A rich and indulgent chocolate cake perfect for gatherings and celebrations.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
Grease and flour two 9-inch cake pans.
This prevents the cake from sticking to the pans.
In a large bowl, cream together the butter and sugar until light and fluffy.
Room temperature butter creams more easily.
Add the eggs one at a time, mixing well after each addition.
This helps incorporate air into the batter for a lighter cake.
In another bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
Sifting ensures there are no lumps in the dry ingredients.
Gradually add the dry ingredients to the wet ingredients, alternating with the warm water, starting and ending with the dry ingredients.
Mix gently to avoid overworking the batter.
Divide the batter evenly between the prepared cake pans.
Tap the pans lightly on the counter to remove air bubbles.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Avoid opening the oven door frequently to maintain a consistent temperature.
Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
Ensure the cakes are completely cool before frosting to prevent melting.
For the frosting, beat together the cream cheese, powdered sugar, and cocoa powder until smooth.
Chill the frosting slightly if it becomes too soft.
Spread a layer of frosting on top of one cake layer, then place the second layer on top.
Use a serrated knife to level the cake layers if needed.
Frost the top and sides of the cake with the remaining frosting.
Use a spatula dipped in warm water for a smoother finish.
Press chocolate chips onto the sides of the cake and decorate the top with dollops of frosting and maraschino cherries.
Arrange the cherries evenly for a polished look.
Serve and enjoy this decadent chocolate cake with your loved ones.
Pair with a scoop of vanilla ice cream for an extra treat.
