Chocolate Cake with Chocolate Cream Cheese Frosting
This Chocolate Cake with Chocolate Cream Cheese Frosting from Stir Taste Smile, is a true paradise for chocolate lovers! Rich, moist, and bursting with deep chocolate flavor, the cake pairs perfectly with the chocolate cream cheese frosting. It's an easy and effortless recipe, making it the perfect indulgence for any occasion!
Chocolate Cake with Chocolate Cream Cheese Frosting
This decadent chocolate cake is made with Luker Natural Cocoa Power, delivering a rich and indulgent chocolate flavor. Topped with a luscious chocolate cream cheese frosting made from Selva 46% Semi-Sweet Chocolate Chips, this cake is the perfect blend of deep cocoa notes and sweetness.
Preheat your oven to 350°F. Line a 9x13 inch baking pan with parchment paper, allowing some overhang for easy removal.
In a large mixing bowl, whisk together 2 C (422 g) of granulated sugar, 2 C (254 g) of all-purpose flour, 1 C (92 g) of natural cocoa powder, 1 ½ tsp of baking soda, 1 ½ tsp of baking powder, and 1 tsp of kosher salt until well combined.
In a separate bowl, combine 2 large eggs, 2 tsp of vanilla extract, ½ C (126 g) of whole milk, ½ C (118 g) of vegetable oil, and ½ C (122 g) of sour cream. Mix until smooth.
Pour the wet mixture into the dry ingredients and beat until just combined.**See recipe notes
Finally, slowly add 1 C (186 g) of hot coffee to the batter, mixing until fully incorporated.
Pour the batter into the prepared 9x13 inch pan, spreading it evenly.
Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Frosting
In a large mixing bowl, beat together 12 Tbsp (173 g) of salted butter, vanilla, and 8 oz (227 g) cream cheese with an electric mixer on medium speed until thoroughly combined and the texture is smooth and creamy.
Gradually add in ¾ C (75 g) of cocoa powder, mixing on low speed until combined.
Slowly add in 3 ½ C (485 g) of powdered sugar in batches, mixing on low speed to avoid a sugar cloud. Increase the speed to medium and beat until fully incorporated and fluffy.
Pour in the cooled melted chocolate and mix until well combined and smooth.***See recipe notes
Finally, add 3 Tbsp of sour cream and beat until everything is blended and fluffy, about 2 minutes.
Top the cooled down cake with the frosting, spreading it out evenly.
Recipe Note:
*Make sure your coffee is hot, and add it to the batter last. This helps with the texture of the cake. You can also mix 2 tsps of instant espresso powder with water.
**Do not over mix. Gently mix the batter until just combined to prevent a dense cake. Over mixing can develop gluten and lead to a tougher texture.
***Allow the melted chocolate to cool slightly before adding it; this prevents the frosting from becoming too runny.
Storage Room Temperature - Store the cake in an airtight container at room temperature for one day because of the cream cheese frosting.
Refrigerator: If you have leftover cake, refrigerate it in an airtight container for up to 3 days.
Freezer - For longer storage, wrap slices or the whole cake tightly in plastic wrap and then in foil or an airtight container. Freeze up to 3 months. Thaw in refrigerator or room temperature before serving.
Want to see more of Amanda's delicious recipes? Head over to her instagram@stir.taste.smile, or visit her blog, Stir Taste Smile, for more inspiration and mouthwatering creations!
Leave a comment