This Ultimate chocolate cake The recipe includes layers of wet and tender cake associated with a creamy decadent Chocolate cream cheese. Improved with rich Unwedded cocoa powder And a hint of coffee, this cake is the dream of a chocolate lover. It is the perfect dessert for birthdays, holidays or any special occasion. THE chocolate cake is easy to make and is sure to impress the guests with its rich flavor and its beautiful smooth frosting. With simple ingredients and easy to follow instructions, this recipe guarantees a delicious homemade treat that everyone will love.
Chocolate cake ingredients:
3 cups of versatile flour
1/2 cup of non -sweet cocoa powder (natural)
2 cups of granulated sugar
2 teaspoons of baking soda
1 teaspoon of salt
2 cups of hot coffee (not hot), or use decaf
2 tablespoons of white vinegar
1 tablespoon of vanilla extract
2/3 cup of light olive oil (not extra virgin)
Ingredients for chocolate frosting:
12 oz of cream cheese, room temperature
1 cup of non -salty butter (16 tablespoons), room temperature
5 cups of powdered sugar
1 cup of non -sweet cocoa powder (natural)
1/2 teaspoon of salt
2 teaspoons of vanilla extract
Instructions:
For the chocolate cake:
Preheat the oven to 350 ° F. Butter two 9 -inch cake molds and line the bottom with parchment paper.
In a large bowl, whisk the dry ingredients: 3 cups of flour, 1/2 cup of cocoa powder, 2 cups of sugar, 2 tsp. Baking soda and 1 teaspoon of salt. Sift the cocoa powder if necessary to avoid lumps.
In a separate bowl, mix the wet ingredients: 2 cups of hot coffee, 2 tablespoons of white vinegar, 1 tablespoon of vanilla extract and 2/3 cup of light olive oil.
Whisk the wet ingredients in dry ingredients until it is just combined. The dough will be slightly bumpy. Divide the dough evenly between the prepared cake molds.
Cook in the preheated oven at 350 ° F for 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cakes cool in the pots for 15 minutes, then transfer to a rack to cool completely before the frosting.
For chocolate frosting:
In the bowl of an electric mixer, beat 12 oz of cream cheese and 1 cup of uncommon butter at medium-high speed until they are creamy, about 3 minutes. Scrape the bowl if necessary.
Sift 5 cups of powdered sugar and 1 cup of cocoa powder, adding lots to avoid lumps. Mix at low speed until combined. Add 1/2 teaspoon of salt and mix again.
Increase the medium-high speed and beat until smooth and whipped consistency, about 1 minute.
Add 2 teaspoons of vanilla extract and beat for an additional 1 minute until they are completely combined and smooth.
To freeze the cake:
Place a layer of cake on a service tray. Spread 1/3 of the frosting on top of the first layer.
Place the second layer of cake on the top, high side, for a uniform surface.
Fros the top and the sides of the cake with the remaining frosting.
Enjoy or refrigerate the cake for later.
Why are you going to love this recipe
This chocolate cake is the ultimate indulgence for any lover of desserts. The layers of rich and humid cakes are perfectly completed by a decadent and smooth frosting with chocolate cheese. Whether you celebrated a birthday or you enjoy a special occasion, this cake is sure to impress with its irresistible flavor and its beautiful presentation. The addition of coffee improves chocolate flavor, creating a deep and rich taste which is sure to satisfy very sweet tooth.
Advice, variations and substitutions
Flour alternative: For a gluten -free version, replace the versatile flour with a mixture of gluten -free flour.
Option without dairy products: To make this cake without dairy products, use an alternative to butter and cream cheese without dairy products.
Supplements: Improve the cake by adding chocolate chips or chopped nuts to the dough before cooking for an additional texture.
Icing variations: If you prefer a less rich frosting, you can reduce the amount of cocoa powder in the frosting or substitute with a vanilla butter frosting.
Layer: To make a multilayer cake, simply divide the dough between more cake pots and stack the glaze between the two.
Faq
Can I use ordinary coffee instead of Décafa? Yes, ordinary coffee works very well in this recipe! He intensifies the flavor of chocolate but does not taste the coffee cake.
Can I make this cake in advance? Yes, this cake stores well. You can cook the cake layers and frost them up to 1 day in advance. Just cover the cake and refrigerate until it is ready to serve.
Can I freeze this chocolate cake? Yes! You can freeze the cake layers before the frosting. Wrap them closely in a plastic film and store in an airtight container up to 3 months. Mice before frosting and service.
Portion
This chocolate cake is perfect for any celebration or as a sweet treat after dinner. Serve it with a spoonful of whipped cream or a scoop of vanilla ice cream for additional indulgence. Combine it with a hot cup of coffee or a glass of milk For a classic combination.
Suggestions
For a more sophisticated touch, garnish the cake with Chocolate chocs,, minced berriesor a net of caramel sauce. If you are looking to make the cake even more special, consider serving it with a side of fresh fruit such as raspberries or strawberries for a burst of color and flavor.
Chocolate cake recipe
Ingredients
Chocolate cake ingredients:
3 cups of versatile flour
1/2 cup of non -sweet cocoa powder (natural)
2 cups of granulated sugar
2 teaspoons of baking soda
1 teaspoon of salt
2 cups of hot coffee (not hot), or use decaf
2 tablespoons of white vinegar
1 tablespoon of vanilla extract
2/3 cup of light olive oil (not extra virgin)
Ingredients for chocolate frosting:
12 oz of cream cheese, room temperature
1 cup of non -salty butter (16 tablespoons), room temperature
5 cups of powdered sugar
1 cup of non -sweet cocoa powder (natural)
1/2 teaspoon of salt
2 teaspoons of vanilla extract
Instructions
For the chocolate cake:
Preheat the oven to 350 ° F. Butter two 9 -inch cake molds and line the bottom with parchment paper.
In a large bowl, whisk the dry ingredients: 3 cups of flour, 1/2 cup of cocoa powder, 2 cups of sugar, 2 tsp. Baking soda and 1 teaspoon of salt. Sift the cocoa powder if necessary to avoid lumps.
In a separate bowl, mix the wet ingredients: 2 cups of hot coffee, 2 tablespoons of white vinegar, 1 tablespoon of vanilla extract and 2/3 cup of light olive oil.
Whisk the wet ingredients in dry ingredients until it is just combined. The dough will be slightly bumpy. Divide the dough evenly between the prepared cake molds.
Cook in the preheated oven at 350 ° F for 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cakes cool in the pots for 15 minutes, then transfer to a rack to cool completely before the frosting.
For chocolate frosting:
In the bowl of an electric mixer, beat 12 oz of cream cheese and 1 cup of uncommon butter at medium-high speed until they are creamy, about 3 minutes. Scrape the bowl if necessary.
Sift 5 cups of powdered sugar and 1 cup of cocoa powder, adding lots to avoid lumps. Mix at low speed until combined. Add 1/2 teaspoon of salt and mix again.
Increase the medium-high speed and beat until smooth and whipped consistency, about 1 minute.
Add 2 teaspoons of vanilla extract and beat for an additional 1 minute until they are completely combined and smooth.
To freeze the cake:
Place a layer of cake on a service tray. Spread 1/3 of the frosting on top of the first layer.
Place the second layer of cake on the top, high side, for a uniform surface.
Fros the top and the sides of the cake with the remaining frosting.
