This moist chocolate cake with cream cheese frosting is the best! It is incredibly moist and topped with a luscious white chocolate cream cheese frosting - it can hardly get any better!
No kidding! This chocolate cake with cream cheese frosting is one of the best chocolate cakes ever! It is a dense, rich, almost brownie-like cake, moist and so delicious. It's made even better by the addition of that amazing white chocolate and cream cheese frosting. If you thought you already had the best cream cheese frosting recipe, think again! This one is unbeatable!
But once you've baked this chocolate cake with cream cheese frosting, you'll likely find yourself making it over and over again. It is sooooooo gooooooooood! Despite its flamboyant appearance, it's surprisingly easy to make. And it looks so pretty, it's perfect for a special occasion.
Check out more of our chocolatey delights: Chocolate Gateau, Nigella's Chocolate Cheesecake, or Zucchini Chocolate Bundt Cake Recipe.
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Recipe ingredients
Unsweetened cocoa powder: Use the best quality you can afford; it will make a difference.
White chocolate for the frosting. I always buy bars of white chocolate, which I chop myself; white chocolate chips are not easily available here, and they are so super expensive when I do find them. However, you can use good-quality white chocolate chips instead.
Butter: It is preferable to use unsalted butter. You will need butter for the chocolate cake, the glaze, and the topping. The butter for the cake and the glaze can be used directly from the fridge, but please remember to take the butter needed for the topping out of the refrigerator in time; it needs to be soft before you mix it into the cream cheese.
Cream cheese: Full-fat cream cheese, Philadelphia-style.
Other ingredients: All-purpose flour, white sugar for the batter, powdered sugar for the glaze, large eggs, sour cream, whole milk, and a pinch of salt.
See the recipe card for full information on ingredients and quantities.
How to make a chocolate cake with cream cheese frosting?
Tips for success
Although this cake is impressively looking, it is very easy to make. There are three different stages to making it, but they are all very easy.
You can make the cake one day in advance, glaze it while still warm, and leave it to cool completely in the springform until the next day.
The white chocolate cream cheese frosting can be made one day (or 2-3 days) in advance as well. Keep it in an airtight container and refrigerate until you need it. Let it come to room temperature before using it, and mix it briefly to make it fluffy again before spreading it on the cake.
Make the chocolate cake
Step #1: Prepare the springform. Grease and flour it or line it (bottom and sides) with parchment paper.
Step #2: Heat butter, cocoa, and water in a small saucepan on low heat. Stir until the mixture comes to a boil and the butter melts. Let it cool for about 10 minutes.
Step #3: Mix dry ingredients and add them to the pot. Add the eggs and sour cream and stir well.
Step #4: Bake for 35-40 minutes or until a toothpick inserted in the middle of the cake comes out clean but with a few crumbs still attached to it. Let the cake cool for 20 minutes.
Make the chocolate glaze
Step #5: Place the butter, cocoa, milk, and icing sugar into the saucepan.
Step #6: Bring to a boil while stirring all the time.
Step #7: Poke all over with a toothpick or skewer; the glaze will penetrate through these holes, making it moist and delicious.
Step #8: Slowly and carefully pour the glaze all over the chocolate cake. Let it cool completely in the springform.
Make the cream cheese frosting
Step #9: Fill a fitting pot about halfway with water. Chop the white chocolate and place it in a heatproof bowl that fits on top of the pot (it should not touch the water).
Step #10: Melt the chocolate slowly on barely simmering water, stirring often; the water should never come to a boil. If it gets too hot, remove from the heat and continue stirring off the heat until melted. Set aside while you prepare the rest.
Step #11: Stir the white chocolate briefly.
Step #12: Mix cream cheese shortly to make it softer. Add the soft butter and mix well until the mixture turns pale and creamy.
Step #13: Slowly start adding the melted chocolate, one tablespoon at a time, stirring well after each addition.
Step #14: Once you have incorporated all the chocolate, mix well until fluffy. Use it immediately or refrigerate it.
Assemble the cake
Remove the cream cheese frosting from the fridge about half an hour before you are ready to use it. Mix it shortly with a handheld mixer before spreading it on the cake. This will help it become fluffy again.
Place the chocolate cake on a cake platter and thickly spread the white chocolate and cream cheese frosting on top of it.
Keep the cake refrigerated until ready to serve.
Good to know!
The best tip I can always give you is to use a digital kitchen scale when baking (the Amazon affiliate link opens in a new tab); cup measuring is too imprecise.
Room temperature: Make sure that the butter used for the topping is soft and the cream cheese is at room temperature. Eggs, sour cream, and milk should also be at room temperature.
Make in advance and store
As mentioned earlier, it is best to start at least one day in advance. Bake and glaze the chocolate cake a day ahead and let it cool completely in the tin. Cover it with foil and keep it at room temperature until the next day. You can also prepare it 2-3 days in advance; just wrap it well in foil and refrigerate until needed.
Prepare the cream cheese frosting a day ahead and store it in an airtight container in the refrigerator. Before using it, beat it with a mixer to make it fluffy again.
Freezing
You can also freeze the whole unfrosted cake (well-wrapped in plastic wrap and then in foil) for several months. Defrost it in the fridge.
You can also freeze leftover frosted individual slices, but I would not go to the trouble of freezing a whole frosted cake; it's definitely best when fresh.
