Chocolate Cake
Chocolate cake is a classic, must-have recipe for every occasion! It is moist and delectable and the chocolate flavor is absolutely incredible!
Servings: 12 slices
Ingredients
- ¾ cup vegetable oil
- 1 1/4 cup warm coffee
- 2 large eggs
- 2 1/4 teaspoons vanilla
- 2 cups all purpose flour
- 1 1/2 cup granulated sugar
- ¾ Cup unsweetened cocoa powder not Dutch process
- 2 Teaspoons baking soda
- 1 teaspoon salt
Chocolate Cream Cheese Frosting
- 8 Ounces Cream Cheese softened
- ½ Cup unsalted Butter softened
- 1/2 teaspoon vanilla extract
- ½ Teaspoon Salt
- 4 Cups powdered sugar
- ½ Cup Unsweetened Cocoa Powder
Instructions
- Preheat the oven to 325°. Spray two 8 inch round cake pans with cooking spray. Add parchment rounds to the bottom of the pans and spray the parchment with cooking spray. Dust the inside of the pans with flour and tap out the excess. Set aside.
- In a large bowl whisk together the vegetable oil, warm coffee, eggs, and vanilla until combined.
- In a medium bowl sift together the flour, sugar, unsweetened cocoa powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and gently whisk together until fully combined.
- Fill the two pans evenly and bake for 30-35 minutes, until the center of the cake springs back lightly when pressed on, or a toothpick comes out clean. Allow the cake to cool for 10 minutes in the pan before inverting the pan on a cooling rack to finish cooling.
- Once completely cooled, wrap the cakes in two layers of plastic wrap and place them in the fridge for at least 12 hours. You may put the wrapped cakes in the freezer instead of the fridge, this will result in a much more chilled cake and will be easier to work with if you plan on decorating your cake with more detail. Prepare the frosting while the cake is chilling.
- When you are ready to frost your cakes, remove them from the fridge or freezer and take off the plastic wrap. Place the bottom layer upside down on the plate, cake stand, or cake board. Spread an even, thick layer of frosting over the top of the cake. Be sure to frost just over the edge of the cake so there is no gap in your frosting. Place the second cake upside down on top of the first and make sure it’s even all around with the bottom layer. Smooth out the frosting on the sides with a knife or an offset spatula. Spread a thick layer of frosting over the sides and the top and smooth. Use a piping bag to pipe the borders and details. Chill until ready to serve.
Chocolate Cream Cheese Frosting
- In the bowl of a mixer use the paddle attachment to beat the cream cheese and unsalted butter together until smooth. Scrape down the bowl and beat again for about 10 seconds to make sure everything is completely incorporated.
- Add the vanilla, salt, and powdered sugar. Mix on low until the powdered sugar is moistened enough for you to increase the speed to medium-high without making a mess. Beat until incorporated.
- Scrape down the bowl again and add the cocoa powder. Mix on low until mostly combined and then increase the speed to medium-high and beat for 1-2 minutes until the color lightens and the frosting is nice and fluffy.
Notes
2 Eight Inch Cakes
Nutrition
Calories: 613kcal | Carbohydrates: 87g | Protein: 6g | Fat: 30g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 550mg | Potassium: 201mg | Fiber: 4g | Sugar: 65g | Vitamin A: 535IU | Calcium: 41mg | Iron: 2mg
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