Super Moist Chocolate Cake with Cream Cheese Whipped Cream Frosting

Directions

1. Preheat oven to 175°C (350°F). Grease and line two 20 cm (8-inch) round cake pans with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
4. Gradually add the dry ingredients alternating with milk, mixing until smooth. Stir in hot coffee until fully combined.
5. Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely on a wire rack.
6. For the frosting, beat cream cheese until smooth. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese until fully combined.
7. Place one cake layer on a serving plate and spread a generous layer of frosting on top. Place the second cake layer over it and frost the top and sides with the remaining frosting.
8. Decorate with chocolate shavings, curls, or sprinkles as desired. Chill briefly before serving for best texture.

Recipe Details

Prep Time: 25 minutes
Cook Time: 30 minutes
Frosting/Assembly Time: 20 minutes
Total Time: About 1 hour 15 minutes
Servings: 12
Difficulty: Medium

Variations & Substitutions

• Add a layer of chocolate ganache between cake layers for extra decadence.
• Substitute some of the cocoa powder with espresso powder for a mocha flavor.
• Use mascarpone instead of cream cheese for a richer frosting.
• Top with fresh berries or chopped nuts for a decorative touch.

Serving Suggestions