Death by Chocolate Cake ❤️

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The path to my husband’s heart is not complicated. It isn’t paved with words of affirmation, nor physical touch, nor any of the other love languages, though he would not reject most of those. For Les, it’s simply chocolate— lots and lots of chocolate. Sometimes he wants it paired with another flavor, cherry especially, but when I was pondering plans for a New Year’s Eve showstopper a few weeks ago, it occurred to me that I had never made a cake that was only chocolate. So I did, and— well, does he look happy?

SPOILER ALERT: He was! 💯

This was not a project to take lightly, as we were hosting friends who also worship chocolate, and I hate to disappoint. I wanted a decadent cake— go big or go home— and we all got my wish. This was rich, moist and oh-so-chocolatey, with alternating layers of fluffy chocolate mousse and double chocolate buttercream, then draped with a coat of dark chocolate ganache and blossoms of more chocolate buttercream to decorate the edges.

What else could I call it, but “death by chocolate?!”

Piecing together my recipe

Knowing what kind of cake I wanted to make and knowing how to make it were two separate matters. I am prone to underestimate my baking skills, but I at least had a sense of what kind of recipe I could manage. The trouble was, I didn’t find one recipe that covered all the parts I imagined, so I had to mix and match components.

This cake recipe (by Sally’s Baking Addiction) called for oil rather than butter, which would allow me to store leftovers in the fridge to keep the ganache intact. I subbed in some dark cocoa with the natural type, with those flavors underscored by a half cup of strong coffee. Sour cream added richness and kept the cake moist. It was phenomenal!

Sally’s cake recipe is a big time winner.

I had never made a fluffy chocolate mousse before, so I relied on a mix that turned out to be utterly amazing (thanks King Arthur Baking)! If you can’t get this product where you live, I’m certain that any quality mousse recipe will be a good substitute. For me, it was all about the texture.

This was as easy as “mix with cold cream and enjoy!”

I wanted a chocolate buttercream that wasn’t grainy, as so many I’ve had in the past, so I searched out a recipe that involved blending the cocoa powder with hot cream first—brilliant! King Arthur Baking Company calls this a “super simple chocolate frosting,” which feels a bit misleading, given that it requires extra steps. But for real, this was well worth the extra effort!

The cocoa was essentially cooked into a ganache-like spread, then blended with the buttercream. So good!

And for the dark chocolate ganache, I wanted shine, so I added a bit of corn syrup to my usual formula of hot cream and dark chocolate wafers. This whole process made me so happy!

Equal parts dark chocolate and hot cream, plus ganache for extra shine.

Assembly of my chocolate cake

I made a last-minute decision to split my two cake layers for a four-layer cake, but then I found that I didn’t have quite enough mousse for three in-between fillings, which is probably a direct result of me having done so many taste tests— you know, to be sure the mousse was as delicious as I thought it was. Fortunately, I had more than enough of the buttercream, so it went like this: bottom cake layer, mousse, cake layer, buttercream, cake layer, mousse, top cake layer, buttercream. And then, of course, the ganache pour, and finally those buttercream blossoms. 

Death by chocolate.

I’m thankful for the great recipes I found, and they really worked great together for this exquisite chocolate cake. Next time, I will try the cake with only natural cocoa, for a sweeter chocolate flavor than the alkalized dark cocoa. Or maybe I’ll leave the cake as-is and change up the frosting with only natural cocoa. Maybe both. Practice really does make perfect, and though I already have changes in mind for next time, I will (not so) humbly admit that this was a fine cake. Perfect for the love of my life!

Death by Chocolate Cake

  • Servings: 16
  • Difficulty: Intermediate
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This cake is so far beyond decadent, I had to give it an extreme name. It has layer upon layer of chocolate, with a silky ganache topping the whole thing off. If you really, really love someone this Valentine's Day, make them this cake.


