Dense Chocolate Cake with Chocolate Cream Cheese Frosting

This cake is so dense and decadent and the chocolate cream cheese frosting pairs so well with the richness of the cake. Here is what you'll need to make one bunt, angel food pan-size, or 3, 8" rounds:

Photo byGreg Dupree

Cake:

• 2 cups sugar
• 1 cup unsalted butter softened
• 1 1/2 teaspoons pure vanilla extract
• 3 large eggs
• 2 1/2 cups cake flour
• 1 cup baking cocoa sifted
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup instant chocolate pudding mix small box
• 2 1/4 cups buttermilk
• 1 cup semi-sweet chocolate chips

Chocolate Cream Cheese Frosting:

• 8 oz package cream cheese, room temp
• 8 Tbsp 1/2 cup unsalted butter, room temp
• 3 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1 tsp vanilla extract

Cake:

Preheat your conventional oven to 350°F. In a large mixing bowl, cream together the sugar, butter, and vanilla until light and fluffy.

Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next.

Next, mix in the cake flour, baking cocoa, baking soda, salt, chocolate pudding mix, and buttermilk until well combined. Fold in the semi-sweet chocolate chips.

Pour the batter into a greased tube pan, bundt pan, or three 8-inch round springform pans.

Bake at 350°F for 30 minutes. Afterward, reduce the oven temperature to 325°F and continue baking for an additional 30-40 minutes, or until a cake tester inserted into the center comes out clean (start checking at the one-hour mark).

(For 8" pans, bake at 350 F for about 15 minutes, then at 325 F, begin checking doneness at the 15 minute mark.)

Allow the cake to cool completely before adding any frosting or decorations.

To Make Chocolate Cream Cheese Frosting:

In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer and a large bowl), beat together 8 oz of cream cheese and 8 tablespoons of butter on medium-high speed for about 3 minutes, until the mixture is creamy and smooth. Be sure to scrape down the sides of the bowl as needed.

Next, sift 3 cups of powdered sugar and 1/2 cup of cocoa powder to remove any lumps, then add 1/4 teaspoon of salt. Start mixing on low speed until everything is well incorporated, scraping down the bowl as necessary. Once combined, increase the speed to medium-high and beat for about 1 minute, until the frosting is smooth and fluffy.

Finally, add 1 teaspoon of vanilla extract and beat again on medium-high speed for another minute until smooth. Your frosting is now ready to be piped onto your cooled cake!

Enjoy!