Chocolate cream cheese cake
This Chocolate Cream Cheese Cake features a rich chocolate flavour with a smooth cream cheese layer, creating a delightful dessert. Baked in a tender, buttery cake, it’s suitable for any special occasion or everyday indulgence.
Cook time 40 min
Prep time 20 min
Ingredients:
1/2 cup butter1/2 cup sugar
1 egg
1 tsp vanilla extract
1 cup self-raising flour
1 tbsp dry cocoa powder
1/4 cup milk (1% fat)
1/2 cup cream cheese
Indulge your senses with this rich and decadent Chocolate Cream Cheese Cake. This delightful recipe combines the velvety smoothness of cream cheese with the deep, rich flavors of cocoa, all enveloped in a soft, buttery cake. Perfect for any special occasion or just as a sweet treat to enjoy with your loved ones.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and flour an 8-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, beat the 1/2 cup softened butter and 1/2 cup sugar together using an electric mixer on medium speed until light and fluffy. This should take about 2-3 minutes.
- Add the egg and 1 tsp vanilla extract to the butter-sugar mixture.
- Continue beating until well combined.
- In a separate bowl, sift together the 1 cup self-raising flour and 1 tbsp dry cocoa powder to remove any lumps.
- Gradually add the flour-cocoa mixture to the wet ingredients, alternating with the 1/4 cup milk. Begin and end with the dry ingredients.
- Mix until just combined, ensuring not to overmix the batter.
- In a small bowl, beat the 1/2 cup cream cheese until smooth and creamy.
- Pour half of the cake batter into the prepared cake pan and spread it evenly.
- Dollop the softened cream cheese over the first layer of batter and spread evenly.
- Pour the remaining batter over the cream cheese layer and spread it to cover completely.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- The cake should be springy to the touch.
- Allow the cake to cool in the pan for about 10 minutes.
- Then remove it from the pan and place it on a wire rack to cool completely.
- Once cooled, slice and serve as desired.
And there you have it, a luscious Chocolate Cream Cheese Cake that’s sure to impress anyone who takes a bite. Serve it as the perfect end to a meal or enjoy it with a cup of coffee for an afternoon pick-me-up. Share this delicious creation with friends and family, and watch it disappear in no time!
Chocolate cream cheese cake FAQ:
Use an 8-inch round cake pan for this recipe. Make sure to grease and flour it or line it with parchment paper for easy removal.
The cake is done when a toothpick inserted into the center comes out clean, and the surface is springy to the touch. This typically takes 30-35 minutes at 350°F (175°C).
Cream cheese provides a unique flavor and texture, but you can substitute it with mascarpone cheese for a similar effect. For a lighter option, try Greek yogurt or a non-dairy cream cheese alternative.
Store the leftover cake in an airtight container in the fridge for up to 3-5 days. Allow it to reach room temperature before serving for the best flavor.
You can use unsweetened cocoa powder for this recipe. Dutch-processed cocoa will also work, but be aware that it may alter the flavor slightly.
Tips:
- Ensure your butter and cream cheese are at room temperature for easier mixing and a smoother batter.
- Sift the dry ingredients (flour and cocoa powder) to avoid lumps and to incorporate air, resulting in a lighter cake.
- Don't overmix the batter once you add the flour, as this can lead to a denser cake.
- Use a toothpick to check the cake's doneness; it should come out clean or with a few crumbs, not wet batter.
- For an extra touch, sprinkle some powdered sugar or cocoa powder on top of the cake before serving.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition per serving
8 ServingsCalories 270kcal
Protein 4.89g
Carbohydrates 30g
Fiber 1.26g
Sugar 14g
Fat 15g
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