Chocolate Cake Dream

No fancy intro. This cake is just absolutely delicious snd a chocolate lovers DREAM!

Chocolate Cake

Ingredients

• 1 1/2 cups + 2 tbsp light brown sugar (313g)

• 3/4 cup buttermilk, room temperature (200g)

• 3/4 cup avocado oil (200g)

• 1/2 cup plain yogurt or sour cream (150g)

• 2 large eggs + 1 egg yolk

• 1 1/2 tsp vanilla extract (6g)

• 2 3/4 cups all-purpose flour (350g)

• 1 1/4 tsp baking powder (6g)

• 2 1/2 tsp baking soda (12g)

• 2/3 tsp fine salt (5g)

• 1 cup hot water (250g)

• 1 tbsp instant coffee (6g)

• 5/8 cup cocoa powder (63g)

Method

1. Prep the pan

Preheat oven to 325°F (160°C).

Grease and line a 9x13-inch baking pan with parchment paper.

2. Mix the wet ingredients

In a large bowl, whisk together:

• brown sugar

• buttermilk

• avocado oil

• yogurt or sour cream

Whisk until smooth.

Add eggs, egg yolk, and vanilla extract and whisk again until fully combined.

3. Add the dry ingredients

Sift in:

• flour

• baking powder

• baking soda

• salt

Whisk until just combined.

4. Bloom the cocoa

In a separate bowl or large measuring cup, whisk together:

• hot water

• instant coffee

• cocoa powder

Whisk until smooth and glossy.

5. Finish the batter

Pour the hot cocoa mixture into the batter and whisk until fully combined and smooth.

The batter will be very thin.

6. Bake

Pour batter into prepared 9x13-inch pan.

Bake for 32–38 minutes, or until the center springs back lightly and a toothpick comes out with a few moist crumbs attached.

7. Cool

Allow cake to cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely before assembling.

Chocolate Milk Soak

Ingredients

• 1/4 cup whole milk

• 1 tbsp cocoa powder

• 1 1/2 tbsp maple syrup

Method

Whisk everything together until smooth.

Set aside until ready to assemble.

Chocolate Crèmeux

Ingredients

• 3/4 cup dark chocolate, finely chopped (200g)

• 1/2 cup milk (120g)

• 1/2 cup heavy whipping cream (120g)

• 2 whole eggs

• 1 egg yolk

• 2 tbsp granulated sugar (25g)

Method

1. Prep the chocolate

Place finely chopped dark chocolate into a heatproof bowl.

2. Cook the custard

In a saucepan, combine:

• milk

• heavy cream

• eggs

• egg yolk

• sugar

Cook over low heat, stirring constantly, until slightly thickened and just beginning to simmer gently.

Do not boil.

3. Make the crèmeux

Pour the hot mixture over the chopped chocolate.

Let sit for 5 minutes.

Whisk or blend until completely smooth and glossy.

4. Chill

Press plastic wrap directly against the surface and refrigerate for at least 2 hours.

Chocolate Crèmeux Cream Filling

Ingredients

• 8 oz cream cheese, softened (226g)

• 1 tsp vanilla extract (5g)

• 2 tbsp cocoa powder (15g)

• 1/4 cup powdered sugar (30g)

• 1/2 cup cold heavy whipping cream (120g)

• chilled chocolate crèmeux (entire batch)

Method

1. Beat the base

In a large bowl, beat together:

• cream cheese

• vanilla

• cocoa powder

• powdered sugar

Beat until completely smooth.

2. Add cream

Pour in cold heavy cream and whip until fluffy and smooth.

3. Add the crèmeux

Add chilled chocolate crèmeux and mix again until silky, thick, and fully combined.

4. Chill

Cover and refrigerate for 1 hour before assembling.

This is both the filling and exterior frosting for the loaf cake.

Assembly — Six Layer Loaf Cake

1. Prepare the cake layers

Once the cake is fully cooled, trim off the edges of the 9x13 cake to create clean sides.

Cut the cake in half horizontally, then cut into six long rectangles approximately 9 x 4 inches each.

You should now have 6 loaf-shaped cake layers.

2. Line the loaf pan

Line a 1 lb loaf pan completely with plastic wrap, leaving plenty of overhang on all sides.

This will allow you to lift and unmold the cake later.

3. Start layering

Place the first cake layer into the bottom of the lined loaf pan.

Lightly brush or spoon over some of the chocolate milk soak.

Spread a layer of chocolate crèmeux cream filling evenly over the cake.

4. Continue layering

Repeat:

• cake layer

• milk soak

• crèmeux filling

Continue until all 6 cake layers are stacked.

Finish with the final cake layer on top.

5. Wrap and chill

Fold the plastic wrap over the top of the cake to fully seal it.

Refrigerate for at least 6 hours, preferably overnight, so the layers can fully set and meld together.

6. Unmold the loaf

Unwrap the top of the loaf cake.

Place a board or serving tray over the pan and carefully flip the cake upside down.

Gently lift off the loaf pan and peel away the plastic wrap.

7. Finish the exterior

Cover the outside of the loaf cake with the remaining chocolate crèmeux cream filling.

Smooth with an offset spatula for a rustic bakery-style finish.

8. Chill before slicing

Chill the finished loaf cake for another 30–60 minutes before slicing for the cleanest layers.