Chocolate Cream Cheese Cake Recipes

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CHOCOLATE CHEESECAKE



Chocolate Cheesecake image

Provided by Shiran

Number Of Ingredients 12

1 1/2 cups (150g) chocolate wafer crumbs (pulse in a food processor until finely ground, then measure)
1/4 cup (1/2 stick/55g) unsalted butter, melted
340 g (12 ounces) bittersweet or semisweet chocolate, coarsely chopped
3/4 cup (180 ml) heavy cream
3 tablespoons natural ((not Dutch-processed) cocoa powder, optional)
680 g (24 ounces) full-fat cream cheese, at room temperature
1 cup (200g) granulated sugar
4 large eggs (, at room temperature)
1 1/2 teaspoons pure vanilla extract
2 tablespoons chocolate or coffee liqueur (, optional)
8 ounces (240g) bittersweet or semisweet chocolate, coarsely chopped
1 cup (240 ml) heavy cream

Steps:

  • Preheat oven to 325°F/160°. Wrap the bottom and sides of a 9-inch springform pan with one large piece of foil, then repeat with another piece. This will ensure that water from the bath doesn't seep into the cake.
  • Make the crust: In a medium bowl combine crumbs and melted butter and mix until crumbs are evenly moistened. Press mixture into the bottom of the pan to form an even layer. Bake crust for 8 minutes. Set the pan on a wire rack and allow the crust to cool completely before adding the filling. Leave oven on.
  • Make the cheesecake: In a medium heatproof bowl, combine chocolate, heavy cream, and cocoa powder if using. Microwave in 20- to 30-second increments, mixing in between, until chocolate is melted and mixture is smooth. Set aside to cool slightly. In a mixer bowl fitted with the paddle attachment, beat cream cheese on medium-low speed until smooth and lump-free, about 1-2 minutes. Add sugar and beat until blended. Scrape down the sides and bottom of the bowl as needed. Add eggs and beat until batter is smooth. Mix in chocolate mixture. Add vanilla extract and liqueur if using, and beat just until combined. Don't overbeat. Pour batter over the baked crust.
  • Place the pan inside a large roasting pan, then pour enough boiling water into the roasting pan to come halfway up the sides of the cake pan. Place very gently in the oven (if i's easier for you, you can first place the roasting pan in the oven, and then pour in the water). Bake for 60-70 minutes, until the sides are set but the center is still slightly wobbly. Let cake cool completely to room temperature before adding the topping.
  • Make the topping: In a medium heatproof bowl, combine chocolate and heavy cream. Microwave in 20- to 30-second increments, mixing in between, until chocolate is melted and mixture is smooth. Let cool slightly, then pour over the cake.
  • Cover cheesecake with plastic wrap and refrigerate for at least 8 hours, until completely set. The cheesecake tastes best a day after it's made. Keep in the refrigerator for up to 5 days.

CHOCOLATE CHEESECAKE



Chocolate Cheesecake image

Everyone's a chocolate lover when it comes to this chocolate cheesecake. It melts in your mouth, and it's very smooth and fudgy. For a fun taste twist, spoon cherry or strawberry topping over each slice right before serving. -Sue Call, Beech Grove, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 11

1 cup crushed chocolate wafer crumbs
3 tablespoons sugar
3 tablespoons butter, melted
FILLING:
2 cups semisweet chocolate chips
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 tablespoons all-purpose flour
2 large eggs, room temperature, lightly beaten
1 teaspoon vanilla extract
Strawberries and white chocolate shavings, optional

Steps:

  • In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a microwave, melt chocolate chips; stir until smooth. Set aside., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour filling over crust., Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Garnish slices with strawberries and chocolate shavings if desired. Refrigerate leftovers.

Nutrition Facts : Calories 411 calories, Fat 26g fat (15g saturated fat), Cholesterol 77mg cholesterol, Sodium 211mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE CREAM CHEESE CAKE



Chocolate Cream Cheese Cake image

A rich chocolaty dessert. The cream cheese filling is a nice surprise. Good with cream cheese frosting.

