Death by Chocolate Cake - Baker by Nature (2024)

FAQs

Why do they call it Death by Chocolate? ›

Mr. Desaulniers said the name came to him from an article in Gourmet magazine, where the writer described a dense, single-layer French chocolate cake called “mourir de chocolat,” or dying of chocolate.

Death by Chocolate is a colloquial descriptive or marketing term for various cakes and desserts that feature chocolate, especially dark chocolate or cocoa, as the primary ingredient.

Water can be used in most recipes that call for milk. According to the USDA, 88 percent of the volume of milk is water.

For one, unlike chocolate cake which is usually made with milk, most recipes for devil's food cake use water. A cake made with water will be more chocolatey because milk dulls the flavor of chocolate.

Billy Bonka, the foremost chocolate manufacturer in America, is found dead in his room, having apparently been killed by an explosive Easter Egg. Suspicion falls on the people around the table. One – or more – of you is the murderer.

Originally consumed as a bitter drink, it was prized as both an aphrodisiac and an energy booster. Mankind's love affair with chocolate stretches back more than five millennia.

Most cake mixes call for oil, but butter will bring in amazing flavor. To substitute butter for oil in baking just melt the butter, measure it, let it cool, and add it as you would the oil. Compared to oil, butter will create a cake with a firmer, cakeier texture.

One common ingredient swap that is known to help make cakes remarkably moist is using milk instead of water. Try switching out any water in your recipe for full-fat milk or buttermilk for a moist, decadent texture. Another ingredient that can enhance the moisture of your cake is mayonnaise.

To take any mix up a notch, anywhere water is called for, milk can generally be used in a 1:1 substitution. If your mix already calls for milk and you don't have it, another dairy product might do the trick, like half-and-half.

Because eggs help build the cake's structure (don't use them and you're looking at a gooey mess), adding an extra egg yolk makes the cake batter denser. Translation: you'll have a moister confection. Conversely, she suggests an extra egg white for a fluffier cake.

What's the difference between Devil's food cake and Chocolate Cake? ›

Home cooks, recipe developers, and restaurants don't always know that a Devil's food cake is different from other types of decadent chocolate cakes either, so your error is understandable. The truth is, Devil's food cake is richer, darker, and fluffier thanks to the use of cocoa powder and a bit extra baking soda.

Devil's food cake is sometimes distinguished from other chocolate cakes by the use of additional baking soda (sodium bicarbonate), which raises the pH level and makes the cake a deeper and darker mahogany color. Devil's food cake incorporates butter (or a substitute), flour, and less egg than other chocolate cakes.

Who knew the ancestor of hot cocoa could be so deadly? Surprisingly, this crazy story isn't the origin of the “death by chocolate” cake we love today. That dessert was created in 1993 by Chef Marcel Desaulniers, then-owner of The Trellis restaurant in Williamsburg, Virginia.

The narrator, Death, introduces himself in four sections, the first of which is "Death and Chocolate." In this section, Death discusses the importance of colors and how he sees colors before he sees humans. He describes their murkiness and how they run into each other, one after another.

INGREDIENTS: MILK, CREAM, LIQUID SUGAR, CHOCOLATE BLEND [SUGAR, COCONUT OIL, COCOA (PROCESSED WITH ALKALI), ROASTED ALMONDS (ALMONDS, CANOLA AND/OR SAFFLOWER OIL), COCOA, WATER, CHOCOLATE LIQUOR, NONFAT DRY MILK, BUTTER (CREAM, SALT), BUTTER FAT, BUTTER OIL, POWDERED SUGAR (SUGAR, CORN STARCH), CORN STARCH, WHOLE MILK ...