Chocolate Moist Cake with Dark Chocolate Crèmeux & Cream Cheese Filling
This long-awaited Chocolate Moist Cake is everything a chocolate lover wants: tender, deeply chocolaty crumb paired with two luxurious fillings—Dark Chocolate Crèmeux and a chocolate cream cheese layer. It’s rich without being complicated, and the chill time does most of the work for you. Once set, it slices into gorgeous, clean layers that look like they came from a patisserie.
Why You’ll Love This Recipe
- Super moist and soft thanks to buttermilk, yogurt, and oil.
- Intense chocolate flavor boosted with cocoa + coffee.
- Two creamy layers for a bakery-style look and texture.
- Simple, approachable method (no fancy techniques needed).
- Perfect make-ahead dessert—better after chilling overnight.
Equipment
- 13″ × 10″ tray (or 13″ × 9″ pan)
- 4″ × 8″ loaf pan (or loaf mold/frame)
- Saucepan
- Heatproof bowl
- Whisk + silicone spatula
- Stand mixer or hand mixer
- Fine mesh sieve
- Measuring cups/spoons or kitchen scale
- Cling wrap/plastic wrap
- Parchment paper
- Piping bag (optional)
Ingredients
- Chocolate Moist Cake
- 250 g (1¼ cups) brown sugar
- 160 ml (⅔ cup) buttermilk
- 160 ml (⅔ cup) vegetable oil
- 120 g (½ cup) plain yogurt
- 2 large eggs
- 1 tsp vanilla extract
- 280 g (2⅓ cups) all-purpose flour
- 1 tsp baking powder
- 2 tsp baking soda
- ½ tsp salt
- Cocoa–Coffee Mix
- 250 ml (1 cup) hot water
- 1 tbsp instant coffee
- 50 g (½ cup) cocoa powder
- Dark Chocolate Crèmeux
- 200 g dark chocolate (chopped)
- 120 ml (½ cup) milk
- 120 ml (½ cup) whipping cream
- 2 whole eggs + 1 egg yolk
- 25 g (about 2 tbsp) sugar
- Chocolate Cream Cheese Filling
- 250 g cream cheese (softened)
- 1 tsp vanilla extract
- 15 g (2 tbsp) cocoa powder
- 30 g (¼ cup) powdered sugar
- 120 ml (½ cup) cold whipping cream
Instructions
- Step 1: Make the dark chocolate crèmeux base
In a saucepan, combine 2 whole eggs + 1 yolk, 120 ml milk, 120 ml whipping cream, and 25 g sugar. Cook on low heat, stirring frequently, until it reaches a gentle simmer (do not boil).
- Step 2: Melt into dark chocolate and chill
Pour the hot mixture over 200 g dark chocolate. Let sit for 5 minutes, then stir until silky smooth. Press cling wrap directly onto the surface and refrigerate for at least 2 hours.
- Step 3: Mix the cream cheese base
In a mixing bowl, combine 250 g cream cheese, 1 tsp vanilla, 15 g cocoa powder, and 30 g powdered sugar. Mix until smooth.
- Step 4: Add cream, then blend in the cold crèmeux
While mixing, pour in 120 ml cold whipping cream and beat until smooth and creamy. Add the chilled chocolate crèmeux and mix again until fully combined. Cover with cling wrap (touching the surface) and refrigerate for at least 1 hour.
- Step 5: Preheat oven and prepare pan
Preheat oven to 160°C (320°F). Line a 13″ × 10″ tray (or 13″ × 9″ pan) with parchment.
- Step 6: Make the cake batter (wet ingredients)
In a large bowl, whisk together 250 g brown sugar, 160 ml buttermilk, 160 ml vegetable oil, and 120 g plain yogurt. Add 2 eggs and 1 tsp vanilla, whisk until well combined.
- Step 7: Sift in dry ingredients
Sift in 280 g flour, 1 tsp baking powder, 2 tsp baking soda, and ½ tsp salt. Mix just until incorporated.
- Step 8: Make the cocoa–coffee mix
In a jug, stir together 250 ml hot water, 1 tbsp instant coffee, and 50 g cocoa powder until smooth.
- Step 9: Finish batter and bake
Pour the cocoa–coffee mixture into the batter and whisk until smooth. Pour into the prepared pan and bake for 30–35 minutes.
- Step 10: Cool and cut
Cool the cake completely. Cut into 4″ × 8″ pieces to fit a loaf pan. Slice each piece horizontally to create more layers, if desired.
- Step 11: Assemble in loaf pan
Line a 4″ × 8″ loaf pan with parchment. Add a cake layer, pipe/spread the chocolate filling, then repeat layers as you like (cake → filling → cake → filling).
- Step 12: Chill before serving
Refrigerate for at least 4–5 hours or overnight before slicing and serving.
Tips & Notes
- Keep the crèmeux on low heat: boiling can scramble the eggs and make it grainy.
- Cling wrap on the surface prevents a skin from forming.
- Don’t overmix flour: it keeps the cake tender and moist.
- For sharp layers, use a warm knife, wipe between slices, and serve chilled.
