Moist Chocolate Cream Cheese Cake

By Erika on July 27th, 2012 / / No Comments

Moist Chocolate Cream Cheese Cake


  • 1 3/4 cup all purpose flour (or 2 cups cake flour)
  • 2 cups granulated white sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened)
  • 1/2 cup butter, melted
  • 1 tbsp vanilla extract
  • 1/2 cup sour cream
  • 1 cup boiling water ( or 1 cup freshly brewed hot coffee or decaf for added richness- you don't taste the coffee after it's baked, it just brings out the flavor of the chocolate)

For Cream Cheese Frosting:

  • 2 packages (8 oz.each) cream cheese, softened
  • 1/2 cup butter, softened
  • 2 tsp. vanilla
  • 1 teaspoon salt
  • 1 32 ounce bag powdered sugar (about 8 cups), sifted


  1. Preheat oven to 350 degrees.
  2. Grease and flour two 9-inch baking pans and set aside.
  3. In a large bowl or standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Stir well to combine.
  4. Add eggs, buttermilk, melted butter and vanilla. Beat with electric mixer or and mixer until smooth (about 3 minutes). Add sour cream and continue to mix for another 30 seconds until combined. Stir in hot water (or coffee) (don’t worry, batter should be runny!).Pour batter evenly between pans, and bake on middle rack of oven for 3--35 minutes, until toothpick inserted in center comes out almost clean with just a few moist crumbs on toothpick.
  5. Cool 10-15 minutes in the pans, then run a butter knife around the edges of each cake to remove.
  6. Frost the cake. Note; frosting a dark cake with light frosting can prove to be challenging because the dark crumbs end of “dirtying” the light frosting. Simply use this trick. Frost with a light coating, an don’t worry of the darker crumbs invade your frosting. Refrigerate for 10-15 minutes after frosting the thin layer. When the cake comes out, it will be much easier to frost with the remaining frosting, and your outer layer with be nice and “clean” looking. Refrigerate cakes (I find this cuts the sweetness a little, and also helps so the heavy cream cheese frosting stays put).

For the frosting:

  1. In a medium bowl, combine butter, cream cheese, vanilla and salt. Beat ewith mixer until well blended. Add powdered sugar one cup at a time until combined.

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