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4.6 from 93 votes

Cream Cheese Chocolate Cake

This homemade Cream Cheese Chocolate Cake is so easy to make and absolutely delicious! It's moist and full of perfect chocolatey flavor. Everyone who tries it will love it! There's no need to reach for a box mix to make a delicious dessert.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 2 mini
Calories: 469 kcal
Course: Cake
Cuisine: International

Ingredients

  • 1 tick unsalted butter
  • 2/3 cup caster sugar
  • 2 medium eggs 2 oz each with shell
  • 2 tablespoons whipping cream or milk
  • 3/4 cup cake flour
  • 1 teaspoon baking powder
  • 2 teaspoons unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 1/3 cup chocolate chip optional for topping
Cream Cheese Layer
  • 3.5 oz (100 grams) cream cheese softened
  • 2 tablespoons caster sugar
  • 1 tablespoon beaten egg
  • 1/2 teaspoon corn flour

Instructions

    Cup of Yum
  1. Preheat the oven to 320°F (160°C). In a mixing bowl, add butter and sugar. Beat with a stand mixer on medium speed until the mixture is light and fluffy, about 2 minutes.
  2. Whisk the eggs and whipping cream in a clean bowl. Slowly drizzle the mixture into the butter mixture, continuing to mix until fully incorporated. Fold in the sifted cake flour, baking powder, cocoa powder, and salt using a spatula. Scrape down the sides of the mixing bowl and mix until the batter is smooth and well combined. Set aside.
  3. To prepare the cream cheese filling, first soften the cream cheese at room temperature. Beat the softened cream cheese with a stand mixer or electric hand mixer until smooth. Add sugar, egg, and corn flour, and continue beating until the mixture is smooth and free of clumps. Set aside.
  4. Pour half of the cake batter into the pan and shake it lightly to distribute it evenly. Spoon the cream cheese filling over the cake batter. Gently add the remaining cake batter on top of the cream cheese filling. Smooth the surface with the back of a spoon.
  5. Sprinkle the chocolate chips on top and bake the cake for 40 minutes, or until it is firm to the touch around the edges.
  6. Cool the cake in the pan for 20 minutes. Then, remove the cake from the pan and let it cool completely on a rack before serving.

Notes

  • Recipe Adapted by Enne Ty

Nutrition Information

Calories 469kcal (23%) Carbohydrates 61.5g (21%) Protein 5.9g (12%) Fat 23.8g (37%) Saturated Fat 14.7g (74%) Cholesterol 111mg (37%) Sodium 195mg (8%) Fiber 1.7g (7%) Sugar 43.2g (86%)

Nutrition Facts

Serving: 2mini

Amount Per Serving

Calories 469

% Daily Value*

Calories 469kcal 23%
Carbohydrates 61.5g 21%
Protein 5.9g 12%
Fat 23.8g 37%
Saturated Fat 14.7g 74%
Cholesterol 111mg 37%
Sodium 195mg 8%
Fiber 1.7g 7%
Sugar 43.2g 86%

* Percent Daily Values are based on a 2,000 calorie diet.