Chocolate Moist Cake

515 mins
Serves 1
tiktok.com

Directions

  1. 1Pour 200g of dark chocolate into a bowl.
  2. 2Pour 200g of dark chocolate into a bowl.
  3. 3Pour 200g of dark chocolate into a bowl.
  4. 4Crack 2 whole eggs and 1 egg yolk into a small saucepan.
  5. 5Crack 2 whole eggs and 1 egg yolk into a small saucepan.
  6. 6Crack 2 whole eggs and 1 egg yolk into a small saucepan.
  7. 7Add 120ml milk, 120ml whipping cream, and 25g sugar to the saucepan with the eggs.
  8. 8Add 120ml milk, 120ml whipping cream, and 25g sugar to the saucepan with the eggs.
  9. 9Add 120ml milk, 120ml whipping cream, and 25g sugar to the saucepan with the eggs.
  10. 10Whisk the ingredients in the saucepan until well combined.
  11. 11Whisk the ingredients in the saucepan until well combined.
  12. 12Whisk the ingredients in the saucepan until well combined.
  13. 13Cook the mixture on low heat while stirring frequently until it simmers.
  14. 14Cook the mixture on low heat while stirring frequently until it simmers.
  15. 15Cook the mixture on low heat while stirring frequently until it simmers.
  16. 16Pour the cooked mixture through a sieve into the bowl with the dark chocolate and let it sit for 5 minutes.
  17. 17Pour the cooked mixture through a sieve into the bowl with the dark chocolate and let it sit for 5 minutes.
  18. 18Pour the cooked mixture through a sieve into the bowl with the dark chocolate and let it sit for 5 minutes.
  19. 19Stir the chocolate mixture until silky smooth.
  20. 20Stir the chocolate mixture until silky smooth.
  21. 21Stir the chocolate mixture until silky smooth.
  22. 22Cover the chocolate mixture with cling wrap and refrigerate for at least 2 hours.
  23. 23Cover the chocolate mixture with cling wrap and refrigerate for at least 2 hours.
  24. 24Cover the chocolate mixture with cling wrap and refrigerate for at least 2 hours.
  25. 25Combine 250g cream cheese, 1 tsp vanilla, 15g cocoa powder, and 30g powdered sugar in a mixing bowl.
  26. 26Combine 250g cream cheese, 1 tsp vanilla, 15g cocoa powder, and 30g powdered sugar in a mixing bowl.
  27. 27Combine 250g cream cheese, 1 tsp vanilla, 15g cocoa powder, and 30g powdered sugar in a mixing bowl.
  28. 28Mix until the cream cheese mixture is smooth.
  29. 29Mix until the cream cheese mixture is smooth.
  30. 30Mix until the cream cheese mixture is smooth.
  31. 31Pour 120ml cold whipping cream into the cream cheese mixture.
  32. 32Pour 120ml cold whipping cream into the cream cheese mixture.
  33. 33Pour 120ml cold whipping cream into the cream cheese mixture.
  34. 34Mix again until well combined.
  35. 35Mix again until well combined.
  36. 36Mix again until well combined.
  37. 37Add the cold chocolate cremeux to the cream cheese mixture.
  38. 38Add the cold chocolate cremeux to the cream cheese mixture.
  39. 39Add the cold chocolate cremeux to the cream cheese mixture.
  40. 40Mix until well combined.
  41. 41Mix until well combined.
  42. 42Mix until well combined.
  43. 43Cover the chocolate cream cheese mixture with cling wrap and refrigerate for at least 1 hour.
  44. 44Cover the chocolate cream cheese mixture with cling wrap and refrigerate for at least 1 hour.
  45. 45Cover the chocolate cream cheese mixture with cling wrap and refrigerate for at least 1 hour.
  46. 46Combine 250g brown sugar, 160ml buttermilk, 160ml vegetable oil, and 120g plain yogurt in a mixing bowl.
  47. 47Combine 250g brown sugar, 160ml buttermilk, 160ml vegetable oil, and 120g plain yogurt in a mixing bowl.
  48. 48Combine 250g brown sugar, 160ml buttermilk, 160ml vegetable oil, and 120g plain yogurt in a mixing bowl.
  49. 49Add 2 large eggs and 1 tsp vanilla extract to the wet ingredients.
  50. 50Add 2 large eggs and 1 tsp vanilla extract to the wet ingredients.
  51. 51Add 2 large eggs and 1 tsp vanilla extract to the wet ingredients.
  52. 52Whisk until all ingredients are well combined.
  53. 53Whisk until all ingredients are well combined.
  54. 54Whisk until all ingredients are well combined.
  55. 55Sift in 280g all-purpose flour, 1/2 tsp salt, 1 tsp baking powder, and 2 tsp baking soda into the wet mixture.
  56. 56Sift in 280g all-purpose flour, 1/2 tsp salt, 1 tsp baking powder, and 2 tsp baking soda into the wet mixture.
  57. 57Sift in 280g all-purpose flour, 1/2 tsp salt, 1 tsp baking powder, and 2 tsp baking soda into the wet mixture.
  58. 58Whisk until the dry and wet ingredients are well combined.
  59. 59Whisk until the dry and wet ingredients are well combined.
  60. 60Whisk until the dry and wet ingredients are well combined.
  61. 61In a separate measuring cup, combine 250ml hot water, 1 tbsp instant coffee, and 50g cocoa powder.
  62. 62In a separate measuring cup, combine 250ml hot water, 1 tbsp instant coffee, and 50g cocoa powder.
  63. 63In a separate measuring cup, combine 250ml hot water, 1 tbsp instant coffee, and 50g cocoa powder.
  64. 64Stir the coffee and cocoa powder mixture until smooth.
  65. 65Stir the coffee and cocoa powder mixture until smooth.
  66. 66Stir the coffee and cocoa powder mixture until smooth.
  67. 67Pour the coffee-cocoa mixture into the cake batter.
  68. 68Pour the coffee-cocoa mixture into the cake batter.
  69. 69Pour the coffee-cocoa mixture into the cake batter.
  70. 70Whisk until the cake batter is smooth and well combined.
  71. 71Whisk until the cake batter is smooth and well combined.
  72. 72Whisk until the cake batter is smooth and well combined.
  73. 73Pour the cake batter into a 13"x9" baking pan lined with parchment paper.
  74. 74Pour the cake batter into a 13"x9" baking pan lined with parchment paper.
  75. 75Pour the cake batter into a 13"x9" baking pan lined with parchment paper.
  76. 76Bake in a preheated oven at 160°C for 30-35 minutes.
  77. 77Bake in a preheated oven at 160°C for 30-35 minutes.
  78. 78Bake in a preheated oven at 160°C for 30-35 minutes.
  79. 79Let the cake cool completely.
  80. 80Let the cake cool completely.
  81. 81Let the cake cool completely.
  82. 82Cut the cooled cake into 4"x8" size pieces.
  83. 83Cut the cooled cake into 4"x8" size pieces.
  84. 84Cut the cooled cake into 4"x8" size pieces.
  85. 85Layer the cake and cream, repeating for multiple layers inside a loaf pan lined with parchment paper.
  86. 86Layer the cake and cream, repeating for multiple layers inside a loaf pan lined with parchment paper.
  87. 87Layer the cake and cream, repeating for multiple layers inside a loaf pan lined with parchment paper.
  88. 88Refrigerate the layered cake for at least 4-5 hours or overnight before serving.
  89. 89Refrigerate the layered cake for at least 4-5 hours or overnight before serving.
  90. 90Refrigerate the layered cake for at least 4-5 hours or overnight before serving.
  91. 91Remove the cake from the loaf pan.
  92. 92Remove the cake from the loaf pan.
  93. 93Remove the cake from the loaf pan.
  94. 94Slice the cake to the desired serving size.
  95. 95Slice the cake to the desired serving size.
  96. 96Slice the cake to the desired serving size.
  97. 97Sprinkle with sea salt for garnish.
  98. 98Sprinkle with sea salt for garnish.
  99. 99Sprinkle with sea salt for garnish.

