Dark Chocolate Cake (Death by Chocolate)
For the chocolate purist — chocolate sponge soaked in chocolate syrup, layered with thick chocolate truffle, masked in truffle, and finished with chocolate curls and ganache drips. No fruit, no cream — just chocolate, four ways.
Per serving
Ingredients
- 1 8-inch cakeChocolate sponge cake
- 1/2 cupChocolate soaking syrup
- 2 cupsChocolate truffle (thick ganache)
- 1 cupWhipped cream (for masking, optional)
- 1 cupChocolate curls / flakes (garnish)
- 1/2 cupChocolate ganache (for drip, warmed)
Method
- 1
Trim the dome off the chocolate cake and slice horizontally into 3 discs.
- 2
Place the first disc on a turn-table. Brush very generously with chocolate soaking syrup.
- 3
Spread a thick layer (about 1 cm) of chocolate truffle over the soaked disc.
- 4
Place the second disc, soak with syrup, spread truffle again.
- 5
Top with the third disc, soak lightly. Mask the entire cake with thick chocolate truffle using a palette knife — chill the cake for 10 minutes if the truffle gets too soft.
- 6
Pour the warm chocolate ganache over the top of the chilled cake so it pools and drips down the sides naturally.
- 7
Cover the top and sides with chocolate curls/flakes. Refrigerate at least 2 hours before slicing.