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Whatever you are celebrating, Classic Chocolate Cake is there to party! Rich, moist chocolate cake is layered together with a decadently creamy chocolate cream cheese frosting. When you run your fork smoothly through the cake and come out with three layers of frosted chocolate cake goodness, you won’t believe your eyes. Your slice of cake will be gone before you know it! Chocolate cake truly is a classic recipe that will put a smile on your face.

Let’s talk all things chocolate cake:

First, let’s talk about the chocolate cake layers. Dutch processed cocoa and a cup of hot brewed coffee make sure that these cake layers turn out as decadent and rich as possible. Now, you might be thinking that adding a cup of coffee to your chocolate cake is crazy or will make your cake taste like a mocha, but I promise you, you won’t even taste the coffee! Coffee naturally accents the flavor of chocolate, so the result in this cake is an ultra-rich, deep chocolate flavor. Using Dutch processed cocoa powder isn’t 100% required, but I definitely recommend it! Just like adding the coffee, Dutch processed cocoa has a more full, deep chocolate flavor to it and results in a beautiful chocolate cake. Click here for my favorite Dutch processed cocoa powder.

After the cake comes one of the most important parts: THE FROSTING. Now, this isn’t just any frosting, this is a chocolate cream cheese frosting. Mic drop! There’s chocolate frosting, then there’s chocolate cream cheese frosting. Is there anything better than a decadent cream cheese frosting? Well, chocolate cream cheese frosting is definitley a tie! This frosting glues the cake layers together and has you dipping your fingers back in the frosting bowl for more. Pure decadence! 

Lastly, what I love most about this Classic Chocolate Cake, it is so user-friendly and home-warming! Chocolate cake can either be a fancy dessert, or a casual family-friendly, mess in the kitchen love type of dessert. Does that even make sense? Oh well, chocolate cake is chocolate cake and is loved by many far and wide!

Note: this Classic Chocolate Cake can be made regularly or gluten free! I’ve tried it out both ways, and honestly can’t even tell the difference! The gluten-free version is actually what is pictured here in this post. Mind blowing! Click here for a gluten free flour that I love. 

Print

Classic Chocolate Cake


  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour, 45 minutes
  • Yield: 8 servings 1x

Description

Whatever you are celebrating, Classic Chocolate Cake is there to party! Rich, moist chocolate cake is layered together with a decadently creamy chocolate cream cheese frosting. When you run your fork smoothly through the cake and come out with three layers of frosted chocolate cake goodness, you won’t believe your eyes. Your slice of cake will be gone before you know it! Chocolate cake truly is a classic recipe that will put a smile on your face.


Scale

Ingredients

For the cake:

  • 1 cup brewed coffee, hot
  • 3/4 cup Dutch processed cocoa powder
  • 1 cup heavy cream
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

For the frosting:

  • (2) 8 oz packages cream cheese, softened
  • 1 stick (8 tablespoons) butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup melted semi-sweet chocolate

Instructions

For the cake:

  1. Preheat your oven to 350 degrees, In a small bowl, whisk together the coffee and cocoa powder and set aside. In a separate large bowl, whisk together the heavy cream, vegetable oil, eggs and vanilla extract until smooth. Whisk in the coffee and cocoa mixture.
  2. Add in the flour, sugar, baking powder, baking soda and salt and whisk until smooth and there are no clumps. Grease three 8-inch cake pans and line the bottoms with parchment paper. Evenly pour the cake batter in between the three pans.
  3. Bake for 40 minutes or until a toothpick inserted into the middle comes out clean. Let the cakes cool for about 10 minutes in the pans before turning them out onto a cooling rack to cool completely. Make sure the cakes are cooled completely before frosting.

For the frosting:

  1. In the bowl of an electric mixer, cream together the cream cheese and butter on medium speed until light and fluffy, about a couple minutes. Reduce the speed to low and mix in one cup of powdered sugar at a time until completely combined.
  2. Add the vanilla extract and melted chocolate into the cream cheese frosting and mix until smooth and combined.

To assemble:

  1. After the cakes are cooled completely and the frosting is made, assemble the 3 cake layers. If the cakes have any lop-sided tops or bubbles, gently use a sharp knife to make the top of the cakes flat and even.
  2. Place the first cake layer on the desired serving plate, frost the top with about 1/2 inch thick layer of frosting (you can do less if desired), top with the next cake layer and repeat. After the third cake layer has been assembled, frost the top and sides of the assembled cake. You can either go with a more “naked” look on the cake as I did in the photos (where the sides of the cake layers are showing through the frosting), or you can fully frost the entire cake with decorative swoops. Either way, it will be delicious!

Notes

  • This cake can be made with regular or gluten free flour.
  • The cake layers can be made a day in advance. After they are done cooling, tightly wrap them in plastic wrap and store in the refrigerator. Make the frosting the next day and assemble and frost.
  • If you have 9-inch cake pans, you have have 3 thinner layers of cake, or do a 2-layered cake instead.

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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