Chocolate Cake with Cream Cheese Frosting

This chocolate cake with cream cheese frosting is the ultimate chocolate treat. It has moist, rich chocolate cake layers that are frosted with the most delicious chocolate cream cheese frosting.

This chocolate cake with cream cheese frosting has become my go to when making cake. I love how light the cake is, yet still so chocolaty! The chocolate cake layers are so moist and so soft. The cream cheese frosting is light, fluffy with a delicious chocolate flavor. It’s not too sweet or rich making it the perfect frosting for the cake. You’ll definitely want another slice of this yummy triple chocolate layer cake.

Why you need to make this chocolate cake with cream cheese frosting

• Moist, soft cake layers that aren’t dense.
• Using vegetable oil gives the cake layers a light texture and keeps the cake moist and soft.
• Secret ingredient added to make the cake so chocolaty!
• Cream cheese frosting is light, fluffy and has a delicious chocolate flavor.
• Simple ingredients are used that you probably already have in your pantry!
• Crowd pleaser and showstopper. I mean who doesn’t like a chocolate cake?

Ingredients needed

For the chocolate cake layers

• Flour: Any all purpose flour will work.
• Cocoa powder: I use special dark cocoa powder. It adds a deep, rich chocolate flavor to the cake. If you don’t have dark cocoa powder then any unsweetened cocoa powder will work.
• Sugar: To add sweetness.
• Oil: Use vegetable oil or any neutral oil.
• Eggs: To give the cake it’s structure, add moister and ensure the cake rises.
• Sour cream: This will add moister to the cake.
• Water: To add moister to the cake and help the cocoa powder melt.
• Vanilla extract
• Espresso powder: This secret ingredient is what gives the cake it’s rich chocolate flavor. The cake will not taste like coffee, instead it will bring out the chocolate flavor.
• Baking powder and baking soda: To ensure the cake rises.

For the cream cheese frosting

• Cream cheese: Use full fat cream cheese.
• Cocoa powder: I use special dark cocoa powder, however unsweetened cocoa powder can also be used.
• Powdered sugar: To add some sweetness.
• Heavy whipping cream: To give the cream cheese frosting it’s light and fluffy texture.

Overview of making the chocolate cake layers

1. Combine the dry ingredients: Into a bowl add flour, unsweetened cocoa powder, espresso powder, baking powder, baking soda and a pinch of salt. Whisk until the combined then set aside.
2. Beat the eggs, sugar and vegetable oil in a mixer bowl until combined.
3. Add the sour cream and vanilla extract. Beat on low speed until there are no more streaks of sour cream.
4. Add the dry ingredients and hot water. Add the flour mixture first. Beat on low speed until the flour is almost incorporated. With the mixer on low, add the hot water and continue beating until the batter is smooth.
5. Bake: Divide the batter between three 8 inch round cake pans. There won’t be much cake batter in the pans, which is ok. The cake will rise as it bakes. Bake the cake at 350 F until toothpick inserted comes out clean. Cool completely.

Overview of making the chocolate cream cheese frosting

1. Make the whipping cream: In a mixer bowl, with a whisk attachment beat the heavy whipping cream until stiff peaks form then set aside.
2. Beat cream cheese, cocoa powder, powdered sugar and vanilla extract: Add the cream cheese to a mixer bowl. Beat for about one minute until smooth. Then add the cocoa powder, powdered sugar and vanilla extract. Beat for about 4 minutes or until smooth.
3. Stir in heavy whipping cream: Add the whipped cream and stir until smooth and no more streaks of heavy whipped cream.

Assemble

Place the first cake layer on cake stand. Add frosting. Then repeat until cake layers and frosting is gone.

Tips for success

• Do not over beat the cake batter. Once you add the flour, don’t wait until the flour is fully incorporated to add the hot water. Add the hot water when the flour is almost incorporated. Then continue mixing on low speed until batter is smooth.
• Measure flour correctly by spooning the flour into the measuring cup and then leveling it with a knife. This ensures that the flour isn’t packed in the cup.
• For the maximum amount of chocolate flavor, don’t skip adding the instant espresso powder. Your cake will not taste like coffee, instead it will add a rich and deep chocolate flavor to the cake layers.
• For a smooth cream cheese frosting, make sure the cream cheese is at room temperature.
  • If you forgot to take out the cream cheese: place the cream cheese into a bowl. Microwave in 10 second intervals until the cream cheese is spreadable.
• To ensure the heavy whipping cream whips up into stiff peaks, take the heavy whipping cream out of the refrigerator the moment you’re going to use it. Do not let the whipping cream come to room temp. The heavy whipping cream needs to be cold, in order for it to whip properly.
• Adjust the frosting to your liking! If you prefer a sweeter frosting, add a bit more powdered sugar. This chocolate cream cheese frosting is just sweet, but not overly sweet. The frosting can also be made without the cocoa powder.

How to decorate the cake

I chose to do chocolate ganache drips around the cake. You can find the recipe and tips on how to do that here. Then I added chocolate candy on top. You can decorate with candy, chocolate curls, nuts… the possibilities are endless.

Other cake and chocolate recipes you may like

• Chocolate Covered Strawberry Cake
• Chocolate Pumpkin Cake
• Triple Berry Layer Cake with Cream Cheese Frosting
• Chocolate Peanut Butter Ice Cream Cake

If you made this recipe, I would love to hear from you! Comment and rate below. Your comments will help me, as well as other readers. I would also love to see your creation! Share your photo by tagging tasty_treat_pantry on Instagram and Pinterest.

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