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.



Hi Courtney! I saw the cake you made for your best friend and I really loved it and I would like to know if you have the recipe for it. My best friend would love a cake like that since she loves matcha, coffee and strawberries. 🥹her birthday is in July and I would love to make her bday cake for her this year
What can we substitute the avocado oil with