Chocolate Moist Cake with Chocolate Cremeux
Chocolate Moist Cake with Chocolate Cremeux
Ingredients
For the Chocolate Moist Cake
- 250 g brown sugar
- 2/3 cup buttermilk
- 2/3 cup vegetable oil
- 120 g plain yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 280 g all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 250 ml hot water
- 1 tablespoon instant coffee
- 50 g cocoa powder
- as needed parchment paper
For the Chocolate Cremeux
- 200 g dark chocolate, buttons or chunks
- 120 ml milk
- 120 ml whipping cream
- 2 eggs
- 1 egg yolk
- 25 g granulated sugar
- 250 g cream cheese
- 1 teaspoon vanilla extract
- 15 g cocoa powder
- 30 g powdered sugar
- 120 ml cold whipping cream
For Assembly (Optional)
- as needed sea salt flakes
Instructions
- 1
Preheat your oven to 160°C (320°F). Line a 13-inch by 9-inch baking pan with parchment paper.
⏱️ 10 min•🌡️ 160
- 2
In a large mixing bowl, combine the brown sugar, buttermilk, vegetable oil, and plain yogurt. Whisk until well combined.
⏱️ 3 min
- 3
Add the large eggs and vanilla extract to the wet ingredients. Whisk again until everything is thoroughly mixed.
⏱️ 2 min
- 4
Sift the all-purpose flour, salt, baking powder, and baking soda into the wet mixture. Whisk until the batter is smooth and no lumps remain.
⏱️ 5 min
- 5
In a separate measuring cup or small bowl, combine the hot water, instant coffee, and cocoa powder. Stir until the coffee and cocoa powder are fully dissolved and the mixture is smooth.
⏱️ 2 min
- 6
Pour the hot coffee and cocoa mixture into the cake batter. Whisk until it is well combined and the batter has a uniform color.
⏱️ 2 min
- 7
Pour the prepared cake batter into the lined 13-inch by 9-inch baking pan. Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 35 min•🌡️ 160
- 8
Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. This is crucial before assembling.
⏱️ 60 min
- 9
For the chocolate cremeux, combine the 2 whole eggs, 1 egg yolk, milk, 120 ml whipping cream, and granulated sugar in a saucepan.
⏱️ 3 min
- 10
Cook the mixture over low heat, stirring frequently, until it thickens slightly and reaches a gentle simmer. Do not boil.
⏱️ 8 min
- 11
Place the dark chocolate in a heatproof bowl. Pour the hot egg mixture through a fine-mesh sieve directly over the chocolate to remove any cooked egg bits.
⏱️ 2 min
- 12
Let the mixture sit undisturbed for 5 minutes to allow the chocolate to melt. Then, stir gently until the cremeux is silky smooth and fully emulsified.
⏱️ 5 min
- 13
Cover the chocolate cremeux with cling wrap, ensuring the wrap touches the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or until firm.
⏱️ 120 min
- 14
In a separate mixing bowl, combine the cream cheese, 1 teaspoon vanilla extract, 15 grams cocoa powder, and powdered sugar. Using a stand mixer with a paddle attachment (or a hand mixer), mix until smooth and creamy.
⏱️ 5 min
- 15
Pour in the 120 ml cold whipping cream into the cream cheese mixture. Continue mixing until the mixture is smooth and well combined.
⏱️ 3 min
- 16
Add the chilled chocolate cremeux (from step 13) to the cream cheese mixture. Mix again until everything is thoroughly combined and smooth. Be careful not to overmix.
⏱️ 3 min
- 17
Cover the finished cremeux with cling wrap and refrigerate for at least 1 hour to allow it to firm up further.
⏱️ 60 min
- 18
Once the cake is completely cool, cut it into 4-inch by 8-inch loaf pan sized pieces. Carefully slice each cake piece horizontally into two even layers.
⏱️ 10 min
- 19
Line a 4-inch by 8-inch loaf pan with parchment paper, leaving an overhang on the sides to easily lift the cake later.
⏱️ 2 min
- 20
Place the first cake layer into the prepared loaf pan. Evenly pipe or spread a generous layer of the chocolate cremeux over the cake.
⏱️ 3 min
- 21
Place the second cake layer on top of the cremeux. Add another layer of cremeux and smooth the top.
⏱️ 3 min
- 22
Cover the loaf pan with plastic wrap and refrigerate for at least 4-5 hours, or preferably overnight, to allow the cake to set and flavors to meld.
