Death by Chocolate

Death by Chocolate | Get Inspired Everyday!

Death by Chocolate | Get Inspired Everyday!

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.

Death by Chocolate | Get Inspired Everyday!

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!

Death by Chocolate | Get Inspired Everyday!

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.

Death by Chocolate | Get Inspired Everyday!

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.

Homemade Coconut Whipped Cream | Get Inspired Everyday!

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.

Death by Chocolate | Get Inspired Everyday!

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.

Death by Chocolate | Get Inspired Everyday!

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.

Death by Chocolate | Get Inspired Everyday!

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!

Death by Chocolate | Get Inspired Everyday!

Death by Chocolate | Get Inspired Everyday!

This will keep in the fridge for at least 3 days – we haven’t had any around long enough to see past that!

Death by Chocolate | Get Inspired Everyday!

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!

Death by Chocolate
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 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
Instructions
  1. Make a recipe of chocolate skillet cake and while it's baking, start the chocolate pudding.
  2. 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.
  3. 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.
  4. When you're ready to serve, make a recipe of coconut whipped cream.
  5. 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
Notes
For a completely dairy free version, be sure to use coconut oil in the chocolate skillet cake and a dairy free chocolate bar in the pudding.
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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10 Comments on “Death by Chocolate”

  1. Julie

    Can you make these sugar free?

    Do you have a recipe that is totally sugar free?

    I can’t have it natural or not!

    1. Kari

      I don’t have any sugar free recipes, I use natural sweeteners in all of my desserts. You should easily be able to make the chocolate pudding and whipped cream without sugar (using whichever artificial sweetener you prefer), as far as the chocolate cake goes, I’m including some links below to other websites that specialize in no sugar desserts, (I haven’t personally tried these recipes, but they are a great source for no sugar goodies). I hope this helps, and be sure to let me know if you have anymore questions!

      http://alldayidreamaboutfood.com/2016/01/the-best-low-carb-chocolate-cake-recipes.html
      http://www.sugarfreemom.com/recipes/sugar-free-low-carb-chocolate-crazy-cake-egg-free-dairy-free-nut-free-gluten-free/

    1. Kari

      You can use either tapioca starch (also called tapioca flour) or cornstarch as a replacement. If you use tapioca starch, I would start by trying half of the amount called for because it tends to thicken more than the others. After you bring the pudding to a boil, if it still isn’t as thick as you’d like, you can mix the additional tablespoon of tapioca starch together with 2 tablespoons water and slowly drizzle in a small amount at a time, whisking vigorously until the pudding becomes as thick as you’d like. Another thing to remember with tapioca is that it becomes approximately twice as thick once it’s cooled. I hope this helps, and be sure to let me know how it goes, or if you have anymore questions!

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