Chocolate Cake with Cream Cheese Frosting

The addition of cream cheese makes the cake moist and pleasantly refreshing, while the cocoa in the biscuit and the chocolate glaze ensure a rich chocolate flavor. The cake cuts nicely into pieces, making it suitable for various celebrations and festivities, and it can also be used to spice up a tray of homemade treats during the holidays.

Details

  • Preparation Time: 60 minutes
  • Cooking Time: 18 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Biscuit

  • 5 pieces Egg, fresh

  • 2 spoons Juice, lemon

  • 1 cup Sugar, white

  • 2 spoons Oil, vegetable oil, canola

  • 2 spoons Water

  • 0.5 cups Flour, Wheat, bread flour

  • 3 spoons Cocoa, powdered, unsweetened

  • 0.5 bags Baking powder

  • pieces Butter, unsalted

Skutina krema

  • 500 g Cheese, cottage cheese

  • 0.5 bags Pudding, vanilla

  • 500 ml Milk, whole milk

  • 80 g Sugar, white

  • 150 g Butter, unsalted

chocolate glaze

  • 100 g chocolate, dark

  • 40 g Butter, unsalted

Steps

  1. Separate the egg whites and yolks into two bowls. Beat the egg whites into stiff peaks, then mix in the lemon juice. Add sugar to the yolks and beat until you get a light, pale yellow, frothy mixture, then slowly mix in the oil, followed by hot water.

  2. Set the mixer to the lowest speed and slowly, spoon by spoon, mix the flour, sifted cocoa, and baking powder into the yolk mixture. Once you have a smooth mixture without lumps, gently and slowly fold in the beaten egg whites in two or three batches using a hand whisk (or spatula).

  3. Grease a baking pan (30 x 38 cm) with butter and dust it with flour (remove any excess flour). Pour the batter into the pan and spread it evenly over the entire surface using a spatula, smoothing the top. Place the pan in the oven preheated to 175°C for 15-18 minutes. The cake is done when a toothpick inserted into the center comes out clean. Let the baked cake cool.

  4. Cover a large bowl with a clean cloth or dense gauze (you can also use a handkerchief). Place the cream cheese in the center, then gather the corners of the cloth and tie them together with a string. Hang the "bag" over the bowl for 1 hour to let the cream cheese drain. Make sure the cloth does not touch the bottom of the bowl.

  5. Cook vanilla pudding from pudding powder, sugar, and milk. Pour the pudding into a bowl and cover it with plastic wrap, touching the surface. Let it cool, then mix it until smooth and combine it with the drained cream cheese and whipped butter. Spread the cream over the cooled cake, then refrigerate the pan for 20 minutes to let the cream cool and set.

  6. Coarsely chop the chocolate and add it to a heatproof bowl along with the fat. Place the bowl over a pot of boiling water, making sure the bottom of the bowl does not touch the water. Wait for the chocolate to melt over the steam, then gently stir it until you have a completely smooth chocolate glaze. Spread the glaze over the cooled cream. Refrigerate the cake for a few more hours (or overnight).

  7. When ready to serve, cut the cake into smaller pieces, place them on a plate or platter, and serve with a cup of warm drink or a glass of sweet wine.

Nutrition Information (Per 100g)

  • Calories: 280.65 kcal
  • Fat: 15.68 g
    • Saturated Fat: 7.97 g
  • Carbohydrates: 25.88 g
    • Sugars: 20.72 g
  • Protein: 7.14 g
  • Fiber: 0.7 g

Advice

The volume of the cup is 200 ml.