This is a delicious moist and fudgy chocolate cake with chocolate cream cheese frosting.
This chocolate cake is so chocolatey, moist and rich, the perfect chocolate cake to leave you n a chocolate coma! This recipe makes 3 layers of moist sponge with the sweet yet tangy chocolate cream cheese frosting that gives the perfect contrast to the sweetness and richness of the chocolate cake!
Why use cream cheese frosting and not traditional buttercream:
Whilst I may be biased towards my absolute love of cream cheese frosting, I stand by my opinion that the balance of rich chocolate sponge and the tanginess of cream cheese frosting enhances the overall taste experience. Cream cheese frosting has a creamy, smooth texture that complements the moist, dense texture of chocolate cake. This creates a delightful mouthfeel.
Ultimately, the choice of frosting depends on personal preference and the desired flavour profile of the cake. Cream cheese frosting can provide a delicious and complementary experience to a rich chocolate cake, and I would highly recommend giving it a go!
Tips for baking:
I had trialled a few chocolate cakes recipes and these are the most essential tips I have to achieve the moist sponge layers within the cake.
–Vegetable oil helps keep the cake moist and soft even after it cools. It prevents the cake from drying out. Unlike butter, vegetable oil has a neutral flavour that does not compete with the chocolate’s richness, allowing the cocoa flavor to shine through more prominently. Do be careful not to use too much vegetable oil, as this can leave the sponge dense and stodgy.
–Buttermilk contributes to a moist and tender crumb. Its acidity helps break down gluten, resulting in a softer texture.
-Espresso Powder Espresso powder intensifies the chocolate flavor without adding a distinct coffee taste. It acts as a flavor enhancer, making the chocolate taste richer and more robust. Espresso powder is a small, secret ingredient that can elevate a chocolate cake by deepening the chocolate flavor.
-Hot water: I use this to make the hot coffee with the espresso power. Decaf coffee works too!
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What makes this chocolate cake so great?
Chocolate cake is a beloved and classic dessert. I like to use a combination of butter and cream cheese for the frosting that provides a balance of tanginess and sweetness to the flavour of the chocolate sponges.
Perfect for any occasion:
This decadently delicious chocolate cake is sure to satisfy your cravings and and impress your family and friends. Perfect for birthdays, special occasions, or simply to indulge your sweet tooth.
Instructions:
Step 1: Mix the dry ingredients
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, sugar, baking soda, baking powder, and. Whisk them until well combined.
Step 2: Prepare the Wet ingredients
- In a separate bowl, beat the eggs lightly. Then add the buttermilk and vegetable oil, whisking until well combined.
- Gradually add the wet mixture to the dry ingredients, mixing on medium speed until smooth. You can use a hand mixer or a stand mixer for this.
- Carefully stir in the hot espresso coffee (hot water and espresso mixed). The batter will be thin. Mix until it is evenly combined.
- Evenly distribute the batter among the three prepared cake pans
Step 3: Bake
- Preheat oven to 350F (170c). Place the pans in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Recipe Tips
- Three 8 inch cake tins : Non-stick tins which can be lined with parchment paper, which helps cake from sticking and ensures a smooth removal.
- In the refrigerator : Cakes with cream cheese should be refrigerated. Chocolate cake can last up to a week in the refrigerator.
- Cooling time: Ensure the cake sponges are completely cooled from the oven before you start frosting the cake layers.
- Level the cake layers: If you’re making a layered cake, level the tops with a serrated knife for even stacking and a professional look.
- Decorative Toppings: You can add your choice of decorative toppings including berries, chocolate, nuts or sprinkles, this is totally up to you!
More Chili Recipes:
Moist & Fudgy Chocolate Cake
Equipment
- 3 Cake tins 8 inch
Ingredients
- 360 g all purpose flour
- 400 g granulated sugar
- 2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 2 1/2 tsp espresso powder
- 200 ml hot water
- 3 eggs
- 140 ml buttermilk
- 140 ml vegetable oil
Cream Cheese Frosting ingredients
- 180 g butter softened
- 300 g Cream cheese full fat
- 60 g dark chocolate
- 400 g icing sugar
- 2 tsp vanilla extract
- 60 g cocoa powder
Instructions
- Preheat your oven to 350°F (170°C). Grease and line three 8-inch round cake pans with parchment paper.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, sugar, baking soda, baking powder, and. Whisk them until well combined.
- In a separate bowl, beat the eggs lightly. Then add the buttermilk and vegetable oil, whisking until well combined.
- Gradually add the wet mixture to the dry ingredients, mixing on medium speed until smooth. You can use a hand mixer or a stand mixer for this.
- Carefully stir in the hot espresso coffee (hot water and espresso mixed). The batter will be thin. Mix until it is evenly combined.
- Lower the heat and allow the chili to simmer for at least 30 minutes. Stir the occasionally and add water or more veggie broth to the pot if the chili becomes too thick.
- Evenly distribute the batter among the three prepared cake pans
- Place the pans in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in their pans for about 10 minutes. Then remove them from the pans and let them cool completely on a wire rack.
Frosting
- In a large mixing bowl, combine the softened butter and cream cheese. Use a hand mixer or stand mixer with a paddle attachment to beat them on medium speed until the mixture is smooth and creamy, about 2-3 minutes.
- Pour in the cooled, melted dark chocolate and the vanilla extract.
- Continue to mix on medium speed until these ingredients are fully incorporated and the mixture is smooth.
- Gradually add the sifted icing sugar and cocoa powder to the bowl. Beat until the frosting is smooth and creamy.