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Decadent Homemade Chocolate Cake with Cream Cheese Frosting Recipe

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4.2 from 37 reviews

This rich and moist chocolate cake combines the deep flavors of cocoa and coffee for an irresistible dessert. Topped with a creamy and fluffy chocolate cream cheese frosting, it’s perfect for celebrations or any special occasion, yielding 14 generous servings.

Ingredients

Dry Ingredients for Cake

  • 3 cups all-purpose flour
  • 1/2 cup unsweetened natural cocoa powder
  • 2 cups granulated sugar
  • 2 tsp baking soda
  • 1 tsp salt

Wet Ingredients for Cake

  • 2 cups warm coffee (not hot, or decaf)
  • 2 Tbsp white vinegar
  • 1 Tbsp vanilla extract
  • 2/3 cup light olive oil (not extra virgin) or canola oil

Chocolate Frosting Ingredients

  • 12 oz cream cheese, room temperature
  • 1 cup unsalted butter (16 Tbsp), room temperature
  • 5 cups powdered sugar
  • 1 cup unsweetened natural cocoa powder
  • 1/2 tsp salt
  • 2 tsp vanilla extract

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350˚F. Butter two 9-inch cake pans and line their bottoms with parchment paper rings to ensure easy removal.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no large lumps, ensuring an even chocolate flavor throughout.
  3. Combine Wet Ingredients: In a separate bowl, mix the warm coffee, vinegar, vanilla extract, and olive or canola oil until fully blended.
  4. Form Batter and Bake: Gradually whisk the wet ingredients into the dry ingredients just until combined; the batter may still be slightly lumpy. Divide the batter evenly between the prepared pans and bake for about 35 minutes or until a toothpick inserted into the center comes out clean.
  5. Cool Cakes: Let the cakes cool in the pans for 15 minutes before transferring them to a wire rack to cool completely, which is essential before frosting.
  6. Make Frosting Base: Using an electric mixer with a paddle attachment, beat cream cheese and butter on medium-high speed until creamy and smooth, about 3 minutes, scraping down sides as needed.
  7. Add Dry Ingredients to Frosting: Sift powdered sugar and cocoa powder into the cream cheese mixture in batches to avoid lumps. Add salt. Mix on low until just combined, then beat on medium-high until smooth and fluffy, about 1 minute.
  8. Flavor Frosting: Add vanilla extract and continue beating on medium-high speed for another minute until the frosting is silky and easy to spread.
  9. Assemble Cake: Place one cake layer on a serving platter. Spread an even layer of frosting over it. Place the second cake layer on top, upside down to create a flat surface.
  10. Frost Entire Cake: Apply the remaining frosting evenly over the top and sides of the cake. Once finished, serve immediately or store for later enjoyment.

Notes

  • Using warm coffee enhances the chocolate flavor without adding bitterness, but ensure it is not hot to avoid affecting the batter consistency.
  • Lining the cake pans with parchment paper ensures easy removal without damaging the cake’s surface.
  • Room temperature cream cheese and butter are crucial for a smooth, lump-free frosting.
  • If you prefer a sweeter frosting, you can add a bit more powdered sugar to taste.
  • For an even bake, using a kitchen scale to portion batter equally between pans is recommended.
  • Store the cake covered at room temperature for up to 2 days or refrigerate for longer freshness, bringing to room temperature before serving.

Find it online: https://recipethrive.com/decadent-homemade-chocolate-cake-with-cream-cheese-frosting-recipe/