This rich chocolate cake is made with cocoa powder and not melted chocolate. This moist chocolate cake is packed with flavour and is topped with an incredibly delicious chocolate cream cheese frosting. Preheat your oven to 320F/160C then in a mixing bowl, sift in 210 grams of all-purpose flour and 25 grams of cornstarch, half a teaspoon of baking soda, one teaspoon of baking powder, 2 teaspoons of instant coffee powder, half a teaspoon of salt and 100 grams of unsweetened cocoa powder.
Mix that all together until well combined then set that aside. Into another mixing bowl, add 113 grams of room temperature unsalted butter and add three-quarters cups of vegetable oil and one and two-thirds cups of white granulated sugar. Using a hand or stand mixer, cream that together for two minutes or until light and creamy.
Next, you will add three large eggs one at a time while beating really well after each addition. Add one tablespoon of vanilla, one tablespoon of white vinegar and half a cup of room-temperature buttermilk. Mix all together until well combined then add in half of your sifted dry ingredients and fold that with a spatula until just combined then add in half a cup of buttermilk and fold until smooth. Add the remaining half of the dry ingredients and fold it in, you want to fold it until you have a smooth batter with no lumps.
Pour the batter into a prepared bundt pan, if you don’t have a bundt pan, use a round baking pan(s) that is greased and lined with parchment paper. Bake in the preheated oven for 50 to 60 minutes. Once baked and out of the oven, let your cake cool down completely before glazing. For the chocolate frosting, add one cup of softened butter to a mixing bowl and beat it until light and fluffy.
Add four and a half cups of icing sugar into the butter in small additions while beating on medium speed until combined. Next, you are going to add one and a half cups of cold cream cheese and one and a half teaspoons of vanilla then mix that together until just combined and everything is nice and smooth.
To finish off, add a three-quarters cup of unsweetened cocoa powder and mix it in until well incorporated. Pour the chocolate frosting on top of the cake and serve. This cake is ridiculously good and moist. Enjoy with a cup of milk/tea.
Ingredients;
Chocolate Cake;
- 1¾ cups (210 g) flour – regular all-purpose
- ¼ cup (25 g) cornflour – also known as cornstarch
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt – omit if using salted butter
- 2 tsp instant coffee powder
- 1 cup (100 g) cocoa powder – unsweetened
- ½ cup (113 g) unsalted butter – room temperature
- ¾ cup (158 g) unflavoured vegetable oil – I use canola
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs – room temperature
- 1 tbsp vanilla essence/extract
- 1 tsp white vinegar
- 1½ cups (337 g) buttermilk – room temperature
Chocolate Cream Cheese Frosting;
- 1 cup (225 g) unsalted butter – room temperature
- 4½ cups (570 g) icing sugar – also known as confectioners/powdered sugar
- 1½ cups (335 g) cream cheese – cold, firm type
- 1½ tsp vanilla
- ¾ cup (75 g) cocoa powder – unsweetened
