# Chocolate Moist Cake

This super moist, rich chocolate cake is layered with dark chocolate cremeux and cream cheese fillings.

- Total time: 515 min
- Category: Baked Goods
- Language: en

## 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

## Instructions

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

## Equipment

- bowl
- small saucepan
- whisk
- spatula
- cling wrap
- mixer
- sieve
- measuring cup
- baking pan
- knife
- piping 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.

## Source

- Original video: https://www.tiktok.com/@nahlahrsl/video/7581798508227759368?is_from_webapp=1&sender_device=pc&web_id=7577886667572545031
- Recipe page: https://www.cliprecipe.com/recipe/1f2f8ce0-a0a9-4d1e-9484-8216c6db9d0d
- Extracted: 2025-12-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt