Cake
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
8 oz cream cheese
1/2 cup vegetable oil
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup hot coffee– I used a cup of hot water and 1tbsp instant coffee
Preheat oven to 350 F. Grease 2 8-inch round cake pans. Combine the cream cheese, eggs, oil and sugar in an electric mixer. Then add vanilla and slowly pour in the coffee. Then add the dry ingredients. Pour into cake pans and bake for 35 minutes or until tooth pick comes out clean. Let cool completely before frosting.
Chocolate Frosting
6oz semisweet chocolate
1 stick of butter, room temperature
8 oz cream cheese, room temperature
1 egg yolk, room temperature
1 tsp vanilla extract
1 ¼ cup powdered sugar
1 tbsp instant coffee powder
Melt the chocolate in a microwave, heating in 30 second intervals until melted. Let cool. In an electric mixer combine the butter and cream cheese. Add the egg yolk and vanilla. Gradually add in the powdered sugar. Dissolve the coffee powder in 2 tsps. hot water and add to the chocolate mixture. Mix the chocolate mixture with the butter mixture.
Adapted from Ina Garten’s chocolate cake recipe.