Recipe FAQs
This decadent cream cheese frosting with white chocolate is the best, but you could also top the chocolate cake with sweetened whipped cream or top it with thickened fruit (sour or sweet cherries, for instance) or berry (blueberries, for instance) compote.
For a pure dark chocolate cake, cover the cake with ganache.
The simplest topping would be a sprinkle of icing sugar, and you will still love every bite of this amazing cake.
Sure. You can double the amount of cream cheese frosting you make. Then, split the cake in two, fill the first cake layer with some of the frosting, and use the rest to cover the cake. Decorate it with dark chocolate sprinkles or beautiful fresh berries.
Chocolate Cake with Cream Cheese Frosting
Equipment
- springform 9-10 inches/ 23-24 cm
- Saucepan
- Several bowls
- Rubber spatula
Ingredients
Chocolate cake (Notes 1,2):
- ¾ cup + 1 tablespoon unsalted butter 200 g/ 7 oz
- ⅓ cup pure cocoa powder unsweetened, 40 g/ 1.5 oz
- ¾ cup + 2 tablespoons water 200 ml
- 1¾ cups granulated sugar 350 g/ 12.5 oz
- 2 cups all-purpose flour 250 g/ 9 oz
- 1 teaspoon baking soda
- 1 pinch salt
- 2 large eggs
- ⅔ cup sour cream 150 g/ 5.5 oz
Glaze:
- ¼ cup unsalted butter 50 g/ 1.7 oz
- ⅛ cup pure cocoa powder unsweetened, 20 g/ 0.7 oz
- ⅛ cup whole milk 30 ml
- 1 cup powdered sugar 100 g/ 3.5 oz
Topping:
- 6 oz white chocolate 175 g
- 1 cup full-fat cream cheese room temperature, 230 g/ 8 oz
- ⅓ cup unsalted butter soft, 85 g/ 3 oz
Instructions
Chocolate cake:
- Preparations: Preheat the oven to 400°F/ 200°C. Butter the springform, sprinkle it lightly with flour, and shake the form to coat it with the flour all over. Remove the excess flour by patting the pan on the bottom over a sink.
- Heat ingredients: Cut the butter into small cubes and place them in a saucepan. Add the cocoa powder and the water. Slowly bring to a boil while stirring often to help melt the butter. Remove from the heat and let cool for 10 minutes.¾ cup + 1 tablespoon unsalted butter/ 200 g + ⅓ cup pure cocoa powder/ 40 g + ¾ cup + 2 tablespoons water/ 200 ml
- Combine batter ingredients: In a large bowl, mix sugar, flour, baking soda, and salt. Add the eggs, sour cream, and cocoa and butter mixture. Mix well.1¾ cups granulated sugar/ 350 g + 2 cups all-purpose flour/ 250 g + 1 teaspoon baking soda + 1 pinch salt + 2 large eggs + ⅔ cup sour cream/ 150 g
- Bake chocolate cake: Pour the batter into the prepared form. Bake in the preheated oven for 35-40 minutes or until a skewer inserted in the middle of the cake comes out with only a few wet crumbs clinging to it. Leave the cake to cool down in the springform for about 20 minutes.
Glaze:
- Make the glaze: Place the cubed butter, cocoa powder, milk, and icing sugar in a small saucepan. Bring to a boil while stirring.¼ cup unsalted butter/ 50 g + ⅛ cup pure cocoa powder/ 20 g + ⅛ cup whole milk/ 30 ml + 1 cup powdered sugar/ 100 g
- Poke cake: Using a toothpick, poke holes all over the cake. Pour the glaze over the poked cake.
- Cool the cake: Place the springform on a wire rack and let cool completely.
Cream cheese frosting:
- Melt white chocolate: Chop the white chocolate finely. Place it in a waterproof bowl. Pour some water into a saucepan. Place the bowl with the white chocolate on top, but make sure that the bowl doesn't touch the water. Melt the chocolate slowly, stirring often. Set aside while you prepare the rest.6 oz white chocolate/ 175 g
- Beat cream cheese: Place the cream cheese in a bowl and mix it briefly to soften it. Add the soft butter and mix well until the mixture turns pale and creamy.1 cup full-fat cream cheese/ 230 g + ⅓ cup unsalted butter/ 85 g
- Add white chocolate: Slowly start adding the melted chocolate, one tablespoon at a time, stirring well after each addition. Once you have incorporated all the chocolate, mix well until fluffy.
- You can use it immediately or let it set in the fridge for a while. The topping can be made in advance. In this case, cover the bowl with cling film/ plastic wrap and place it in the refrigerator until ready to use. Bring to room temperature (about 30 minutes) and mix shortly before spreading the mixture on the cake.
Assemble the cake:
- Remove the cake from the springform. Place it on a serving platter.
- Spread the cream cheese frosting over the cake.
- Refrigerate the chocolate cake with cream cheese frosting until ready to serve.
Notes
- Measurements: The cake was made using the metric system, which is why the odd tablespoons are here and there. I always recommend using a kitchen scale (the Amazon affiliate link opens in a new tab) and the metric system (or ounces) when baking. Proper measuring is probably the most important thing in baking, and cup measuring is just too imprecise.
- Start ahead: Make the cake one day in advance, glaze it while still warm, and leave it to cool completely in the springform until the next day. The white chocolate cream cheese frosting can be made one day (or 2-3 days) in advance as well. Keep it in an airtight container and refrigerate until you need it.
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