Cold brew coffee, cream cheese frosting, and extra chocolate chips turn boxed cake mix into something wonderful.
nonstick cooking spray, for greasing
2 boxes chocolate cake mix
4 large eggs
⅔ cup vegetable oil (160 g)
1 ⅓ cups cold brew coffee (320 mL)
Chocolate Cream Cheese Frosting
16 oz cream cheese (455 g), softened
2 sticks unsalted butter, softened
1 cup cocoa powder (110 g)
2 teaspoons kosher salt
5 cups powdered sugar (600 g)
12 oz mini semisweet chocolate chips (340 g)
How to Make It
Preheat the oven to 325°F (160°C).
Make the cake: Grease 3 8-inch (22-centimeter) round cake pans with nonstick spray and line with parchment paper.
In a large bowl, combine the cake mix, eggs, oil, and cold brew. Mix with an electric hand mixer until smooth.
Divide the batter evenly between the prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted in the center of a cake comes out clean. Let the cakes cool for 10 minutes in the pans, then invert onto a wire rack and let cool completely.
Make the frosting: In a large bowl, beat the cream cheese and butter with an electric hand mixer on medium speed until well combined.
Add the cocoa powder and salt and beat on high speed until well combined with no lumps. Sift in the powdered sugar and beat until well incorporated and the frosting is smooth.
Use a large serrated knife to trim off the domed cake tops, keeping the cakes as level as possible.
Place 1 layer of cake on a cake stand or serving platter lined with strips of parchment paper (for easy cleanup). Spread ¾ cup frosting evenly over the cake. Repeat with the other 2 cake layers, then spread the rest of the frosting evenly over the top and sides of the cake.
Use your hands to gently press handfuls of mini chocolate chips onto the sides of the cake. Wrap the sides of the cake with parchment paper. Rub against the sides of the paper to press and align the chocolate chips into place. Remove the parchment paper.