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.
The Recipe
Decadent Chocolate Cake
Ingredients
- 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
Frosting
- 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
Instructions
Cake
- 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.
Frosting
- 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.
Responses
comments – I answer every one.
I made this cake and am about to make the frosting. The pictures appear a bit misleading and the recipe for the frosting doesn’t coincide. It seems that the outer layer of frosting uses a darker cocoa powder but this is not mentioned in the recipe. The center filling looks much lighter and thicker. No other comments mention this which makes me wonder if I am the only on who made this. I do see that many of the comments are from several years ago. I would love to hear from Feed Your Soul Too.
Sandy, I apologize. It has been so long since I made this recipe that I am not totally sure. I do remember that he cake was delicious. I checked with my expert, my wife, and she said that the cream cheese was in the filling and not the exterior. She said the exterior is just softened butter, confectioners sugar and cocoa powder. I hope this helps.
This looks amazing! For some reason, I can’t see the recipe. Can you add it, pretty please with a cherry on top?
Done. I am so sorry I forgot to put it in the post. Enjoy it. It was so good.
This is making me drool! Thanks for sharing
Hope you have a napkin nearby.
This cake looks amazing!! Must make this soon.
Let me know if you try it Nic.
I could eat this any time of day!! This looks delicious!
Michelle, if you are like me, I used to do that all the time. Now, I try to limit my chocolate intake to once per day.
Luscious!
That is the perfect word to describe this cake.
I’m not sure I could live on chocolate, but I do love it! Your Decadent Chocolate Cake looks beautiful, Peter!
This cake is perfection to me and it would fulfill all my chocolate cravings! I’m going to Chicago around Christmas – I explain why in my blog 🙂 – will I be able not to harrass you for a slice of this beauty? 😉
How fun. I will read your post. Let me know if I can help you with anything.
How much do I love chocolate? Let me count the ways… 🙂 Your cake looks so good Perfect for a party gathering!
Now, Celia, you will have to jog just a little farther.
This chocolate cake looks so rich and decadent.. Seems like you have achieved your goal. Can’t get more chocolaty than this..