For the chocolate cake, plan to bake a day ahead so that the layers are fully cooled and set up, especially if you plan to cut each cake into two layers. Note that other components of the cake (and assembly) also need some time in the refrigerator. Read the directions carefully before you begin, and allow plenty of time for this masterpiece to come together.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 cup unsweetened natural cocoa powder
  • 1/4 cup King Arthur brand Double Dark Cocoa Powder
  • 1 2/3 cups organic cane sugar
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 2 tsp. espresso powder (optional)
  • 1/2 cup vegetable oil (or canola oil)
  • 2 large eggs, at room temperature
  • 2 tsp. real vanilla extract
  • 1/2 cup real buttermilk
  • 3/4 cup full-fat sour cream
  • 1/2 cup strong brewed coffee (cooled)
  • 2 cups prepared chocolate mousse, for layering if splitting the cake layers into four)

Directions

  1. Preheat oven to 350° F, with rack in center position. Generously butter two 9-inch cake pans, then line each with a round of parchment, and butter that, too. Dust with cocoa powder if desired.
  2. In the bowl of a stand mixer, sift together the flour, cocoas, sugar, baking soda, baking powder, salt and espresso powder. In a separate bowl, user a hand mixer to thoroughly blend the oil, eggs, vanilla, buttermilk and sour cream.
  3. With the stand mixer fitted with the paddle attachment, blend on low speed while gradually adding the blended wet ingredients to the bowl. Mix on low only until all dry ingredients are fully incorporated. Scrape down sides and bottom of the bowl, then slowly mix in the brewed coffee.
  4. Divide the batter evenly between prepared cake pans. Bake for about 24 minutes, until cake is set in the middle and passes the toothpick test. Cool the cakes completely in the pan, set on wire racks.

For the frosting, plan to make the cooked portion a few hours or even a day ahead. If you refrigerate the mixture, bring it to room temperature before proceeding with the frosting.

Ingredients

  • 1 cup unsweetened natural cocoa
  • 3/4 cup King Arthur Double Dark Cocoa Powder (or another dark Dutch-processed)
  • 3 1/2 cups powdered sugar, divided
  • 1 tsp. espresso powder (optional, but recommended for enhanced chocolate flavor)
  • 1 cup heavy cream, heated to a simmer (DO NOT LET IT BOIL!)
  • 2 sticks (one cup) unsalted butter, softened but not room temperature
  • 1/8 teaspoon table salt
  • 2 tsp. real vanilla extract

Directions

  1. In the bowl of a stand mixer, sift together the cocoas, plus 1 1/2 cups of the powdered sugar. Fit the mixer with the whisk attachment and, running on the lowest speed, slowly pour in the hot heavy cream. Whisk about two minutes, scraping down the sides of the bowl after one minute. This mixture will be rough at first, but will smooth out and soften as the cocoa absorbs the cream and dissolves. Set this mixture aside, or refrigerate overnight and bring to room temp when you’re ready to proceed.
  2. In the clean bowl of a stand mixer, fitted with the whisk, cream the butter until it’s lighter in color and somewhat fluffy. Add the salt and the remaining powdered sugar, one cup at a time, whisking until smooth. Beat in the vanilla.
  3. Here comes the fun part! Add a cooked cocoa mixture, a dollop at a time, whisking until smooth after each addition. It’s super important that the cocoa mixture is room temperature at this stage. Too warm will melt the butter, and too cold will not blend well. Whip the mixture until it’s soft and fluffy to your liking. If you’re working ahead, you can cover and refrigerate the frosting; bring it back to room temperature when you’re ready to frost the cake.

For the ganache, use a digital scale if possible to ensure correct ratio of chocolate wafers to cream. The corn syrup is optional, but highly recommend for a more glossy finish on the set ganache. Make the ganache last, and be sure your cake is frosted and refrigerated for a few hours so that the slightly warm ganache doesn’t melt the buttercream.

