This rich and moist chocolate cake features a luscious cream cheese filling that perfectly balances the deep cocoa flavor with creamy sweetness. The cake itself is tender, with a delicate crumb, while the filling adds a smooth, tangy contrast. Whether you’re baking for a celebration, special occasion, or simply treating yourself, this chocolate cake is sure to impress. The combination of velvety chocolate and tangy cream cheese creates a decadent experience that’s indulgent yet balanced.
Ingredients:
For the Chocolate Cake:
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1¾ cups granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups buttermilk
- 1 cup hot brewed coffee
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
For the Chocolate Ganache (Optional):
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions:
Prepare the Cake Batter:
- Preheat Oven & Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine evenly.
- Combine Wet Ingredients: In a separate bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until smooth. Add buttermilk and mix well.
- Incorporate the Coffee: Slowly stir in the hot brewed coffee. The batter will be thin, but this ensures a moist cake.
- Combine Wet & Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
Prepare the Cream Cheese Filling:
- In a medium bowl, beat the softened cream cheese until smooth.
- Add sugar, egg, and vanilla extract, mixing until creamy and well incorporated.
Assemble the Cake:
- Layer the Batter: Pour half of the chocolate batter into the prepared cake pans. Spread the cream cheese filling evenly over the batter, avoiding the edges.
- Cover with Batter: Pour the remaining chocolate cake batter over the cream cheese filling, ensuring full coverage.
Bake:
- Place the cake pans in the oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Chocolate Ganache (Optional):
- Heat the heavy cream in a small saucepan until it starts to simmer. Remove from heat and pour over the chocolate chips.
- Let it sit for a minute, then stir until smooth and glossy. Allow it to cool slightly before pouring over the cake.
Final Assembly:
- Once the cake layers are completely cool, place one layer on a serving plate. Spread a thin layer of ganache (if using), then stack the second layer on top.
- Pour the remaining ganache over the cake, allowing it to drip over the sides for a stunning effect.
- Slice and enjoy this indulgent chocolate cake with creamy filling!
Tips for the Best Chocolate Cake:
- Use high-quality cocoa powder for the deepest chocolate flavor.
- Hot coffee enhances the richness of the chocolate without making the cake taste like coffee.
- Room temperature ingredients ensure a smooth batter and even baking.
- Do not overmix—overworking the batter can result in a dense cake.
- Chill the cake before slicing for clean, beautiful layers.
Would you like ideas for variations, like adding berries or nuts for extra texture?