#1 Decadent Chocolate Cake Recipe


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Large enough to feed a crowd and beautiful enough to impress them all.

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  • 1 lb. semi-sweet chocolate, chopped
  • 2 Tbs. whipping cream
  • 6 Tbs. butter, softened
  • 1/4 C. Meyers rum
  • 6 egg yolks
  • 1/2 C. sugar
  • 1 1/2 C. whipping cream
  • 1 recipe chocolate sponge cake
  • 1 C. chocolate ganache
  • Whipped cream
  • Mint leaves
  • Strawberry sauce

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In medium saucepan melt semi-sweet chocolate over low heat; stir in whipping cream. Cool. When cool enough that butter will not melt, beat in butter. Stir in rum. In large bowl, beat egg yolks and sugar on high speed for 5 minutes or until very light; fold into chocolate mixture. In large bowl beat whipping cream until soft peaks form; fold into chocolate sponge cake into 1/4 in. thick slices; fit onto top of chocolate decadence. Refrigerate overnight. Remove from pan, placing cake layer on bottom. Spread top with 3/4 C. chocolate ganache; refrigerate at least 10 minutes. Cut into 16 slices and pipe whipped cream rosette on each slice. Drizzle strawberry sauce on serving plate. Garnish with mint leaf. Store in refrigerator.

Note: Because of food safety, only pasteurized eggs should be used in recipes where the eggs are not cooked.

Yield: 16 servings

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