Chocolate Cream Cheese Cake
Indulge in the rich, velvety decadence of this Chocolate Cream Cheese Cake, a dreamy dessert that combines the deep, fudgy flavor of chocolate with the creamy tang of swirled cream cheese. This show-stopping treat is made with a moist cocoa-infused batter, delicately marbled with a smooth cream cheese layer and topped with semi-sweet chocolate chips for extra bursts of chocolatey goodness. Perfect for any occasion, this easy-to-follow recipe is ready in just over an hour and serves up to 12 slices of pure bliss. Whether enjoyed on its own or dressed up with a dollop of whipped cream, this irresistible cake is sure to be a favorite for chocolate lovers. Plus, with make-ahead convenience and refrigerator storage, it's an ideal dessert to please a crowd or satisfy your sweet tooth throughout the week.
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder
- 2 cups granulated sugar
- 1.5 teaspoons baking soda
- 0.5 teaspoons baking powder
- 1 teaspoon salt
- 2 pieces eggs, large
- 1 cup whole milk
- 0.5 cups canola oil (or vegetable oil)
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 8 ounces cream cheese, softened
- 0.5 cups powdered sugar
- 1 piece egg yolk
- 0.75 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan with non-stick spray or butter.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt until combined.
Add the eggs, milk, oil, and vanilla extract to the dry ingredients and mix using a hand or stand mixer on medium speed until smooth.
Reduce the mixer speed to low and slowly add the boiling water to the batter. The consistency will be thin; this is normal. Set the chocolate batter aside.
In a separate medium bowl, beat the softened cream cheese, powdered sugar, and egg yolk until smooth and creamy.
Pour the chocolate batter into the prepared baking pan, ensuring it is spread evenly.
Spoon dollops of the cream cheese mixture over the chocolate batter, then use a knife to gently swirl the two together, creating a marbled effect.
Sprinkle the semi-sweet chocolate chips evenly over the top of the swirled batter.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs (not wet batter).
Remove the cake from the oven and let it cool completely in the pan on a wire rack before slicing and serving.
Serve as is or with a dollop of whipped cream for extra decadence. Store leftovers covered in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 423 mg | 18% | |
| Total Carbohydrate | 70.9 g | 26% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 46.2 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 254 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
