Prepare to have your taste buds blown away by the most decadent dessert you'll ever experience! Imagine cutting into a rich, moist chocolate cake and discovering a surprise swirl of creamy cheesecake hidden inside - this isn't just a cake, it's a culinary masterpiece that will make you the hero of any gathering. Whether you're looking to impress your family, wow your friends, or simply treat yourself to an extraordinary dessert, this Cheesecake Filled Chocolate Cake is about to become your new obsession!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 8 oz cream cheese
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, sift together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk dry ingredients until well combined and no lumps remain.
- In a separate medium bowl, beat eggs. Add whole milk, vegetable oil, and vanilla extract. Mix wet ingredients thoroughly until smooth and well incorporated.
- Gradually pour wet ingredients into dry ingredients, stirring gently. Mix until just combined, being careful not to overmix.
- Slowly add boiling water to the batter, stirring continuously. The batter will become thin and smooth. Set aside.
- In another bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until creamy and well blended.
- Pour half of the chocolate cake batter into the prepared baking pan, spreading evenly.
- Dollop cream cheese mixture over the chocolate batter, creating swirls and ensuring even distribution.
- Pour remaining chocolate batter over the cream cheese layer, gently swirling with a knife to create a marbled effect.
- Bake in preheated oven for 45-50 minutes. Test doneness by inserting a toothpick into the center - it should come out clean with minimal crumbs.
- Remove from oven and let cool in the pan for 15-20 minutes. Allow cake to cool completely before slicing.
- Optional: Dust with powdered sugar or drizzle with chocolate ganache before serving.
Tips
- Room Temperature Matters: Ensure eggs and cream cheese are at room temperature for smoother mixing and better incorporation.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined to keep the cake tender and light.
- Swirling Technique: Use a knife or skewer to create beautiful marbled patterns, but don't overmix the layers.
- Oven Accuracy: Use an oven thermometer to ensure precise temperature, as variations can affect baking time and cake texture.
- Cooling is Crucial: Let the cake cool completely before cutting to allow flavors to set and prevent crumbling.
- Storage Tip: Store in an airtight container in the refrigerator for up to 5 days, bringing to room temperature before serving for best flavor.
- Make Ahead: This cake actually tastes even better the next day, so don't hesitate to prepare it in advance!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 6g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 45mg
