How much do you love chocolate? I could live on chocolate alone. That may have been true when I was a fair bit younger but I still love, love, love chocolate. You get the idea. When I set out to make this recipe, my goal was “how chocolaty could I make it.” I think I found out with the Decadent Chocolate Cake. Hence, the name.
I added a depth of chocolate at each level. The cake has cocoa and espresso in it to deepen its flavor. The chocolate filling is made with cocoa and cream cheese to make it rich. The frosting is made with a dark chocolate cocoa to make it super rich. For those of you that bake, you totally understand how rich this cake is. I really infused a depth of chocolate in all the layers of this cake.
I love making a layer cake. I think they make such a beautiful presentation. It also provides the chance to add different flavors and textures with each layer. Since my goal was chocolate, I played with texture a little. I used cream cheese for both the filling and frosting because I wanted its richness and its velvety texture. In stark contrast to this chocolate flavor and color is this Banana Cake with Cream Cheese Frosting I made not too long ago. This cake was rich with banana flavor and has a very light color. Both recipes are awesome.
The cast of characters for the cake.
The cake being mixed, pre-bake and post baking.
The cast of characters for the filling and the frosting.
The layering of the cake with the filling and the frosting.
The final Decadent Chocolate Cake plated.
- Chocolate Cake
- 2 cups all-purpose flour
- 2 cups sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder
- 1 cup milk
- ½ cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 8 oz. cream cheese, softened
- 1 stick butter, softened
- 1 cup cocoa powder
- 4 cups confectioner's sugar
- 2-3 TBS of milk or cream
- Preheat oven to 350º F.
- Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
- Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer.
- Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
- Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined.
- Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
- Distribute cake batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
- Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
- Let your cream cheese and butter soften on the counter then add to your mixer and cream together.
- Stir the cocoa into 1 cup of the confectioner's sugar and slowly add to the cream cheese mixture.
- Slowly add the remaining sugar while your mixer is on a low setting.
- Stir in milk as needed until a easily-spreadable consistency is reached.
- Frost around the side of the cake and carefully pull the paper from beneath the cake when finished.