Category Archives: Chocolate Cream Cheese Frosting

Extreme Chocolate, Chocolate, Chocolate Cake

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My instructions for Vivian’s birthday cake were that it was to be a “Chocolate, chocolate, chocolate cake.” This is neither the prettiest or most imaginative cake I have made but it’s the most chocolate.

The cake (#1 chocolate) is my Extreme Chocolate Cake, which is universally loved and complimented, (by me also.) The frosting is new to me, a cream cheese chocolate frosting (#2 chocolate.) It is whipped up into a lighter, less sweet frosting when compared to my usual buttercream frosting. (My fav, however, is Italian Meringue.) The top of the cake is covered with chocolate shards (#3 chocolate) created during my failed attempt to make chocolate tubes. To be continued.

Around the bottom of the cake are shortbread cookies, shaped like 7’s with a chocolate foot (#4 chocolate.) Mission accomplished and she was very happy. (Me too.) There is also a golden shortbread trophy on the top as a result of her fabulous year swimming.

Extreme Chocolate Cake

Makes two 9” round cakes and can be scaled up, as this cake was
INGREDIENTS
• 2 cups white sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

METHOD

  1. Preheat oven to 350⁰F (175 degrees C). Grease and flour two 9 inch cake pans.
  2. Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
  3. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean or 205⁰F internal temp. Cool for 10 minutes before removing from pans to cool completely.

Chocolate Cream Cheese Frosting – Sally

INGREDIENTS
• 339g (12 oz) full-fat brick cream cheese, softened to room temperature*
• 170g (¾ c; 12 Tbl) unsalted butter, softened to room temperature
• 420g (3½ c) confectioners’ sugar
• 55g (⅔ c) unsweetened natural or dutch-process cocoa powder
• 1 tsp pure vanilla extract
• 1–2 tbl heavy cream
• pinch salt

METHOD

  1. In a large bowl using a stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy.
  2. Beat in the butter until combined. Add the confectioners’ sugar, cocoa powder, vanilla extract, 1 Tablespoon milk, and salt and beat on medium-high speed until combined and creamy.
  3. Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add another pinch of salt if desired.
  4. Cover and store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it’s creamy again.

Notes

  1. Make Ahead Instructions: Cover and store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it’s creamy again.
  2. Tip for Piping Cream Cheese Frosting: Refrigerate the frosting inside the piping bag for at least 30 minutes prior to piping. Cream cheese frosting holds its shape much better when it’s piped cold.
  3. This recipe is enough to frost 18-24 cupcakes, one 9×13-inch sheet cake, or one 3 layer cake.