Chocolate Cake Recipe
User Reviews
5
Chocolate Cake Recipe
Description
The Chocolate Cake Recipe includes a moist chocolate cake batter created by blending dry ingredients—flour, cocoa powder, sugar, baking soda, and salt—with wet ingredients including warm coffee, vinegar, vanilla, and olive oil. The coffee and vinegar activate the baking soda and intensify chocolate notes while maintaining a tender texture. The batter is divided between greased and parchment-lined pans and baked until a toothpick inserted comes out clean. After cooling completely, the cake is topped with a frosting made from cream cheese, butter, powdered sugar, cocoa powder, salt, and vanilla extract, whipped to a smooth consistency.
The cake layers are soft but sturdy, offering a tender crumb that contrasts with the creamy, slightly tangy chocolate frosting. This cake works well for celebrations or any occasion requiring a classic chocolate dessert. The frosting's cream cheese component balances sweetness and adds depth to the chocolate flavor.
Store the cake covered at room temperature for short-term freshness or refrigerate for up to a week. For longer storage, freeze wrapped layers or the frosted cake for up to three months, thawing prior to serving. Cover cut pieces to prevent drying.
Ingredients
Ingredients for Chocolate Cake:
- 3 cups all-purpose flour
- 1/2 cup cocoa powder natural, unsweetened
- 2 cups granulated sugar
- 2 tsp baking soda
- 1 tsp salt
- 2 cups coffee not hot), or use decaf, warm
- 2 Tbsp white vinegar
- 1 Tbsp vanilla extract
- 2/3 cup olive oil not extra virgin, light
Ingredients for Chocolate Frosting:
- 12 oz cream cheese room temperature
- 1 cup butter 16 Tbsp) room temperature, unsalted
- 5 cups powdered sugar
- 1 cup cocoa powder natural, unsweetened
- 1/2 tsp salt
- 2 tsp vanilla extract
Instructions
How to Make Chocolate Cake Layers:
- Preheat the oven to 350˚F. Butter two 9" cake pans and line the bottoms with a ring of parchment paper.
- In a large bowl whisk together your dry ingredients: 3 cups flour, 1/2 cup cocoa powder, 2 cups sugar, 2 tsp baking soda and 1 tsp salt until there are no more cocoa lumps (a few tiny lumps are ok; it also helps to sift the cocoa before using it).
- In a separate bowl, mix together your wet ingredients: 2 cups warm coffee, 2 Tbsp vinegar, 1 Tbsp vanilla extract and 2/3 cup olive oil.
- Whisk the wet ingredients into the dry ingredients just until they come together. Your batter will still be slightly lumpy. Divide equally between prepared cake pans, and bake in a preheated oven at 350˚F for 35 minutes or until a toothpick comes out clean. Let cool in the pan 15 minutes then transfer to a wire rack to cool completely before frosting.
How to Make the Chocolate Frosting:
- In the bowl of an electric mixer using paddle attachment (or using an electric hand mixer with a large bowl), beat together 12 oz cream cheese with 1 cup butter on medium/high speed until creamy (3 min), scraping down the bowl as needed.
- Sift in 5 cups powdered sugar with 1 cup cocoa powder, sifting in batches as needed to ensure there are no lumps. Then add 1/2 tsp salt. Mix on low speed until well combined. Thoroughly scrape down the bowl, then increase to medium/high speed and beat until smooth and whipped (1 min).
- Add 2 tsp vanilla and beat on medium/high until smooth (1 min). Now it's ready to be spread or piped onto the cooled cake layers.
How to Frost a Cake
- Set a cake layer onto a serving platter. Apply 1/3 of the frosting over the first layer then cover with the second layer, placing it top-side-down for an even top. Frost the top and sides of the cake. Enjoy or store it for later*
Notes
- Store cake covered at room temperature for up to 24 hours, using an overturned bowl or pot to prevent drying.
- Refrigerate covered for up to a week, ensuring the cake stays moist.
- Freeze unfrosted cake layers wrapped in plastic and foil for up to 3 months; thaw at room temperature before frosting.
- Freeze frosted cake by chilling frosting first, then wrapping tightly for up to 3 months; thaw overnight in refrigerator before serving.
- Bring frozen cake to room temperature for at least 30 minutes before serving, smoothing any frosting imperfections with a spatula.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14slices
Amount Per Serving
Calories 691 kcal
% Daily Value*
| Calories | 691kcal | 35% |
| Carbs | 98g | |
| Protein | 6g | 12% |
| Fat | 33g | 51% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 61mg | 20% |
| Sodium | 513mg | 21% |
| Potassium | 223mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 71g | 142% |
| Vitamin A | 730IU | 15% |
| Calcium | 44mg | 4% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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