This rich, moist chocolate cake with a luscious cream cheese swirl is the ultimate dessert for any occasion! The combination of deep cocoa flavor and tangy-sweet cream cheese makes it irresistible.
Ingredients
For the Chocolate Cake:
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1¾ cups (220g) all-purpose flour
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1¾ cups (350g) granulated sugar
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¾ cup (75g) unsweetened cocoa powder
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1½ tsp baking powder
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1½ tsp baking soda
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1 tsp salt
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2 large eggs, room temperature
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1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar)
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½ cup (120ml) vegetable oil
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2 tsp vanilla extract
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1 cup (240ml) hot coffee (or hot water) – enhances chocolate flavor!
For the Cream Cheese Filling:
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8 oz (225g) cream cheese, softened
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¼ cup (50g) granulated sugar
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1 large egg
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½ tsp vanilla extract
Optional Toppings:
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Chocolate ganache
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Powdered sugar
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Fresh berries
Instructions
1. Prep & Preheat
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Preheat oven to 350°F (175°C).
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Grease and flour a 9-inch (23cm) round cake pan (or line with parchment paper).
2. Make the Cream Cheese Filling
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In a bowl, beat cream cheese until smooth.
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Add sugar, egg, and vanilla, mixing until creamy. Set aside.
3. Make the Chocolate Cake Batter
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In a large bowl, sift flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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Add eggs, buttermilk, oil, and vanilla, mixing until combined.
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Slowly pour in hot coffee (or water) while mixing—batter will be thin.
4. Layer & Swirl
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Pour 2/3 of the chocolate batter into the pan.
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Spoon cream cheese filling over the batter.
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Top with remaining chocolate batter.
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Use a knife to swirl gently for a marbled effect.
5. Bake & Cool
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Bake for 40-50 minutes (until a toothpick comes out clean).
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Let cool 10 minutes in the pan, then transfer to a wire rack.
6. Serve & Enjoy!
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Dust with powdered sugar or drizzle with chocolate ganache.
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Best served slightly warm or at room temperature.
Why This Recipe Works
✔ Coffee enhances chocolate flavor (no coffee taste, just richness!).
✔ Cream cheese adds a tangy contrast to the sweet cake.
✔ Super moist thanks to buttermilk and oil.
Perfect for birthdays, holidays, or just because!