Ice Water Chocolate Cake and Chocolate Cream Cheese Frosting

Triple Layer Chocolate Cake. McConnell & McNamara / Getty Images
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: Serves 8-10
Nutritional Guidelines (per serving)
983 Calories
51g Fat
126g Carbs
10g Protein
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Nutrition Facts
Servings: Serves 8-10
Amount per serving
Calories 983
% Daily Value*
Total Fat 51g 65%
Saturated Fat 29g 147%
Cholesterol 176mg 59%
Sodium 486mg 21%
Total Carbohydrate 126g 46%
Dietary Fiber 6g 20%
Protein 10g
Calcium 102mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This 3 layer chocolate cake made with butter, unsweetened chocolate, ice water, and eggs, then frosted with a delicious chocolate cream cheese frosting.

Ingredients

  • 3/4 cup butter
  • 2 1/4 cups granulated sugar
  • 1 1/2 teaspoons vanilla
  • 3 large eggs
  • 3 squares unsweetened chocolate (melted)
  • 3 cups/12 3/4 ounces cake flour
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups ice water
  • For the Frosting:
  • 8 ounces cream cheese (softened)
  • 1/2 cup butter, softened
  • 4 cups/16 ounces confectioners' sugar
  • 1/3 cup cocoa powder (unsweetened)
  • 1 teaspoon vanilla

Steps to Make It

  1. Preheat the oven to 350 F.

  2. Grease and flour three 9-inch layer cake pans.

  3. In a mixing bowl with an electric mixer, beat the butter and sugar together until light and fluffy. Add the vanilla and blend well. Add the eggs, one at a time, beating well after each addition. Add melted chocolate; blend well.

  4. In another bowl, combine the flour, baking soda, and salt. Add  the dry mixture, about one-third at a time, alternating with the ice water and ending with the dry mixture. 

  5. Spread the batter in the prepared pans.

  6. Bake in the preheated oven for 25 to 30 minutes.

  7. Cool the cake in the pans for 5 to 10 minutes and remove from pans. Cool thoroughly on racks before frosting.

Frosting

  1. Beat the cream cheese and butter until smooth and well blended. Gradually beat in the confectioners' sugar until light and fluffy. Blend in the cocoa and vanilla; continue beating until smooth.

  2. Spread frosting on the fully-cooled cake, first between the layers then over the top and sides.