I Tested Alvin's 150 Hour (6 Day) Chocolate Cake - IS IT Worth IT?

Ingredients

• 226 g Unsalted Butter (for browning, divided)
• 480 ml Honey Bourbon (about 2 cups, divided)
• 2.84 L Heavy Cream (3 quarts total; 1 quart for coffee infusion, 270 g for mousse, 12 oz for ganache, remainder for soaking)
• 30 g Whole Coffee Beans (about 1/4 cup, coarsely crushed)
• 5 g Espresso Powder (about 1 tsp)
• 250 g All-Purpose Flour (sifted)
• 120 g Dutch‑Processed Cocoa Powder (unsweetened)
• 5 g Kosher Salt (about 1 tsp)
• 5 g Baking Soda (about 1 tsp)
• 200 g Brown Sugar (packed)
• 60 g Powdered Sugar (for whipped cream in mousse)
• 680 g Dark Baking Chocolate (70‑80% cacao, divided (6 oz for mousse, 12 oz for ganache, 6 oz for batter))
• 150 g Semi‑Sweet Chocolate Chips (for coating the finished cake)
• 6 pcs Eggs (large, room temperature)
• 12 pcs Egg Yolks (separated from whites, room temperature)
• 5 g Vanilla Paste (about 1 tsp)
• 240 ml Cold Brew Coffee (about 1 cup, chilled)
• 240 ml Whole Milk (for cake soak)
• 1 pcs Ice Cube (for cooling butter quickly)

Instructions

1. Brown Butter & Bourbon Infusion

   Melt the butter in a saucepan over medium heat, stirring constantly until it turns golden brown and smells nutty. Remove from heat, add an ice cube to cool quickly, then whisk in 1.5 cups (360 ml) honey bourbon. Set aside to cool completely.

   Time: PT30M

2. Coffee‑Infused Heavy Cream

   Combine 1 quart (950 ml) heavy cream with the crushed coffee beans in a sealed container. Let sit at room temperature for 2 hours, then refrigerate. After 2 days add another 2 quarts (1.9 L) heavy cream to reach a total of 3 quarts for the recipe.

   Time: PT30M

3. Filter Bourbon & Espresso Butter

   Strain the bourbon‑butter mixture through a fine mesh sieve to remove solid bits. Return the butter to a saucepan, melt gently, and whisk in 1 tsp espresso powder. Set aside; this will be part of the wet batter.

   Time: PT15M

4. Prepare Cake Batter

   In a large mixing bowl, whisk 6 whole eggs, 1 tsp vanilla paste, and 200 g brown sugar until pale and thick. Add the cooled butter‑bourbon‑espresso mixture, 1 cup (240 ml) cold brew, and the filtered bourbon. In a separate bowl, sift together 250 g flour, 120 g cocoa powder, 1 tsp salt, and 1 tsp baking soda. Fold dry ingredients into wet until just combined. Fold in 170 g (6 oz) chopped dark chocolate.

   Time: PT30M

5. Chill Batter (Optional)

   Cover the batter and refrigerate for up to 2 hours to firm up the butter before baking. This step is optional but helps achieve thin, even layers.

   Time: PT2H

6. Bake Cake Layers

   Preheat oven to 350°F (177°C). Grease two 9‑inch round pans, line with parchment or Silpat. Pour batter evenly into each pan. Bake for 23 minutes, or until a toothpick inserted in the center comes out clean. Rotate pans halfway through for even baking.

   Time: PT23M

   Temperature: 350°F

7. Cool & Trim Layers

   Allow cakes to cool completely on a wire rack (about 30 minutes). Using a retractable ring mold, cut four equal circles from each cake. Reserve scraps for snacking.

   Time: PT30M

8. First Chocolate Mousse

   Whisk 6 egg yolks, 30 g brown sugar, and 1 tsp vanilla paste over a double boiler until thick. Add 270 g (≈1 cup) heavy cream and heat gently until the mixture coats the back of a spoon. Remove from heat and whisk in 400 g dark chocolate until smooth. In a separate bowl, whip 1 cup heavy cream with 60 g powdered sugar to soft peaks. Fold the whipped cream into the chocolate mixture until airy.

