This chocolate dream cake is incredibly rich, moist, and full of deep chocolate flavor. Made with a soft cake and smooth ganache, it’s simple but decadent.
It’s inspired by the viral tin can cakes from the Philippines, but made simpler with just a soft chocolate cake, a smooth ganache, and a dusting of cocoa powder.
I tested different versions, and this one hits the sweet spot without the extra steps. The ganache melts right into the cake, making it ridiculously decadent.
It’s fancy but surprisingly easy to make at home. If you’re a chocolate lover, this one’s a must try.
What is Chocolate Dream Cake?
Chocolate Dreamcake® was originally created by the Philippine cake and pastry shop, Le Sucre Lab.
It’s basically every chocolate lover’s dream in a tin can: soft chocolate cake topped with chocolate ganache, chocolate custard, a crisp chocolate disc, and a dusting of unsweetened cocoa powder.
Why You’ll Love This Chocolate Dream Cake Recipe
My version of the classic is just as decadent, but much easier to make. Instead of five layers, I keep it to three: cake, ganache, and cocoa powder.
The ganache and custard taste so similar, it’s almost impossible to tell them apart.
As a test, I made one cake with both ganache and custard, and another with just a thick layer of ganache. Nobody noticed the difference.
With just the cake and ganache, this copycat recipe is much easier to make without losing what makes Chocolate Dreamcake so good.
Ingredients You’ll Need
Here’s what you’ll need to bring this chocolate dream cake to life.
- All-purpose flour. Gives the cake its structure. Use a scale for the most accurate results.
- Cocoa powder. This is where most of the chocolate flavor comes from, so use a good-quality unsweetened cocoa powder.
- Sugar. Balances the cocoa and keeps the cake soft and moist.
- Egg. Adds structure and richness. Use it at room temperature for a smoother batter.
- Oil. I use corn oil, it keeps the cake extra moist and soft for days, even after chilling.
- Evaporated milk + vinegar. I use this instead of buttermilk, and it really makes a difference in moisture and flavor. You can use real buttermilk if you prefer.
- Hot coffee. I use Kopiko, a sweet instant coffee from Indonesia. It makes the chocolate flavor richer and more pronounced. You can find it at Asian grocery stores, or just get it online if it’s not in your area.
- Chocolate. Use good-quality chocolate for the ganache. Go with dark, milk, or a mix depending on how rich or sweet you want it.
- Cream. Mixed with the chocolate to make a smooth ganache. Adjust the amount depending on how thick or pourable you want it.
How to Make Chocolate Dream Cake
Ready? Grab your ingredients and follow along.
1. Prep.
Preheat the oven to 350°F. Grease two 6-inch round baking pans.
2. Combine the dry ingredients.
In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Add sugar and stir until well combined.
3. Mix the wet ingredients.
Make a well in the center. Add the egg, oil, milk mixture or buttermilk, and vanilla extract. Whisk just until fully mixed. Pour in the hot coffee and stir just until combined.
4. Bake the cakes.
Divide the batter evenly between the pans. Bake for 23 to 26 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool.
5. Make the ganache.
Add the chocolate and cream to a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth and fully melted. Let it cool slightly.
6. Assemble the cake.
Pour the ganache evenly over the cooled cakes. Cover with plastic wrap and refrigerate or freeze until set, about 30 minutes to 1 hour.
7. Finish and serve.
Dust with cocoa powder right before serving. Enjoy!
Tips for the Best Chocolate Dream Cake
These simple tips will take your chocolate dream cake to the next level.
- Measure the ingredients accurately. My recipe uses grams instead of cups to ensure precision. Use a kitchen scale for the best results.
- Use a room temperature egg. If you forget, place the egg in a cup of warm water while you prep the other ingredients to bring it to room temp quickly.
- Don’t overmix the batter. Once you add the liquid ingredients, mix just until everything is combined to keep the cake soft and tender.
- Use hot coffee. Hot coffee not only deepens the chocolate flavor, it also helps dissolve any lumps for a smoother batter.
- Try buttermilk sub. I know classic recipes call for real buttermilk, but personally I find my mix of evaporated milk and vinegar works better and makes the cake more moist.
Recipe Variations
Looking to change it up? Try these variations.
- Switch up the chocolate. You can use just dark or just milk chocolate, or use a mix to adjust the richness and sweetness.
- Adjust the ganache. Add more or less cream depending on the consistency you want. For a thicker ganache, use less cream. For a looser, more pourable ganache, add more.
- Add a creamy layer. For a richer version, add a layer of chocolate pudding or whipped chocolate cream on top before dusting with cocoa powder.
- Top it the classic way. Finish it with a crisp chocolate disc on top, just like Le Sucre Lab serves it. Use white, milk, or dark chocolate for the disc depending on your preference.
How to Store Chocolate Dream Cake
Store chocolate dream cake covered in the refrigerator for up to 4 days. Dust the top with cocoa powder right before serving.
Can I Make Chocolate Dream Cake Ahead of Time?
Yes. Chocolate dream cake is actually a great make-ahead dessert.
You can bake the cake layer 1 to 2 days ahead and store it in the fridge. You can also make the ganache ahead and refrigerate it, then gently warm or let it sit out until spreadable.
Once assembled, cover the chocolate dream cake and refrigerate it for up to 4 days. Dust the top with cocoa powder right before serving.
More Dessert Recipes to Try
Mint Chocolate Chip Brownies
Brown Sugar Chocolate Chip Cookies
Milk Chocolate Truffles
Matcha White Chocolate Cookies
Carrot Cake Cupcakes with Cream Cheese Frosting
Chocolate Dream Cake Recipe
Ingredients
- 109 grams all-purpose flour
- 175 grams granulated sugar
- 32 grams unsweetened cocoa powder
- 5 grams 1 teaspoon baking soda
- 2 grams 1/2 teaspoon baking powder
- 3 grams 1/2 teaspoon salt
- 1 egg
- ½ cup evaporated milk + ½ tablespoon vinegar or buttermilk
- ½ cup corn or vegetable oil
- 1 teaspoon vanilla extract
- ½ cup hot coffee
- 375 grams dark or milk chocolate cut into small chunks
- 300 ml all-purpose cream
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease 2 (6-inch) round baking pans with butter.
- In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Add sugar. Stir until well-combined.
- Make a well in the center. Add the egg, oil, milk mixture or buttermilk, and vanilla extract. Whisk just until fully mixed.
- Pour the hot coffee and stir just until combined.
- Pour the batter evenly into the greased baking pans. Bake for 23-26 minutes or until a toothpick inserted into the center comes out clean.
- Transfer the pans to a wire rack and let the cakes cool completely in the pan. You can refrigerate to speed up the cooling.
- Add chocolate and cream to a microwave-safe bowl. Microwave in 30-second increments, stirring in between, until fully melted. Set aside to cool.
- Pour the ganache evenly over the cakes. Cover with plastic wrap and refrigerate or freeze to set, about 30 minutes to an hour.
- Dust with cocoa powder before serving. Enjoy.
