How To make Cream Cheese Chocolate Cake

Chocolate Cake Recipe | How to Make Chocolate Cake

Learn how to make the best chocolate cake ever! This chocolate cake recipe makes soft, moist and super rich cake with chocolate cream cheese frosting. This cake is ultimate for parties, birthdays and holidays. This recipe is very easy to make, you need only two bowls and 2 cake pans, even if you are not an experienced baker, you can make this cake.

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Ingredients:
For the cake:
1¾ cups (220g) Flour
3/4 cup (75g) Cocoa powder
1½ teaspoons Baking soda
1 teaspoon Baking powder
1¾ cups (350g) Sugar
1/4 teaspoon Salt
2 Eggs
1 cup (240ml) Buttermilk
1/2 cup (120ml) Vegetable oil
1 cup (240ml) Coffee
1 teaspoon Vanilla extract
For the frosting:
3/4 cup (175g) Butter, softened
1½ cups (335g) Cream cheese, room temperature
2/3 cup (67g) Cocoa powder
1½ cups + 2 tbsps. (200g) Powdered sugar
1 teaspoon Vanilla extract

Directions:
1. Make the cake: Preheat the oven to 350˚F (180C˚). Butter two 8-inch (20cm) cake pans and line the bottoms with a parchment paper, grease the sides. Lightly dust with cocoa powder. Set aside.
2. To a large bowl add flour, cocoa powder, sugar, baking powder, baking soda and salt. Stir well and set aside.
3. In a separate bowl mix buttermilk, coffee (or water), eggs, oil and vanilla extract. Mix until well combined.
4. Add the wet mixture to the dry, whisk until incorporated.
5. Pour the batter into prepared pans.
6. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely before frosting.
7. Make the frosting: in a large bowl beat butter until light and fluffy. Add cream cheese and beat until combined and smooth. Add cocoa powder vanilla extract and salt. Beat until combined. gradually add powdered sugar, beat on low speed until combined and creamy.
8. Transfer the frosting into a piping bag. Cut the top of the cakes.
9. Place one cake layer with flat side down. Spread a layer of frosting, place the second layer of cake on top of the frosting, flat side up. Spread evenly the frosting on top and sides of the cake.
10. Refrigerate for at least 2-3 hours before serving.

Notes:
• Use good quality cocoa powder
• You can bake both pans at the same time. My oven is too small, so I baked it separately.
• If you don’t have buttermilk you can make homemade buttermilk: whisk 1 tablespoon of vinegar/lemon juice with 1 cup of milk and let sit for 10 minutes.

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Chocolate Cream Cheese Frosting Recipe

This Chocolate Cream Cheese Frosting Recipe is silky smooth, soft and fluffy, and perfect for piping onto cupcakes or layering between a chocolate cake.
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If you would like to learn how to make Chocolate Cream Cheese Frosting then just follow this Chocolate Cream Cheese Frosting Recipe.

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ABOUT

Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!

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EQUIPMENT FOR THIS RECIPE

Stand Mixer
Hand Mixer
Piping Bag
Offset Spatula

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CHOCOLATE CREAM CHEESE FROSTING RECIPE


Ingredients

1 Stick / 1/2 Cup / 113g Butter
8oz / 225g Cream Cheese
3 Cups / 375g Powdered Sugar / Icing Sugar / Confectioners Sugar
1/2 Cup / 50g Unsweetened Cocoa Powder
1 tsp Vanilla Extract