Ingredients

  • 8 oz. dark chocolate wafers (I like Ghirardelli brand)
  • 8 oz. (1 cup) heavy cream, heated until steaming (DO NOT BOIL!)
  • 2 Tbsp. light corn syrup

Directions

  1. Place the chocolate wafers in a large glass measuring cup. Pour cream over the wafers, pushing them under to fully melt under the cream. WALK AWAY for at least 8 minutes, 10 is better.
  2. Use a small whisk or spoon to gently stir the mixture, starting in the center of the measuring cup. It will look terrible at first, but keep stirring. After a few seconds, the mixture will even out and look silky. Be sure to whisk all the way to the bottom of the cup and up the sides to blend all the chocolate. When the mixture is perfectly smooth, stir in corn syrup. Allow the ganache to cool to “just barely warm” state, so that it is pourable, but not so warm that it melts your buttercream.


To assemble your cake, cut the two cake layers horizontally, making four layers total. Spread prepared chocolate mousse over the first layer, then apply the second layer and spread that with chocolate buttercream. Repeat with another layer of cake and mousse, then top with a final layer of cake. Frost the top and sides with more buttercream, reserving just enough for embellishment on the top of the cake. Cover and refrigerate the cake for at least a couple of hours. Carefully pour the ganache over the cake, encouraging it to run down the sides over the buttercream. Refrigerate the cake again until the ganache is firm. Add remaining buttercream to a piping bag fitted with a star tip. Pipe decorative rosettes around the edge of the cake if desired. Refrigerate leftover cake.

Chocolate & Cherry Crepes

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I have mixed feelings about special occasions that fall in the middle of the workweek, and with Valentine’s Day on a Wednesday this year— not to mention in the same week as Super Bowl and Mardi Gras— I’m both frustrated and relieved that it won’t be as big a deal. 

I’m not one to go nuts over this “holiday,” which smacks of overdone commercialism and sky-high expectations for everything to be perfect. My husband and I usually stay home and either cook for each other or, as will likely be the case this year, keep it low key and simple. I don’t need roses, wine and chocolate to know that I’m loved.

But this year, the easiest time to make a lovely homemade meal for Valentine’s Day would be this Saturday; unfortunately, it’s getting crowded out at our house by the Super Bowl. I’m reminding myself that I don’t need grand gestures, but the truth is I’m disappointed. My husband will feel loved if the table is loaded with spicy queso dip, Buffalo wings and cold beer, but I will genuinely miss preparing an elegant, more “fancy” meal. 

If nothing else, I will find a way to throw a little romance onto the scene this weekend, probably in the form of dessert. And I know exactly what he craves— chocolate and cherries!

I can’t go wrong with this flavor combination!

For Valentine’s Day last year (which was a Tuesday, also not ideal), I re-created our 2020 sweetheart meal of crispy duck breast with cherry-pinot noir sauce, and Les was thrilled. For dessert, it was an encore performance of chocolate and cherry crepes. My iPhone camera did not capture good photos of the dish itself that first time— it was before I began blogging— but I believe you can see the bliss in my lover’s eye as he enjoyed his special dessert. 

Even with crappy lighting, it’s easy to see that this dessert made him happy!

These are homemade chocolate crêpes, created with double dark cocoa powder and rolled up with an almond-kissed, sweetened mascarpone filling, and then topped with a simple-to-make sweet cherry sauce. And though I’m still a novice when it comes to making crêpes (try not to laugh when you see my photos), I can confirm that after you roll them up and bury them in cherry sauce, nobody will notice if they aren’t perfect.

Making the batter and crepes ahead takes the pressure off whatever else you’re cooking for Valentine’s Day.

The best thing about these crêpes— besides the fact that the flavors are divine— is that you can make every part of them in advance and assemble them when you’re ready to sweep your lover off his or her feet. The crêpe batter actually benefits from some fridge time, so you can even make it the day before. One of these days, I’ll get the hang of cooking them pretty, but for now, the advice I’ll offer is to make extra batter (in case your first ones are duds) and cook them ahead of your occasion. The crepes can be layered with parchment or waxed paper and stored in a zip top bag in the fridge until you’re ready to assemble them with the filling and sauce.

I kept thinking my next crepe would be better, but nope. 😂

The mascarpone is super simple and the cherry sauce, which is conveniently made with frozen dark cherries, can be made ahead and warmed in time for dessert.

