INTENSE CHOCOLATE CAKE WITH CREAM CHEESE FROSTING #dessert #chocolate #cake #pie #brownies

This is an unfathomably debauched and wet cake with an exceptional chocolate enhance. It is anything but difficult to make and will rapidly turn into your go-to chocolate cake formula.

I have heated this cake a greater number of times than I can check. It is pass on my most mentioned cake, and for a valid justification. This cake is delicate and sodden with a rich, exceptional chocolate enhance.

This cake is simple and quick to make and should even be possible without an electric blender which I have done on numerous events.

You will need to keep this one in your formula box for a simple and dependable formula that will dependably give you fabulous outcomes. This truly is an exceptional chocolate cake.

Also try our recipe : The Best White Chocolate Unicorn Bark #desserts #cookie #snack #chocolate #cakes

INGREDIENTS

1 cup (80g) unsweetened cocoa powder (not Dutch processed)
1 cup hot coffee (240 ml)
2 cups sugar (400g)
1 ¾ cup (210g) all purpose flour
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 eggs
1 cup milk (240 ml)
½ cup vegetable oil (120 ml)
2 tsp vanilla extract

CREAM CHEESE FROSTING

24 ounces cream cheese, softened
8 tablespoons unsalted butter, softened (120 grams)
2 teaspoons vanilla extract
4 1/2 cups (560 grams) powdered sugar, sifted

INSTRUCTIONS

Preheat the oven to 350°. Line the bottom of two 8 or 9-inch cake pans with parchment paper, grease and flour the sides. (The parchment paper will make the cake come out much easier than just grease and flour).
If you prefer to bake the cakes in 4 separate pans, see the notes at the bottom.
In a medium bowl, whisk the hot coffee and cocoa together until smooth. Set aside.
In a large mixing bowl, add the sugar, flour, baking powder, baking soda, and salt. Using a whisk, blend and sift the ingredients together.
Add the eggs, milk, oil, vanilla, and the cocoa mixture to the dry ingredients. Mix on low speed for 30 seconds until the dry ingredients are moist. Increase the speed to medium and beat for 1 minute. Scrape down the sides and beat for another minute. The batter will be thin.
Pour the batter into the two prepared pans and place in the center of the preheated oven. Bake for 30 to 35 minutes for the 9 inch pans or 33 to 37 minutes for the 8 inch pans (a toothpick inserted in the center of the cakes should come out clean).
Let cool in the cake pans for 5 to 10 minutes then run a knife around the edge of the pans to loosen the cake from the pans. Invert the cakes onto a cooling rack and remove the parchment paper. (At this point if you re-invert the cakes onto another rack and let them cool with their tops up, they will retain more height and the tops of the cakes will not stick to the cooling rack.)

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