tell by all of the chocolate recipes featured on Delicieux (Mint Slice Cookies, Chocolate Orange Cake, Chocolate Pots de Creme, Wicked Chocolate Orange Cookies, Black Forest Cake and Cherry Ripe Cake, to name a few) so I couldn’t wait to explore this months theme.

Despite my excitement it took me some time to settle on what I actually wanted to make….and well, what you see here, my creation which I’ve called my “Black Dahlia Cake”, evolved while I was in the kitchen. What started from a simple super rich chocolate cake evolved into a multi layered chocolate creation.

When I think of the words Death By Chocolate I think of chocolate, chocolate and more chocolate.  I think we all do. So I flicked through my library of cookbooks for inspiration, and searched online, but I couldn’t really find anything that fit my vision. Eventually, at a loss for ideas, I settled on the “Little Black Dress Cake” from Valli Little’s delicious Simply The Best. I had my on making this cake for some time, and given this months blog hop theme I felt it was the perfect excuse….but at the back of my mind I couldn’t help but feel it didn’t really say death by chocolate to me.

Add to this the fact that the cake needed an extra 20 minutes cooking time in my oven, and came out looking like the site of a meteor landing, complete with crunchy edges, I had visions of having to start all over again!  After some careful knife work, the top half of the crater was removed to reveal a flat, and insanely rich and moist cake.  So rich because it includes half a kilogram of chocolate!!!!  Now that’s my type of chocolate cake!!!

Death By Chocolate Cake - Black Dahlia Cake

After staring at the cake for some time knowing my vision wasn’t fulfilled I decided to add a chocolate mousse layer on top.  Why have one layer of chocolate when you can have two?!  For the chocolate mousse layer l used a recipe from Raymond Blanc.  After the chocolate mousse had set overnight I then smothered the whole cake in a chocolate glaze.  Third layer of chocolate done!

As much as I love meltingly soft cakes and desserts, I also love texture, and I felt my creation needed some crunch.  For the crunch factor I settled on the idea of chocolate lace cookies, and as the cookies cooled I wrapped them around my rolling pin to provide some curl.  The funny thing was I wasn’t quite sure how I would incorporate the cookies into my final creation yet!!  After playing with the lace cookies trying to work out what I could do I placed the cookies in a circle and thought they looked like the petals of a flower.  The center of my flower was then formed with sugared blueberries and my Death by Chocolate Black Dahlia Cake was born.

Black Dahlia Cake

So, after all of this how does it taste?  Well, in a word…AMAZING!!! Even if I do say so myself.  Deliciously rich and moist chocolate cake topped with chocolate mousse and smothered in chocolate glaze….it was all of my chocolate fantasies come true!  Don’t get me wrong, it’s rich, INSANELY rich….but isn’t that what Death By Chocolate Cake is all about?

Death By Chocolate CakeBlack Dahlia Cake

5.0 from 5 reviews
Black Dahlia Cake
 
Prep time
Cook time
Total time
 
Cake base recipe adapted from Valli Little's Delicious: Simply the Best. Chocolate Mousse recipe adapted from Raymond Blanc Delice de Chocolat. Chocolate Lace Cookies adapted from Martha Stewart.
Serves: 10
Ingredients
  • CAKE:
  • 500g of dark chocolate, chopped
  • 125g of unsalted butter, chopped into cubes
  • 6 eggs, separated
  • 90g of caster sugar
  • 150ml of cream
  • 3 tbs of Chambord liqueur
  • ½ tsp of cream of tartar
  • MOUSSE:
  • 70ml of full cream milk
  • 160ml of double cream
  • 1 egg
  • 170g of 70% cocoa chocolate
  • 3 tsp of Chambord liqueur
  • CHOCOLATE GLAZE:
  • 6 oz of dark chocolate, chopped
  • 1 cup of cream
  • CHOCOLATE LACE COOKIES:
  • 2 tbsp plus 1 tsp packed light-brown sugar
  • 15 grams unsalted butter
  • 2 tbsp glucose syrup
  • 1 tbsp of cocoa
  • 1 tbsp of flour
  • ¼ cup of almond meal
  • DECORATION:
  • 1 tbsp of blueberries
  • 1 tsp of cater sugar
Instructions
  1. To make the cake, preheat the oven to 180 celsius (355 Fahrenheit) and grease and line a 24cm spring form tin with baking paper.
  2. Combine the chocolate and butter in a heat proof bowl and sit over a saucepan of simmering water and stir until smooth. Remove from the heat and set aside to cool slightly.
  3. In the bowl of an electric mixer whisk the egg yolks until very thick and pale and then gently fold in the cream, Chambord or other berry liqueur and cooled chocolate. Set aside.
  4. In a separate bowl whisk the egg whites and cream of tartar until it forms stiff peaks. Add ⅓ of the egg whites to the chocolate and egg yolk mixture and gently fold through. Repeat with remaining ⅔ until combined.
  5. Pour into the prepared cake tin and bake for 35 to 45 minutes, or until a skewer inserted into the center comes out with a few moist crumbs. Set aside to cool completely in the tin on a wire wrack.
  6. To make the mousse heat the milk and cream in a saucepan. As you are doing this whisk the egg in the bowl of an electric mixer until it is frothy and then pour in the milk and cream mixture. Continue to whisk for a minute before returning to the heat (turn the heat down to low). When the mixture is thick enough to coat the back of the spoon add the chocolate and Chambord and stir until smooth. With the cake still in the tine, pour over the top of the cooled cake and leave in the refrigerator overnight to set.
  7. To make the lace cookies preheat the oven to 175 degrees celsius (350 Fahrenheit) and line a baking tray with baking paper. Combine the sugar, butter and glucose syrup in a saucepan over a medium heat until the sugar is dissolved and the butter is melted. Add the cocoa, flour and almond meal and stir to combine.
  8. Drop teaspoon sized dollops of the mixture onto the prepared baking tray and bake for 7 to 8 minutes. Let the cookies sit for a minute before removing from the tray with a spatula and rolling over a rolling pin to achieve the curved shape. Leave the cookies to set (this will only take a couple of minutes).
  9. For the chocolate glaze place the cream in a saucepan and bring to a boil. Place the chocolate in a separate bowl and pour the cream over the top and set aside for 5 minutes. Then stir until smooth.
  10. Un-mould the cake and sit it on a wire wrack and line underneath the wrack with baking paper. Using an instant read thermometer check the temperature of the glaze. When it is between 95 to 104 degrees Fahrenheit pour over the top of the cake.
  11. Combine the blueberries and caster sugar in a bowl and swirl to coat the blueberries in the sugar. Place the sugared blueberries in a circle in the center of the cake and surround with the lace cookie petals.
Notes
The cake will puff up dramatically in the oven and when removed will collapse in the center. Using a sharp knife trim the edges to achieve a flat surface for the cake. When making the chocolate glaze try not to over stir the mixture as this will cause the glaze to lose it's shine. To easily glaze the cake the temperature of the glaze should be between 95 to 104 degrees farenheit as this glaze will flow easily and glide over the top of the cake.

