Description
A rich and indulgent chocolate cake with a tangy cream cheese filling and a creamy chocolate cream cheese buttercream frosting, perfect for special occasions or satisfying any chocolate craving.
Ingredients
- 2 cups sugar
- 1–3/4 cups all-purpose flour
- 3/4 cup Hershey’s Cocoa
- 1–1/2 teaspoons baking powder
- 1–1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup butter, softened
- 1/2 cup cream cheese, softened
- 3/4 cup Hershey’s Cocoa
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2–4 tablespoons milk (as needed)
Instructions
- Preheat the Oven and Prepare the Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- Prepare the Cake Batter: In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes until smooth. Stir in the boiling water. The batter will be thin, which is normal. Pour the batter evenly into the prepared pans.
- Bake the Cake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare the Cream Cheese Filling: While the cakes are cooling, beat the softened cream cheese, powdered sugar, and vanilla extract in a bowl until smooth and creamy.
- Prepare the Chocolate Cream Cheese Buttercream: Beat the softened butter and cream cheese together until light and fluffy. Gradually add the cocoa powder and powdered sugar, beating well after each addition. Stir in the vanilla extract and add milk, one tablespoon at a time, until you reach your desired frosting consistency.
- Assemble the Cake: Once the cakes are fully cooled, carefully cut each cake layer horizontally to create four layers. Place one layer of cake on your serving plate and spread one-third of the cream cheese filling over it. Continue layering the cake and filling until all layers are used. Frost the top and sides of the cake with the chocolate cream cheese buttercream.
Notes
- Storage: Store leftover cake in an airtight container in the refrigerator for 3-4 days.
- Freezing: Wrap the cake layers individually in plastic wrap and aluminum foil. Thaw in the fridge before assembling and frosting.
- Flavored Filling: Add a bit of lemon or orange zest to the cream cheese filling for a citrus twist.
- Add Berries: Garnish with fresh berries like raspberries or strawberries for added flavor.
- Chocolate Ganache: Drizzle with homemade chocolate ganache for an extra indulgent topping.
- Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour.
- Prep Time: 30 minutes
- Cook Time: undefined
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 50g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
