This is the best Chocolate Cake with Cream Cheese Frosting that is super moist with rich chocolate flavor, very well balanced in sweetness, and surprisingly simple to make.
If at any point the frosting feels soft or the cake feels unstable, place it into the fridge for 1 hour to chill and then continue on with the next layer.
Prepare all ingredients. Use room temperature eggs so it can properly properly emulsify with other ingredients.
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Using an electric mixer (handheld or stand mixer) whip the wet ingredients (oil, sugar, milk, coffee, and eggs) for a minute or two until combined.
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Pour the batter into the prepared cake pan(s). Weigh the total batter on your digital scale and then divide evenly among your cake pans for even layers.
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Bake the sponges for 30 min at 180°C / 356°F. Check the middle of the cake with a toothpick to make sure it comes out clean. If the toothpick comes out clean, your cakes are baked.
To make the frosting, place the cream cheese, mascarpone, and sifted powdered sugar into a mixing bowl. Whip for 2-3 minutes in a handheld mixer. The best way to thicken cream cheese frosting is to refrigerate it for 30-60 minutes before using
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Start to build up the layers from the bottom to the top. Once the last cake layer is placed, chill the cake for a minimum of 30 minutes.
Voila! Your cake is decorated and ready to enjoy. It is best served on the same day. Any leftovers can be stored covered in the fridge for 1-2 days.
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