This month’s Blog Hop event, Death By Chocolate, is being hosted by Christina from The Hungry Australian.  We hope you this fun exploration of Death By Chocolate desserts.  Check out all of the other delicious Death by Chocolate submissions below.

Cuisinart Ice Cream Maker Giveaway
Mint Slice Cookies recipe

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71 Comments

    • delicieux January 16, 2012  8:45 am Reply

      Thank you so much Michelle. :D It's VERY decadent and rich...but that's what I think of when I think of Death By Chocolate! ;)

  1. Kyrstie @ A Fresh Legacy January 16, 2012  8:18 am Reply

    Wow! Jennifer that is one amazingly delicious looking cake. One to definately add to my "Must Try" List. Thanks for sharing

  2. Claire @ Claire K Creations January 16, 2012  8:46 am Reply

    Wow that is the definition of death by chocolate. What a deliciously-rich looking cake. The chocolate cookies look like chocolate pringles and I love how you arranged them. Yum yum yum!

    • delicieux January 16, 2012  9:20 am Reply

      You're right Claire, they do look like chocolate pringles :P I didn't think of that. Chocolate pringles....now there's an idea ;)

  3. Nic January 16, 2012  9:01 am Reply

    Wow! What a lot of chocolate, but I certainly wouldn't say no to a slice or two! I love the flower decorations, they make it look so special.

  4. cc11 January 16, 2012  9:59 am Reply

    wow - just goes to show that sometimes the best things happen when things dont go the way they were planned
    stunning cake

    • delicieux January 16, 2012  1:12 pm Reply

      So true. Often the best things come through improvisation. :D

    • delicieux January 16, 2012  1:10 pm Reply

      Maybe not death, but very full and very content. ;)

  5. JJ @ 84thand3rd January 16, 2012  11:30 am Reply

    I think you have taken out the 'most decadent' award already on this one! Far out, There must be a full kg of choc in that cake - excellent job - ha! Beautiful as always too.

    • delicieux January 16, 2012  1:09 pm Reply

      Hehe I don't do anything by halves! ;) And yes, there's a lot of chocolate, 840 grams in total!! I think I should buy shares in Lindt given all the chocolate buy!

  6. Lorraine @ Not Quite Nigella January 16, 2012  2:57 pm Reply

    That looks divine and look at that beautifully glossy icing! :o And I was just reading more about the Black Dahlia case-that was gruesome. This cake however is the polar opposite! :D

  7. Julie January 16, 2012  3:12 pm Reply

    those lace cookies are too pretty to be eaten. You definitely nailed the challenge! I love mousse and cake together - goes so well.

    • delicieux January 16, 2012  8:44 pm Reply

      Thank you so much Julie :D

  8. Dressed and Eaten January 16, 2012  3:18 pm Reply

    This really is death by chocolate! Looks amazing. Well done!

  9. Gerry @Foodness Gracious January 16, 2012  3:34 pm Reply

    Oh Nellie, this is quite the chocolate fix, I love the pic of the slice and I'm actually drinking a cup of coffee as I write this and very bummed I dont have that slice of your cake :(
    Awesome!!

