Chocolate Moist Cake
Directions
- 1Pour 200g of dark chocolate into a bowl.
- 2Crack 2 whole eggs and 1 egg yolk into a small saucepan.
- 3Add 120ml milk, 120ml whipping cream, and 25g sugar to the saucepan with the eggs.
- 4Whisk the ingredients in the saucepan until well combined.
- 5Cook the mixture on low heat while stirring frequently until it simmers.
- 6Pour the cooked mixture through a sieve into the bowl with the dark chocolate and let it sit for 5 minutes.
- 7Stir the chocolate mixture until silky smooth.
- 8Cover the chocolate mixture with cling wrap and refrigerate for at least 2 hours.
- 9Combine 250g cream cheese, 1 tsp vanilla, 15g cocoa powder, and 30g powdered sugar in a mixing bowl.
- 10Mix until the cream cheese mixture is smooth.
- 11Pour 120ml cold whipping cream into the cream cheese mixture.
- 12Mix again until well combined.
- 13Add the cold chocolate cremeux to the cream cheese mixture.
- 14Mix until well combined.
- 15Cover the chocolate cream cheese mixture with cling wrap and refrigerate for at least 1 hour.
- 16Combine 250g brown sugar, 160ml buttermilk, 160ml vegetable oil, and 120g plain yogurt in a mixing bowl.
- 17Add 2 large eggs and 1 tsp vanilla extract to the wet ingredients.
- 18Whisk until all ingredients are well combined.
- 19Sift in 280g all-purpose flour, 1/2 tsp salt, 1 tsp baking powder, and 2 tsp baking soda into the wet mixture.
- 20Whisk until the dry and wet ingredients are well combined.
- 21In a separate measuring cup, combine 250ml hot water, 1 tbsp instant coffee, and 50g cocoa powder.
- 22Stir the coffee and cocoa powder mixture until smooth.
- 23Pour the coffee-cocoa mixture into the cake batter.
- 24Whisk until the cake batter is smooth and well combined.
- 25Pour the cake batter into a 13"x9" baking pan lined with parchment paper.
- 26Bake in a preheated oven at 160°C for 30-35 minutes.
- 27Let the cake cool completely.
- 28Cut the cooled cake into 4"x8" size pieces.
- 29Layer the cake and cream, repeating for multiple layers inside a loaf pan lined with parchment paper.
- 30Refrigerate the layered cake for at least 4-5 hours or overnight before serving.
- 31Remove the cake from the loaf pan.
- 32Slice the cake to the desired serving size.
- 33Sprinkle with sea salt for garnish.
Ingredients
- 200 g dark chocolate
- 120 ml milk
- 120 ml whipping cream
- 2 whole eggs
- 1 unit egg yolk
- 25 g sugar
- 250 g cream cheese
- 1 tsp vanilla
- 15 g cocoa powder
- 30 g powdered sugar
- 120 ml cold whipping cream
- 250 g brown sugar
- 160 ml buttermilk
- 160 ml vegetable oil
- 120 g plain yogurt
- 2 whole large eggs
- 1 tsp vanilla extract
- 280 g all-purpose flour
- 0.5 tsp salt
- 1 tsp baking powder
- 2 tsp baking soda
- 250 ml hot water
- 1 tbsp instant coffee
- 50 g cocoa powder
- 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.
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