Eric’s favorite cake flavor is (drumroll…) chocolate! So here it is, chocolate cake for Eric! After tried and failed a few recipes (dump into trash! what a waste!!), this one finally works reasonably well…however it is overall still very heavy so we probably won’t make it often.
Ingredients
Batter
- 1 1/2 cup all purpose flour
- 1 cup sugar
- 1/4 unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup warm coffee (not hot)
- 1/3 cup olive oil
- 1 tbs vinegar
- 1/2 tbs vanilla extract
Frosting
- 6 oz cream cheese (softened)
- 1/2 cup room temperature butter
- 1/2 cup unsweetened cocoa powder
- 2 1/2 cups confectioner’s sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
Cake
- Preheat oven to 350F, prepare two 6-in cake pans (oil spray or buttering, lightly flour or put a parchment paper).
- Mix dry ingredients: flour, sugar, cocoa, baking soda, salt to the mixer bowl. Make sure they are mixed thoroughly, use sifter if needed to make sure the texture is fine.
- Mix wet ingredients: warm coffee, olive oil, vinegar, vanilla extra.
- Pour wet ingredients into the dry ingredients, mix well.
- Split the batter into the two pans evenly, put into oven for about 35-40 min, the tooth pick should come out clean.
- Take out the cake pans from oven, let it cool in the pans for 15 min.
- Take the cake out of the pans, and let them cool to room temperature completely.
Frosting
- Beat the cream cheese and butter together for about 3 min, until fluffy and creamy.
- Sift in cocoa powder and confectioner’s sugar, start with low speed until well mixed (if you do not want powder cloud in your kitchen, you need to start slowly 😋), then increase to medium speed for about 1 min or soft and creamy.
- Add salt and vanilla, continue mix well.
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