Description
This rich and moist chocolate cake recipe is perfect for any occasion, featuring a deep cocoa flavor enhanced by coffee and a smooth cream cheese frosting. The cake is tender and fluffy thanks to the combination of warm coffee, vinegar, and olive oil, making it a delightful treat that serves 14 generous slices.
Ingredients
Scale
Cake
- 3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (natural)
- 2 cups granulated sugar
- 2 tsp baking soda
- 1 tsp salt
- 2 cups warm coffee (not hot), or use decaf
- 2 Tbsp white vinegar
- 1 Tbsp vanilla extract
- 2/3 cup light olive oil (not extra virgin)
Frosting
- 12 oz cream cheese (room temperature)
- 1 cup unsalted butter (16 Tbsp, room temperature)
- 5 cups powdered sugar
- 1 cup unsweetened cocoa powder (natural)
- 1/2 tsp salt
- 2 tsp vanilla extract
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them and lightly dusting with flour or lining them with parchment paper to prevent sticking.
- Mix dry ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, and salt. Mixing these first ensures even distribution of the leavening agents and cocoa throughout the batter.
- Combine wet ingredients: In a separate bowl, whisk together the warm coffee, white vinegar, vanilla extract, and light olive oil. The warm coffee intensifies the chocolate flavor, while vinegar reacts with baking soda to create lift.
- Make the batter: Gradually pour the wet mixture into the dry ingredients, stirring gently but thoroughly until just combined. Avoid overmixing to keep the cake tender.
- Bake the cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for about 35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- Prepare the frosting: In a large mixing bowl, beat the cream cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar, cocoa powder, salt, and vanilla extract, beating continuously until the frosting is fluffy and well combined.
- Assemble the cake: Once the cake layers are completely cool, place one layer on a serving plate and spread a generous amount of the cream cheese frosting evenly over the top. Place the second layer on top and frost the top and sides of the cake with the remaining frosting.
- Chill and serve: Refrigerate the assembled cake for at least 30 minutes to allow the frosting to set before slicing and serving. Enjoy!
Notes
- Use light olive oil rather than extra virgin to avoid overpowering the chocolate flavor.
- Warm coffee enhances the chocolate taste but ensure it is not hot to prevent cooking the batter prematurely.
- Room temperature ingredients allow for better mixing and smoother frosting.
- This cake can be made a day ahead and stored covered in the refrigerator.
- For a dairy-free option, substitute cream cheese and butter with vegan alternatives.
