Homemade Chocolate Cake with Chocolate Cream Cheese Frosting
This Homemade Chocolate Cake with Chocolate Cream Cheese Frosting is the perfect cake you’ll make time and time again.
This is the type of chocolate cake that you just want to face plant straight into and not come up for air until your plate is licked clean. It’s the type of cake that you’re makes you keep going back for seconds with your fork all night. There’s no need to cut yourself a slice, you can just go straight for the whole cake. I have no apologies about that.
This homemade chocolate cake is frosted with the most glorious chocolate cream cheese frosting. Why don’t I have a slice in front of me right now? Now, I make a ton of poke cakes, and even a Chocolate Mudslide Cake, but this is a cake is different. This is a Dark Cocoa Buttermilk Cake with Chocolate Cream Cheese Frosting.
The cake calls for unsweetened cocoa powder or dutch-processed cocoa powder. I used regular unsweetened cocoa powder because I usually don’t have dutch-processed cocoa powder on hand. So there is no need to run out and buy the dutch-prcoessed cocoa powder.
You definitely need to pick up some buttermilk for this recipe. The buttermilk is a bit sour and lends well to the combination of flavors in this cake. I love when a recipe calls for buttermilk! The rest of the ingredients are pretty straight forward. You’ve got your sugar, flour, leaveners and of course butter. Every good cake starts with butter.
I baked this cake in a 9-inch by 13-inch pan, but this recipe also gives you the option to bake this cake in three 8-inch rounds. Using the 9×13 inch pan makes this cake the perfect size for summer potlucks.
Okay, lets talk about this frosting for a minute. The original recipe has a mascarpone frosting, but I decided to try something a bit different. I really love a good mascarpone frosting, but sometimes the ingredient can be difficult to find, and it’s more expensive than regular cream cheese. I also doubled the amount of cream cheese that the original recipe called for, so be sure to use 8 ounces instead of 4. Also, make sure to leave your cream cheese out at room temperature to soften before you beat it into the frosting.
The frosting is not thick like a traditional buttercream. It’s soft and just melts in your mouth. Often times I will whip the frosting for a couple extra minutes to incorporate some extra air into the frosting. I also used a sweetened cocoa powder instead of unsweetened for the frosting. The sweetened cocoa powder is a darker, and much less bitter.
Do yourself a favor and grab the recipe to make this weekend!
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