Chocolate Dessert

Chocolate cake with dark chocolate and cream cheese frosting

Name: Chocolate cake with chocolate cream cheese icing recipe
Yield: 12
Ingredients: 75g cocoa powder; 175g brown sugar; 150g white sugar; 225ml hot, freshly brewed coffee (decaf and/or instant also work here); 2 tsp vanilla extract; 140ml neutral oil, such as vegetable oil; 2 extra-large eggs, at room temperature; 240ml milk; 1 tsp white wine vinegar; 250g plain flour; 2 tsp bicarb soda; 1 tsp baking powder; 200g dark chocolate (70-80%), broken into pieces; 25g cocoa powder; 170g unsalted butter, at room temperature, plus extra for greasing; 125g pure icing sugar, sifted; 1 tsp vanilla extract; 250g cream cheese, at room temperature

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Chocolate cake with dark chocolate and cream cheese frosting

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by Danielle Alvarez

Nov 17, 2023

“This makes a gorgeous, large single-layer cake that’s perfect for birthdays and celebrations. A classic to make over and over again. Between the moist, tender chocolate cake and the decadent ganache-like icing, this is one for chocolate lovers.” – Danielle Alvarez

3/4 cup (75g) Dutch cocoa powder
175g brown sugar
150g white sugar
225ml hot, freshly brewed coffee (decaf and/or instant also work here)
2 tsp vanilla extract
140ml neutral oil, such as vegetable oil
2 extra-large eggs, at room temperature
240ml milk
1 tsp white wine vinegar
1 2/3 cups (250g) plain flour
2 tsp bicarb soda
1 tsp baking powder

Icing

200g dark chocolate (70-80%), broken into pieces
1/4 cup (25g) Dutch cocoa powder
170g unsalted butter, at room temperature, plus extra for greasing
125g pure icing sugar, sifted
1 tsp vanilla extract
250g cream cheese, at room temperature

Method

1.

Preheat oven to 180°C/160°C fan-forced. Prepare a 25cm deep cake pan by buttering the sides and lining the base with baking paper. Set aside.
2.

In a large mixing bowl, combine cocoa and sugars. Pour in the hot coffee and whisk to ensure there are no lumps. Add vanilla, oil, eggs, milk and vinegar, then whisk until smooth. Lastly add in the flour, bicarb, baking powder and 1 tsp fine sea salt and, again, whisk until smooth.
3.

Pour the batter into the cake pan and bake for 55-70 minutes, until a skewer inserted into the centre of the cake comes out clean. Allow the cake to cool completely in the pan (about 1 hour).
4.

To make the icing (I like to do this once my cake is fully cooled, so I can ice it straight away), melt the chocolate over a double boiler (see notes) until completely melted, then set aside to cool.
5.

In a stand mixer fitted with the paddle attachment, combine the cocoa powder, butter, icing sugar, vanilla, cream cheese and a pinch of fine sea salt and beat on medium-high speed until light and fluffy, about 2-3 minutes. Stop and scrape the sides of the bowl as needed. Pour in the melted chocolate and stir to combine.
6.

To finish, invert the cake onto a cake stand or platter and remove the round of baking paper. You can slice the top of the cake off using a serrated knife to create a flat layer, or leave it as is. Scoop the icing onto the cooled cake and spread it all the way to the edges. If making a layer cake (see note), add half the icing to the top of one cake, spreading it all the way to the edges, then lay the second cake on top and scoop the remaining icing onto the cake, spreading all the way to the edges. Slice and serve.

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Recipe Notes

For a layer cake, divide the batter between two 21cm round cake pans and bake for 40-45 minutes.

“To set up a double boiler, place a small heatproof mixing bowl holding whatever it is you’re melting over a saucepan of boiling water, ensuring the base of the bowl isn’t touching the water. Stir occasionally until everything has completely melted.”