Provided by Pammy101

Categories     Desserts     Cakes     Zucchini Cake Recipes

Time 1h25m

Yield 12

Number Of Ingredients 17

½ cup butter
½ cup vegetable oil
1 ¼ cups white sugar
2 eggs
2 cups grated zucchini
½ cup buttermilk
2 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 (8 ounce) package cream cheese, softened
2 tablespoons butter, softened
¼ cup white sugar
1 tablespoon cornstarch
1 egg
2 tablespoons milk
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking powder and salt. Set aside.
  • In a large bowl, cream together 1/2 cup butter, oil, and 1 1/4 sugar until light and fluffy. Beat in 2 eggs, one at a time, then stir in the zucchini. Beat in the flour mixture alternately with the buttermilk. Pour half of the batter into prepared pan.
  • Make the filling: In a medium bowl, beat cream cheese, 2 tablespoons butter. Combine 1/4 cup sugar and cornstarch; beat into the cream cheese mixture until smooth. Beat in 1 egg, milk and vanilla. Pour over batter in pan, distributing evenly. Pour remaining batter over filing.
  • Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 455.6 calories, Carbohydrate 48.5 g, Cholesterol 93.1 mg, Fat 27.1 g, Fiber 1.5 g, Protein 6.8 g, SaturatedFat 12.3 g, Sodium 379.4 mg, Sugar 26.2 g

CHOCOLATE CREAM CHEESE CAKE



Chocolate Cream Cheese Cake image

Yield 24

Number Of Ingredients 15

1 (15.25 ounce) Devil's Food Cake Mix
1 (3.4 ounce) instant chocolate pudding mix
3/4 cup hot water
3/4 cup vegetable oil
1 teaspoon vanilla
4 eggs
1 (8 ounce) package cream cheese (softened)
1/2 cup sugar
1 egg
3/4 cup mini semi sweet chocolate chips
1/2 cup butter (softened to room temp)
4 Tablespoons cocoa
2-3 Tablespoons milk
1 teaspoon vanilla
3-4 cups powdered sugar

Steps:

  • Heat oven to 350 degrees. Lightly grease and flour the bottom only of a 9 x 13 inch glass baking dish.
  • In a large mixing bowl combine the cake mix, pudding mix, water, vegetable oil, vanilla, and eggs.
  • Mix on low for about 30 seconds, and then on medium speed for about 2 minutes.
  • Pour cake batter into prepared pan.
  • In another large mixing bowl, beat the cream cheese, sugar, and egg with hand mixer on medium speed until smooth and creamy.
  • Fold in the chocolate chips.
  • Spoon the cream cheese filling by tablespoonfuls over the batter.
  • Using a table knife, swirl the cream cheese batter back and forth, then turn the pan and swirl it in the opposite direction. When swirling the cream cheese batter, be sure it goes down into the cake batter, not just on the surface.
  • Bake for 35-40 minutes or until a toothpick inserted comes out clean.
  • Cool completely before frosting.
  • In a medium sized bowl, beat together the butter, cocoa, milk, vanilla, and powdered sugar until until creamy and well blended.
  • Frost the cooled cake.

Nutrition Facts : Servingsize 1 serving, Calories 6848 kcal, Fat 290 g, SaturatedFat 96 g, Cholesterol 201 mg, Sodium 5420 mg, Carbohydrate 1064 g, Sugar 893 g, Protein 64 mg

CHOCOLATE CREAM CHEESE CAKE



Chocolate Cream Cheese Cake image

Make and share this Chocolate Cream Cheese Cake recipe from Food.com.

Provided by Mirj2338

Categories     Dessert

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 20

2 cups sugar
1 cup oil
2 large eggs, beaten lightly
2 teaspoons vanilla
1 teaspoon baking soda
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup cocoa, measured then sifted
3 cups flour
1 cup sour milk or 1 cup buttermilk
1 cup warm, brewed coffee
1/4 cup sugar
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
1 egg
1 cup miniature semisweet chocolate chips
1 cup confectioners' sugar
3 unsweetened chocolate squares, melted and cooled
2 tablespoons unsalted butter
hot water (to thin if needed)

Steps:

  • Preheat oven to 350 F.
  • Generously grease a 10 inch Bundt or tube pan (Bundt is best for this recipe).
  • Combine sugar, oil and eggs.
  • Beat for one minute until smooth.
  • Add remaining cake ingredients and beat (mix on medium) for two to three minutes (use a whisk of doing by hand).
  • Set batter aside.
  • For filling, cream sugar with cream cheese.
  • Add vanilla, egg and chocolate chips.
  • Blend until smooth.
  • Ladle half of batter into pan.
  • Spoon filling evenly over this layer.
  • Cover with remaining batter.
  • Bake for 70 minutes or until cake tests done.
  • Top should spring back when touched.
  • Let cake cool at least 30 minutes before removing from pan.
  • If cake sticks, place on a warm burner to loosen up and help release cake.
  • Cake will firm up as it comes to room temperature.
  • For glaze, combine all ingredients to form a pourable liquid.
  • Thin with hot water if necessary.
  • Pour over cooled cake.
  • This cake freezes well and keeps for several days covered at room temperature.

