The Devil made me do it Chocolate Cake

rich chocolate cake with ganache icing frosting recipe

Have you ever had that chocolate cake that was so over the top and chocolaty it was just too rich and indulgent?  Yeah, me neither.  

This cake is one of those.

First, I would like to apologize this didn’t get posted on Tuesday as usual.  I write and do all my work myself unlike those others that have a staff do everything for them. ** Cough** Martha Stewart.

I had to report for jury duty on my day off, of course, so I spent the day sitting in a room watching movies.  Which had it not been for jury duty I never would have seen Jumanji.  Which turned out to be not as bad as I was anticipating.

Happily I can report that I didn’t get selected for any trial and walked out of there with my yellow paper saying I don’t have to serve for the next 6 years.

I know everyone wants to know the secret as to how you don’t get picked.  I know everyone has their theory.  I even have my own.  But this time I didn’t get picked for one simple reason.  I kinda slipped through the cracks.  They had no idea I was there.

I’m not sure if I wasn’t supposed to be there or what really happened.  All I know is I got my letter and ran like hell.

When they announce for you to come up and get your 6 year letter, you get flooded with emotion.  A girl in the crowd started humming Pomp & Circumstance.  I gave out a laugh but teared up a bit.

Walking out of the court house really feels as such that you graduated.  You were held against your will, following rules, answering questions you aren’t prepared to answer for what feels like years. Praying to God you pass these tests of questioning. Then when you are handed a piece of paper and free to go out into the world.  Man, what a feeling!

You know how I celebrated?  This chocolate cake was waiting at home for me.

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Isn’t she beautiful?

My building won’t allow me to have a dog.  So cake is the next best thing.  Busting in the front door and being all excited.  “Who’s the silly cake? Who’s the silly cake? It’s you! Uh huh…Yes ya are!!”

Man, I love a rich, dense, over the top and indulgent chocolate cake.  Sometimes just a slice of well done chocolate cake is the best damn thing ever.

However you like it, whether with coffee or a large glass of milk.  Breakfast or a after dinner treat.  You just can’t beat it.

The thing that makes this cake so rich and indulgent is the Dorda Double Chocolate Liqueur.  It’s no secret I like to bake with booze.  So when I stumbled, literally, through the liquor store I got a glimpse of the Dorda’s.  Dorda liqueur is rich, dark and not overly sweet.  It’s not thin and watery.  It has that perfect consistency.  It’s like a thick chocolate milk with a real dark cocoa flavor.  Perfect for making a chocolate cake.

I believe you will add this chocolate cake to your repertoire for family functions, work outings and just whenever you feel the need to show off.  It’s guaranteed to get you noticed.

Possibly liked but let’s not push it. It hasn’t helped me at all.

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Be in love with your life.  Every minute of it.

Chocolate Cake

150g             vegetable oil
100g             cocoa powder    (Hershey’s Cocoa Powder)
250g             chocolate liqueur  (Buy it here: Dorda Double Chocolate Liqueur)
480g             whole milk
330g             sugar
300g             brown sugar
350g             flour
6g                 baking soda
8g                 baking powder
3g                 salt
10g               vanilla extract
3                   eggs

-combine first six ingredients in a sauce pan and warm over low heat for about 5 minutes. You want the mix warm but not hot.
-while that’s warming, weigh out your flour, baking soda, baking powder and salt in a large mixing bowl.
-once mixture on stove is warm, add to flour mixture and whisk until smooth
-add eggs and vanilla last and mix again until incorporated and smooth.
-divide into two 8×3 baking pans that have been sprayed with nonstick spray

Bake at 325 degrees for approximately 1 hour and 15 minutes

This recipe will make two cakes. One for now and one for later. The Ganache is enough for just one cake.


226g           chocolate ( I used Hershey’s Semi Sweet Baking Bar )
236g           heavy cream ( 1 pint )
25g             butter

-chop chocolate and put in a deep bowl.  If you have a large measuring cup or pitcher is best.
-bring cream to a boil and pour over chocolate.
-using your hand blender, puree the chocolate mix until smooth.
-add your butter and blend again until smooth
-let chocolate sit until set and able to spread on cake, about 4-5 hours
-even better to sit over night.


Related Recipes 

Cinnamon Roll Cake

Carrot Cake with Caramel Cream Cheese Icing

Justin’s Chocolate Hazelnut Cheesecake

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