Chocolate Dream Cake - I just learned something new about this chocolate dream cake. It actually consists of 4 layers: chocolate cake, chocolate ganache, chocolate custard and chocolate top. It’s all made into a pan. Some use a tin with a lid, but you can use whatever oven proof baking ware you have. Now I know why it’s called a dream cake because when you dive into this cake, you’ll feel uplifting, happy, magical, cloud 9 ….. oh my…Am I exaggerating? You need to try it for yourself. Imagine all the choclaty flavors of cake, cream and custard melting in your mouth. Please give me your comment in the box below to tell what you think. I hope you’ll be inspired and give this cake a try. Enjoy!
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Ingredients:
• Moist Chocoalate Cake
I used a 7 inch or 18cm loose base pan
120g [½ cup] cake flour
30g [¼ cup] cocoa powder
1g [¼ tsp] baking powder
1.5g [¼ tsp] baking soda
1.5g [¼ tsp] salt
120g [⅔ cup] caster sugar
120g [½ cup] plain yogurt
60g [¼ cup] oil
1 tsp vanilla extract
1 medium egg OR 40g [⅓ cup] plain yogurt
60g [¼ cup] hot water
1 tsp instant coffee
• Chocoalate Syrup
60g [¼ cup] hot water
50g [¼ cup] caster sugar
20g [1 tbsp] dark chocolate
• Chocoalate Ganache
170g [1 cup] dark chocolate
90g [⅓ cup + 1 tbsp] whipping cream, hot
• Chocoalate Custard
240g [1 cup] whipping cream
15g [1 tbsp] butter
3 egg yolks
30g [2 tbsp] sugar
30g [¼ cup] plain flour
• Chocoalate Top
100g [⅔ cup] dark chocolate
15g [2 tbsp] cocoa powder for dusting
Instructions:
• Moist Chocoalate Cake
1. Preheat oven at 170°C/340°F.
2. Sift all the dry ingredients: flour, baking powder, baking soda and salt. Set aside.
3. In a large mixing bowl, add sugar, yogurt, oil and vanilla extract. Mix vigorously until well combined.
4. Add in the egg. Mix until well combined.
5. In a jug, add hot water and instant coffee. Mix until the coffee is dissolved completely.
6. Add in the sifted ingredients in 2 batches into the batter, alternate with the hot coffee mixture. Mix until combined.
7. Add in the hot coffee mixture in 2 batches into the batter, alternate with the sifted ingredients. Mix until combined.
8. Transfer batter into a 7inch or 18cm loose base pan (lined a parchment paper at the bottom) or any oven proof baking ware you have.
9. Bake in preheated oven at 170°C/340°F for 30-35 minutes or until the inserted skewer comes out clean.
10. Leave the cake in the pan for cooling. Set aside.
• Chocoalate Syrup
1. Add all the ingredients in a small bowl. Mix until all the chocolate is melted.
2. Prick holes randomly in the cake.
3. Brush the syrup generously on the top of the cake. Set aside.
• Chocoalate Ganache
1. In a mixing bowl, add the chocolate and hot cream.
2. Heat the mixture over a double boiler. Let it sit for 5 minutes.
3. After 5 minutes, mix the cream and melted chocolate until well combined and no lumps.
4. Pour the ganache onto the cake.
5. Refrigerate the cake for 1 hour.
• Chocoalate Custard
1. In a milk pot, add milk and butter.
2. Heat over a low heat until the mixture is hot.
3. In a bowl, add the yolks, sugar and flour. Mix them all up. As you’re mixing, slowly pour over the hot milk mixture little by little.
4. Pour all the mixture back into the pot. Constatnly stir and cook on low heat until the mixture starts to thicken up.
5. Add in the chocolate melts. Constantly stir until they are well combined. The consistency will be creamy and thick.
6. Strain the custard over a sieve to prevent lumps.
7. Pour the custard onto the cake.
8. Refrigerate at least 1 hour or until the layer is set.
• Chocoalate Top
1. Melt the chocolate over a double boiler or microwave for a few seconds to melt the chocolate.
2. Pour the melted chocolate onto the cake.
3. Refrigerate for 30 minutes or until the layer is dried.
4. Dust the cocoa powder on the top.
5. Slice the cake with a hot knife. I dip the whole knife into a glass of hot water. Wipe the knife with a kitchen towel to dry before slicing the cake.
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