Favourite Death By Chocolate
Submitted by laffy
Death by chocolate: a layered chocolate masterpiece of brownie, cocoa meringue, chocolate and mocha mousse, all under glossy ganache. A multi-day project built for serious chocolate lovers.
YIELD
36 servingsPREP
30 minCOOK
1 hrsREADY
3 daysThis is the dessert you make when “a little chocolate” won’t cut it. Death by Chocolate stacks five distinct chocolate layers into one towering cake: a dense brownie base, a crisp cocoa meringue, a chocolate mousse, a mocha mousse, and a glossy ganache poured over the top.
Let’s be honest, this is a project, not a weeknight bake. The components are spread across three days: brownie first, then the meringue and a chocolate rum sauce, and finally the two mousses, the ganache, and assembly. It rewards planning more than raw skill.
The fiddly bits are all about temperature and a gentle hand. Bake the cocoa meringue to fill a traced 9-inch circle so the cake’s sides stay even, and trim it with a sharp serrated knife since it’s brittle.
Let the mousse temper to room temperature before spreading, or it tears the delicate meringue, and gently re-warm the ganache over a water bath if it firms up before you pour. The payoff is a slice that’s pure, layered, unapologetic chocolate.
Chef Tips
- Spread the work over three days as the recipe lays out. It’s far less overwhelming in stages.
- Bake the meringue to completely fill the traced circle, or the assembled cake will have uneven sides.
- Temper the mousse to room temperature before spreading so it glides over the fragile meringue without cracking it.
- Re-warm solidified ganache gently over a bowl of water until it’s pourable again.
Variations
- Add a layer of fresh raspberries or cherries between the mousses for a fruity contrast.
- Swap the rum in the sauce for espresso or orange liqueur.
- Finish with chocolate shavings, gold leaf, or a dusting of cocoa.
Ingredients
Directions
Day 1:
Prepare the chocolate brownie and keep refrigerated until cake assembly.
Day 2:
Bake the cocoa meringue and store in a dry place at room temperature (between 68 and 78 degrees).
Prepare the chocolate rum sauce, refrigerate until two hours before service, then bring to room temperature.
Day 3:
Prepare the chocolate mousse, mocha mousse and ganache.
Assemble cake.
Use the 9 inch bottom of the springform pan to trace the circle onto parchment paper.
Be certain that the meringue completely fills the traced circle.
If the meringue is not large enough, the sides of the cake will be uneven.
Do not be concerned if the meringue slightly overlaps the circle; any excess may be trimmed off after the meringue has been baked.
Baked meringues are very brittle; handle with care.
Use a very sharp serrated knife to trim the meringue; otherwise the meringue will break apart.
If the mocha mousse is prepared several hours in advance of the assembly of the cake, it should be refrigerated until 1 to 1½ hours before assembly, at which time it should be allowed to temper at room temperature (if it is too cold it will be too difficult to spread evenly over the delicate mocha meringue).
If the ganache solidifies, place the bowl containing the ganache in a pan of water & stir until the texture is correct for pouring.
Use several toothpicks inserted in the sides of the chocolate brownie as guides to accurately halve the brownie horizontally.
The preparations may also be completed using a hand held mixer, but preparation time may increase slightly.
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