Chocolate Cake With Cream Cheese Frosting Recipes

CHOCOLATE CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350°. Line the bottom of two 8 or 9-inch cake pans with parchment paper, grease and flour the sides. (The parchment paper will make the cake come out much easier than just grease and flour).
• If you prefer to bake the cakes in 4 separate pans, see the notes at the bottom.
• In a medium bowl, whisk the hot coffee and cocoa together until smooth. Set aside.
• In a large mixing bowl, add the sugar, flour, baking powder, baking soda, and salt. Using a whisk, blend and sift the ingredients together.
• Add the eggs, milk, oil, vanilla, and the cocoa mixture to the dry ingredients. Mix on low speed for 30 seconds until the dry ingredients are moist. Increase the speed to medium and beat for 1 minute. Scrape down the sides and beat for another minute. The batter will be thin.
• Pour the batter into the two prepared pans and place in the center of the preheated oven. Bake for 30 to 35 minutes for the 9 inch pans or 33 to 37 minutes for the 8 inch pans (a toothpick inserted in the center of the cakes should come out clean).
• 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. Invert the cakes onto a cooling rack and remove the parchment paper. (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.)
• To make the cream cheese frosting, combine the cream cheese and butter, and beat until soft and creamy.
• Add the powdered sugar and vanilla beat on low speed until the sugar is mixed in then beat on high speed until smooth, about 2 to 3 minutes.
• 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. This will give you 4 layers to fill and stack. To transfer each layer, use a thin plastic cutting board to slide under the layers.
• Put a dab of frosting on a cake plate and place a cake layer on top of the plate. Use 3/4 to 1 cup of frosting to spread between each layer of cake then use an off-set spatula or knife to ice the top and sides of the cake.
• Put a dab of frosting on a cake plate and place a cake layer on top of the plate. Use 3/4 to 1 cup of frosting to spread between each layer of cake then use an off-set spatula or knife to ice the top and sides of the cake.

CHOCOLATE CREAM CHEESE FROSTING

Steps:

• Have all ingredients at room temperature. Melt the chocolate in a double boiler or microwave oven.
• In a large bowl, beat cream cheese until fluffy. Pour melted chocolate into cream cheese and mix on medium speed until well blended. Add vanilla and pinch of salt. Slowly mix in the confectioners sugar.
• Scrape the sides of the bowl and increase mixer speed to medium-high. Slowly add evaporated milk until the frosting is spreading consistency.

CHOCOLATE CREAM CHEESE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking powder and salt. Set aside.
• In a large bowl, cream together 1/2 cup butter, oil, and 1 1/4 sugar until light and fluffy. Beat in 2 eggs, one at a time, then stir in the zucchini. Beat in the flour mixture alternately with the buttermilk. Pour half of the batter into prepared pan.
• Make the filling: In a medium bowl, beat cream cheese, 2 tablespoons butter. Combine 1/4 cup sugar and cornstarch; beat into the cream cheese mixture until smooth. Beat in 1 egg, milk and vanilla. Pour over batter in pan, distributing evenly. Pour remaining batter over filing.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

CHOCOLATE CREAM CHEESE FROSTING

Steps:

• In a mixing bowl, beat the cream cheese and butter until smooth.
• Add powdered sugar, cocoa, salt, milk or whipping cream, and vanilla.
• Mix well.
• Spread over the cake or cupcakes.
• Store in the refrigerator.

FUDGE LOVER'S CREAM CHEESE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• In large bowl, beat cream cheese, sugar and 1 egg with electric mixer on medium speed until smooth and creamy. Stir in chocolate chips. Spoon filling by tablespoonfuls evenly over top of batter. Using table knife, swirl filling through batter. Sprinkle with nuts.
• Bake 47 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread frosting over cake. Store covered in refrigerator.

MOIST CHOCOLATE CAKE WITH CREAM CHEESE FROSTING (INCLUDES DAIRY-FREE SUBSTITUTIONS)

Steps:

• Cake: Preheat oven to 350 degrees F. Grease and dust with cocoa two 9" layer cake pans. Set aside. In large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt. Stir with wire whisk until blended. Add eggs, milk, oil, and vanilla and beat well with wire whisk or mixer until combined, about 2 minutes. While beating, heat water in microwave oven to boiling. Stir boiling water into cake batter. (optional - stir in chocolate chips) Pour the thin batter into the two prepared pans. Bake at 350 degrees F for 30-35 minutes or until cake pulls away from sides of pan, top springs back when lightly touched, and a toothpick inserted in center comes out clean. Cool 5 minutes with pan facing down on wire racks, then remove from pans and cool completely. Cream Cheese Frosting: With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing. Add the vanilla extract and mix. Slowly add the sifted powdered sugar. Spread frosting on the top of the bottom layer of the cake. (sometimes i make a raspberry filling and add that on top of the middle layer of frosting. Add the top layer of the cake and finish frosting and decorating as desired.

CHOCOLATE LAYER CAKE WITH CHOCOLATE CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees.
• Butter and flour 3 (9-inch) cake pans. Cut 3 circles of waxed paper or parchment paper to fit the bottoms of the pans, then press them in .
• In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until smooth.
• Add the sugar and eggs and mix until fluffy, about 3 minutes.
• Add the vanilla, cocoa, baking soda and salt and mix.
• Add 1/2 of the flour, then 1/2 of the sour cream and mix. Repeat with the remaining flour and sour cream.
• Drizzle in the hot coffee and mix until smooth. The batter will be thin.
• Pour into the prepared pans and bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay), about 35 minutes. Halfway through the baking, quickly rotate the pans in the oven to ensure even baking, but otherwise try not to open the oven.
• Let cool in the pan 10 minutes.
• Turn out onto wire racks and let cool completely before frosting.
• Frosting:
• In a mixer fitted with a paddle attachment, cream the butter and cream cheese together until smooth.
• Drizzle in the melted chocolate and mix. Add the coffee and vanilla and mix.
• Add the sugar, 1 cup at a time, mixing after each addition. Mix until well blended and fluffy.
• To frost the cake, use a spatula to cover 2 of the cake layers with frosting. Stack them together.
• Flip the third cake layer over and rest it on the top to create a very flat top for the cake. Frost on the sides and top.
• Cover and refrigerate until ready to serve.