Chocolate Cream Cheese Cake

About Chocolate Cream Cheese Cake:

Chocolate Cream Cheese Cake is a pure chocolate cake. Icing is done with cream cheese chocolate flavor. This tastes delicious. The best thing is that, this is simply a homemade recipe.

Taste and Texture:

Soft and truly delicious. Pure chocolate flavor.

Ingredients:

• All purpose flour 1 cup
• Icing sugar 1 cup
• Baking soda 1 tbsp
• Cocoa powder 1/2 cup
• Eggs 3 whole
• Butter 4 oz
• Oil 1/3rd cup
• Milk 1/3rd cup
• Salt 1/2 tsp
• Vanilla essence 1 tsp

Icing:

• Cream cheese one stick i.e 6 oz
• Sugar one cup
• Butter 4 oz
• Vanilla essence one tsp
• Milk 1/4th cup
• Cocoa powder 1/4th cup

Pre Preparations before making the cake:

• Milk and butter must be in room temperature.

• Icing sugar is required for this recipe. So if you don’t have it readymade then take regular sugar. Put it into a grinder and grind it.

• Dark Chocolate chunk has to be crushed by a hand crusher. See the picture below.

Pre Preparations before icing:

• Cheese cream has to be in room temperature.
• Butter must be in room temperature.
• We need icing sugar for making the icing.

How to bake the cake:

• Into a bowl add one cup of flour
• Cocoa powder 1/2 cup
• Add 1 cup of icing sugar
• Add 1 tsp of salt
• One tbsp of baking soda

Firstly, mix all the above dry ingredients. Secondly, in another bowl add 3 eggs and beat the eggs a little. Furthermore, add the beaten eggs with the dry ingredients above and mix well.

• Next, add 1 tbsp of vanilla essence to the mix
• Refined oil 2 tbsp
• Add 1/3rd cup of milk (room temperature)

Finally, mix all nicely until it makes a thick and soft batter.

Baking:

Into a pan place a baking sheet. Stick the baking sheet by applying little butter underneath.

In the pan now pour the cake batter and put it in the oven at 350F for about an hour. Check in between while baking. For me, it took complete one hour to bake this cake.

Once baking is done put a knife in the center of the cake to see if it’s completely baked inside or not. If the knife goes inside and comes out clear, that means the cake is properly baked inside. Hence, you are done with the baking.

Image below 1: upside of the cake

Image below 2: bottom of the cake

Pre-Icing steps:

After baking, once the cake is cold enough to touch, cut it into two halves. Place the two halves on a tray or plate for icing. Shown in the picture above.

Also, since the top of the cake puffed out after baking, I had to cut it out to make the cake look flat. But with that extra cake bread crumbs, we will make extra tasty topping by putting it on the top. You can see the picture below to understand better. You can see how the cake looks like initially with this extra toppings.

Icing the chocolate cream cheese cake:

Liquid syrup mixture:

Firstly, we will make a mixture. I.e., a syrup with three ingredients for keeping the cake soft and moisturized for a longer period of time. Even if it is in the refrigerator for more than a week.

• This mixture consists 1/2 cup milk

• Cocoa powder 2tbsp

• Icing sugar 1/4th cup

Mix all the above three ingredients into a bowl. After mixing, keep it in a semi liquid form.

Applying the mixture:

Secondly, Make small pores into the cake with the fork and then apply the liquid onto the cake. Make sure that you apply this in the center and on top of the cake; before you put the second layer of icing.

These little pores helps the liquid chocolate syrup mixture go well inside the cake and it gives a different taste and texture to it which makes it more delicious.

Cream cheese chocolate flavored icing:

• For this we need cream cheese 6oz
• Butter room temperature 4oz
• Icing sugar one cup
• Vanilla essence one tsp but this is optional here
• And 1/4th cup of milk
• Cocoa powder 1/4th cup

Firstly, mix all the above ingredients in a bowl to make a soft smooth icing batter.

Secondly, with the help of a spoon or spatula spread this smooth icing batter in the center of the cake; that is divided into two halves. And then spread also on top of the cake. Followed by the sides as well.

Cover the sides nicely. Just a thin layer will do on the sides.

Chocolate flakes layering:

Now on the sides i.e., the wall of the cake, slowly stick the chocolate flakes that has been shredded, with your hand. Because of the cream cheese layer, the chocolate flakes will stick easily. And it will give the cake a complete different even look on all sides. Just leave the top of the cake for now.

Point to mentions:

One important thing to mention here. When my cake was baked it puffed out from the top. Hence, to make it flat on top I had to cut the top a little. And then I used that part as bread crumbs for toppings. To make this an interesting topping, I mixed these with little cocoa powder, milk and sugar mixture i.e syrup that I used before. This will keep the cake moisturized for longer time.

Final icing touch:

Once the sides and top of the cake is covered with chocolate flakes. Put the cake bread crumbs on top with your hand. Finally, sprinkle the chocolate flakes above it.

Cake decor with the piping:

Once we are done with all the above mentioned things, here comes now some decorative idea for the cake. If you have a piping bag it becomes easier to doctorate the cake. I have used one of the simplest design that I bought with the piping bag. You can see the picture above on how I have covered the corners of the cake with some curvy flowers, without using any extra color. It’s the same chocolate color design matching with the cake color, but it simply looks amazing.

I love this same colored, chocolate flakes textured Chocolate Cream Cheese Cake. It simply looks gorgeous.

The entire process captured in YouTube: