Intense Chocolate Cake with Cream Cheese Frosting

Simple Chocolate Cake with Cream Cheese Frosting

This is an incredibly decadent and moist cake with an intense chocolate flavor. It is easy to make and will quickly become your go-to chocolate cake recipe.

I have baked this cake more times than I can count.  It is hands down my most requested cake, and for a good reason.  This cake is soft and moist with a rich, intense chocolate flavor.

This cake is easy and fast to make and can even be done without an electric mixer which I have done on many occasions.

Check out our chocolate cake with chocolate buttercream to see how I modified the recipe and only used a whisk to mix the batter.

You will want to keep this one in your recipe box for an easy and reliable recipe that will always give you fantastic results. This really is an intense chocolate cake. 

Here is Why This Chocolate Cake Recipe Works

• Coffee-Infused Chocolate Magic: The secret weapon here is the hot coffee! It deepens the cocoa’s flavor, transforming the cake into a rich, chocolaty delight. It’s like giving the chocolate an espresso shot, waking up all those intense cocoa flavors without making the cake taste like a morning brew.
  
• Frosting Perfection: Let’s talk about that cream cheese frosting. It’s creamy, it’s dreamy, and it pairs with the chocolate cake like a champ. It strikes the perfect balance, adding a luscious, tangy counterpoint to the rich, sweet cake. They are meant to be together!
  
• Versatile and Foolproof: Whether you’re a fan of towering layers or simple sheet cakes, this recipe’s got you covered. It’s forgiving and adaptable, giving you a show-stopping dessert every time.

Secret Ingredient for Rich Chocolate Cream Cheese Cake

The secret ingredient for this intense chocolate cake is coffee, yet it does not taste anything like coffee, just chocolate, chocolate, chocolate!!

Since coffee has the same flavor elements as chocolate, it deepens and actually compliments the chocolate flavor without making it taste like coffee.

Why Hot Coffee (or Hot Water) in Chocolate Cake

Adding the hot coffee (or hot water) to the cocoa will melt the cocoa solids and cause the flavor molecules to burst and intensify the chocolate.  

I mix the hot coffee with the cocoa then let it sit and come to room temperature while I am preparing the rest of the ingredients.

This is a simple step that makes a huge impact on the depth and richness of the chocolate. But if you don’t want to use the coffee, just use hot water. 

Rave Reviews for Tender Cake and Creamy Frosting

Every time I make this cake someone comments that it is the best chocolate cake they have ever had.  The crazy thing about it is that this cake is the easiest cake I have ever made.

There is nothing better than an easy recipe that turns out incredibly delicious.

I keep the ingredients for this cake on hand at all times just in case I need a quick dessert. The ingredients are simple and inexpensive.

If your not a coffee drinker then keep some instant coffee in your pantry,  stir a spoonful into some hot water then add it to the cocoa. If you don’t have that, just use hot water and it will still be one of the best chocolate cakes you ever make.

I guarantee you will get rave reviews for this cake. You don’t have to tell anyone how easy it is to make.

Let them think you slaved all day making the most perfect chocolate cake for them! (Because you love them so much).

In the video, I used a mixer to blend the ingredients, but honestly, the batter comes together perfectly fine with a hand whisk.

You don’t even have to worry about over-mixing the batter like most cakes. Seriously, you just can’t mess up this cake.

The Ingredients

Here is the list of ingredients you will need for our chocolate cake with cream cheese icing. From achieving the perfect moist texture to capturing that rich, intense flavor, everything you need is right here.

Scroll down to the printable recipe card for all the details. 

An Intense Chocolate Cake with Cream Cheese Frosting

• This chocolate cake recipe was adapted from the back of the Hershey’s cocoa box.  I have increased the amount of cocoa to balance out what was otherwise an overly sweet cake. 
  
• In addition, I switched the hot water for coffee to complement and enhance the chocolate. The hot liquid is added directly to the cocoa powder to ensure the cocoa solids melt. The result is a perfectly rich and intense chocolate cake recipe.
  
• You can use any brand of unsweetened cocoa powder but the recipe works best if you do not use Dutch-processed cocoa.  
  
• This cake uses baking soda as a leavening agent which needs an acidic ingredient to achieve proper rise and to balance out the flavors.
  
• Believe it or not, chocolate is a naturally acidic ingredient, but Dutch-processed chocolate has has been treated to neutralize the acidity and does not react with alkaline leaveners like baking soda.
  
• The cake will rise higher if you use natural cocoa but if all you have is the Dutch processed stuff, it will still work and be one of the best chocolate cake recipes you ever had.

For The Chocolate Cake

1. Add the hot coffee or water to the cocoa.
2. Stir in the sugar and oil.
3. Whisk in the eggs.
4. Stir in the milk.
5. Sift in the dry ingredients.
6. Stir until well combined.

If you don’t want to tort the cakes in half, you can bake four thinner layers. See the notes in the recipe card for all the details.

For The Cream Cheese Frosting

1. Beat the cream cheese and butter until smooth.
2. Add the powdered sugar and beat well.
3. Blend in the vanilla extract.
4. Cover the chocolate cake with cream cheese frosting.

Tips for the Best Results

• Use room temperature ingredients. Room temperature eggs will blend into the cake batter easier. And when it comes to the frosting, room temperature butter and cream cheese are essential. They combine effortlessly, resulting in a creamy, velvety frosting that spreads like a dream over your cake.
  
• Check Your Leaveners: Ensure your baking powder and soda are fresh. Their ability to rise diminishes over time, and old leaveners can result in a cake that’s flat rather than fabulously fluffy. 
  
• An Oven Thermometer is Your Friend: Ovens can be tricky and often run hotter or cooler than the dial indicates. Using an oven thermometer ensures your cake bakes at the precise temperature, preventing over or under-baking. 
  
• Chill the Layers for Frosting Ease: If you’re working with a cake that’s as tender and delicate as this one, a little time in the freezer can make a big difference. Briefly chilling the cake layers before frosting solidifies the crumbs, making it easier to spread your frosting. Just pop the layers into the freezer for about 20 minutes; they won’t freeze solid but will firm up enough to handle the frosting without breaking or crumbling.

Whether you’re celebrating a special occasion or simply craving something sweet and satisfying, this chocolate cake with cream cheese frosting recipe promises a delightful treat that’s bound to impress. Don’t miss out on making what could easily become your favorite chocolate indulgence.

Do you need to refrigerate a cake with cream cheese frosting?

Yes, a cake with cream cheese frosting should be refrigerated. Cream cheese frosting is made with dairy products that are perishable and can spoil if left at room temperature for too long.  I recommend storing the cake in an airtight container to maintain its freshness and to prevent it from absorbing any odors from the refrigerator. Before serving, you can let the cake sit out for a short period to allow it to come to a more palatable temperature.

Does cream cheese frosting go with chocolate cake?

Absolutely, cream cheese frosting pairs wonderfully with chocolate cake! The tangy and creamy nature of cream cheese frosting beautifully complements chocolate’s rich, deep flavors.