   Time: PT30M

9. Chocolate Cake Soak

   In a saucepan, combine 200 ml whole milk, 100 g dark chocolate (chopped), and 2 tbsp brown sugar. Heat gently, stirring until smooth and glossy. Let cool slightly before using.

   Time: PT10M

10. Assemble First Three Layers

    Place the first cake circle on a plate. Brush generously with cake soak, spread a thin layer of mousse, then add the next cake circle. Repeat until three layers are stacked. Chill the stack for 30 minutes to set.

    Time: PT30M

11. Second Chocolate Mousse Batch

    Repeat step 8 using the remaining 6 egg yolks, 30 g brown sugar, 270 g cream, and 400 g dark chocolate to create enough mousse for the outer coating.

    Time: PT30M

12. Chocolate Ganache

    Chop 340 g (12 oz) dark chocolate and place in a heat‑proof bowl. Heat 340 g (12 oz) heavy cream until just simmering, then pour over chocolate. Let sit 2 minutes, then whisk until smooth and glossy.

    Time: PT15M

13. Final Assembly & Coating

    Place the chilled three‑layer stack back on the ring mold. Brush with remaining cake soak, then spread a thick layer of the second mousse over the entire cake. Refrigerate 20 minutes to set. Pour ganache over the top, allowing it to drip down the sides. Smooth with a spatula. Sprinkle semi‑sweet chocolate chips around the base and sides while ganache is still soft.

    Time: PT20M

14. Final Chill

    Cover the assembled cake with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow all layers to meld and ganache to set fully.

    Time: PT2H

Nutrition Facts

Calories

620

Protein

6 g

Carbohydrates

55 g

Fat

38 g

Fiber

4 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine (use unsalted)
• Instead of Honey Bourbon: Maple bourbon, Whiskey with honey
• Instead of Heavy Cream: Half‑and‑half (will be thinner)
• Instead of Whole Coffee Beans: Ground coffee (coarse)
• Instead of Espresso Powder: Instant espresso granules
• Instead of All-Purpose Flour: Bread flour (use 1 cup)
• Instead of Dutch‑Processed Cocoa Powder: Natural cocoa powder
• Instead of Kosher Salt: Sea salt
• Instead of Baking Soda: Baking powder (use 3 tsp)
• Instead of Brown Sugar: White sugar with molasses
• Instead of Powdered Sugar: Confectioners' sugar
• Instead of Dark Baking Chocolate: Semi‑sweet chocolate
• Instead of Semi‑Sweet Chocolate Chips: Mini chocolate chips
• Instead of Eggs: Egg substitute (for yolks only)
• Instead of Egg Yolks: Pasteurized egg yolks
• Instead of Vanilla Paste: Vanilla extract (use 1 tsp)
• Instead of Cold Brew Coffee: Strong brewed coffee, cooled
• Instead of Whole Milk: Almond milk (will change flavor)

Equipment Needed

• Saucepan
• Mixing Bowls
• Whisk
• Electric Mixer
• Fine Mesh Sieve
• Baking Pans (9‑inch round)
• Silpat Mat (optional)
• Parchment Paper
• Cooling Rack
• Ring Mold with Retractable Rings
• Food Processor or Chopper
• Kitchen Scale
• Thermometer (optional)
• Plastic Binder Dividers (optional)
• Spatula
• Measuring Cups & Spoons

Critical Steps — Do Not Skip

• Browning the butter without burning it
• Filtering the bourbon‑butter mixture
• Not over‑mixing the cake batter
• Ensuring the chocolate mousse is fully smooth before folding in whipped cream
• Making a glossy ganache without separation
• Chilling each assembled layer to set structure

Chef Tips from the Video

• Use high‑quality 70‑80% dark chocolate for depth of flavor
• Chill the butter‑bourbon mixture before adding to the batter to keep layers thin
• For an extra shine, brush the final ganache with a thin layer of warmed milk before adding chips

Troubleshooting

Storage

Refrigerator: Store covered in the fridge for up to 3 days

Freezer: Wrap tightly in plastic and foil; freeze up to 1 month

Room temperature: Not recommended; cake will soften and ganache may melt

Make-Ahead Tips

• Mousse can be prepared 2 days ahead and kept refrigerated
• Ganache can be made a day ahead; re‑heat gently before use
• Cake layers can be baked and frozen; thaw overnight in fridge before assembly

Frequently Asked Questions