Mix on low speed for 30 seconds until the dry ingredients are moist. This site uses Akismet to reduce spam. You can make it dairy free, gluten-free, switch out the oil, or change the coffee. Any thoughts would be appreciated. I'm glad you liked it. Add the cream cheese and work it in – don’t beat it in, just slowly mix with a wooden spoon. Beat the cream cheese and butter together until creamy. This silky cream cheese frosting uses sour cream and heavy whipping cream to make the best fluffy Keto chocolate frosting. Since coffee has the same flavor elements as chocolate, it deepens and actually compliments the chocolate flavor without making it taste like coffee. To make the cream cheese frosting, combine the cream cheese and butter, and beat until soft and creamy. … A lot of times, buttermilk will help tenderize a baked good but this particular recipe is already very tender and moist. Save my name, email, and website in this browser for the next time I comment. Slice each layer of cake in half horizontally by using a cake leveler or by placing each layer of cake on a turntable and use a serrated knife to slice through the cake as you turn the turntable. Adapted from chocolate cake and pumpkin cream cheese bundt cake. Once the cakes are cool, prepare the frosting. The texture of the frosting is ultra creamy, and like I said before…get your spoon out, because you are going to be sampling this one bite at a time before it ever makes it onto your cake! This recipe was adapted from the back of the Hershey’s cocoa box. The batter will be thin. Cream Cheese Frosting: With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. This recipe was super easy and unbelievably delicious! The hot liquid is added directly to the cocoa powder to ensure the cocoa solids melt. I made four layers out of this cake by cutting each of the layers in half horizontally. I guarantee you will get rave reviews for this cake. Keep it covered and stored in the refrigerator for up to 3 days. (At this point if you re-invert the cakes onto another rack and let them cool with their tops up, they will retain more height and the tops of the cakes will not stick to the cooling rack.). Switch them at a 1:1 ratio. Next time I’d do only two layers and half the frosting with less sugar. What are your thoughts on substituting the buttermilk for the regular milk? Chocolate Cream Cheese Frosting is a winning match. Every time I make this cake someone comments that it is the best chocolate cake they have ever had. Please read our, Wilton Aluminum Round Performance Pan Multipack, 8 in. The cake won’t taste like coffee, but the chocolate flavor will definitely be accentuated. chocolate cake with cream cheese frosting - Marin Mama Cooks Thank you. Step 4) For the frosting you'll beat together the cream cheese and butter until it's light and fluffy. They’re typically sold in 8 ounce blocks, so you’ll need 1 and 1/2 blocks. Beat together the butter, cream cheese, and vanilla extract until fully combined. Cream Cheese Frosting: To make the cream cheese frosting, combine the cream cheese and butter, and beat until soft and creamy. This is a recipe you have to try! https://muybuenocookbook.com/chocolate-cake-with-cream-cheese-frosting Celebrate our passion for real food with real flavor. Also take heart that I do not like coffee, but I loooooove this cake. I keep mine in the fridge and tastes great cold. The cake is delicious and very moist. It should be spreadable and not run off the cake. That is how the end product gets super moist. He was beyond excited when I started testing out chocolate cake recipes. Let it cool in the pan for about 15 minutes and then turn the cake over onto a wire rack. Repeat for the second layer. After keeping it in the freezer for a short time, the partially frozen cake will be firmer and easier to frost. Check out our chocolate cake with chocolate buttercream to see how I modified the recipe and only used a whisk to mix the batter. 4.93 from 41 votes I have baked this cake more times than I can count. This is an incredibly easy cake to make and a very versatile recipe. https://whereismyspoon.co/chocolate-cake-with-cream-cheese-frosting So, we’re further than we once were. Your email address will not be published. This mouthwatering, super moist chocolate cake, is a homemade chocolate cake topped with a silky chocolate cream cheese frosting. Cut the … … 3. He only tries one bite of everything I make because I force him into it. Mix in the cocoa powder, vanilla, and salt. Seriously. Adding the hot coffee to the cocoa will melt the cocoa solids and cause the flavor molecules to burst and intensify the chocolate. You can get decaf if you’re worried about the caffeine (though there’s so little compared to the rest of the cake, I don’t worry about it). Tweet. But, we have found out that he likes my mom’s pumpkin bars (recipe coming in the fall) and pies with graham cracker crusts! If you prefer to bake the cakes in 4 separate pans, line four 8-inch pans with parchment paper and divide the cake batter into the four pans. And yes. This cake uses baking soda as a leavening agent which needs an acidic ingredient to achieve proper rise and to balance out the flavors. Switching to buttermilk instead of milk will give a slight tang to the cake. It gets its huge dose of chocolatey oopmh from good … Tag us on Instagram. Here is a tip to make it easier to frost the cake: Partially freeze the cake layers for approximately 20 minutes before frosting. Add powdered sugar, 1 cup at a time, until fully incorporated. Bring the milk and 1 1/4 cups water to a boil in a small saucepan. Unfrosted pumpkin cake can be frozen for about a month if it’s wrapped tight and the date is written on the outside. This really is an intense chocolate cake. Brush the cut side of the remaining layer with Marsala and flip it over so that the smooth side is up. Paired with a just-a-tad-sweet cream cheese frosting, this is the only chocolate cake recipe you'll ever need. Fold in the chocolate chips and pour into your prepared bundt pan. If you want a double dose of chocolate, our double chocolate cream cheese frosting is out of this world! Be sure to follow us on our social media accounts, Facebook | Twitter | Youtube | Pinterest | Instagram, If you make one of our recipes, snap a photo and tag it @savorthebest on Instagram and hashtag it #savorthebest. It’s creamy, sweet, and chocolate-y with that slight cream cheese tang that I am obsessed with! Chocolate Cream Cheese Frosting In a mixing bowl with an electric mixer, cream together the butter and cream cheese. The recipe sounds delicious. How to make a chocolate chip cookie cake with cream cheese frosting: You don’t have to be a fancy pants baker to make the worlds best chocolate chip cookie cake. Thanks for the comment Sara. In addition, I switched the hot water for coffee to complement and enhance the chocolate. This recipe makes enough frosting to frost 2 layers of cake or 24 cupcakes. Make sure your baking powder and baking soda are fresh. Sour cream and yogurt will make the batter thicker but will not change the bake time. Copyright © 2020 Savor the Best | Wisteria on Trellis Framework by Mediavine, This post may contain affiliate links. Step 3) Bake at 350 degrees for 45 minutes. I thought about going with something different for the frosting, but there’s a reason cream cheese is the classic pairing here. I have tried to make this recipe in its simplest version. Let cool in the cake pans for 5 to 10 minutes then run a knife around the edge of the pans to loosen the cake from the pans. This simple, great tasting cake is an enhanced adaptation of Hershey’s “Perfectly Chocolate” Chocolate Cake. Oh yes, buttermilk would work just fine in this recipe. Using your standing mixer, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt until combined. Pour the batter into the two prepared pans and place in the center of the preheated oven. Recipe is below! Yes they both make fine substitutes. If you’ve read some of my other posts (primarily my pretzel hug bites), you’ll know he is veeeeery picky about his desserts. For the gluten-free flour, make sure you use a flour, 1 cup (80g) unsweetened cocoa powder (not Dutch processed), 8 tablespoons unsalted butter, softened (120 grams), 4 1/2 cups (560 grams) powdered sugar, sifted, Preheat the oven to 350°. Frost with chocolate cream cheese icing and you're in heaven. Put a dab of frosting on a cake plate and place a cake layer on top of the plate. 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