How long does it take to make Chocolate Moist Cake with Dark Chocolate Crèmeux and Cream Cheese Filling?

About 50 minutes in total: 15 minutes of prep and 35 minutes of cooking.

How many servings does this Chocolate Moist Cake with Dark Chocolate Crèmeux and Cream Cheese Filling recipe make?

This recipe makes 12 servings as written; ingredient quantities on this page can be scaled.

Where does this Chocolate Moist Cake with Dark Chocolate Crèmeux and Cream Cheese Filling recipe come from?

It was shared by Nahlahrsl on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

Back to community

Chocolate Moist Cake Recipe

Name: Chocolate Moist Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12 servings
Ingredients: 250 g brown sugar; 160 ml buttermilk; 160 ml vegetable oil; 120 g plain yogurt; 2 egg; 1 tsp vanilla extract; 280 g all‑purpose flour; 1 tsp baking powder; 2 tsp baking soda; 0.5 tsp salt; 250 ml hot water; 1 tbsp instant coffee; 50 g cocoa powder; 200 g dark chocolate; 120 ml milk; 120 ml whipping cream; 3 egg; 25 g sugar; 250 g cream cheese; 15 g cocoa powder; 30 g powdered sugar

A decadently moist chocolate cake layered with silky dark chocolate crèmeux and a tangy cream‑cheese filling. The rich chocolate flavor is brightened by vanilla and a hint of coffee, making it a show‑stopping dessert.

Recipe by Nahlahrsl· Structured by ReelsMeals

From: Facebook(view original)

Rate this recipe

Save this recipe to your cookbook

Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.

Watch the recipe video

Video plays from the original creator's platform. View the original video

Prep Time

15 min

Cook Time

35 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns facebook.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

50 min estimated total time for 12 servings.

Explore related saves

Dessert Chocolate Vegetarian

Ingredients

No main ingredients listed.

Cake Batter

8 4/5 oz brown sugar
0.68 cup buttermilk
0.68 cup vegetable oil
4 1/5 oz plain yogurt
2 egg
1 tsp vanilla extract
9 9/10 oz all‑purpose flour
1 tsp baking powder
2 tsp baking soda
1/2 tsp salt
1 1/10 cup hot water
1 tbsp instant coffee
1 4/5 oz cocoa powder

Chocolate Crèmeux

7 1/10 oz dark chocolate
0.51 cup milk
0.51 cup whipping cream
3 egg
0.88 oz sugar

Cream Cheese Filling

8 4/5 oz cream cheese
0.53 oz cocoa powder
1 1/10 oz powdered sugar
0.51 cup whipping cream

Instructions

1
Preheat the oven to 356°F (350°F) and grease a 9‑inch (23 cm) round cake pan, then line the bottom with parchment paper.
2
In a large bowl whisk together the brown sugar, buttermilk, vegetable oil, plain yogurt, eggs, and vanilla until smooth.
3
In a separate bowl sift the flour, baking powder, baking soda, salt, and cocoa powder; set aside.
4
Combine the instant coffee with the hot water and stir until dissolved, then add this liquid to the wet mixture.
5
Gradually fold the dry ingredients into the wet mixture, stirring just until incorporated; do not over‑mix.
6
Pour the batter into the prepared pan, smooth the top, and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
7
Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
8
In a saucepan combine the milk and whipping cream; heat over medium heat until just simmering.
9
Place the chopped dark chocolate in a heat‑proof bowl and pour the hot cream mixture over it. Let sit 1 minute, then stir until smooth to form a ganache.
10
In a separate bowl whisk the egg yolks with the sugar until pale and thick.
11
Temper the yolk mixture by slowly adding a third of the warm ganache while whisking constantly, then whisk the tempered yolks back into the remaining ganache.
12
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5‑7 minutes).
13
Remove from heat, cover with plastic wrap directly on the surface, and chill in the refrigerator for at least 1 hour.
14
Just before assembling, whip the chilled crèmeux with an electric mixer until light and airy.
15
In a mixing bowl beat the softened cream cheese until smooth.
16
Add the cocoa powder and powdered sugar, beating until fully incorporated.
17
In a separate small bowl, whip the whipping cream to soft peaks.
18
Fold the whipped cream into the cream‑cheese mixture until light and fluffy.
19
Slice the cooled cake horizontally into two even layers.
20
Spread a generous layer of the cream‑cheese filling on the bottom cake layer, then top with a layer of chocolate crèmeux.
21
Place the second cake layer on top, and spread the remaining crèmeux over the top and sides of the cake.
22
Refrigerate the assembled cake for at least 30 minutes to set before serving.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Cool before turning out

Let the baked cake rest in the pan for 10 minutes before inverting onto a wire rack.

Gentle mixing

Fold the dry ingredients into the wet batter only until just incorporated.

Chill the crèmeux

After cooking, cover the crèmeux with plastic wrap directly on the surface and refrigerate for at least 1 hour before whipping.

Temper egg yolks

Add a third of the warm ganache to the whisked yolks slowly while whisking, then combine back into the remaining ganache.

Made this recipe?

Tap a star to rate it — ratings help other cooks decide what to make next.