Variations
- Milk chocolate crèmeux: swap dark chocolate for milk chocolate for a sweeter finish.
- Extra mocha: increase instant coffee to 1½ tbsp.
- Add texture: sprinkle crushed cookies or toasted nuts between layers.
- Mini portions: assemble in small cups or mini loaf pans for individual servings.
Storage & Make-Ahead
- Fridge: Store covered for 4–5 days.
- Make-ahead: Best made the day before for the cleanest slices.
- Freezer: Freeze slices up to 1 month. Thaw overnight in the fridge.
Serving Suggestions
- Serve cold for perfect layers, or let sit 10 minutes at room temperature for a softer bite.
- Top with cocoa powder, chocolate shavings, or a drizzle of melted chocolate.
- Pair with espresso, cappuccino, or cold milk.
Time Breakdown
- Active prep: 30–40 minutes
- Baking: 30–35 minutes
- Cooling: 60–90 minutes
- Chilling/setting: 6–8+ hours (includes crèmeux + filling + final chill)
- Total time: 8–10 hours (mostly hands-off)
Nutritional Information (Per Serving)
Approximate (varies by portion size and brands):
- Calories: 430–520 kcal
- Protein: 6–8 g
- Fat: 28–35 g
- Carbohydrates: 40–55 g
- Sugar: 28–40 g
- Fiber: 3–5 g
Frequently Asked Questions
Can I make this recipe without coffee?
Yes. The coffee enhances chocolate flavor but doesn’t make it taste like coffee. You can replace the instant coffee with extra hot water (same amount).
How do I know the cake is done?
A toothpick should come out with a few moist crumbs—not wet batter. Avoid overbaking to keep it moist.
Why does the cake need to chill so long after assembly?
Chilling helps the filling set firmly for clean slices and improves the overall texture.
Can I make the crèmeux and filling ahead of time?
Yes. The crèmeux can be made 1–2 days ahead, and the filling can be made 1 day ahead. Keep both covered with cling wrap touching the surface.
Can I freeze the assembled cake?
Yes. Freeze slices tightly wrapped for up to 1 month. Thaw overnight in the fridge for best results.
Chocolate Moist Cake
Ingredients
Chocolate Moist Cake
- 250 g brown sugar
- 160 ml buttermilk
- 160 ml vegetable oil
- 120 g plain yogurt
- 2 large eggs
- 1 tsp vanilla extract
- 280 g all-purpose flour
- 1 tsp baking powder
- 2 tsp baking soda
- ½ tsp salt
Cocoa–Coffee Mix
- 250 ml hot water
- 1 tbsp instant coffee
- 50 g cocoa powder
Dark Chocolate Crèmeux
- 200 g dark chocolate (chopped)
- 120 ml milk
- 120 ml whipping cream
- 2 whole eggs
- 1 egg yolk
- 25 g sugar about 2 tbsp
Chocolate Cream Cheese Filling
- 250 g cream cheese (softened)
- 1 tsp vanilla extract
- 15 g cocoa powder about 2 tbsp
- 30 g powdered sugar ¼ cup
- 120 ml cold whipping cream for mixing
Instructions
Preparation
- In a saucepan, combine 2 whole eggs + 1 yolk, 120 ml milk, 120 ml whipping cream, and 25 g sugar. Cook on low heat, stirring frequently, until it reaches a gentle simmer (do not boil).
- Pour the hot mixture over 200 g dark chocolate. Let sit for 5 minutes, then stir until silky smooth. Press cling wrap directly onto the surface and refrigerate for at least 2 hours.
- In a mixing bowl, combine 250 g cream cheese, 1 tsp vanilla, 15 g cocoa powder, and 30 g powdered sugar. Mix until smooth.
- While mixing, pour in 120 ml cold whipping cream and beat until smooth and creamy. Add the chilled chocolate crèmeux and mix again until fully combined. Cover with cling wrap (touching the surface) and refrigerate for at least 1 hour.
Baking the Cake
- Preheat oven to 160°C (320°F). Line a 13” × 10” tray (or 13” × 9” pan) with parchment.
- In a large bowl, whisk together 250 g brown sugar, 160 ml buttermilk, 160 ml vegetable oil, and 120 g plain yogurt. Add 2 eggs and 1 tsp vanilla, whisk until well combined.
- Sift in 280 g flour, 1 tsp baking powder, 2 tsp baking soda, and ½ tsp salt. Mix just until incorporated.
- In a jug, stir together 250 ml hot water, 1 tbsp instant coffee, and 50 g cocoa powder until smooth.
- Pour the cocoa–coffee mixture into the batter and whisk until smooth. Pour into the prepared pan and bake for 30–35 minutes.
Cooling and Assembly
- Cool the cake completely. Cut into 4” × 8” pieces to fit a loaf pan. Slice each piece horizontally to create more layers, if desired.
- Line a 4” × 8” loaf pan with parchment. Add a cake layer, pipe/spread the chocolate filling, then repeat layers as you like (cake → filling → cake → filling).
- Refrigerate for at least 4–5 hours or overnight before slicing and serving.
