I love cakes like this – a moist, chocolate cake with a light whipped cream – cream cheese frosting. It’s so good that every time you open up the fridge, you grab a knife and take a teensy slice off of it. By the time dinner rolls around, all of your knives are in the sink with cake crumbs on them, you realize that you’re not really hungry, so you don’t have to make dinner! See what I mean?
For the cake:
- 1/2 cup unsalted butter, room temperature
- 1 1/2 cup granulated sugar
- 2 eggs
- 1 1/2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup strong brewed coffee, cooled
- 1/2 cup whole milk
1. Preheat oven to 350º. In a bowl sift flour, cocoa, salt, baking soda, and baking powder – set aside. In a small bowl, combine coffee and milk – set aside.
2. In a large bowl with an electric mixer, beat the butter and sugar until well combined. Add the eggs, one at a time. Then alternate the flour mixture and the coffee-milk combo in three additions.
3. Pour batter into two 9″ round cake pans that have been greased and floured. Bake for 25 to 28 minutes, test with a toothpick. Let cool on a rack for 10 minutes before removing from pan.
For the frosting:
- 4 ounces of cream cheese, softened
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 2 cups whipping cream
- 1 cup confectioner’s sugar
- red food coloring (optional)
1. In a large, chilled bowl, beat the cream cheese, milk, and vanilla with a hand mixer until smooth.
2. Add the whipping cream and confectioner’s sugar, and beat on high speed until stiff peaks form. Add food coloring, if desired. Frost cake, store covered in refrigerator.
