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Preheat your oven to 160°C (320°F). Line a 13-inch by 9-inch baking pan with parchment paper.

In a large mixing bowl, combine the brown sugar, buttermilk, vegetable oil, and plain yogurt. Whisk until well combined.

Add the large eggs and vanilla extract to the wet ingredients. Whisk again until everything is thoroughly mixed.

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.

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.

Pour the hot coffee and cocoa mixture into the cake batter. Whisk until it is well combined and the batter has a uniform color.

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.

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.

For the chocolate cremeux, combine the 2 whole eggs, 1 egg yolk, milk, 120 ml whipping cream, and granulated sugar in a saucepan.

Cook the mixture over low heat, stirring frequently, until it thickens slightly and reaches a gentle simmer. Do not boil.

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.

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.

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.

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.

Pour in the 120 ml cold whipping cream into the cream cheese mixture. Continue mixing until the mixture is smooth and well combined.

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.

Cover the finished cremeux with cling wrap and refrigerate for at least 1 hour to allow it to firm up further.

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.

Line a 4-inch by 8-inch loaf pan with parchment paper, leaving an overhang on the sides to easily lift the cake later.

Place the first cake layer into the prepared loaf pan. Evenly pipe or spread a generous layer of the chocolate cremeux over the cake.

Place the second cake layer on top of the cremeux. Add another layer of cremeux and smooth the top.

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.

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.


Preheat your oven to 160°C (320°F). Line a 13-inch by 9-inch baking pan with parchment paper.

In a large mixing bowl, combine the brown sugar, buttermilk, vegetable oil, and plain yogurt. Whisk until well combined.

Add the large eggs and vanilla extract to the wet ingredients. Whisk again until everything is thoroughly mixed.

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.

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.

Pour the hot coffee and cocoa mixture into the cake batter. Whisk until it is well combined and the batter has a uniform color.

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.

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.

For the chocolate cremeux, combine the 2 whole eggs, 1 egg yolk, milk, 120 ml whipping cream, and granulated sugar in a saucepan.

Cook the mixture over low heat, stirring frequently, until it thickens slightly and reaches a gentle simmer. Do not boil.

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.

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.

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.

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.

Pour in the 120 ml cold whipping cream into the cream cheese mixture. Continue mixing until the mixture is smooth and well combined.

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.

Cover the finished cremeux with cling wrap and refrigerate for at least 1 hour to allow it to firm up further.

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.

Line a 4-inch by 8-inch loaf pan with parchment paper, leaving an overhang on the sides to easily lift the cake later.

Place the first cake layer into the prepared loaf pan. Evenly pipe or spread a generous layer of the chocolate cremeux over the cake.

Place the second cake layer on top of the cremeux. Add another layer of cremeux and smooth the top.

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.

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.
