Chocolate Coma Cake

WARNING: Consuming too much of this cake may or may not put you in a chocolate coma.

WARNING: This cake is not low-calorie, low-fat, low-sugar, and may or may not have been prepared around nuts. But the good news is, I think it’s gluten free!

That being said, you’re going to love this cold dessert! I only make it once a year, and I would recommend the same habit to you. Unless you plan on gaining ten pounds or so (just saying). Chocolate Coma cake is only for EXTREME chocolate lovers. As in, at a holiday dinner or potluck you would never choose to eat a dessert that does not contain chocolate. Now that I have listed all the possible precautions, let me tell you how to make it!

How to Get a Chocolate Coma: 2-3 dozen Homekist chocolate sandwich cookies, 1 stick melted butter, 16 oz. plain cream cheese, 16 oz. Cool Whip, 1/2 cup unsweetened cocoa (depending on your taste), 1/2 cup confectioner’s sugar, 1 1/4 cups half and half, 1 giant Hershey’s dark chocolate bar, handful of semisweet chocolate chips. For the crust, pulse chocolate cookies and melted butter in the bowl of your food processor until just combined. Press into the bottom of a large casserole pan.

Chocolate Cheesecake Layer: Combine Cool Whip and cream cheese in the bowl of your food processor, pulse until smooth. Add the cocoa and confectioner’s sugar. Pulse until combined. Using a rubber spatula, spread the mixture evenly over the top of the crust. Refrigerate for one hour.

Chocolate Ganache Topping: Heat half and half in a small pot over medium heat until the mixture is too hot to touch, but not boiling. Add chocolate bar and chocolate chips, stir continuously until the chocolate is melted. If the mixture seems too thin, add a tablespoon of cocoa to help it thicken more quickly. After the mixture has been cooking for 5 minutes, remove it from heat and pour it into a small bowl. Refrigerate the chocolate ganache for an hour. Skim the film off of the ganache before pouring it over the cheesecake layer. Pour an additional cup of cookie crumbs over the top of the cake, the crumbs will absorb the excess moisture. Serve when thoroughly chilled. Enjoy!

In the dark….

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In the light….

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