This Rich Chocolate Cake is very tender and moist with profound flavor. It is soft and delicate, and it’s covered in a luscious, creamy layer of cream cheese frosting. The frosting has a nice tangy taste that perfectly balances the richness of the chocolate. To finish it off, it’s sprinkled with mini chocolate chips, which add a fun texture and a little extra chocolate in every bite. It’s a truly delicious and classic dessert that everyone will love.
One of the reasons this cake is so amazing is from the addition of hot coffee. Your cake will not taste like coffee. It simply enhances and deepens the rich, chocolatey flavor. If you are strongly opposed to using it though, you may replace it with hot water. I recommend using a high quality cocoa powder for this recipe. I tend to use either Guittard or Ghirardelli. This cake recipe will stick to pans if the pans are not properly greased. I use Pam Baking Spray with flour and it comes out clean every single time.
Rich Chocolate Cake Ingredients
Let’s take a closer look at the ingredients that make up this delicious cake.
Vegetable Oil
Vegetable oil adds moisture to the cake evenly. Cakes made with this oil will also stay moister longer than those made with butter.
Cocoa Powder
Cocoa powder adds the rich chocolate flavor to the cake. I recommend using a high quality cocoa powder for this recipe. I tend to use either Guittard or Ghirardelli.
Eggs
Eggs give your cake structure and serve as a binder.
Vanilla Extract
Vanilla extract acts as a flavor enhancer. I always use pure vanilla extract in my baking. It really elevates the quality of your baked goods.
Flour
I use King Arthur flour for all of my baking needs. (Not an affiliate – just really like their flour!) This specific all-purpose flour has a higher protein percentage (11.7%) than most other brands. A higher protein percentage equates to a stronger flour. All-purpose flour serves a wide variety of baking needs from cakes to pies to some breads.
Granulated Sugar
We use granulated sugar in this cake to not only add sweetness but to tenderize as well. When sugar is added, it results in the flour and eggs forming weaker bonds which produces a more tender cake crumb.
Baking Soda and Baking Powder
Baking soda and baking powder serve as leavening agents.
Salt
Salt acts to enhance the flavor of the cake, balancing the sweetness.
Hot Brewed Coffee
The secret ingredient to this cake is hot brewed coffee. It simply enhances and deepens the rich, chocolatey flavor. If you are opposed to using it though, you may replace it with hot water.
Milk
Milk adds moisture to the cake. While other milk may be used, whole milk works best for this recipe.
Can I use a Different Frosting with Rich Chocolate Cake?
We absolutely love the cream cheese frosting with this cake. It is rich, creamy and pairs beautifully with the chocolate. However, if you are not a fan, vanilla buttercream, chocolate ganache, and stabilized whipped cream would all work too!
How should I store Rich Chocolate Cake with Cream Cheese Frosting?
Store covered cake in the refrigerator for up to 5 days. To keep cake that has been cut fresh, stick a piece of wax paper on the exposed section prior to covering and storing. Cake may be frozen (both unfrosted or fully frosted and decorated) after being covered and then wrapped in aluminum foil for up to 3 months. When ready to use, thaw (still wrapped) overnight in the refrigerator.
Can I make Rich Chocolate Cake in a different pan?
Yes! Feel free to use whatever cake pan you prefer. I use my 13×9 when I just want to make this cake the quick and easy way. But this recipe will work with 8 inch, 9 inch, bundt, cupcakes, etc.
Tips
- Measure correctly – I highly recommend using a kitchen scale when baking. Because baking measurements need to be exact, using a scale helps to measure as precisely as possible. It quite honestly was a complete game changer for me when I first started using one! I would be lost without it now.
- Room temperature is important! When certain ingredients (eggs, cream cheese, butter, etc.) are listed as room temperature, there are scientific reasons behind this. At room temperature, these ingredients blend together better and result in a smoother batter. Ultimately, you will end up with a better final product!
- Center of cake – The center of the cake will appear slightly different than the rest of the cake and that is fine. It is supposed to look that way! It all tastes amazing!
- Cream Cheese – I prefer to not soften the cream cheese in the frosting. I find it helps the structure remain firmer when piping/spreading on cake.
- Make ahead – This cake is one I make all the time and freeze (fully frosted and decorated). It tastes just as amazing 3 months later as it does the day you make it. Be sure to thoroughly wrap it in cling wrap and then aluminum foil. Label and date it and freeze for up to 3 months. When ready to use, thaw (still wrapped) overnight in the refrigerator.
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Kitchen Scale – precisely measure ingredients
- Stand Mixer – to mix batter
- Cake Pan – to bake cake
- Cooling Racks – to cool cake and dishwasher friendly!!
- Cake Turntable and Spatulas – excellent for decorating cakes
- Wilton Decorating Kit – piping tips, bags, couplers, and more for decorating cakes
- Master Decorating Kit – ultimate cake decorating tip set
- Cake Scraper Set – use these to scrape icing and create fun, easy designs on your cakes
- Cake Boards – sturdy, cardboard cake boards used to pick up your cake
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Rich Chocolate Cake with Cream Cheese Frosting
Rich Chocolate Cake with Cream Cheese Frosting is very tender and soft, and its frosting is luscious and creamy.
Ingredients
- CAKE:
- 2 cups (397 g) granulated sugar
- 1 ¾ cups (210 g) all-purpose flour
- ¾ cup (63 g) unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 eggs, room temp
- 1 cup whole milk, room temp
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup strong, hot brewed coffee
- CREAM CHEESE FROSTING:
- 8 oz (1 block) full-fat cream cheese
- ½ cup (1 stick) salted butter, softened
- 1 tsp pure vanilla extract
- 4 cups (480 g) confectioners’ sugar
- Pinch of salt
- Mini Chocolate Chips, optional
Directions
- Step 1 PREP: Preheat the oven to 350 degrees F. Grease a 13×9 pan with vegetable shortening. Alternatively, spray cake pans with Pam Baking Spray (with flour).
- Step 2 CAKE: In a large bowl, stir together sugar, flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together eggs, milk, oil, and vanilla. Add liquid mixture to solids and beat on medium speed for one minute. Gently, stir in hot coffee (batter will be thin). Pour batter into prepared pan and bake for 40-44 minutes, or until toothpick inserted in center comes out with just a few moist crumbs. Cool completely before frosting.
- Step 3 FROSTING: Beat together cream cheese and butter in a large bowl using a handheld or stand mixer until smooth, approximately 3 minutes. Add in confectioners’ sugar, salt, and vanilla. Beat on low until sugar is incorporated (about 1 minute) and then increase speed to medium and mix until fully combined. If frosting is too thick, add a little milk until you reach desired consistency. If too thin, add a bit more confectioners’ sugar or cornstarch, 1 Tbsp at a time.
- Step 4 ASSEMBLY: After the cake is fully cooled, spread frosting on cake and then decorate with mini chocolate chips (optional).
- Step 5 STORAGE: Cover and refrigerate cake for up to 5 days. To keep cake that has been cut fresh, stick a piece of wax paper on the exposed section prior to covering and storing. Cake may be frozen after being covered and then wrapped in aluminum foil for up to 3 months. When ready to use, thaw (still wrapped) overnight in the refrigerator.
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