Chocolate Dessert Recipe

In a large bowl, combine 200g flour, 45g cocoa powder, 1 tbsp baking powder, 1 tsp baking soda, and 1/4 tsp vanilla extract. Mix the dry ingredients well.

In another large bowl, mix 220g sugar and 75ml olive oil until well combined. Mix in two eggs once smooth.

Gradually incorporate the flour and cocoa mixture into the wet ingredients. Stir to combine.

Add 75ml milk and mix until you achieve a smooth consistency. In a cup, dissolve 1 tsp instant coffee in 200ml hot water and pour the coffee mixture into the cake batter. Mix thoroughly.

Preheat the oven to 160°C (320°F). Line a greased baking tray with parchment paper and pour the batter evenly into the tray.

A pointed object inserted in the center should come out clean after 30 minutes of baking.After icing, let it set fully.

In a mixer, beat 80g powdered sugar and 80g softened butter until fluffy.

Add 260g cream cheese and continue to mix until smooth. Set the frosting aside.

Once the cake is cool, divide it into two equal layers. Spread the prepared cream cheese frosting evenly over the bottom layer. Top with another layer of cake.

In a small bowl, soak 8g gelatin sheets in 200ml cold water for a few minutes.

In a saucepan over medium heat, combine 160g sugar, 50g cocoa powder, 105ml heavy cream, and 125ml water. Once everything is well combined and smooth, stir constantly.

Remove the saucepan from the heat and add the soaked gelatin sheets, stirring until fully dissolved.

Cover the constructed cake with the chocolate glaze, letting it run down the edges.

Let the glaze set before serving. Enjoy your delicious chocolate cake with cream cheese frosting and rich chocolate glaze.