Sometimes great things take a long time to come into being. And that could not be truer for this cake recipe. According to its baker, the cake takes an astounding 150 hours to create. However, the result might be worth it because this chocolate cake is a dessert you’ll want to write home about – it’s just that good and a perfect treat to bring for any occasion during the holiday season.

The baker created this cake recipe based on one published on YouTube called Claire King & Scott Loitsch’s Ultimate Chocolate Cake. Although this 150-hour cake recipe is based on their ultimate chocolate cake, the baker swapped out some of the ingredients, which helped him make it his own way. The reason that this cake takes so long to create from scratch is that it is very involved and includes many steps.

For example, on day one, you need to create the brown butter and bourbon infusion. You first need to melt butter in a pan until it begins to brown. When that is ready, pour bourbon into a glass and add the melted butter into it. Then, in a separate glass container, place your coffee beans along with two bottles of cream to make it ultra-decadent.

Now, place the bourbon mix into the freezer. Place the coffee and cream mixture into the fridge. Both of these delightful mixes need to rest for two days before they’re ready to go into the cake.

On day three, you can remove the mixes from the fridge and freezer and get ready for the next step in the ultimate cake recipe process. Remove the hardened butter from the mixture of bourbon and place the fat into a pan.

Next, it’s time to filter the bourbon. Place a cup under a filter and pour it through until filtered bits are taken out. Then add those bits to the butter to have them melted down further. Melt it all over low heat. Add some toasted espresso powder for flavor and continue the process.

Now, to make the cake batter, break six eggs into a bowl. Add vanilla paste and sugar, then blend all the ingredients together.

Then pour in the espresso butter mix, the filtered bourbon, and some cold brew coffee for flavor. Then add the following dry ingredients: flour, cocoa powder, baking soda, and salt. Keep mixing until everything is combined, then add a block of chocolate into the batter.

Pour the batter into a pan lined with a baking sheet, then let it sit in the fridge overnight.

On day five, you need to finish making the cake. Bake the rested batter for 25 minutes at 350 degrees. Remove the coffee and cream from the fridge and use a sieve to separate the beans from the cream.

Make the mousse with six egg yolks in a saucepan, along with vanilla paste, brown sugar, and a cup of your coffee-infused cream. Stir before applying heat.

On the sixth day, assemble the cake and apply the finishing touches. Watch the YouTube video below for more details!

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