Chocolate Cake with Cream Cheese Frosting Filling

Chocolate Cake with Cream Cheese Frosting Filling gives you a sweet mixed flavor. The soft and moist chocolate cake blends so well with the creamy cream cheese. Let’s make this!

This chocolate cake with cream cheese frosting will make you fall in love on the first bite. The combination of moist chocolate cake with cream cheese frosting is just perfect!

The creative part is that now the cream cheese frosting goes inside the cake, baked together with the pound cake. The cream cheese layer becomes a soft, chewy part of the cake.

Recipe Ingredients

Ingredient Notes

Cocoa Powder – you can use your favorite brand of cocoa powder. If you want it bolder, add some chocolate paste to the mixture.

Cream Cheese – It’s better to use cream cheese in room temperature to make it easier to process. Put the cream cheese on the kitchen table 15 minutes before you start to process it.

How to Make

1. Prepare a bundt baking pan (24 cm diameter), grease with oil. Set aside.
2. Beat the butter until soft with balloon attachment.
3. Sift flour, confectionery sugar, baking powder, and cocoa powder so there is no lump.
4. Put the sugar into the butter. Mix until pale and light. The butter should be double in size after beating for several minutes.
5. Put in the eggs one by one while still beating. Turn the speed to low while putting in the eggs.
6. Once in a while, scrape the butter from the sides of the bowl to make sure all the batter is mixed evenly.
7. Put in the dry ingredients: cocoa powder, baking powder, and flour. Mix well. Set aside.
8. In another bowl, soften the cream cheese with a mixer. You’d better put the cream cheese in room temperature for 15 minutes so it is easier to handle.
9. Put the sugar, milk, cornstarch, and egg into the cream cheese. Mix well with low speed. Set aside.
10. Pour half the chocolate batter into the baking pan. The amount is up to your preference. If you want a deep base, add more. Use a spoon to form a gutter in the chocolate batter.
11. Put in the cream cheese batter carefully in the gutter of the cake.
12. Cover with chocolate batter again until finish. Smooth the surface with a spoon or spatula.
13. Bake in a preheated oven 180°C for 60 minutes.
14. Check with a skewer if the cake is thoroughly baked through the center.
15. Take out the cake from the baking pan. Let it cool completely.
16. Cut the cake in slices.
17. Enjoy your cake!

FAQs

Can I use a different pan other than bundt pan?

Yes, you can use a rectangular pan for this recipe. Create the gutter in the chocolate batter using the same technique above.

Why does my cream cheese have some lumps?

It could be the cream cheese has been in the fridge for quite some time. If it is so, sieve the cream cheese batter through a strainer to take out the lumps. It should be fine.

Why does my cream cheese batter leak out of the chocolate part?

If the cream cheese leaks out, you didn’t put enough chocolate batter to engulf the cream cheese. You need to create a gutter deep enough for the cream cheese and have wide enough sides to hold the cheese part inside.

How long can I keep this cake?

Keep your cakes in a closed container in the fridge. They can stay fresh for up to 5 days.

Chocolate Cake with Cream Cheese Frosting

Chocolate Cake with Cream Cheese Frosting inside gives you a sweet mixed flavor. The soft and moist chocolate cake blends so well with the creamy cream cheese. Let's make this!

5 from 1 vote

Print Pin Rate

Course: Cake, Desserts

Cuisine: Indonesian, International

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 20 slices

Calories: 185kcal

Author: Claudia

Ingredients

The Chocolate part

• ▢ 250 gr butter
• ▢ 160 gr confectionery sugar
• ▢ 4 eggs
• ▢ 170 gr flour
• ▢ 1 tsp baking powder
• ▢ 30 gr cocoa powder
• ▢ 5 tbsp fresh milk

The Cream Cheese Part

• ▢ 250 gr cream cheese
• ▢ 60 gr confectionery sugar
• ▢ 1 egg
• ▢ 1 tbsp cornstarch
• ▢ 1 tbsp fresh milk

Instructions

• Prepare a bundt baking pan (24 cm diameter), grease with oil. Set aside.
• Beat the butter until soft with balloon attachment.
• Sift flour, confectionery sugar, baking powder, and cocoa powder so there is no lump.
• Put the sugar into the butter. Mix until pale and light. The butter should be double in size after beating for several minutes.
• Put in the eggs one by one while still beating. Turn the speed to low while putting in the eggs.Once in a while, scrape the butter from the sides of the bowl to make sure all the batter is mixed evenly.
• Put in the dry ingredients: cocoa powder, baking powder, and flour. Mix well. Set aside.
• In another bowl, soften the cream cheese with a mixer. You’d better put the cream cheese in room temperature for 15 minutes so it is easier to handle.
• Put the sugar, milk, cornstarch, and egg into the cream cheese. Mix well with low speed. Set aside.
• Pour half the chocolate batter into the baking pan. The amount is up to your preference. If you want a deep base, add more.
• Use a spoon to form a gutter in the chocolate batter.
• Put in the cream cheese batter carefully in the gutter of the cake.
• Cover with chocolate batter again until finish. Smooth the surface with a spoon or spatula.Bake in a preheated oven 180°C for 60 minutes.
• Check with a skewer if the cake is thoroughly baked through the center.
• Take out the cake from the baking pan. Let it cool completely.
• Cut the cake in slices. Enjoy your cake!

Video

Notes

• Cream cheese should be in room temperature at least 15 minutes before handling. This will soften the cream cheese and it will be easier to process.
• Always sieve the dry ingredients before putting into the batter, so there are no lumps.
• Create a gutter deep enough in the chocolate cake batter in the baking pan with a spoon. You can also use a piping bag to pipe in the cream cheese batter.

Nutrition

Serving: 1slice | Calories: 185kcal | Carbohydrates: 20g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 80mg | Sodium: 157mg | Potassium: 67mg | Fiber: 1g | Sugar: 1g | Vitamin A: 540IU | Calcium: 36mg | Iron: 1mg

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