Make extra cherry sauce, because you’ll find yourself eating it straight from the pan!

The cherry sauce is so delicious, even if you don’t want to mess with the crêpes, you might find this a perfect topper for ice cream or a brownie or pound cake or anything else you and your Valentine enjoy. I flavored mine up with a splash of amaretto because I love the combination of cherry and almond, but you could skip this or swap in a splash of rum or brandy if you’d like. Assembly of the crêpes is a snap.

Next time, I’ll add a dollop of whipped cream on top!

Chocolate & Cherry Crêpes

  • Servings: 4
  • Difficulty: Average
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The best thing about this dessert, besides the marvelous flavor combo, is that you can make every part of it ahead and simply assemble the crêpes at serving time.


The crêpe batter should be made ahead and left to rest in the refrigerator for several hours, up to a full day. Give it a gentle whisking just before cooking to reincorporate any ingredients that have settled to the bottom of the bowl.

Ingredients

  • 1/2 cup milk
  • 1/4 cup water
  • 1 cup all-purpose flour
  • 1 Tbsp. double dark cocoa
  • Pinch salt
  • 1 Tbsp. cane sugar
  • 1 egg
  • 2 Tbsp. melted butter
  • ½ tsp. vanilla
  • Additional butter, used for cooking the crêpes (about 1 tablespoon)

Directions

  1. Combine all ingredients in a blender container and blend until completely smooth.
  2. Transfer to a bowl, cover and refrigerate at least an hour or up to one day.
  3. When ready to cook, heat a small pat of butter in a large, non-stick skillet over medium-low heat. When butter begins to brown slightly, ladle 1/4 cup of the crêpe batter into the center of the pan. Swirl the pan gently to spread the batter around into a shape as close to a circle as you can. Cook one minute, then gently turn the crêpe (a silicone spatula is useful here) to cook the other side.
  4. Stack the cooked crêpes between layers of parchment paper and store them in the fridge until you’re ready to assemble.

The mascarpone filling is lightly sweetened and kissed with a touch of vanilla and almond. This is a lovely complement to the dark chocolate crêpes and the sweet cherry topping. Make it ahead and refrigerate until ready to assemble.

Ingredients

  • 8 oz. mascarpone, at room temperature
  • 2 oz. cream cheese (full-fat recommended; this is approximately 1/4 of a standard block)
  • 3 Tbsp. powdered sugar
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. almond extract

Directions

  1. Use a sturdy spoon to blend the mascarpone and cream cheese together in a medium bowl.
  2. Add powdered sugar and extracts. Blend until fully combined and smooth. Refrigerate until ready to assemble the crêpes.

This dark cherry sauce is so easy to make, and provides most of the sweetness in this dessert. It’s delicious when served slightly warm over the crêpes.

Ingredients

  • 3 heaping cups frozen dark sweet cherries
  • 1/4 cup cane sugar
  • 3-inch stick whole cinnamon
  • Pinch of salt
  • Juice of 1/2 lemon
  • 1/4 cup cherry juice
  • 2 Tbsp. amaretto
  • 2 Tbsp. corn starch, mixed with 2 Tbsp. cold water (used to thicken sauce)

Directions

  1. Combine cherries, sugar, cinnamon stick, salt, lemon juice and cherry juice in a large sauce pan over medium heat. Bring to a boil, and then reduce heat to a simmer until cherries are completely softened. Remove from heat and cool to room temperature.
  2. Bring cherry mixture back to a simmer and stir in amaretto. Remove cinnamon stick and blend corn starch slurry in to thicken. Let the mixture cool slightly before topping crêpes.
  3. Assemble crêpes: Lay a single crepe on a plate or piece of parchment. Add spoonfuls of the mascarpone mixture across the center. Roll up the crêpe and arrange on a dessert plate. Repeat with a second crêpe for each serving. Spoon the cherry sauce over and prepare to swoon.

One last note: Remember that store-bought frozen cherries are pitted mechanically, and every once in a while, the machines miss one. Inspect the cooked sauce thoroughly, just in case!