Best 3 Dark Chocolate Cake With Whipped Cream Cheese Frosting Recipes

Indulge in the decadence of our Dark Chocolate Cake with Whipped Cream Cheese Frosting, a symphony of flavors that will tantalize your taste buds. This rich and moist cake is crafted with premium cocoa powder, delivering an intense chocolate experience in every bite. Perfectly complemented by the luscious whipped cream cheese frosting, this cake is an irresistible treat for any chocolate lover.

Additionally, the article offers a delightful collection of complementary recipes to elevate your culinary journey. Discover the secrets to creating a smooth and creamy Whipped Cream Frosting, essential for any cake or dessert. Learn the art of crafting a velvety Chocolate Ganache, a versatile sauce that can be drizzled, spread, or used as a filling. And for a touch of elegance, explore the simple yet stunning technique for making piped Chocolate Curls, the perfect garnish to add a touch of sophistication to your desserts.

Here are our top 3 tried and tested recipes!

CHOCOLATE CAKE WITH CREAM CHEESE FROSTING

Chocolate Cake with Cream Cheese Frosting image

An incredibly moist and intensely chocolate cake with cream cheese frosting. This is an incredibly easy cake to make and a very versatile recipe.

Provided by Dahn Boquist

Categories Desserts

Time 50m

Number Of Ingredients 15

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
20 ounces cream cheese, softened
16 tablespoons unsalted butter, softened (240 grams/ 8 ounces)
2 teaspoons vanilla extract
4 1/2 cups (560 grams) powdered sugar, sifted

Steps:

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.)
To make the cream cheese frosting, combine the cream cheese and butter, and beat until soft and creamy.
Add the powdered sugar and vanilla beat on low speed until the sugar is mixed in then beat on high speed until smooth, about 2 to 3 minutes.
Slice each layer of cake in half horizontally by using a cake leveler or by placing each layer of cake on a turntable and use a serrated knife to slice through the cake as you turn the turntable. This will give you 4 layers to fill and stack. To transfer each layer, use a thin plastic cutting board to slide under the layers.
Put a dab of frosting on a cake plate and place a cake layer on top of the plate. Use 3/4 to 1 cup of frosting to spread between each layer of cake then use an off-set spatula or knife to ice the top and sides of the cake.
Put a dab of frosting on a cake plate and place a cake layer on top of the plate. Use 3/4 to 1 cup of frosting to spread between each layer of cake then use an off-set spatula or knife to ice the top and sides of the cake.

Nutrition Facts : Calories 752 calories, Carbohydrate 99 grams carbohydrates, Cholesterol 111 milligrams cholesterol, Fat 39 grams fat, Fiber 2.9 grams fiber, Protein 9.3 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 598 milligrams sodium, Sugar 79 grams sugar

CHOCOLATE CREAM CHEESE FROSTING

Chocolate Cream Cheese Frosting image

This frosting is sooo good. It almost has a whipped consistency, and it tastes absolutely delicious. I use it when I want a rich & smooth chocolate frosting. It is my "go-to" frosting, and my family is always asking me to use it. I cannot even remember where I found it because I have been using it for so long. I usually end up doubling the recipe, which is the perfect amount for a two-layer cake. The most important step is letting your cream cheese and butter soften. Enjoy!

Provided by History Teacher

Categories Dessert

Time 5m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1/3 cup baking cocoa
1 dash salt
3 tablespoons milk or 3 tablespoons whipping cream
1/2 teaspoon vanilla extract

Steps:

In a mixing bowl, beat the cream cheese and butter until smooth.
Add powdered sugar, cocoa, salt, milk or whipping cream, and vanilla.
Mix well.
Spread over the cake or cupcakes.
Store in the refrigerator.

DARK CHOCOLATE CREAM CHEESE FROSTING

Dark Chocolate Cream Cheese Frosting image

This is a rich chocolate frosting with a hint of cream cheese flavor. It is not overly sweet and will not overpower any cake that you have baked. If you are looking for something nice and sweet but not over the top, this is the recipe for you. I came up with this for that reason for me. I don't like milk chocolate frosting or anything extrememly heavy because I make my cake light and flavorful and do not want to hide that.

Provided by moallen31

Categories Dessert

Time 15m

Yield 2 cups

Number Of Ingredients 5

Ingredients

1/2 cup dark chocolate chips, like hershey special dark chips
1/2 cup unsalted butter, melted
3 cups powdered sugar
1/3 cup milk
4 ounces cream cheese (I used whipped for a lighter texture)

Steps:

Melt the butter and chocolate chips in the microwave or in a double boiler until butter is almost melted.
Stir until chips and butter is all melted.
Add the powdered sugar 1 cup at a time alternating with the milk. Blend with mixer until light and fluffy.
Add the cream cheese and blend. Let sit for a minute to cool the rest of the way.
Use in your favorite way!

Tips:

Use good quality dark chocolate: The quality of the chocolate you use will greatly affect the taste of the cake. Choose a dark chocolate with a cocoa content of at least 70%.
Do not overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix the ingredients just until they are combined.
Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached.
Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
Use a good quality whipped cream: The quality of the whipped cream you use will also affect the taste of the frosting. Choose a whipped cream that is made with heavy cream and has a high fat content.
Beat the whipped cream until stiff peaks form: This will help to create a light and fluffy frosting.
Add the cream cheese to the whipped cream gradually: This will help to prevent the frosting from curdling.

Conclusion:

This dark chocolate cake with whipped cream cheese frosting is a delicious and decadent dessert that is perfect for any occasion. The cake is moist and chocolatey, and the frosting is light and fluffy. With a few simple tips, you can create a cake that will be the star of any party.