Chocolate Cake Recipe

Ingredients:

Chocolate Cake

• 3 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder (natural)
• 2 cups granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups warm coffee (not hot; decaf works)
• 2 tablespoons white vinegar
• 1 tablespoon vanilla extract
• 2/3 cup light olive oil (not extra virgin)

Chocolate Frosting

• 12 oz cream cheese, room temperature
• 1 cup unsalted butter (16 tablespoons), room temperature
• 5 cups powdered sugar
• 1 cup unsweetened cocoa powder (natural)
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract

Instructions:

How to Make the Chocolate Cake Layers

1. Preheat oven to 350°F (175°C). Butter two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt until well combined and mostly lump-free.
3. In a separate bowl, mix warm coffee, vinegar, vanilla extract, and olive oil.
4. Whisk wet ingredients into dry ingredients just until combined. The batter may be slightly lumpy.
5. Divide batter evenly between prepared pans.
6. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool cakes in pans for 15 minutes, then turn out onto wire racks to cool completely before frosting.

How to Make the Chocolate Frosting

1. In a large mixing bowl, beat cream cheese and butter on medium-high speed until creamy, about 3 minutes. Scrape down the bowl as needed.
2. Sift in powdered sugar and cocoa powder in batches. Add salt and mix on low speed until combined.
3. Scrape the bowl, then beat on medium-high speed until smooth and fluffy, about 1 minute.
4. Add vanilla extract and beat again until fully incorporated and smooth.

How to Frost the Cake

1. Place one cake layer on a serving platter.
2. Spread about one-third of the frosting evenly over the first layer.
3. Top with the second cake layer, placing it top-side down for a flatter surface.
4. Frost the top and sides of the cake evenly.

Storage Instructions

• Room Temperature: Cover and store for up to 24 hours.
• Refrigerator: Covered, up to 7 days.
• Freezer (Unfrosted Layers): Wrap tightly and freeze up to 3 months. Thaw at room temperature.
• Freezer (Frosted Cake): Freeze uncovered for 1 hour to set frosting, then wrap well. Freeze up to 3 months.
• To Serve After Freezing: Thaw overnight in the refrigerator, then bring to room temperature for 30 minutes before serving.

Nutrition (Per Slice)

• Calories: 691 kcal
• Carbohydrates: 98 g
• Protein: 6 g
• Fat: 33 g

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Cooling Time: 45 minutes
• Total Time: 1 hour 45 minutes
• Servings: 14 slices