Chocolate Cream Cheese Cake (Print Version)
Rich chocolate cake packed with cocoa, a hint of cream cheese smoothness, and a shiny chocolate glaze you can skip if you'd like.
# Ingredients:
→ Cake
01 -
240 ml whole milk, brought to room temp
02 -
225 g semi-sweet chocolate, melted then cooled
03 -
2 teaspoons pure vanilla extract
04 -
6 large eggs, out of the fridge
05 -
600 g white sugar
06 -
450 g unsalted butter, leave out to soften
07 -
0.5 teaspoon salt
08 -
1 teaspoon baking powder
09 -
100 g top-notch cocoa powder
10 -
360 g regular flour
11 -
225 g cream cheese, softened up
→ Chocolate Glaze (optional)
12 -
1 teaspoon vanilla extract
13 -
2 tablespoons unsalted butter
14 -
120 ml heavy cream
15 -
170 g semi-sweet chocolate chips
# Steps:
01 -
Drizzle the shiny chocolate glaze over your totally cooled cake. Let it sit before you cut into slices to share.
02 -
Warm heavy cream on medium until it just starts bubbling. Pour over the chocolate chips and butter in a separate bowl, let it hang out for 5 minutes. Stir everything until it’s silky, then add vanilla and blend until it looks good.
03 -
Cool your cake in the pan for around 15 minutes. Tip it out onto a rack and leave it alone until it’s not warm anymore.
04 -
Scoop the batter into your prepared pan. Give it a little shake or tap to get rid of bubbles. Slide it into the oven and bake 75–85 minutes, checking with a toothpick—if it pulls out clean, you’re good.
05 -
Working in 3 batches, start by mixing in a portion of your dry stuff, then a bit of milk, repeat, and finish with the last bit of dry mix. Use a spatula and stop once it’s blended. Don’t overmix!
06 -
Pour the cooled chocolate in and mix until you don’t see any streaks left in the bowl.
07 -
Now, beat in your eggs one at a time, making sure each gets mixed in totally. Dump in your vanilla and give that a quick mix too.
08 -
Bit by bit, mix in the sugar and softened cream cheese. Keep beating for 5–7 minutes till it’s fluffy and very pale.
09 -
With a hand or stand mixer, whip up the butter until it’s nice and creamy—takes about 2 minutes.
10 -
Grab a big bowl, sift together the flour, cocoa, salt, and baking powder in there.
11 -
Crank your oven up to 165°C. Grease and flour your bundt or tube pan all over so nothing sticks later.
# Notes:
01 -
Everything works better if your ingredients aren’t cold. Leave them out till they’re room temperature.
02 -
When you cream butter and sugar just right, it’ll look almost white and super fluffy.
03 -
If the top cracks as it bakes, don’t sweat it—that means you’re on track for the right pound cake texture.