Cream Cheese Chocolate Cake

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Servings: 4 cups Difficulty: Advanced
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A rich, moist chocolate cake layered with luscious cream cheese frosting
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This Cream Cheese Chocolate Cake is a decadent dessert that balances deep cocoa flavor with the tangy smoothness of cream cheese. The cake itself is incredibly moist and tender, thanks to the addition of shortening and milk, while the frosting offers a luxurious, velvety finish that isn’t overly sweet. It’s perfect for birthdays, holidays, or any special occasion where you want to impress guests with a homemade treat. The combination of chocolate and cream cheese creates a sophisticated flavor profile that pairs beautifully with a cup of coffee.

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Cream Cheese Chocolate Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 cups Calories: 287

Description

This Cream Cheese Chocolate Cake is a decadent dessert that balances deep cocoa flavor with the tangy smoothness of cream cheese. The cake itself is incredibly moist and tender, thanks to the addition of shortening and milk, while the frosting offers a luxurious, velvety finish that isn't overly sweet. It's perfect for birthdays, holidays, or any special occasion where you want to impress guests with a homemade treat. The combination of chocolate and cream cheese creates a sophisticated flavor profile that pairs beautifully with a cup of coffee.

Ingredients

Directions

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with waxed paper.
  2. In a small bowl, sift together the cake flour, baking soda, and salt. Set aside.
  3. Melt the baking chocolate and 1/4 cup vegetable shortening together, either in a double boiler or microwave. Let cool to room temperature.
  4. In a large mixing bowl, beat the cream cheese, 1/2 cup vegetable shortening, and vanilla extract on high speed until light and fluffy.
  5. Gradually add the sifted confectioners' sugar alternately with the hot water and the melted chocolate mixture, beating well after each addition until smooth.
  6. Remove 2 cups of this chocolate mixture and cover with plastic wrap. This will be used for the frosting later.
  7. To the remaining chocolate mixture in the bowl, blend in the additional 1/4 cup vegetable shortening until smooth.
  8. Add the eggs one at a time, beating well after each addition until fully incorporated.
  9. Add the dry ingredients alternately with 3/4 cup milk, beginning and ending with the dry ingredients. Beat well after each addition until just combined.
  10. Divide the batter evenly between the prepared cake pans.
  11. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
  12. Cool cakes in pans on wire racks for 10 minutes, then remove from pans and cool completely on racks.
  13. To make the frosting, beat 1 tablespoon milk into the reserved 2 cups of chocolate mixture until smooth and spreadable.
  14. Place one cake layer on a serving plate and spread with half of the frosting.
  15. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 287kcal
% Daily Value *
Total Fat 11.3g18%
Saturated Fat 5.6g28%
Cholesterol 34mg12%
Sodium 458mg20%
Total Carbohydrate 43.7g15%
Dietary Fiber 1.1g5%
Sugars 34.3g
Protein 2.9g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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