Chocolate Cake:
2 cups all-purpose flour
2 cups sugar
3/4 cup Hershey's unsweetened chocolate
2 tsp bicarbonate of soda
1 tsp leaven
1/2 tsp salt
1 cup oil
1 cup milk, whole or 2%
2 large eggs, beaten
1 tsp vanilla
1 cup boiling water

Cream Cheese Filling/Frosting:

8 oz cheese , softened
1/2 cup butter, softened
1/2 tbsp vanilla
4 cups granulated sugar
Chocolate Frosting:
1/2 cup butter, melted
2/3 cup Hershey's unsweetened chocolate
3 cups granulated sugar
3-4 tbsp milk
1 tsp vanilla


Chocolate Cake:
Preheat oven to 350 degrees F. Lightly grease and flour two, nine-inch round cake pans. Line bottom of pans with parchment paper.

2. In large bowl, combine flour, sugar, cocoa, bicarbonate of soda , leaven , and salt. Set aside.

3. In separate large bowl, blend together oil, milk, beaten eggs, and vanilla with mixer until combined.

4. Slowly add in dry ingredients to wet ingredients, continuing to blend with mixer until combined.

5. Add in cup of boiling water and blend on medium speed for one minute. (Batter are going to be very thin)

6. Pour batter into prepared pans. Bake for 30 to 35 minutes or until toothpick inserted into center of cake comes out clean.

7. Remove pans to wire rack to chill for 10 - quarter-hour . Remove cakes from pan and finish cooling on wire rack before frosting.
Cream Cheese Filling/Frosting:
In large bowl, blend cheese and butter with mixer on medium speed for 3 minutes.

2. Add in granulated sugar and vanilla . still blend until smooth and creamy.

Chocolate Frosting:

In large bowl, add in melted butter and cocoa. Stir.

2, Add in vanilla . Add in granulated sugar along side a tablespoon of milk at a time. Blend with mixer on medium speed.
3. Continue adding milk until desired consistency of frosting is reached.
Assemble the cake:
1. Place bottom layer of cake on cake stand or tray. Use serrated knife to even out cake layer if needed.

2. Add generous portion of cheese filling to top of cake.

3. Place second layer of cake on top of cheese filling. Spread cheese filling on top of second layer.

4. Refrigerate cake for 10 - quarter-hour .

5. Add large dollop of chocolate frosting to top of cake and spread from middle outward. still frost sides of cake.

6. Decorate cake as desired.

Recipe adapted from :


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