Decadent Homemade Chocolate Cake with Rich Frosting Recipe
This rich and moist Chocolate Cake recipe features tender layers infused with coffee and a smooth, creamy chocolate cream cheese frosting. Perfect for celebrations or an indulgent treat, this cake balances deep chocolate flavor with a velvety texture that pleases any chocolate lover.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 14 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake Layers
- 3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (natural)
- 2 cups granulated sugar
- 2 tsp baking soda
- 1 tsp salt
- 2 cups warm coffee (not hot, can use decaf)
- 2 Tbsp white vinegar
- 1 Tbsp vanilla extract
- 2/3 cup light olive oil (not extra virgin)
Chocolate Frosting
- 12 oz cream cheese (room temperature)
- 1 cup unsalted butter (16 Tbsp, room temperature)
- 5 cups powdered sugar
- 1 cup unsweetened cocoa powder (natural)
- 1/2 tsp salt
- 2 tsp vanilla extract
Instructions
- Prepare Cake Pans: Preheat your oven to 350˚F. Butter two 9-inch cake pans and line the bottoms with parchment paper rings to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until well combined and free of lumps, though some tiny cocoa lumps are acceptable.
- Mix Wet Ingredients: In a separate bowl, combine the warm coffee, white vinegar, vanilla extract, and light olive oil, mixing until smooth.
- Combine Batter: Gradually whisk the wet ingredients into the dry ingredients just until the batter comes together; do not overmix. Expect a slightly lumpy batter.
- Bake Cake Layers: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 15 minutes, then transfer them to a wire rack to cool completely.
- Prepare Frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed for about 3 minutes until creamy and smooth. Scrape down the sides as needed.
- Add Dry Ingredients to Frosting: Sift the powdered sugar and cocoa powder into the bowl in batches to avoid lumps. Add the salt, then mix on low speed until combined. Scrape down the bowl thoroughly.
- Whip Frosting: Increase the mixer speed to medium-high and beat until the frosting is smooth and fluffy, about 1 minute.
- Flavor Frosting: Add the vanilla extract and beat again on medium-high speed for 1 more minute until fully incorporated.
- Assemble the Cake: Place one cake layer on a serving platter. Spread one-third of the frosting evenly over the top.
- Layer and Frost: Place the second cake layer on top, flipping it so the top side is down for a flat surface. Use the remaining frosting to frost the top and sides of the cake evenly.
- Serve or Store: Enjoy the cake immediately or store it covered for later enjoyment. Refrigerate if storing for multiple days.
Notes
- Using warm coffee enhances the chocolate flavor and keeps the batter moist without the taste of coffee overpowering the cake.
- White vinegar reacts with baking soda to help the cake rise and stay tender.
- Light olive oil is used for a neutral flavor; avoid extra virgin olive oil which can be too strong.
- Make sure all ingredients like cream cheese and butter are at room temperature to ensure smooth frosting.
- You can substitute coffee with decaf if preferred.
- Allow cakes to cool completely before frosting to avoid melting the frosting.
- For easier slicing, chill the frosted cake for 30 minutes before cutting.