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the best chocolate cake with cream cheese icing on a platter.
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4.70 from 10 votes

Chocolate Cake with Cream Cheese Frosting

This 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!
Prep Time1 hour
Cook Time40 minutes
Additional Time4 hours
Total Time5 hours 40 minutes
Course: Cakes
Cuisine: American
Servings: 12 servings
Calories: 536kcal
Author: Adina

Equipment

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

  1. 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.
  2. 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.  

Nutrition

Serving: 1slice | Calories: 536kcal | Carbohydrates: 57g | Protein: 6g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 10g | Cholesterol: 104mg | Sodium: 180mg | Fiber: 1g | Sugar: 41g