Chocolate and cream cheese is a good combination in a cake. The cream cheese makes the chocolate cake even more moist. I just took my old Chocolate Cake recipe and part of a baked Cheesecake recipe to make this cake. Baking it in a bundt pan gives the cake a very beautiful shape. It can be decorated with chocolate ganache to make it an even richer cake.
Ingredients:
- 250 g salted butter
- 250 g castor sugar, can be reduced
- 4 large eggs
- 70 g cocoa powder
- 100 g self-raising flour
- 62-65 g milk
- 225 g cream cheese
- 60 g castor sugar
- 45 g milk
- 8 g self-raising flour
Method:
- Butter a 10-inch bundt pan well. Set it aside.
- Pre-heat oven to 170 deg C.
- Prepare the cream cheese layer first:
- Let the cream cheese come to room temperature in a bowl and be soft enough for whisking.
- Add castor sugar to the bowl.
- Whisk the cream cheese and sugar till the sugar dissolves and the mixture is smooth and creamy.
- Add milk and whisk them well to combine.
- Add the self-raising flour and mix well.
- Set aside.
- Sift the self-raising flour and cocoa powder twice. Set the flour mixture aside.
- Add butter and castor sugar into the bowl of a stand mixer.
- Cream the butter till pale and fluffy.
- Crack an egg into a bowl to ensure non-contamination if the egg is bad. Add the egg to the bowl and mix well. Repeat till all the eggs are used up. Scrape down the side of the bowl from time to time to ensure that all the ingredients are well-combined.
- Add the milk to the mixture. Mix well.
- Fold the flour into the butter mixture using a spatula, a third at a time. Gently mix them up till no trace of the flour can be seen.
- Pour roughly 35 % of the mixture into the bundt pan. Level the batter around the bundt pan with a spatula.
- Pour the cream cheese mixture on top of the batter.
- Pour the remaining batter on top of the cream cheese mixture, covering it. Level the batter with a spatula.
- Bake in the pre-heated oven for 50 minutes. Test for doneness using a wooden skewer which should come out clean.
- When done, invert the cake onto a metal rack to cool it down.
