The Ultimate Chocolate Cake Recipe

This is my go to Ultimate Chocolate Cake Recipe! It makes the softest, fudgiest and most decadent cake covered with Chocolate Cream Cheese Frosting, you’ll definitely be wanting another slice of this one!

CHOCOLATE CAKE RECIPE

Ingredients

3 cups / 375g all purpose flour
1 cup / 100g cocoa powder
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 1/2 cups / 300g white sugar
3 large eggs
1 1/2 cups / 375ml whole milk
1 Tbsp vinegar
3/4 cup / 190ml vegetable oil
1 Tbsp vanilla essence
1 1/2 cups / 375ml strong hot coffee

1 stick / 1/2 cup / 113g butter
8oz / 225g cream cheese
3 cups / 375g powdered sugar
1/2 cup / 50g cocoa powder
1-2 Tbsp whole milk
1 tsp vanilla essence

Instructions

In a large mixing bowl add the dry ingredients, the flour, cocoa powder, baking powder, baking soda and salt. Give the ingredients a good whisk together until combined. Set the bowl to the side.
In jug add the milk and vinegar. Give it a quick mix and set to the side for about 5 minutes. You can substitute with buttermilk here if you have it on hand but the milk mixture has a thinner consistency and works better for this recipe.
In a medium sized mixing bowl combine the sugar, eggs, milk mixture and oil. Use a whisk to combine the ingredients together.
Prepare your 1 1/2 Cups of hot coffee. You can use instant, espresso or whatever type you have on hand. Just make sure it’s strong and hot.
Pour the hot coffee into the bowl with the dry ingredients and follow with the wet ingredients. Use a whisk to combine the ingredients together. You should end up with a very thin batter, just make sure all of the flour has been incorporated from the bottom of the bowl.
Pour the chocolate cake batter into two or three lined and greased 8″ or 20cm cake pans. Place the cakes into a 180C / 350F oven for about 30 minutes for three cakes or 40 minutes for two cakes. Test the cakes with a cake tester before removing from the oven.
Cool in the pans for 15 minutes before transferring the cakes to a wire rack to cool completely.

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To make the chocolate cream cheese frosting in the bowl of your stand mixer or a large bowl if you are using a hand mixer add in the room temperature butter. Beat on medium speed for about 2-3 minutes or until the butter is light and fluffy and almost doubled in volume.
Add the cream cheese and mix again for a further minute until incorporated with the butter.
Measure out the powdered sugar and cocoa powder and add to the bowl. Turn the mixer on to a low speed to incorporate the ingredients together. It will look very clumpy at first but it will start to come together.
With the machine running slowly pour in 1- 2 tablespoons of milk. The milk is to thin out the consistency of the frosting so only add a small amount at a time as you may not need all of it.
Scrape down the sides of the bowl to make sure everything is evenly combined and add the vanilla essence. Beat the chocolate cream cheese frosting for another minute or two until it is light and fluffy.

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To assemble your chocolate cake start with one of the cake layers. You can use a serrated knife to level it but these do bake pretty evenly so it’s not a necessity.
Place about 3/4 of a cup of the chocolate cream cheese frosting on to the cake and use an offset spatula to spread it evenly. Top with another cake layer and repeat the process.
When it comes to doing the final cake layer turn it upside down to the bottom is facing up, this helps to get a more even looking cake. Spread the top and sides with the frosting, theres no need to do a crumb coat here until you really want it to look perfect.
Place the decorated cake into the fridge for at least 30 minutes to set before slicing and serving.

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