Chocolate Cake with Chocolate Cream Cheese Frosting
This chocolate cake with chocolate cream cheese frosting is so moist and soft, bursting with rich chocolate flavor in every bite. And the cream cheese frosting? It’s perfectly tangy and super silky, making it the ideal topping to balance out the richness!!
Equipment
- 9X13 metal baking pan
- Handheld or stand mixer
- Measuring cups or kitchen scale
- Measuring Spoons
- Parchment Paper
Ingredients
Chocolate Cake
- 2 cups (422 grams) granulated sugar
- 2 cups (254 grams) all purpose flour
- 1 cup (92 grams) natural cocoa powder I used Luker Natural Cocoa Powder 24% from ifiGOURMET Provisions
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup (126 grams) whole milk room temperature, 2% will work as well
- ½ cup (118 grams) vegetable oil
- ½ cup (122 grams) sour cream full fat, room temperature
- 1 cup hot coffee can also mix 2 tsps of instant espresso powder with the water
Chocolate Cream Cheese Frosting (you can cut this recipe in half if you do not like a lot of frosting)
- ½ cup (86 grams) semi sweet chocolate chips melted and cooled (I used Selva 46% Semisweet Chocolate Chips from ifiGOURMET Provisions)
- 8 oz (227 grams) cream cheese full fat, brick style, room temperature
- 12 tablespoons (173 grams) salted butter room temperature, add ¼ teaspoon of kosher if you don't have salted butter
- ¾ cup (75 grams) natural cocoa powder I used Luker Natural Cocoa Powder 24% from ifiGOURMET Provisions
- 3 ½ cups (485 grams) powdered sugar
- 3 tablespoons sour cream full fat
Instructions
Chocolate Cake
- Preheat your oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing some overhang for easy removal later.
- In a large mixing bowl, beat together 2 cups (422 grams) of granulated sugar, 2 cups (254 grams) of all purpose flour, 1 cup (92 grams) of natural cocoa powder, 2 teaspoons of baking soda, 1 teaspoon of baking powder, and 1 teaspoon of kosher salt until well combined.
- In a separate bowl, combine 2 large eggs, 2 teaspoons of vanilla extract, ½ cup (126 grams) of whole milk, ½ cup (118 grams) of vegetable oil, and ½ cup (122 grams) of sour cream. Mix until smooth.
- Pour the wet mixture into the dry ingredients and beat until just combined.
- Finally, slowly add 1 cup of hot coffee to the batter, mixing until fully incorporated.
- Pour the batter into the prepared 9x13-inch pan, spreading it evenly.
- Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Frosting
- In a large mixing bowl, beat together 12 tablespoons (173 grams) of salted butter, vanilla, and 8 oz (227 grams) cream cheese with an electric mixer on medium speed until smooth and creamy.
- Gradually add in ¾ cup (75 grams) of cocoa powder, mixing on low speed until combined.
- Slowly add in 3 ½ cups (485 grams) of powdered sugar in batches, mixing on low speed to avoid a sugar cloud. Increase the speed to medium and beat until fully incorporated and fluffy.
- Pour in the cooled melted chocolate and mix until well combined and smooth.
- Finally, add 3 tablespoons of sour cream and beat until everything is blended and fluffy, about 2 minutes
- Top the cooled down cake with the frosting, spreading it out evenly.
Notes
*you can make 2 eight inch cakes instead of a sheet cake if desired
Do Not Over mix: Gently mix the batter until just combined to prevent a dense cake; over mixing can develop gluten and lead to a tougher texture.
Use Hot Coffee: Make sure your coffee is hot and add it to the batter last. This helps with the texture of the cake.
Whisk or Sift Cocoa Powder: Always whisk or sift the cocoa powder before adding it to the batter and frosting to break up any lumps.
Cool Down Melted Chocolate: Allow the melted chocolate for the frosting to cool slightly before adding it; this prevents the frosting from becoming too runny.
Beat the Frosting Well: Whip the cream cheese frosting thoroughly until it’s light and fluffy; this creates a smooth texture and makes it easier to spread or pipe.
Storage
Room temperature
Store the cake in an airtight container at room temperature for one day because of the cream cheese frosting.
Refrigerator
If you have leftover cake, refrigerate it in an airtight container for up to 3 days. I really don't like refrigerating cake because it dries it out, if you know you're not going to finish it, freeze it!
Freezer
For longer storage, wrap slices or the whole cake tightly in plastic wrap and then in foil or an airtight container. Freeze for up to 3 months. Just thaw in the fridge or on the counter before serving!
Link to cocoa powder and chocolate chips
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