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CHOCOLATE DREAM CAKE RECIPE (Copycat)

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CHOCOLATE DREAM CAKE RECIPE

CHOCOLATE DREAM CAKE RECIPE

Are you curious and want to make your  own Chocolate Dream Cake at home.

Yes, you can make this copycat decadent cake. You don’t need an oven, all you need is a steamer. Chocolate Dream Cake copycat recipe is a no bake chocolate cake that everybody raves for.

To achieve the best taste and quality, use the most premium ingredients you can find in the market like Hershey’s and Berryls.


If you have an oven, you can also use the same chocolate cake recipe or use your cake recipe.

Cooking Tips: For safety purposes, you can cook the chocolate cake first in a separate oven safe container and later transfer the cake in the same size tin cans once cooked.

You can then continue to layer it in the prepared tin cans. This way, you’re not worried if tin cans are food safe when heated through. You can use any food container, as long as the First layer cake is cooked on a separate baking pan.

CHOCOLATE DREAM CAKE RECIPE (CopyCat)

CHOCOLATE DREAM CAKE RECIPE (Copycat)
4.1 (81.82%) 44 votes

INGREDIENTS:

(1st Layer)
Chocolate cake:
1 cup all purpose flour
1 cup white sugar
1/2 cup unsweetened cocoa powder (Hershey’s)
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/2 tsp instant coffee powder
1 whole egg
1/4 cup vegetable oil
1/2 cup hot water
1/2 tbsp vanilla extract
1/2 cup buttermilk(1/2 tbsp white vinegar + evaporated milk to complete 1/2 cup)

(2nd Layer)

Chocolate Frosting:
1/8 cup unsweetened cocoa powder (Hershey’s)
1/4 cup white sugar
1 tbsp cornstarch
1/8 tsp instant coffee powder
pinch of salt
1/2 cup fresh milk/evaporated milk
1/2 tbsp butter
1 tsp vanilla extract

(3rd Layer)
Chocolate Goo:
410ml fresh milk/evaporated milk
1/4 cup unsweetened cocoa powder (Hershey’s)
1/2 cup white sugar
100g dark chocolate chips (or milk chocolate)
1/8 tsp instant coffee powder
pinch of salt
3 tbsp cornstarch

(4th Layer)
Chocolate Disc:
300g dark chocolate (or milk chocolate)

(5th Layer)
Chocolate Dust:
1/4 cup unsweetened cocoa powder (Hershey’s)

Cake Pan: 8×2 inch

INSTRUCTIONS:

1st Layer – Chocolate cake:
1) To make Buttermilk: Combine white vinegar and evaporated milk in a 1/2 cup measuring cup. Set aside
2) In a mixing bowl: sieve all purpose flour, cocoa powder, sugar, baking soda, baking powder, salt and coffee. Mix it well.
3) Then add-in the wet ingredients: egg, buttermilk and vegetable oil. Fold it together until just combined. But don’t over mix.
4) Pour in vanilla extract and hot water. Mix well
5) Transfer cake batter onto a cake pan or tin cans.
6) Steam for about 15 minutes over low heat. (Water should be boiling when you start steaming your cake) Make sure to cover the tin cans with clean cloth to prevent water drippings from steamer.
7) After 15 minutes, check doneness of cake by inserting toothpick in the center. It should come out clean or you see some cooked crumbs on the side.
8) Turn off heat and remove from steamer. Let it cool.

2nd Layer – Chocolate Frosting:

1) In a shallow saucepan, mix evaporated milk and cornstarch. Stir it well to dissolve.
2) Add sugar, cocoa powder, salt and coffee
3) Let it cook over low heat possible and constantly stir until mixture is thickened.
4) Remove from heat.
5) Add-in your butter, plus some vanilla extract.
6) Stir until well incorporated. Let it cool completely. Once the frosting is totally cooled off, start adding it into the cake for the 2nd layer.

3rd Layer – Chocolate Goo:
1) In another saucepan, add fresh milk and cornstarch. Mix well
2) Add sugar, cocoa powder, salt and coffee. Mix well
3) Turn the heat on. Cook over medium-low heat. Constantly stir until mixture becomes thick.
4) Add dark chocolate chips and stir until it melts. Remove from heat. Let it cool for a minute or two. (you need a warm temp of pudding but not totally cooled).
5) Pour chocolate pudding on top of the cake with frosting (pudding should be warm but not hot, so it doesn’t melt the 2nd layer.)
7) Cover cake with cling wrap
8) Refrigerate to chill for 4-5 hours.

4th Layer – Chocolate Disc:
1) In a double boiler, melt the dark chocolates. Mix it well. (or use a microwave to melt chocolate.)
2) Gently remove the cling wrap.
3) Pour and spread the melted chocolate on top and even out with a spatula.

Updated Note: You just need to spread a very thin layer of the disc. For easy breaking when served. If it becomes to thick, its hard to break or scoop the cake inside.

4) Refrigerate to chill until chocolate sets into a hard chocolate disc on top.

5th Layer – Dusting:
Using a sieve, place the sieve on top of the cake. Gently add the cocoa powder and tap the sieve with your hands on the side to shake.

Dust the cake carefully with cocoa powder as the final layer. Cover and let it chill.

Serve and enjoy!!

 

Don’t missed out on our delicious Ube Yema Cake in Tubs for business:

Ube Yema Cake (No Bake)

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