Death by Chocolate Cake

I’ve adapted this chocolate layer cake recipe from the Williams Sonoma Bride & Groom Cookbook that my brother gave me for my wedding 7 years ago. Wow… 7 years… Where does time go?




Anyway, this is the first time I make this recipe. And I’m certainly not waiting another 7 years to make it again. The cake part is incredibly moist and can hold its own without the frosting, but my kids (and I) are terribly fond of the creamy, sweet topping, so I had to make the whole thing. As always, I cut some sugar in both the batter and frosting recipes. I also took 1/2 the butter out of the frosting, and let me tell you, it’s not missing!




The frosting recipe is interesting. It’s a cross between chocolate mousse, chocolate pudding, and heaven. Yup. Heaven. Thus the name for it.




Chocolate Cake

Makes 1 big four-layer cake or 2 small two-layer cakes


125 g bittersweet chocolate, chopped

2 tbsp hot water

2 scant cups flour

2 tbsp cornstarch

½ tsp salt

1 tsp baking soda

1 tsp baking powder

1 scant cup sugar

90 g butter, softened

1 cup heavy cream

2 eggs

1tbsp vanilla extract


  1. Preheat oven to 350 F or 180 C and grease 2 round, small, identical baking tins.
  2. In a microwave safe bowl, melt the chocolate and hot water for 1 minute on high. Stir and let cool.
  3. In the bowl of a stand mixer, beat the butter and sugar on high speed until light and creamy. Add the eggs and salt.
  4. Mix in the baking powder, baking soda, cornstarch, and flour.
  5. Fold in the melted chocolate.
  6. Add the heavy cream and whisk on medium speed until batter is homogenous.
  7. Bake for 40 minutes or until a knife inserted in the middle comes out clean.




Chocolate Frosting


¾ cup whole milk

3 egg yolks

1 ½ cups powdered sugar

½ tsp salt

90 g bittersweet chocolate, chopped

200 g butter, cut up


  1. In a saucepan, heat the milk until simmering. Take off the heat.
  2. In the bowl of a stand mixer, whip the egg yolks, salt, and sugar until light and creamy (approx. 2 minutes on high speed).
  3. With the mixer on low, drizzle in the warmed milk.
  4. Return mixture to saucepan over medium heat. Throw in the chopped chocolate and whisk until thickened and creamy (approx. 2 minutes).
  5. Add the butter and whisk until incorporated.
  6. Put frosting in the freezer for 30 minutes or in the fridge for 1 hour. Take out of the cold and return the bowl to the stand mixer. Whip on high for 2-3 minutes or until frosting has doubled in volume and lightened in color.
  7. With a long serrated knife, halve the cooled cakes. Spoon some frosting in the middle of each one and spread evenly. Replace the tops of cakes and frost the top and sides.




  1. Kirsten Sachson says:

    What is the diameter of the pans (both small and large

%d bloggers like this: