Chocolate cake is a all-time favorite at every celebration. There are thousands of recipes claiming to be the one and only recipe for THE BEST chocolate cake. I am going to show you why this is the perfect chocolate cake!
You love chocolate? Make a chocolate cream cheese frosting instead!
Cream Cheese Frosting and Chocolate Buttercream?
I know, having to make two frosting instead of one is a lot to ask for, but trust me, it does not only look more special, also its taste is improved. The slightly tartness of the creamcheese pair up perfectly with the sweet chocolate buttercream, making it a not overly sweet dessert. Perfect for people who do not like frosting!
If you want to go extra special, why not whipping some melted chocolate in the cream cheese frosting? Sounds delicious, don't you think?
Coffee in the cake batter simply enhances the chocolate aroma without leaving a taste in the cake!
This is the perfect chocolate cake, because...
it is an easy one bowl cake batter
also no chocolate fans like it
2 frostings are better than one ;) Seriously, cream cheese frosting is so much better than buttercream don't you agree?
Perfect Chocolate Cake
Chocolate cake layer:
1 1/2 cups (300 g) sugar
1 3/4 cups (220 g) flour
3/4 cup (75 g) cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup (250 ml) butter milk
1/2 cup (125 ml) vegetable oil
2 teaspoons vanilla
1 cup (250 ml) coffee, hot
Cream cheese frosting:
1 cup (120 g) cream cheese
3/4 cup (170 g) butter
1/2 tablespoon vanilla
2 to 4 cups (225g to 450 g) powdered sugar
2 cups (500 g) butter
8 tbsp flour
2 cups (400 g) sugar
2 cups (500 ml) milk
2 tsp vanilla
1/4 cup (25 g) cocoa powder
Start off with a large bowl. Combine the sugar, eggs, salt, and vanilla. Add oil and butter milk. Mix it until fluffy. Sift in flour, cocoa, baking powder and baking soda and mix until everything is thoroughly incorporated. Stir in the hot coffee; the batter will be very thin.
Divide the batter evenly among 3 8-inch cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center of each layer comes out clean. Cool the layers in the pans for 10 minutes before transferring to a wire rack to cool completely.
For the cream cheese frosting beat the cream cheese until it is soft for about a minute, add vanilla and butter. Beat for another 2 minutes. Add powdered sugar on low speed until incorporated. Beat at medium speed for about 2 minutes until fluffy.
For the chocolate buttercream I am making an ermine buttercream. In a medium saucepan mix sugar, flour, salt, milk, and vanilla until combined. Cook it over medium heat until it begins to thicken. Let it cook for 2 minutes then remove from heat. Pour in a bowl and cover it with plastic wrap to prevent a skin from forming. Let it cool to room temperature. In the meantime, beat the butter on high until pale and fluffy. Add the pudding 1 tbsp at a time. Beat in the cocoa powder on low. Let it mix for another 2-3 minutes until smooth.
To decorate the cake, place the bottom layer on a plate. Evenly spread about 3/4 cup of the cream cheese filling over the cake, leaving about 1/2-inch space around the edges. Top with the second layer and repeat the step. Top with the third layer. Then apply a thin layer of chocolate buttercream over the top and sides of the cake. Refrigerate the cake for about 30 minutes. Remove the cake from the refrigerator and apply a final layer of chocolate buttercream, as well as any decoration.
Chocaholic? Make everything chocolate! Add 3 oz melted chocolate to the cream cheese frosting.
No coffee fan or no coffee at home? Just use hot water instead.
Instead of the ermine buttercream try my go to Swiss meringue buttercream.
I recommend only adding half of the powdered sugar to the cream cheese frosting, then taste the frosting and if you like it sweeter add some more. The powdered sugar not only adds sweetness but also stability, which is important to keep the cake in shape!