Chocolate Cake with Cream Cheese Frosting
This moist chocolate cake, sandwiched with delicious cream cheese frosting, is a heavenly experience, with the perfect balance of decadence and creaminess. Topped with chocolate ganache, this cake is not only a culinary delight but also a real eye-catcher.
2 h
Medium
8-10
Recipe Ingredients
Ingredients for the cake
- 3 eggs, at room temperature
- 190 grams caster sugar
- 110 millilitres vegetable oil
- 190 grams plain flour
- pinch of salt
- 1 teaspoon baking powder
- 2 tablespoons baking cocoa
- 110 millilitres milk, at room temperature
Ingredients for the frosting
- 170 grams unsalted butter, softened
- 340 grams cream cheese, softened
- 360 grams icing sugar
- 1 teaspoon vanilla extract
- pinch of salt
Ingredients for the ganache
- 200 millilitres whipping cream
- 190 grams chocolate, chopped
Methods
1. Preheat the oven
Preheat the oven to 180°C (350°F) and grease a 20 cm (8”) baking tin. Adjust the oven rack in the middle.
2. Prepare the batter
In a large mixing bowl, whisk 3 eggs and 190 grams of caster sugar until light and fluffy. Add 110 millilitres of vegetable oil and stir briefly.
In a separate bowl, mix together 190 grams of plain flour, a pinch of salt, 1 teaspoon of baking powder, and 2 tablespoons of baking cocoa. Gradually sift the dry ingredients into the wet ingredients and stir until well combined. Finally, pour in 110 millilitres of milk and mix well.
3. Bake
Pour the batter into the prepared baking tin and smooth it out. Bake in the preheated oven for approximately 40-45 minutes, or until a toothpick inserted into the centre comes out clean. Once baked, let it cool slightly in the baking tin, then transfer it to a wire rack to cool completely.
4. Prepare the frosting
In a mixing bowl, beat 170 grams of softened unsalted butter and 340 grams of softened cream cheese until smooth and creamy. Gradually add 360 grams of icing sugar, 1 teaspoon of vanilla extract, and a pinch of salt. Continue beating until well combined and smooth.
5. Assemble the cake
Once the chocolate base has cooled completely, carefully cut it horizontally, creating two layers. Spread a generous amount of the cream cheese frosting on one layer. Place the second layer on top and also cover generously with the filling. Use the rest of the frosting to cover the sides of the cake. Chill the cake in the fridge until the ganache is ready.
6. Prepare the ganache
Place 190 grams of chopped chocolate in a medium heatproof bowl. Heat 200 millilitres of whipping cream in a small saucepan over medium heat until it begins to simmer gently. Don’t let it boil. Pour the heated cream over the chocolate and let it sit for 2-3 minutes to gently soften the chocolate, then stir until the chocolate is fully combined and melted.
Let the ganache cool completely and thicken slightly. Pour the ganache into a piping bag or a plastic squirt bottle. This gives you better control over the drizzling process.
7. Drizzle chocolate ganache
Hold the squirt bottle or the piping bag vertically and drop a single drop of the ganache on the very edge of the top of the cake. Squeeze the bottle until the drop drizzles over the edge and begins to drip down the side of the cake.
As you drizzle, gently rotate the cake to evenly distribute the ganache around the edges. This creates an even drip effect.
Once you have dripped ganache all the way around the cake, drizzle a thin layer of ganache over the surface of the cake. Use an offset spatula to spread it evenly. Beat the remaining chocolate cream until stiff and garnish the cake using a piping bag.
8. Serve
Once you’ve garnished the cake, chill it in the refrigerator for an hour to allow the ganache to set before serving. Enjoy your Chocolate Cake with Cream Cheese Frosting.
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