I was excited when my fellow Sweet Adventurers (84th & 3rd, The Capers of the Kitchen Crusader, Dining 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 here ( such as 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!!!
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.
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?
Recipe
Black Dahlia Cake
Ingredients
- CAKE:
- 500 g of dark chocolate chopped
- 125 g of unsalted butter chopped into cubes
- 6 eggs separated
- 90 g of caster sugar
- 150 ml of cream
- 3 tbs of Chambord liqueur
- ½ tsp of cream of tartar
- MOUSSE:
- 70 ml of full cream milk
- 160 ml of double cream
- 1 egg
- 170 g 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
- To make the cake, preheat the oven to 180 celsius (355 Fahrenheit) and grease and line a 24cm spring form tin with baking paper.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.
Brettly says
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 says
Hi Brettly, yes, double cream would be too heavy in this case. Let me know how it turns out 🙂
lindamaree @ my garden feast says
That's an amazing looking cake! Death by Chocolate......what a way to go!
Carole says
One of the most beautiful desserts I've ever seen. Gorgeous photos!
delicieux says
Thank you so much Carole 😀
Sara (Belly Rumbles) says
Looks absolutely beautiful, love the presentation. Also love the decadence about it.
delicieux says
Thank you so much Sara 😀 It's very, very decadent, but then there's nothing wrong with a bit of that now and again is there 😉
Ashley says
Wow, this just looks so beautiful, I absolutely love the addition of the lace cookies and the blueberries on top. A real show stopper! 🙂
delicieux says
Thanks Ashley 😀
Liz says
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 says
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. 🙂
beti says
what a beautiful cake it looks gorgeous!! you always have amazing photos and your food makes my really hungry
delicieux says
Thank you so much beti 😀
Christina @ The Hungry Australian says
Gorgeous photos and styling, Jennifer, as per usual 🙂
I love the chocolate flower motif - very luxe, very rich, very Death by Chocolate!
Beautiful!
delicieux says
Thanks Christina 😀
JasmyneTea says
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!
Lau@Corridor Kitchen says
Serious skill there! Looks delish...
delicieux says
Thanks Lau 😀
Iron Chef Shellie says
I think I died from chocolate overdose just from this post! INSANE!!! gorgeous photos
delicieux says
Thanks Shellie 😀 Yes, it is insane, insanely chocolate and insanely delicious 😉
Amanda says
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 says
You are so sweet Amanda 😀 Thank you so much for your kind words. I'm glad you got my Black Dahlia link too 😉
Lorraine @ Not Quite Nigella says
That looks divine and look at that beautifully glossy icing! 😮 And I was just reading more about the Black Dahlia case-that was gruesome. This cake however is the polar opposite! 😀
brighteyedbaker says
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!
jennifurla says
Could your blog be any prettier....probably not! What a gorgeous creation.
delicieux says
Thank you so much Jennifuria 😀
Katie @ Epicurean Mom says
Black Dahlia Cake??? Sounds deadly! Just the way I like it! 🙂
delicieux says
Thanks Katie 😀 It's just the way I like it too!
Jennifer Wickes says
I think I just gained a lot of weight!
anh@anhsfoodblog.com says
I love the shine of the glaze! This is BEAUTIFUL.
Jessy (squeezetheday) says
Wow, this looks amazing!
Tenille @ My Family Table says
This looks like an absolute work of art! Just beautiful Jennifer, well done.
delicieux says
Thank you so much Tenille 😀
Monica (@gastromony) says
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!
thelittleloaf says
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 says
I guess it's four with the cookies on top 😀
Miss Kimbers @ Fruit Salad and Mixed Veg says
Wow! This looks like something you would see in an expensive patisserie.
delicieux says
Wow, thank you Miss Kimbers. That is so kind 😀
Rosa says
OMG, it looks absolutely stunning and to die for! A real beauty.
Cheers,
Rosa
Martyna@WholesomeCook says
Wowsers! Half a kilo of chocolate! I loved the movie so had to check out the recipe - looks gorgeous! Very dark 😉
Moya says
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 says
I agree Moya, chocolate really is a girls best friend 😉
Gerry @Foodness Gracious says
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 says
I'd send you some if I could Gerry. Maybe you will just have to make it instead 😉
Dressed and Eaten says
This really is death by chocolate! Looks amazing. Well done!
delicieux says
Thank you so much 😀
Julie says
those lace cookies are too pretty to be eaten. You definitely nailed the challenge! I love mousse and cake together - goes so well.
delicieux says
Thank you so much Julie 😀
the kitchen crusader says
your pictures are always amazing
JJ @ 84thand3rd says
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 says
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!
Emma Galloway says
now that's what I call heaven. Love.
delicieux says
Thanks Emma 😀
tania@mykitchenstories.com.au says
Yes, Death after a whole slice of this decadent and gorgeous creation. Just beautiful
delicieux says
Maybe not death, but very full and very content. 😉
Laura (Tutti Dolci) says
Gorgeous! I love that you topped the cake with lace cookies!
delicieux says
Thanks Laura 😀
john@heneedsfood says
One word: sinful.
Two words: I want!
cc11 says
wow - just goes to show that sometimes the best things happen when things dont go the way they were planned
stunning cake
delicieux says
So true. Often the best things come through improvisation. 😀
lau@corridorkitchen says
That looks AMAZING!
Nic says
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.
delicieux says
Thanks Nic 😀
Claire @ Claire K Creations says
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 says
You're right Claire, they do look like chocolate pringles 😛 I didn't think of that. Chocolate pringles....now there's an idea 😉
Lizzy (Good Things) says
Oh now that is just beautiful!!!!!!
delicieux says
Thank you Lizzy. 🙂
Kyrstie @ A Fresh Legacy says
Wow! Jennifer that is one amazingly delicious looking cake. One to definately add to my "Must Try" List. Thanks for sharing
delicieux says
Thank you Kyrstie 😀
Michelle Elliott (@mschefkitchen) says
Wow! Looks decadent and beautiful photos as usual Jennifer!
delicieux says
Thank you so much Michelle. 😀 It's VERY decadent and rich...but that's what I think of when I think of Death By Chocolate! 😉