Instructions

In the bowl of a stand mixer or a large bowl if you are using a hand mixer add the room temperature butter. Beat on medium speed for about 2-3 minutes with the beater attachment. The butter should turn light and creamy and almost doubled in volume.
Turn the mixer off and add the room temperature cream cheese, Mix again for a further minute or two until the cream cheese and butter is well combined.
Turn the mixer off and add the sugar and cocoa powder to the bowl. Watch out here as you will end up with a bit of a sugar cloud!
Turn the mixer back on to a low speed to incorporate the sugar and cocoa powder. It will look very clumpy and dry at first until the sugar has been combined.
With the mixer on low slowly add half of the milk. If you are piping the chocolate cream cheese frosting you will want it thicker than if you are spreading it over a cake. You can always add more milk to thin it out but it's really hard to thicken it up.
Turn the mixer off and use a rubber spatula to scrape down the sides of the bowl. Add the vanilla extract.
Turn the mixer back on to a medium speed and beat for a further 1-2 minutes or until the frosting is light and fluffy.
Refrigeration Instructions
Cover the bowl the frosting is in and place it into the fridge for up to 5 days. Before using the frosting let it come up to room temperature and beat for a few minutes.

Freezing Instructions

To freeze the frosting place it into an airtight container or freezer bag and place it into the freezer for up to 3 months. When you are ready to use the frosting let it defrost fully at room temperature before beating it for a few minutes before using.

Notes

The frosting can be kept in the fridge for up to 5 days or frozen for up to 3 months.

If you would like to make regular cream cheese frosting you can find the recipe here

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Non-runny, pipeable, and quick cream cheese frosting

For the full blog post on how to make this frosting go here

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Chocolate Cream Cheese Bundt Cake - The Best Chocolate Bundt Cake

This amazing Chocolate Cream Cheese Bundt Cake is a true delight for all chocolate lovers out there. It consists of a moist chocolatey cake, a creamy cream cheese filling and topped with chocolate ganache. So decadent, so tempting and so satisfying.

To print the recipe check the full recipe on my blog:


#chocolatebundtcake #chocolatecreamcheesebundtcake #chocolatecake

0:00 - Intro
0:37 - Chocolate cake batter
2:46 - Cream cheese filling
3:14 - Assemble the cake batter with the filling
4:34 - Baking time
4:49 - Invert onto a plate
4:57 - Chocolate ganache
5:33 - Enjoying the results

Makes about 14 servings
1/2 cup (113g) butter, room temperature
1/2 cup (110g) vegetable oil
1 1/2 cup (300g) sugar
3 eggs
1 tsp (5g) vanilla extract
1 cup (240g) buttermilk
2 1/4 cups (280g) all-purpose flour
3/4 cup (90g) cocoa powder
3 tsp (12g) baking powder
1 tsp (5g) salt

Cream Cheese Filling
12 oz (350g) cream cheese, room temperature
1/4 cup (50g) granulated sugar
1 egg
1 tsp (5g) vanilla extract

Chocolate Ganache
4 oz (120g) semisweet chocolate
1/2 cup (120g) whipping cream

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Flourless Moist Chocolate Cake / Gluten Free / No Flour

Flourless Chocolate Cake (pan size 38 x 26 cm or 15 x 10 in)
1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml

120g dark chocolate (1 cup)
30g unsalted butter (2 tbsp)
30ml milk (2 tbsp)

4 egg whites
a pinch of salt
50g sugar (4 tbsp)
4 egg yolks
1 tsp vanilla extract (5ml)

Bake at 170C for about 20 minutes

Chocolate Cream Filling
150g dak chocolate (1 cup + 2 tbsp chopped chocolate)
90g heavy cream (1/3 cup)
300g cold heavy cream (1 1/4 cup)
30g sugar (2.5 tbsp)

Cocoa Syrup
75ml hot water (1/3 cup)
1 tbsp cocoa powder (7g)
2 tbsp sugar (25g)
Mix to dissolve and let it cool down completely

Chocolate Glaze
50g cocoa powder (1/2 cup)
115g sugar (1/2 cup + 1 tbsp)
85ml water (1/3 cup)
85g heavy cream (1/3 cup)
1 tbsp gelatine powder (9g)
3 tbsp cold water to bloom gelatine (45ml)


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The Best Chocolate Cake Ever | Chocolate Cream Cheese Frosting | Full Recipe

This is the most Amazing Chocolate Cake Ever! It's so Easy and Simple to make with ingredients that everyone has in their pantry. It's covered in a Chocolate Cream Cheese Frosting and tastes delicious!!!
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FULL RECIPE:

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