⏱️ 240 min
- 23
To serve, carefully unmold the cake from the loaf pan using the parchment paper overhangs. Remove the parchment paper. If desired, sprinkle with sea salt flakes before slicing and serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Moist Cake with Chocolate Cremeux
For the Chocolate Moist Cake
- 250 g brown sugar
- 2/3 cup buttermilk
- 2/3 cup vegetable oil
- 120 g plain yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 280 g all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 250 ml hot water
- 1 tablespoon instant coffee
- 50 g cocoa powder
- as needed parchment paper
For the Chocolate Cremeux
- 200 g dark chocolate, buttons or chunks
- 120 ml milk
- 120 ml whipping cream
- 2 eggs
- 1 egg yolk
- 25 g granulated sugar
- 250 g cream cheese
- 1 teaspoon vanilla extract
- 15 g cocoa powder
- 30 g powdered sugar
- 120 ml cold whipping cream
For Assembly (Optional)
- as needed sea salt flakes
Instructions
- 1
Preheat your oven to 160°C (320°F). Line a 13-inch by 9-inch baking pan with parchment paper.
⏱️ 10 min•🌡️ 160 - 2
In a large mixing bowl, combine the brown sugar, buttermilk, vegetable oil, and plain yogurt. Whisk until well combined.
⏱️ 3 min - 3
Add the large eggs and vanilla extract to the wet ingredients. Whisk again until everything is thoroughly mixed.
⏱️ 2 min - 4
Sift the all-purpose flour, salt, baking powder, and baking soda into the wet mixture. Whisk until the batter is smooth and no lumps remain.
⏱️ 5 min - 5
In a separate measuring cup or small bowl, combine the hot water, instant coffee, and cocoa powder. Stir until the coffee and cocoa powder are fully dissolved and the mixture is smooth.
⏱️ 2 min - 6
Pour the hot coffee and cocoa mixture into the cake batter. Whisk until it is well combined and the batter has a uniform color.
⏱️ 2 min - 7
Pour the prepared cake batter into the lined 13-inch by 9-inch baking pan. Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 35 min•🌡️ 160 - 8
Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. This is crucial before assembling.
⏱️ 60 min - 9
For the chocolate cremeux, combine the 2 whole eggs, 1 egg yolk, milk, 120 ml whipping cream, and granulated sugar in a saucepan.
⏱️ 3 min - 10
Cook the mixture over low heat, stirring frequently, until it thickens slightly and reaches a gentle simmer. Do not boil.
⏱️ 8 min - 11
Place the dark chocolate in a heatproof bowl. Pour the hot egg mixture through a fine-mesh sieve directly over the chocolate to remove any cooked egg bits.
⏱️ 2 min - 12
Let the mixture sit undisturbed for 5 minutes to allow the chocolate to melt. Then, stir gently until the cremeux is silky smooth and fully emulsified.
⏱️ 5 min - 13
Cover the chocolate cremeux with cling wrap, ensuring the wrap touches the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or until firm.
⏱️ 120 min - 14
In a separate mixing bowl, combine the cream cheese, 1 teaspoon vanilla extract, 15 grams cocoa powder, and powdered sugar. Using a stand mixer with a paddle attachment (or a hand mixer), mix until smooth and creamy.
⏱️ 5 min - 15
Pour in the 120 ml cold whipping cream into the cream cheese mixture. Continue mixing until the mixture is smooth and well combined.
⏱️ 3 min - 16
Add the chilled chocolate cremeux (from step 13) to the cream cheese mixture. Mix again until everything is thoroughly combined and smooth. Be careful not to overmix.
⏱️ 3 min - 17
Cover the finished cremeux with cling wrap and refrigerate for at least 1 hour to allow it to firm up further.
⏱️ 60 min - 18
Once the cake is completely cool, cut it into 4-inch by 8-inch loaf pan sized pieces. Carefully slice each cake piece horizontally into two even layers.
⏱️ 10 min - 19
Line a 4-inch by 8-inch loaf pan with parchment paper, leaving an overhang on the sides to easily lift the cake later.
⏱️ 2 min - 20
Place the first cake layer into the prepared loaf pan. Evenly pipe or spread a generous layer of the chocolate cremeux over the cake.
⏱️ 3 min - 21
Place the second cake layer on top of the cremeux. Add another layer of cremeux and smooth the top.
⏱️ 3 min - 22
Cover the loaf pan with plastic wrap and refrigerate for at least 4-5 hours, or preferably overnight, to allow the cake to set and flavors to meld.
⏱️ 240 min - 23
To serve, carefully unmold the cake from the loaf pan using the parchment paper overhangs. Remove the parchment paper. If desired, sprinkle with sea salt flakes before slicing and serving.
⏱️ 5 min