Best Moist Chocolate Cake With Cream Cheese Frosting Includes Dairy Free Substitutions Recipes

The BEST Moist Chocolate Cake recipe image

Provided by Christina Marsigliese

Categories Dessert

Number Of Ingredients 12

1 ¾ cup 250g all-purpose flour
2/3 cup 56g cocoa powder (I prefer this one)
1 tsp baking powder
1 tsp baking soda
1 cup 200g granulated sugar
½ cup 110g packed light brown sugar
¾ tsp salt
2 large eggs
½ cup 120ml neutral oil
¾ cup 180ml sour cream
1 tsp 5ml pure vanilla extract
1 cup 240ml hot coffee

Steps:

Preheat oven to 350°F. Lightly grease and flour two 8-inch round cake pans and line the base with parchment paper.
Sift flour, cocoa, baking powder and baking soda into a large bowl. Add both sugars and salt and whisk to blend well, pressing out any lumps of brown sugar.
Combine eggs, oil, sour cream and vanilla in a medium bowl and whisk to blend well. Pour into the bowl with the dry ingredients and mix with an electric hand mixer on medium-low until blended. It will be thick and somewhat dry. Add the hot coffee gradually in two stages to minimize clumps forming and beat until evenly combined and the batter smooth.
Divide batter evenly between the prepared pans and bake for 30-33 minutes until cakes spring back when pressed gently and a skewer inserted into the center comes out clean. Transfer pans to a wire rack and let cool for 15 minutes before inverting onto the rack to cool completely.
Once cakes are cooled, cover them with my BEST Chocolate Fudge Frosting! The recipe is here.

10-Ingredient Cream Cheese Chocolate Cake Recipe by Tasty image

Provided by Alvin Zhou

Categories Desserts

Time 2m

Yield 8 servings

Number Of Ingredients 11

nonstick cooking spray, for greasing
2 boxes chocolate cake mix
4 large eggs
⅔ cup vegetable oil
1 ⅓ cups cold brew coffee
16 oz cream cheese, softened
2 sticks unsalted butter, softened
1 cup cocoa powder
2 teaspoons kosher salt
5 cups powdered sugar
12 oz mini semisweet chocolate chips

Steps:

Preheat the oven to 325°F (160°C).
Make the cake: Grease 3 8-inch (22-centimeter) round cake pans with nonstick spray and line with parchment paper.
In a large bowl, combine the cake mix, eggs, oil, and cold brew. Mix with an electric hand mixer until smooth.
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center of a cake comes out clean. Let the cakes cool for 10 minutes in the pans, then invert onto a wire rack and let cool completely.
Make the frosting: In a large bowl, beat the cream cheese and butter with an electric hand mixer on medium speed until well combined.
Add the cocoa powder and salt and beat on high speed until well combined with no lumps. Sift in the powdered sugar and beat until well incorporated and the frosting is smooth.
Use a large serrated knife to trim off the domed cake tops, keeping the cakes as level as possible.
Place 1 layer of cake on a cake stand or serving platter lined with strips of parchment paper (for easy cleanup). Spread ¾ cup frosting evenly over the cake. Repeat with the other 2 cake layers, then spread the rest of the frosting evenly over the top and sides of the cake.
Use your hands to gently press handfuls of mini chocolate chips onto the sides of the cake. Wrap the sides of the cake with parchment paper. Rub against the sides of the paper to press and align the chocolate chips into place. Remove the parchment paper.
Slice and serve.
Enjoy!