Meet my new favourite layer cake. I think a moist, chocolatey cake sandwiched with a super flexible frosting is something you must definitely have in your list of go-to recipes. Because a slice of cake can solve pretty much anything and I don’t know anyone who would say no to that.
This is soooooo good!
I took the recipe for this much loved dense chocolate loaf and doubled it. It makes the perfect two layer 8″ cake that is super super chocolatey, a little dense and fudgy, very rich and very moist. It’s basically incapable of doing anything wrong.
The cream cheese frosting is tangy, light and super quick. I add just a little butter for flavour because in all honesty, buttercream frosting has never been high on my list of favourite frostings. And so for this one, I like to keep it 99% cream cheese. A little bit of cocoa and powdered sugar makes it just chocolatey and sweet enough for this cake.
While the cake is delicious when freshly frosted, I like to chill it for a couple of hours, then leave it at room temperature for a bit just before diving in. This way the flavours have a chance to intensify, the frosting binds the cake, and yet, it’s not super cold and firm. Just the right amount of melty!
Make the cake a few hours before you plan to frost. In fact, even baking it the night before is a good idea, gives the cake a chance to really become rich and chocolatey and then the only thing left to do is take 5 minutes to whip up the frosting. I hope you’ll make this today! It’s really the perfect cake 🙂
- For the cake
- 200 gms dark cooking chocolate, roughly chopped
- 1 and ½ cups all-purpose flour
- 1 tsp baking soda
- 200 gms room temperature butter (just shy of 1 cup, salted is fine)
- ¾th cup brown sugar
- ⅓ cup plain yoghurt
- 2 eggs at room temperature
- 1 tsp vanilla essence
- 1 cup freshly boiled water
- For the frosting
- 400 gms cream cheese (softened at room temp for 1 hour)
- 2 tbsps unsalted butter, at room temp
- 3 tbsps cocoa powder, sifted
- ½ cup powdered sugar, sifted
- Melt the chocolate in a double boiler and leave to cool a little.
- Preheat the oven to 180 C and grease an 8" round cake tin very well. A springform tin makes for easy removal.
- Sift the flour and baking soda. Set aside.
- In a large mixing bowl, cream the butter and sugar till fluffy.
- Add the yoghurt, egg, vanilla essence and beat well.The mixture may appear curdled but it will stabilise when you add the flour later.
- Next, add the melted, slightly cooled chocolate, and mix till combined but do not over-mix.
- Finally add the flour mixture, spoon by spoon, alternating with the hot water. Mix in the water completely before adding the flour, to avoid lumps. Do this by hand because a mixer causes the batter to splatter too much.
- You will inevitably notice some lumps in the batter when all the flour is mixed in. Run a hand mixer through it for a few seconds and you should be fine.The batter will be smooth and slightly runny.
- Pour the batter into the prepared loaf tin and bake for 25 minutes. Cover the top with foil and continue to bake for another 15 to 20 minutes until a toothpick poked in the center comes out clean. Leave the cake to cool completely at room temperature.
- To make the frosting, beat the cream cheese and butter till smooth and creamy. Add the cocoa and sugar and beat again. If the frosting seems too runny, stick it in the fridge for 10 minutes.
- Slice the cake horizontally in half (in case the top has domed, even it out first) and transfer the bottom to a cake platter or leave it on the base of the tin itself. Spread half the frosting on the bottom half, then gently lift and place the top back on it, and frost the top as well. Spread the frosting to the sides and patch up any uneven bits.
- Let the cake rest in the fridge for 1 hour, then leave at room temperature for 15 minutes before slicing and digging in! Store in the fridge at all times. Happy baking!
*The frosting is flexible and you can change the proportions to suit your tastes. Or even use an all-butter frosting.