This chocolate cake with cream cheese frosting is everyone's favorite dessert. The combination of rich chocolate and tangy cream cheese creates a magical flavor. Best of all, it is easy to make. You only need one bowl to mix the ingredients; cleanup is a breeze. The cake is moist, rich, and delicious. The cream cheese frosting is light, fluffy, and a perfect complement to the rich chocolate cake.
Ingredients – 1 cup (80g) unsweetened cocoa powder – 1 cup hot coffee (240 ml) – 2 cups sugar (400g) – 1 ¾ cup (210g) all-purpose flour – 1 ½ tsp baking powder and baking soda – 1 tsp salt – 2 eggs – 1 cup milk (240 ml) – ½ cup vegetable oil (120 ml) – 2 tsp vanilla extract Cream Cheese Frosting – 20 ounces cream cheese, softened – 16 tablespoons unsalted butter, softened – 2 teaspoons vanilla extract – 4 1/2 cups (560 grams) powdered sugar
1. In a medium bowl, whisk the hot coffee and cocoa together until smooth. Set aside. If you don't like coffee, you can use hot water.
In a large mixing bowl, combine the sugar, flour, baking powder, baking soda, and salt. Add the eggs, milk, oil, vanilla, and the cocoa mixture to the dry ingredients. Mix until well combined. Scrape down the sides and beat for another minute. The batter will be thin.
Pour the batter into the two prepared pans and place in the center of the preheated oven.
While the cake cools, mix the cream cheese frosting. When the cake is completely cooled, spread the cream cheese buttercream between the layers and then cover the outside of the cake.
Here is a tip to make it easier to frost the cake: Partially freeze the cake layers for approximately 20 minutes before frosting. After keeping it in the freezer for a short time, the partially frozen cake will be firmer and easier to frost.
I used a mixer to blend the ingredients but honestly, the batter comes together perfectly fine with a hand whisk.