Death By Chocolate Cake

Death By Chocolate Cake

5 Reviews 1 Pic
  • Prep

    6 h 20 m
  • Cook

    15 m
  • Ready In

    6 h 35 m
Recipe by  MARBALET

“Ladyfingers, rum, chocolate and cream -- more like a mousse than a cake, but this is still a very rich dessert. Garnish with stemmed, candied cherries. This can be made up to one week in advance -- for a long display time, use stabilized whipped cream and add 1 tablespoon dissolved gelatin to the chocolate mixture.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 10 inch spring form pan



  1. Brush the ladyfingers with rum and use them to line the bottom and sides of a 10 inch spring form pan.
  2. In a medium saucepan over low heat, melt butter. Remove from heat and add 24 oz. of chocolate chips; stir until melted. Cool slightly, then beat egg yolks into the mixture, one at a time, until smooth. In a separate bowl, beat the egg whites with an electric mixer until they form stiff, but not dry, peaks. Fold the whites into the chocolate mixture and pour into the lined pan. Chill in refrigerator for 6 hours.
  3. In a large bowl, whip the cream with an electric mixer until thick. Blend in sugar and vanilla, and whip until stiff peaks form. Invert the chilled cake onto a serving platter and remove the sides and bottom of the pan. Spread a layer of whipped cream over the entire cake, and pipe the remaining whipped cream in a decorative pattern of your choice. In the top of a double boiler, melt the 1/2 chocolate chips with the oil. Cool, then drizzle over finished cake. Refrigerate until serving.

Share It

Reviews (5)

Rate This Recipe


fairly simple to make, but looks fancy and elegant. i thought the proportions for whipped cream made more than the cake couls hold, so it could be cut back some--or just top with cool whip if in a hurry. i substitued rum for vanilla in the whipped cream for a touch more of that flavor. i'll definately be using this one again and soon!



Rich and Yummy... And if you use the Spring Form Pan as directed it unmolds easily.

Beverly Jane

Beverly Jane

Couldn't resist. I just gained 20 lbs by reading the ingredients. Hugs & Love to the designer. BJ

More Reviews

Similar Recipes

Double Chocolate Brownie Cake

Double Chocolate Brownie Cake

Chocolate Decadence Cake I

Chocolate Decadence Cake I

Chocolate Chocolate Chip Dream Cake

Chocolate Chocolate Chip Dream Cake

Chocolate Mousse Cake I

Chocolate Mousse Cake I

Kim's Chocolate Fudge Cake

Kim's Chocolate Fudge Cake

Chocolate Decadence Cake II

Chocolate Decadence Cake II


Amount Per Serving (16 total)

  • Calories
  • 816 cal
  • 41%
  • Fat
  • 69.3 g
  • 107%
  • Carbs
  • 43.7 g
  • 14%
  • Protein
  • 9.5 g
  • 19%
  • Cholesterol
  • 336 mg
  • 112%
  • Sodium
  • 340 mg
  • 14%

Based on a 2,000 calorie diet



previous recipe:

Double Chocolate Brownie Cake


next recipe:

Mocha Chocolate Jimmy Cake