Chocolate Cake with Chocolate Cream Cheese Frosting
Margret Delariarte
16
20 minutes
30 minutes
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.
Ingredients
Chocolate Cake
- 2 C (422 g) Granulated Sugar
- 2 C (254 g) All Purpose Flour
- 1 C (92 g) Luker Natural Cocoa Powder 24%
- 1 ½ tsp Baking Soda
- 1 ½ tsp Baking Powder
- 1 tsp Kosher Salt
- 2 Large Eggs, Room Temperature
- 2 tsp Vanilla Extract
- ½ C (126 g) Whole Milk, Room Temperature (2% will also work)
- ½ C (118 g) Vegetable Oil
- ½ C (122 g) Sour Cream Full Fat, Room Temperature
- 1 C (186 g) Hot Coffee *See recipe notes
Chocolate Cream Cheese Frosting
- ½ C (86 g) Selva 46% Semi Sweet Chocolate Chips, Melted and Cooled
- 8 oz (227 g) Cream Cheese Full Fat, Brick Style, Room Temperature
- 12 Tbsp (173 g) Salted Butter, Room Temperature (for unsalted, combine with 1/4 tsp kosher salt)
- ¾ C (75 g) Luker Natural Cocoa Powder 24%
- 3 ½ C (485 g) Powdered Sugar
- 3 Tbsp Sour Cream Full Fat
Directions
Chocolate Cake
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.