My recipe for Death by Chocolate comes from my husband’s family, and it truly lives up to it’s name. I’ve taken the liberty to change the recipe around to make for a healthier chocolate indulgence. Strangely enough, my healthier version turned out even more rich and decadent than the original which is due in the most part to the chocolate cake being more fudgy than cakey.
This could be the only chocolate dessert you’ll ever need in your life – it’s really that good! It elicits ‘mmms’ and small moans from everyone who’s tried it. If you want a surefire people – pleaser, this is your dessert. Creamy, chocolatey goodness with bits of fudgy cake – that’s all the ingredients of happiness right there!
Bake a recipe of Chocolate Skillet Cake using the version with 2/3 cup of maple syrup. When it’s cool, cut it into cubes right in the pan. Then use a metal spatula to scoop the cubes out.
Make the chocolate pudding according to the recipe and let that cool as well. Both the cake and the pudding can be made ahead and refrigerated for up to 1 day before you assemble your dessert.
For the coconut whipped cream, I made my version with the entire can of coconut milk (refer to my coconut whipped cream post for detailed instructions) which makes a soft and fluffy whipped cream. You can also use the solid cream from two cans of coconut milk to make a stiffer whipped cream. I personally prefer a softer cream in this dessert.
For this dessert, it’s nice to use a glass serving dish so that you can see the layers melding together.
Place half of the cake cubes in the bottom of your serving dish.
Pour half of the chocolate pudding over the top and layer with half of the whipped cream. Repeat the layers one more time leaving a couple of cake cubes to crumble over the top for decoration.
Here’s a close-up of the final look. As you can see, the whipped cream is soft, and the layers almost melt together. This original recipe also had a layer of crunched up toffee, but I haven’t found an organic substitute for that one yet!
This will keep in the fridge for at least 3 days – we haven’t had any around long enough to see past that!
This dessert is dense, fudgy chocolate cake with rich, creamy chocolate pudding interrupted with layers of billowy coconut whipped cream – every bite is absolute bliss!
- 1 recipe Chocolate Fudge Skillet Cake, made with ⅔ cup Grade A maple syrup
- 1 recipe Coconut Whipped Cream, made with the entire can for a soft cream
- Chocolate Pudding:
- 1 can (15.33 oz) coconut milk
- ⅓ cup cocoa powder
- 2 Tablespoons arrowroot
- ½ cup Grade A maple syrup
- 1 Teaspoon vanilla
- 1 ounce dark chocolate of choice, broken into pieces
- Make a recipe of chocolate skillet cake and while it's baking, start the chocolate pudding.
- Whisk together the cocoa powder, arrowroot, and maple syrup until it's smooth. Add the coconut milk and cook over medium heat, whisking constantly until the pudding comes to a boil.
- Remove the pudding from the heat and add the vanilla, chocolate and stir until completely smooth. Place a layer of plastic wrap directly on the surface of the pudding and place in the refrigerator to cool. Both the cake and pudding can be made 1 day before you're ready to assemble your dessert.
- When you're ready to serve, make a recipe of coconut whipped cream.
- Cut the chocolate cake into ½ inch cubes and place half of them in the bottom of a clear glass serving dish. Layer with ½ the chocolate pudding and ½ the coconut whipped cream. Repeat the layers and serve immediately or refrigerate until serving. This dessert can be refrigerated for up to 3 days
The 6-8 serving sizes may seem small, but this dessert has a really rich chocolate flavor and it's really satisfying!
The pudding is thick enough to hold it's shape, so sometimes I whisk in 2 Tablespoons of water after it's cooked if I want a softer dessert.
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