Layered Dark Chocolate Cake with Chocolate Cremeux
Layered Dark Chocolate Cake with Chocolate Cremeux
Ingredients
For the Chocolate Cremeux
- 2 eggs
- 1 egg yolk
- 1/2 cup milk
- 1/2 cup whipping cream
- 1 tablespoon granulated sugar
- 7 ounces dark chocolate, chopped
For the Chocolate Cream Cheese Frosting/Filling
- 8 3/4 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder
- 2 1/2 tablespoons powdered sugar
- 1/2 cup cold whipping cream
For the Dark Chocolate Cake Base
- 8 3/4 ounces brown sugar
- 2/3 cup buttermilk
- 2/3 cup vegetable oil
- 1/2 cup plain yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 cup hot water
- 1 tablespoon instant coffee
- 1/4 cup cocoa powder
Instructions
- 1
Combine eggs, egg yolk, milk, whipping cream, and granulated sugar in a saucepan. Whisk until well combined.
⏱️ 2 min
- 2
Cook the mixture over low heat, stirring frequently, until it thickens to a simmer. Do not boil.
⏱️ 8 min
- 3
Strain the hot mixture through a sieve directly over the chopped dark chocolate in a heatproof bowl. Let it sit for 5 minutes to allow the chocolate to melt.
⏱️ 6 min
- 4
Stir the chocolate mixture until it is smooth and silky. Cover the chocolate cremeux with plastic wrap, placing it directly on the surface to prevent a skin from forming. Refrigerate for at least 2 hours to chill and firm up.
⏱️ 5 min
- 5
Preheat the oven to 320°F (160°C). Line a 13"x9" baking pan with parchment paper.
⏱️ 5 min•🌡️ 320
- 6
In a large bowl, whisk together brown sugar, buttermilk, vegetable oil, and plain yogurt.
⏱️ 3 min
- 7
Add large eggs and vanilla extract to the wet mixture and whisk until well combined.
⏱️ 2 min
- 8
In a separate bowl, sift together all-purpose flour, salt, baking powder, and baking soda. Add the dry ingredients to the wet ingredients and whisk until just combined.
⏱️ 5 min
- 9
In a measuring jug, stir together hot water, instant coffee, and cocoa powder until smooth.
⏱️ 2 min
- 10
Pour the hot chocolate coffee mixture into the cake batter and whisk until smooth and fully incorporated. The batter will be quite liquidy.
⏱️ 3 min
- 11
Pour the cake batter into the prepared 13"x9" pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 35 min•🌡️ 320
- 12
Allow the cake to cool completely in the pan on a wire rack. Once cooled, carefully remove it from the pan and cut into desired layers (e.g., 2 or 3 layers).
⏱️ 30 min
- 13
Place softened cream cheese in the bowl of a stand mixer. Sift cocoa powder and powdered sugar over the cream cheese, then add vanilla extract.
⏱️ 3 min
- 14
Beat the cream cheese mixture with the paddle attachment until smooth.
⏱️ 2 min
- 15
Pour cold whipping cream into the mixture and beat again until it forms a light, fluffy chocolate cream.
⏱️ 3 min
- 16
Add the chilled chocolate cremeux from Step 4 to the cream cheese mixture and beat until fully combined, creating a rich, dark chocolate frosting. Cover with plastic wrap and refrigerate for at least 1 hour.
⏱️ 5 min
- 17
Once the cake layers are completely cool and the frosting is chilled, assemble the cake by spreading a layer of frosting between each cake layer. Frost the top and sides of the cake as desired.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Layered Dark Chocolate Cake with Chocolate Cremeux
Ingredients
For the Chocolate Cremeux
- 2 eggs
- 1 egg yolk
- 1/2 cup milk
- 1/2 cup whipping cream
- 1 tablespoon granulated sugar
- 7 ounces dark chocolate, chopped
For the Chocolate Cream Cheese Frosting/Filling
- 8 3/4 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder
- 2 1/2 tablespoons powdered sugar
- 1/2 cup cold whipping cream
For the Dark Chocolate Cake Base
- 8 3/4 ounces brown sugar
- 2/3 cup buttermilk
- 2/3 cup vegetable oil
- 1/2 cup plain yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 cup hot water
- 1 tablespoon instant coffee
- 1/4 cup cocoa powder
Instructions
- 1
Combine eggs, egg yolk, milk, whipping cream, and granulated sugar in a saucepan. Whisk until well combined.
⏱️ 2 min - 2
Cook the mixture over low heat, stirring frequently, until it thickens to a simmer. Do not boil.
⏱️ 8 min - 3
Strain the hot mixture through a sieve directly over the chopped dark chocolate in a heatproof bowl. Let it sit for 5 minutes to allow the chocolate to melt.
⏱️ 6 min - 4
Stir the chocolate mixture until it is smooth and silky. Cover the chocolate cremeux with plastic wrap, placing it directly on the surface to prevent a skin from forming. Refrigerate for at least 2 hours to chill and firm up.
⏱️ 5 min - 5
Preheat the oven to 320°F (160°C). Line a 13"x9" baking pan with parchment paper.
⏱️ 5 min•🌡️ 320 - 6
In a large bowl, whisk together brown sugar, buttermilk, vegetable oil, and plain yogurt.
⏱️ 3 min - 7
Add large eggs and vanilla extract to the wet mixture and whisk until well combined.
⏱️ 2 min - 8
In a separate bowl, sift together all-purpose flour, salt, baking powder, and baking soda. Add the dry ingredients to the wet ingredients and whisk until just combined.
⏱️ 5 min - 9
In a measuring jug, stir together hot water, instant coffee, and cocoa powder until smooth.
⏱️ 2 min - 10
Pour the hot chocolate coffee mixture into the cake batter and whisk until smooth and fully incorporated. The batter will be quite liquidy.
⏱️ 3 min - 11
Pour the cake batter into the prepared 13"x9" pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 35 min•🌡️ 320 - 12
Allow the cake to cool completely in the pan on a wire rack. Once cooled, carefully remove it from the pan and cut into desired layers (e.g., 2 or 3 layers).
⏱️ 30 min - 13
Place softened cream cheese in the bowl of a stand mixer. Sift cocoa powder and powdered sugar over the cream cheese, then add vanilla extract.
⏱️ 3 min - 14
Beat the cream cheese mixture with the paddle attachment until smooth.
⏱️ 2 min - 15
Pour cold whipping cream into the mixture and beat again until it forms a light, fluffy chocolate cream.
⏱️ 3 min - 16
Add the chilled chocolate cremeux from Step 4 to the cream cheese mixture and beat until fully combined, creating a rich, dark chocolate frosting. Cover with plastic wrap and refrigerate for at least 1 hour.
⏱️ 5 min - 17
Once the cake layers are completely cool and the frosting is chilled, assemble the cake by spreading a layer of frosting between each cake layer. Frost the top and sides of the cake as desired.
⏱️ 10 min