    • delicieux January 17, 2012  7:59 am Reply

      I'd send you some if I could Gerry. Maybe you will just have to make it instead ;)

  10. Moya January 16, 2012  4:25 pm Reply

    Your chocolate cake looks fantastic and I love the chocolate lace cookies on top, what a wonderful idea. Chocolate is a girls best friend!

    • delicieux January 17, 2012  8:00 am Reply

      I agree Moya, chocolate really is a girls best friend ;)

  11. Martyna@WholesomeCook January 16, 2012  4:59 pm Reply

    Wowsers! Half a kilo of chocolate! I loved the movie so had to check out the recipe - looks gorgeous! Very dark ;-)

  12. Rosa January 16, 2012  5:08 pm Reply

    OMG, it looks absolutely stunning and to die for! A real beauty.

    Cheers,

    Rosa

    • delicieux January 17, 2012  8:01 am Reply

      Wow, thank you Miss Kimbers. That is so kind :D

  13. thelittleloaf January 16, 2012  7:09 pm Reply

    This cake looks insanely delicious - three different types of chocolate! Or is it four with the lace cookies on top? Either way it's divine and completely fits the bill for death by chocolate. Wish I could eat a slice right now :-)



    • delicieux January 17, 2012  8:13 am Reply

      I guess it's four with the cookies on top :D

  14. Monica (@gastromony) January 16, 2012  8:00 pm Reply

    Half a kilo of chocolate!? Now that is rich! If I had been on a chocolate famine for months, your cake is what I would ask for!

    • delicieux January 17, 2012  7:22 am Reply

      Thank you so much Tenille :D

    • delicieux January 17, 2012  8:13 am Reply

      Thanks Katie :D It's just the way I like it too!

  15. jennifurla January 17, 2012  4:58 am Reply

    Could your blog be any prettier....probably not! What a gorgeous creation.

    • delicieux January 17, 2012  8:16 am Reply

      Thank you so much Jennifuria :D

  16. brighteyedbaker January 17, 2012  5:49 am Reply

    MMM I absolutely love chocolate, and mousse is one of my favorites, so this cake looks amazing! A kilogram of chocolate... that's a ton!

  17. Amanda January 17, 2012  9:14 am Reply

    Jen, you are so very clever. Not just with your baking and photography which are of course, stunning, but with the whole Black Dahlia allusion, too - that's just brilliant!

    • delicieux January 17, 2012  5:06 pm Reply

      You are so sweet Amanda :D Thank you so much for your kind words. I'm glad you got my Black Dahlia link too ;)

  18. Iron Chef Shellie January 17, 2012  11:34 am Reply

    I think I died from chocolate overdose just from this post! INSANE!!! gorgeous photos

    • delicieux January 17, 2012  5:05 pm Reply

      Thanks Shellie :D Yes, it is insane, insanely chocolate and insanely delicious ;)

  19. JasmyneTea January 17, 2012  9:57 pm Reply

    Wow, this is just so impressive, and it's definitely something the boy will love... come to think about it, his birthday is coming up!

  20. Christina @ The Hungry Australian January 17, 2012  10:42 pm Reply

    Gorgeous photos and styling, Jennifer, as per usual :)

    I love the chocolate flower motif - very luxe, very rich, very Death by Chocolate!

    Beautiful!

  21. Liz January 18, 2012  4:13 am Reply

    Gosh, I'm in LOVE with this gorgeous, decadent cake! I must make it soon!!! Thanks for hosting this fun blog hop...so glad to find your wonderful site :)



    • delicieux January 18, 2012  9:26 am Reply

      You're welcome Liz. Thank you so much for joining us. It's been fantastic to see all of the wonderful and delicious chocolate creations everyone has come up with. :)

  22. beti January 18, 2012  7:54 am Reply

    what a beautiful cake it looks gorgeous!! you always have amazing photos and your food makes my really hungry

    • delicieux January 20, 2012  7:08 pm Reply

      Thank you so much beti :D

  23. Ashley January 19, 2012  1:40 pm Reply

    Wow, this just looks so beautiful, I absolutely love the addition of the lace cookies and the blueberries on top. A real show stopper! :)

  24. Sara (Belly Rumbles) January 19, 2012  7:58 pm Reply

    Looks absolutely beautiful, love the presentation. Also love the decadence about it.

    • delicieux January 20, 2012  7:21 pm Reply

      Thank you so much Sara :D It's very, very decadent, but then there's nothing wrong with a bit of that now and again is there ;)

  25. Carole January 21, 2012  1:04 am Reply

    One of the most beautiful desserts I've ever seen. Gorgeous photos!

    • delicieux January 23, 2012  12:04 pm Reply

      Thank you so much Carole :D

  26. Brettly June 5, 2013  11:28 pm Reply

    do you consider cream half and half or light whipping cream? Im guessing double cream is probably heavy whipping cream since its used in the mousse

    • Jennifer June 6, 2013  1:20 pm Reply

      Hi Brettly, yes, double cream would be too heavy in this case. Let me know how it turns out :)

 

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