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Combine eggs, egg yolk, milk, whipping cream, and granulated sugar in a saucepan. Whisk until well combined.

Cook the mixture over low heat, stirring frequently, until it thickens to a simmer. Do not boil.

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.

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.

Preheat the oven to 320°F (160°C). Line a 13"x9" baking pan with parchment paper.

In a large bowl, whisk together brown sugar, buttermilk, vegetable oil, and plain yogurt.

Add large eggs and vanilla extract to the wet mixture and whisk until well combined.

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.

In a measuring jug, stir together hot water, instant coffee, and cocoa powder until smooth.

Pour the hot chocolate coffee mixture into the cake batter and whisk until smooth and fully incorporated. The batter will be quite liquidy.

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.

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).

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.

Beat the cream cheese mixture with the paddle attachment until smooth.

Pour cold whipping cream into the mixture and beat again until it forms a light, fluffy chocolate cream.

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.

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.


Combine eggs, egg yolk, milk, whipping cream, and granulated sugar in a saucepan. Whisk until well combined.

Cook the mixture over low heat, stirring frequently, until it thickens to a simmer. Do not boil.

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.

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.

Preheat the oven to 320°F (160°C). Line a 13"x9" baking pan with parchment paper.

In a large bowl, whisk together brown sugar, buttermilk, vegetable oil, and plain yogurt.

Add large eggs and vanilla extract to the wet mixture and whisk until well combined.

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.

In a measuring jug, stir together hot water, instant coffee, and cocoa powder until smooth.

Pour the hot chocolate coffee mixture into the cake batter and whisk until smooth and fully incorporated. The batter will be quite liquidy.

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.

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).

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.

Beat the cream cheese mixture with the paddle attachment until smooth.

Pour cold whipping cream into the mixture and beat again until it forms a light, fluffy chocolate cream.

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.

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.
