Chocolate Cream Dream Cake

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Chocolate Cream Dream Cake

Ingredients

The Cake

  • 1 + 1/4 cups (150g) All-purpose flour

  • 1/3 cup (30g) Unsweetened cocoa powder

  • 2 tsp (8g) Baking powder

  • 1/4 tsp (1g) Salt

  • 1/2 cup (120g) Milk (room temp)

  • 1/4 cup (55g) Vegetable oil

  • 1 tsp (5g) Vanilla extract

  • 4 Large eggs (separated into yolks and whites)

  • 1 cup (200g) Granulated sugar

The Soaking Syrup

  • 1/3 cup (80g) Heavy cream

  • 2 tbsp (25g) Granulated sugar

  • 1 tbsp (6g) Unsweetened cocoa powder

  • 2/3 cup (160g) Milk

The Filling

  • 1 + 1/3 cups (200g) Milk chocolate (melted and cooled slightly)

  • 1 + 1/3 cups (300g) Cream cheese (room temp)

  • 1 cup (240g) Heavy cream (cold)

The Ganache

  • 1 cup (150g) Milk chocolate

  • 1/3 cup (80g) Heavy cream

Instructions

1. Prepare the Cake Base

  • Preheat your oven to 350°F (180°C). Grease and line a rectangular baking pan (approx. 9×13 inch) with parchment paper.

  • Whisk Dry Ingredients: Sift the flour, cocoa powder, baking powder, and salt together in a bowl.

  • Mix Liquids: In a separate bowl, whisk the egg yolks with the milk, oil, and vanilla extract until smooth.

  • Beat Egg Whites: In a clean bowl, beat the egg whites while gradually adding the sugar. Continue beating until stiff peaks form.

  • Combine: Gently fold the yolk mixture into the dry ingredients. Finally, gently fold in the whipped egg whites in three batches to keep the batter airy.

  • Bake: Pour into the pan and bake for 25–30 minutes. Let it cool completely, then slice the cake horizontally into two even layers.

2. Make the Soaking Syrup

  • In a small saucepan, combine the heavy cream, sugar, cocoa powder, and milk.

  • Bring to a simmer over medium heat, stirring until the sugar and cocoa are dissolved.

  • Remove from heat and let it cool.

3. Prepare the Creamy Filling

  • Beat Cream Cheese: Whisk the room-temperature cream cheese until smooth and fluffy.

  • Add Chocolate: Pour in the melted milk chocolate and mix until combined.

  • Whip Cream: In a separate chilled bowl, whip the cold heavy cream until stiff peaks form.

  • Fold: Gently fold the whipped cream into the chocolate-cheese mixture until you have a uniform, light mousse.

4. Assemble the Cake

  • Place the bottom layer of the cake back into the baking pan or on a serving tray.

  • Soak: Brush or pour half of the cocoa syrup evenly over the cake layer.

  • Layer: Spread all of the creamy filling over the soaked base.

  • Top: Place the second cake layer on top and soak it with the remaining syrup. Refrigerate for at least 1 hour to set.

5. Add the Ganache

  • Heat the heavy cream in the microwave for 20 seconds (don’t let it boil).

  • Pour the warm cream over the chocolate chips/pieces. Let it sit for 1 minute, then stir until shiny and smooth.

  • Pour the ganache over the top of the chilled cake and spread evenly.

Pro Tip

For the best flavor and cleanest slices, let the cake rest in the refrigerator for at least 4 hours (or overnight) before serving. This allows the syrup to fully hydrate the sponge and the filling to firm up.

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