Ingredients

  • 200 g dark chocolate
  • 200 g dark chocolate
  • 200 g dark chocolate
  • 120 ml milk
  • 120 ml milk
  • 120 ml milk
  • 120 ml whipping cream
  • 120 ml whipping cream
  • 120 ml whipping cream
  • 2 whole eggs
  • 2 whole eggs
  • 2 whole eggs
  • 1 unit egg yolk
  • 1 unit egg yolk
  • 1 unit egg yolk
  • 25 g sugar
  • 25 g sugar
  • 25 g sugar
  • 250 g cream cheese
  • 250 g cream cheese
  • 250 g cream cheese
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 15 g cocoa powder
  • 15 g cocoa powder
  • 15 g cocoa powder
  • 30 g powdered sugar
  • 30 g powdered sugar
  • 30 g powdered sugar
  • 120 ml cold whipping cream
  • 120 ml cold whipping cream
  • 120 ml cold whipping cream
  • 250 g brown sugar
  • 250 g brown sugar
  • 250 g brown sugar
  • 160 ml buttermilk
  • 160 ml buttermilk
  • 160 ml buttermilk
  • 160 ml vegetable oil
  • 160 ml vegetable oil
  • 160 ml vegetable oil
  • 120 g plain yogurt
  • 120 g plain yogurt
  • 120 g plain yogurt
  • 2 whole large eggs
  • 2 whole large eggs
  • 2 whole large eggs
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 280 g all-purpose flour
  • 280 g all-purpose flour
  • 280 g all-purpose flour
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 2 tsp baking soda
  • 2 tsp baking soda
  • 250 ml hot water
  • 250 ml hot water
  • 250 ml hot water
  • 1 tbsp instant coffee
  • 1 tbsp instant coffee
  • 1 tbsp instant coffee
  • 50 g cocoa powder
  • 50 g cocoa powder
  • 50 g cocoa powder
  • a pinch sea salt
  • a pinch sea salt
  • a pinch sea salt

Equipment

bowlsmall saucepanwhiskspatulacling wrapmixersievemeasuring cupbaking panknifepiping bag

Tips

  • For more layers, slice the baked cake into two.
  • Refrigerate the layered cake for at least 4-5 hours or overnight before serving.
Chocolate Moist Cake | Clip Recipe