Chocolate Cake with Cream Cheese Filling

Ingredients:

For the Chocolate Cake:

1 ¾ cups all-purpose flour

¾ cup unsweetened cocoa powder

2 cups granulated sugar

1 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp salt

2 large eggs

1 cup buttermilk

½ cup vegetable oil

2 tsp vanilla extract

1 cup hot coffee (or hot water if preferred)

For the Cream Cheese Filling:

8 oz cream cheese, softened

1/3 cup granulated sugar

1 egg

1 tsp vanilla extract

For the Chocolate Ganache: (Optional but Highly Recommended)

1 cup heavy cream

8 oz semi-sweet or dark chocolate, finely chopped

1 tbsp butter (for shine)

Instructions:

1. Prepare the Filling:

In a medium bowl, beat the cream cheese until smooth. Add the sugar, egg, and vanilla. Beat until creamy and well combined. Set aside.

2. Make the Cake Batter:

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.

In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Add eggs, buttermilk, oil, and vanilla. Beat until smooth.

Slowly stir in hot coffee until the batter is thin but uniform.

3. Assemble:

Pour a thin layer of chocolate batter into each pan (about 1/3 of the total).

Divide the cream cheese filling evenly between the pans, spooning it gently into the center. Do not spread to the edges.

Pour remaining chocolate batter on top, covering the filling.

4. Bake:

Bake for 30–35 minutes or until a toothpick inserted near the edge (not center) comes out clean. The cream cheese center will remain soft.

Let cakes cool completely before removing from pans.

5. Ganache (Optional):

Heat cream just to a simmer. Pour over chopped chocolate.

Let sit 2 minutes, then whisk until smooth. Stir in butter for extra shine.

Pour over cooled cake and let set for 15–30 minutes before serving.

Serving Tips:

Chill slightly for clean slices.

Pairs beautifully with fresh raspberries or a scoop of vanilla bean ice cream.

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