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. This is mostly because my chocolate cake recipe is a lot more fudgy than cakey in texture.
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!
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, although 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!Print
- 1 recipe Chocolate Fudge Skillet Cake, made with 2/3 cup Grade A maple syrup
- 1 recipe Coconut Whipped Cream, made with the entire can for a soft cream, or the hardened coconut cream from 2 cans for a firmer whipped cream
- Chocolate Pudding:
- 1/3 cup cocoa powder
- 2 Tablespoons tapioca starch, or organic cornstarch (which is not grain free)
- 1/2 cup Grade A maple syrup
- pinch of sea salt
- 1 can (15.33 oz) coconut milk
- 2 Teaspoons 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, tapioca/cornstarch, maple syrup, and pinch of sea salt until it’s smooth. Add the coconut milk and cook over medium heat, whisking constantly until the pudding comes to a boil, and thickens.
- Remove the pudding from the heat and add the vanilla and chocolate, and stir until completely smooth. Place the pudding in an airtight container, and place it 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 assemble the dessert, make a recipe of coconut whipped cream.
- Cut the chocolate cake into 1/2 inch cubes and place half of them in the bottom of a clear glass serving dish. Layer with 1/2 the chocolate pudding and 1/2 the coconut whipped cream. Repeat the layers and serve immediately or refrigerate up to 4 hours until serving. You can also layer this dessert into individual containers.
- This dessert can be refrigerated for up to 3 days. If you choose to go with the firmer whipped cream, it will become more solid as the dessert is refrigerated.
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! It serve as many as 12 in small individual dessert bowls, but 6-8 is more comfortable.
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.