There’s just something about chocolate cake, you know? Everything is better with cake. Except my point tracking. I’ve completely fallen off with that but who cares, I’m leaving on a family vacation where our food motto is “We don’t judge” That will also apply to Cerveza at 10am.
This week I wanted a cake that reminded me of my go to road trip snack. Swiss rolls or Ho ho’s (Depending what store you frequent) are those little cylinder cakes filled with frosting that I always buy on trips via road or air. They’re sold in two packs which imply I should share, but I don’t. My husband will definitely back me on that fact!
So I whipped up this chocolate cream cake. Knowing there would be three layers involved and being that most nights I’m ultra lazy after 5pm, I went straight for a cake mix for one of them. Especially since I was making two different frostings. You can use any chocolate cake recipe you like. But this doctored mix is a no fail favorite!
I tried a number of frostings I found online for the white layer. Flour, milk, sugar and shortening did not agree with me so I went with my old stand by.
This cake has two of my all time favorite frostings. Cream cheese and the best ever chocolate frosting. I ended up freezing most of the cake since there are bathing suits to be worn on this trip. Already looking forward to defrosting it upon return!
- 1 box chocolate cake mix
- ½ package instant chocolate pudding mix (4 serving size)
- ¾ cup vegetable oil
- 1 cup sour cream
- 4 eggs
- 2 tsp vanilla
- ½ tsp instant coffee dissolved in ½ cup warm water
- 4 oz (half brick) softened cream cheese
- ½ cup softened butter
- ½ tsp vanilla
- 2 cups icing sugar
- ⅔ cup unsweetened cocoa powder
- 7 tbsp hot water
- ½ cup butter, softened
- 4 cups powdered sugar
- Preheat the oven to 350 degrees and lightly coat a 9x13 pan with cooking spray.
- Combine all the cake mix ingredients and beat on medium speed for 2 minutes.
- Bake for 35-40 minutes. Let the cake cool completely in the pan.
- Make the cream cheese frosting by beating the cream cheese and butter until light and fluffy. Mix in the vanilla. Slowly add the icing sugar until smooth. Spread evenly over the cake and place in the fridge to set.
- Meanwhile make the chocolate frosting by placing the cocoa powder in a large mixing bowl and pour in the hot water. Stir together until combined and smooth.
- Add the butter and blend with a mixer on low speed until the mixture is well combined.
- Add the powdered sugar one cup at a time and beat with the mixer on low speed until the sugar is incorporated.
- Increase the speed to medium until the frosting is light and fluffy. Spread on top of the cream cheese layer.
- Keep the cake in the fridge. It's the best cold!
Wow, this looks so delicious. The cake looks so moist and that cream cheese layer really puts this over the top!
This chocolate cream cake is just making me drool.. it looks so decadent, rich and delicious – and the layers are perfect!
This looks so good! Everything really is better with cake, I will have to try this recipe soon. 🙂
What is icing sugar?
Powdered sugar.
Is it 1/2 of a 4 ounce pudding ?
You bet!
Wow, this looks heavenly!
Thanks Shauna!
Chocolate and cream cheese? I’m in love.
You and me both!
I made this cake twice (for my family and for work) and everyone was in love. I even had to share the recipe! Love it! Super moist 🙂
That’s so nice to hear! Thanks for letting me know 🙂
Looks yummy. But what if I hate the taste of coffee? Cant stand any dessert that even has a whiff of he smell.
Just leave it out and then enjoy your cake! 🙂
if you leave out the coffee should you still add the water
Yes still add the water.
I’m not too accomplished at making the frostings for this cake; any chance I could use canned cream cheese frosting and canned dark chocolate frosting?
I think that’s a great idea! I’m all for shortcuts 🙂
One frosting says “icing sugar” the other says powdered sugar. Are they really the same thing?
Yes they are the same thing.
Sorry if this sounds dumb, but what is icing sugar?
I think it’s better known as powdered sugar or confectioner’s sugar. So many names! 🙂
powdered sugar and icing sugar are two different things. Icing sugar is powdered sugar with cornflour and that’s what makes the icing set. Powdered sugar mixed with butter will not set the icing.
Darn Google telling me lies, thanks for the update!
For most intents and purposes they are one and the same. The confusion seems to come from varying terminology between countries. UK icing sugar is the same US powdered sugar.
And yes, powdered sugar in the US has cornstarch in it. C&H powdered sugar is a superfine sugar with 3% cornstarch. A person can make their own powdered sugar by whirling regular white sugar in a food processor with a small amount of cornstarch. I’ve never achieved the silky powdery smoothness of a commercial powdered sugar but the end results are the same.
(I’m by no means a food expert. I was confused by this a few decades ago which lead to some research… before the days of Google and the internet.)
Thank you! For years I’ve searched for a good chocolate cake and frosting receipe. I’ve finally found it. This is hands down THE BEST CHOCOLATE CAKE I have ever made & tasted. Our new family favorite. ????
Made this over the weekend. Very Very sweet. Not a fan of the two types of buttercream frosting on the cake. I may make in the future with the top chocolate more of a ganache
Ganache is always a good choice! 🙂
Is it okay to leave the sour cream out?? Its not readily available where I live.
You could use plain yogurt instead
Just looked up the difference between powdered sugar and icing sugar. It looks like icing sugar is powdered sugar plus cornstarch. Apparently, to make icing sugar, for every 1 cup of powdered sugar, you should add 2 tablespoons of cornstarch to make approx. 1 cup of icing sugar. Does this sound right? I’m gonna try it!
Interesting! We only have one choice at our small town store so I just go with that 🙂
Wow! It looks so yummy
Thanks! I thought two frostings were better than one 🙂