Death by Chocolate  Recipe (2024)

Ingredients

Yield:8 to 10 servings

For the Cake

• Softened butter or nonstick baking spray for the pan
• 2cups/256 grams all-purpose flour
• 2cups/402 grams granulated sugar
• ¾cup/71 grams unsweetened cocoa powder
• 2teaspoons baking soda
• 1teaspoon baking powder
• ½teaspoon kosher salt
• 1cup/240 milliliters hot coffee
• 1cup/240 milliliters buttermilk
• 1cup/240 milliliters vegetable oil
• 2large or medium eggs, lightly beaten
• 1teaspoon vanilla extract

For the Pudding

• ½cup/100 grams granulated sugar
• ¾cup/71 grams unsweetened cocoa powder
• ¼cup/32 grams cornstarch
• 1teaspoon kosher salt
• 4cups/960 milliliters whole milk
• 4tablespoons/57 grams unsalted butter, cut into pieces
• 1tablespoon pure vanilla extract

For the Whipped Cream

• 1pint/475 milliliters heavy whipping cream
• 1tablespoon granulated sugar
• ½teaspoon vanilla extract

For the Crunch Layer

• 1cup chopped chocolate toffee bars (such as Skor or Heath) or 1 cup crumbled chocolate sandwich cookies (such as Oreo)

Preparation

1. Step

   1

   Prepare the cake: Heat the oven to 350 degrees. Grease a 9-by-13-inch baking pan with softened butter or spray with baking spray. Line the pan with parchment paper, and then grease the paper with softened butter or spray with baking spray.

2. Step

   2

   In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Stir in coffee, followed by buttermilk and vegetable oil. Add the eggs and vanilla extract and mix well. Pour the batter into the prepared pan. Bake until a tester inserted into the center of the cake comes out clean, 35 to 45 minutes. Set the pan on a wire rack and let cool completely, about 2 hours.

3. Step

   3

   Meanwhile, make the pudding: In a medium saucepan, whisk to combine the sugar, cocoa powder, cornstarch, and salt. Add the milk and whisk until combined. Set the saucepan over medium heat. Whisk constantly as the mixture heats up and thickens. When thick and bubbling all over, about 12 minutes, remove from the heat. Immediately add the butter and vanilla and whisk until butter is fully melted. Pour pudding into a heat-proof bowl and cover the top of the pudding with plastic wrap, gently pressing it directly onto the surface so that it does not form a skin. Refrigerate until ready to use. (Pudding can be refrigerated up to 2 days.)

4. Step

   4

   Make the whipped cream: Add heavy whipping cream, sugar and vanilla to the bowl of a stand mixer fitted with the whisk attachment. Beat at medium speed for 3 to 4 minutes, scraping the bowl with a spatula a few times and stopping when stiff peaks form. Refrigerate until ready to use.

5. Step

   5

   Assemble the trifle: Cut the cake into 2-inch squares. Arrange half of the pieces in a pile at the bottom of a 4-quart trifle dish or a large bowl, avoiding large gaps between pieces. Don’t worry if they crumble. Spread half of the chocolate pudding on top of the cake, gently pushing down as you go. Next, add half of the whipped cream on top of the pudding, then sprinkle half of the crunch layer pieces evenly on top. Repeat layering once more, until you have filled the trifle dish. Refrigerate for at least 2 hours, up to overnight. Serve chilled, directly from the fridge.