Prep: 20 mins | Cook: 1 hr 10 mins | Total: 1 hr 30 mins | Servings: 14 | Yield: 1 fluted tube pan
The deep chocolate flavour and moist texture of this cake will surely make you want to eat the whole thing! It is so good to eat pretty much all the time. Give this one a try and I promise you that it will not disappoint. Enjoy!
1 cup unsweetened dark cocoa powder
½ cup hot coffee
½ cup whole milk, warmed
3 cups all-purpose flour
1 teaspoon salt
¼ teaspoon baking powder
3 cups white sugar
1 ½ cups butter, softened
1 (8 ounces) package cream cheese, softened
1 teaspoon vanilla extract
4 large eggs, at room temperature
2 large egg yolks, at room temperature
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Apply cooking spray in a fluted tube pan.
Step 3: In a medium mixing bowl, add the hot coffee and cocoa powder. Whisk until well mixed.
Step 4: Add the milk and whisk until well blended. Allow the mixture to cool.
Step 5: In another mixing bowl, add baking powder, flour, and salt. Stir until well mixed.
Step 6: In another mixing bowl, add the cream cheese, butter, and sugar. Beat for 5 minutes using an electric mixer until well mixed and fluffy.
Step 7: Add vanilla extract and stir until well mixed. Add eggs gradually and beat every addition.
Step 8: Add half-and-half, stir until well blended. Add the rest of the flour mixture and cocoa-milk mixture. Beat until well combined.
Step 9: Transfer the mixture into the greased baking pan.
Step 10: Place inside the preheated oven and bake for 70 to 90 minutes or until the toothpick comes out clean after inserting it in the middle.
Step 11: Remove from the oven and let it sit on a wire rack to cool at room temperature.
Step 12: Serve and enjoy!
You can use only boiling water if you do not want coffee.
Make sure to follow the time to cream the butter.
Per Serving: 542 calories; protein 7.8g 16% DV; carbohydrates 67.7g 22% DV; fat 28.8g 44% DV; cholesterol 153.2mg 51% DV; sodium 388.9mg 16% DV.