Chocolate Cake with Cream Cheese Frosting
Chocolate Cake with Cream Cheese Filling is heaven in every bite! The cake is moist and chocolatey, with a rich cream cheese center that tastes like hidden frosting inside. And yes, if you’re feeling fancy, you can even top it with cream cheese frosting for double pleasure. Let’s bake it!
Servings: 20 slices
Calories: 185kcal
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 the filling. Grease a 24 cm bundt pan with oil and set aside. In a mixing bowl, beat the cream cheese and sugar until smooth. Add the egg and mix until combined. Pour in the milk and cornstarch, then whisk until silky. Transfer the mixture to a piping bag and chill in the refrigerator while you prepare the cake batter.
- Cream the butter and sugar. In another bowl, beat the butter and sugar until pale, light, and fluffy. Add the eggs one at a time, mixing well after each addition.
- Add the dry ingredients. Sift flour and baking powder into the batter. Mix until just incorporated. Then sift in the cocoa powder. Scrape down the sides of the bowl occasionally to ensure everything blends evenly.
- Add milk (and optional chocolate paste). Pour in the milk and mix until smooth. If you’d like a bolder chocolate flavor, stir in some chocolate paste. Pour half of the chocolate batter into the prepared pan. You can adjust the amount depending on whether you want a thicker base. Use a spoon to form a shallow gutter in the middle of the batter.
- Fill and bake. Take out the chilled cream cheese filling and pipe it into the gutter. Cover with the remaining chocolate batter and smooth the top with a spoon or spatula. Bake in a preheated oven at 356°F (180°C) for about 60 minutes, or until a skewer inserted in the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes before removing it. Allow it to cool completely on a wire rack, then slice and enjoy your Chocolate Cake with Cream Cheese Filling!
Video
Notes
- Soften your cream cheese – Let the cream cheese sit at room temperature for at least 15 minutes before mixing. This makes it smoother and easier to incorporate without lumps.
- Always sift your dry ingredients – Sifting flour, baking powder, and cocoa powder removes lumps and helps the cake rise more evenly, giving it a lighter texture.
- Form a proper gutter – When pouring the first half of the chocolate batter, create a deep enough gutter with a spoon. This helps hold the cream cheese filling in place. Using a piping bag makes it easier to control the filling and keep it centered.
- Use block-style cream cheese – Avoid spreadable cream cheese, which contains more moisture and may make the filling runny. Block cream cheese gives a sturdier, creamier result.
- Scrape the bowl often – Stop the mixer now and then to scrape down the sides of the bowl. This ensures the butter, sugar, and cocoa mix evenly, so you don’t end up with streaks of flour or cocoa.
- Check doneness the right way – Insert a skewer or toothpick into the cake (avoiding the cream cheese pocket) to test if the chocolate part is baked through. If it comes out clean, the cake is ready.
- Cool completely before slicing – The cream cheese filling needs time to set. If you slice the cake while still warm, the filling may ooze out.
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