Chocolate Cake with Cream Cheese Frosting (VIDEO)
This is the most perfect Chocolate Sponge Cake recipe you will ever make, easy and delicious baking basics recipe for home bakers!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 170 g All purpose flour (any low protein content flour eg. pastry flour can work too.)
- 45 g Cocoa powder (unsweetened, dutch processed)
- 120 g Granulated sugar
- 120 g Brown sugar
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- 70 g Vegetable oil
- 2 Eggs (room temperature)
- 165 g Milk (room temperature)
- 120 g Coffee (freshly brewed strong coffee, room temperature)
- 600 g Cream cheese (full fat eg. Philadelphia)
- 200 g Mascarpone (full fat)
- 100 g Powdered sugar (sifted)
- ½ tablespoon Vanilla extract (pure, eg. Nielsen Massey)
Instructions
- 1
For the chocolate sponge layers
- 2
Heat oven to 200°C or 425°F (no fan). When you open the oven door, the temperature will inevitably drop a bit therefore I always recommend pre-heating the oven higher than the actual baking temp.
- 3
Prepare 3 15 cm (6 inch) round cake pan with parchment paper
- 4
With an Electric hand mixer whip together the wet ingredients for 1-2 minutes: room temperature egg, oil, sugar, coffee and milk
- 5
Sift dry ingredients; flour, baking powder, baking soda, cocoa powder, salt
- 6
Pour wet ingredients into dry ingredients then fold just until combined
- 7
Divide batter equally into 3 cake pans with the help of a Digital scale
- 8
Place baking pans into the oven and reduce oven temperature to 180°C / 356°F (no fan). Bake for 25-30 min or until a toothpick inserted in the middle of the cakes comes out clean
- 9
Cool the chocolate sponges on Cooling rack. Chill them in the fridge before assembling the cake
- 10
For the cream cheese frosting
- 11
Whip mascarpone, cream cheese, vanilla bean paste or vanilla extract and powder sugar until smooth and fluffy, this will only take a few minutes. Use a hand mixer and do not over beat as it can become runny
- 12
Assemble
- 13
Measure the frosting (200g in between each layers)
- 14
Start to build up the layers from the bottom to the top. Once the last cake layer is placed, chill the cake for a minimum of 30 minutes
- 15
If at any point the frosting gets soft or the cake gets unstable, place it into the fridge to chill then only after continue
- 16
Crumb coat the cake with a thin layer of frosting and then chill the cake again for another 30 minutes before decorating. I left the cake in this semi-naked way but you can also apply another layer of coating if you wish.
- 17
Chill the cake before decorating
- 18
Decoration
- 19
Press chocolate sprinkles into the bottom sides of the cake. Sprinkle a few chocolate sprinkles over the top and sides of the cake.
- 20
Pipe the decoration on top of the layered cake using a round piping tip nozzle.
- 21
Place the decorated cake into the fridge to chill for one hour before serving
- 22
Store refrigerated