Cream Cheese Filled Chocolate Cake

The combination of chocolate and cheese is one of our favorite combinations at home. Gali is only able to eat chocolate in the afternoon (you can read more about Gali here) and I׳m able to eat it at any time of the day.

When it comes to cheesecakes I used to like these cakes less, but in recent years I’ve learned to enjoy these white cakes, especially Maxime Frederic’s excellent cheesecake tart.

Of course if it’s a combination of chocolate and cheese in the same dessert, then it’s a delicacy. The cheese sourness and its juiciness intensify the chocolate flavor and make any chocolate dessert even better. For example, the Cheesecake and Praliné Brownies or the Chocolate Basque Cheesecake.

And this time, a Cream Cheese Filled Chocolate Cake, a perfect combination of a chocolate cake and a rich cream cheese layer that makes all the difference.

Cream Cheese Filled Chocolate Cake
22cm kugelhopf/bundt pan or 30cm loaf pan (8cm height)

Ingredients
Cream Cheese Filling:
170g cream cheese in room temp’
70g eggs (1 big egg)
40g confectioners’ sugar, sifted
1 vanilla bean
Chocolate Cake:
180g butter, softened
180g sugar + 80g Muscovado sugar (or brown sugar)
260g eggs (around 4 big eggs)
60g yogurt
5g vanilla extract
130g dark chocolate, melted, in room temp’
180g all-purpose flour, sifted
70g cocoa powder, sifted
3g baking soda powder
6g baking powder
Pinch of salt
130g whole milk

Preparation
1. Preheat the oven to 170C degrees, grease and flour the pan.
2. Cream Cheese Filling: Using an electric mixer beat together cream cheese and egg. Add confectioners’ sugar and vanilla and. Set aside.
3. Chocolate Cake: Using an electric mixer, beat butter and sugar until light and fluffy.
4. Add eggs, one at a time, keep beating after each addition.
5. Add yogurt and vanilla, keep beating. Beat in melted chocolate, mix until combined.
6. In a medium bowl whisk together the flour, cocoa powder, baking soda, baking powder and salt.
7. Add half the flour mixture and half the milk over the eggs mixture, stir to combine but not too much. Repeat with remaining flour mixture and milk.
8. Pour half of the batter into the pan. Pour cream cheese filling over the batter. Pour the rest of the batter into the pan.
9. Bake for about 40-45 minutes, until baked but not too dry. 
10. Remove from the pan when still warm, let cool and Enjoy!

Bon-Appétit
Sharon