Domino Recipe
Make Domino Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Cake
Cream Filling
Chocolate Glaze
Assembly & Garnish
Method
Base Cake
- 1
Prepare oven and pan
Preheat the oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, leaving an overhang for easy removal, and lightly grease the parchment.
- 2
Dry ingredients
In a large bowl, sift or whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
- 3
- 4
Combine batter
Pour the wet mixture into the dry ingredients and stir gently with a spatula or wooden spoon until just combined and no large streaks of flour remain. Do not overmix.
- 5
Bake
Pour the batter into the prepared 8x8 pan, smoothing the top. Bake on the center rack for 22–28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- 6
Cream Filling
- 7
Prepare filling
While the cake cools, make the cream filling. In a medium bowl, beat the softened unsalted butter and softened cream cheese together with an electric mixer on medium speed until smooth and pale, about 1–2 minutes.
- 8
Sweeten and finish
Gradually add the powdered sugar, beating on low until incorporated, then increase speed to medium and beat until smooth. Add vanilla extract, heavy cream, and salt, mixing until the filling is light and spreadable. If too thick, add an additional teaspoon of cream; if too thin, add a tablespoon more powdered sugar.
- 9
Chill briefly
Place the filling in the refrigerator for 10–15 minutes if it seems very soft—this makes spreading easier during assembly.
Assembly
- 10
Trim and slice
Once the cake is completely cool, use a serrated knife to level the top if needed. Slice the cake horizontally into two even layers. If your cake is thin, you can skip slicing and assemble by cutting the sheet cake into domino-sized rectangles later; the recipe assumes a single layer that will be split.
- 11
Spread filling
Place the bottom layer on a piece of parchment. Spread the cream filling evenly over the bottom layer to the edges, about 1/3–1/2 inch thick. Top with the second cake layer and press gently to set.
- 12
Chill to set
Refrigerate the assembled cake for 20–30 minutes to firm up the filling and make glazing easier.
Chocolate Glaze
- 13
Make ganache
Place the semisweet chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer (bubbles at the edge), then pour over the chocolate. Let sit for 1 minute to soften the chocolate, then stir until smooth. Stir in the unsalted butter and corn syrup (if using) until glossy.
- 14
Cool glaze
Let the ganache cool for 5–8 minutes until slightly thickened but still pourable.
- 15
Glaze cake
Place the chilled assembled cake on a wire rack set over a baking sheet to catch drips. Pour the ganache evenly over the top, starting in the center and moving outward so it flows over the edges. Use a spatula to nudge glaze to fully cover the sides if desired. Allow excess to drip off.
- 16
Set glaze
Transfer the glazed cake to the refrigerator and chill 20–30 minutes until the glaze sets.
Finishing & Serving
- 17
Cut into 'Domino' pieces
Use a sharp knife warmed under hot water and dried between cuts for clean slices. Cut the cake into even rectangle pieces roughly the size of domino tiles (for example, 2 inches x 1 inch or adjust to preference). Wipe the knife between cuts.
- 18
Garnish
Lightly dust each piece with a small amount of confectioners' sugar to create a contrasting dot pattern if desired. Sprinkle chopped toasted almonds or cocoa nibs along one end of each piece for texture contrast (optional).
- 19
Serve
Arrange the Domino pieces on a platter. Let them sit at room temperature for 10 minutes before serving so the ganache softens slightly for best mouthfeel.