EXTREME CHOCOLATE CHEESECAKE



Extreme Chocolate Cheesecake image

Provided by Food Network

Categories     dessert

Time 7h

Yield 6 to 8 servings

Number Of Ingredients 24

2 1/2 cups chocolate cookie crumbs
2 tablespoons chocolate sugar (Chocolate sugar is sugar stored in an airtight container for at least 3 months with cocoa beans. Discard beans when using sugar.)
6 to 8 tablespoons butter, melted
20 ounce cream cheese, room temperature
1 cup chocolate sugar
3 eggs, room temperature
8 ounces milk chocolate chips, melted
1 tablespoon vanilla
1/4 cup sweetened condensed milk
2 tablespoons all-purpose flour
2 tablespoons cornstarch
20 ounces cream cheese, room temperature
1 cup chocolate sugar
3 eggs
8 ounces white chocolate chips, melted
1 tablespoon vanilla
1/4 cup sweetened condensed milk
2 tablespoons flour
2 tablespoons cornstarch
1 store-bought fudge cake mix
2 cups heavy whipping cream
2 tablespoons butter
3 tablespoons powdered sugar
24 ounces dark chocolate chips

Steps:

  • Crust:
  • Preheat the oven to 350 degrees F.
  • Mix all ingredients together and press into the bottom of a 10-inch springform pan. Bake for 10 minutes. Remove from oven and set aside to cool.
  • White Chocolate Layer:
  • Cream together cream cheese and sugar until fluffy. Add eggs 1 at a time then add remaining ingredients and mix until combined. Do not over mix. Pour white chocolate layer into a pan and refrigerate until you've finished mixing milk chocolate layer.
  • Milk Chocolate Layer:
  • Cream together cream cheese and sugar until fluffy. Add eggs 1 at a time then add remaining ingredients and mix until combined. Do not over mix. Pour milk chocolate layer on top of white chocolate layer and bake for 1 hour 15 minutes to 1 hour 45 minutes.
  • Fudge Cake Layer:
  • Prepare store bought cake mix as directed on package for 2 layer cake. Pour into 10-inch round battered and floured cake pan. Add batter until about 2/3 full and bake as directed. Remove from oven and cool. Torte cake by cutting it in 2 layers horizontally making about 1-inch cake layers. Put cooled, torted cake on top of cooled cheesecake.
  • Dark Chocolate Ganache Frosting:
  • In a heavy pan heat whipping cream, butter and powdered sugar to a boil while whisking constantly. Place chips in a large stainless steel bowl, add hot cream mixture and let set for 5 minutes. Whisk together until smooth. Let cool until it reaches spreading consistency. Cover assembled cheesecake. Garnish with as much chocolate as you can stand.

10-INGREDIENT CREAM CHEESE CHOCOLATE CAKE RECIPE BY TASTY



10-Ingredient Cream Cheese Chocolate Cake Recipe by Tasty image

Cold brew coffee, cream cheese frosting, and extra chocolate chips turn boxed cake mix into something wonderful.

Provided by Alvin Zhou

Categories     Desserts

Time 2m

Yield 8 servings

Number Of Ingredients 11

nonstick cooking spray, for greasing
2 boxes chocolate cake mix
4 large eggs
⅔ cup vegetable oil
1 ⅓ cups cold brew coffee
16 oz cream cheese, softened
2 sticks unsalted butter, softened
1 cup cocoa powder
2 teaspoons kosher salt
5 cups powdered sugar
12 oz mini semisweet chocolate chips

Steps:

  • Preheat the oven to 325°F (160°C).
  • Make the cake: Grease 3 8-inch (22-centimeter) round cake pans with nonstick spray and line with parchment paper.
  • In a large bowl, combine the cake mix, eggs, oil, and cold brew. Mix with an electric hand mixer until smooth.
  • Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center of a cake comes out clean. Let the cakes cool for 10 minutes in the pans, then invert onto a wire rack and let cool completely.
  • Make the frosting: In a large bowl, beat the cream cheese and butter with an electric hand mixer on medium speed until well combined.
  • Add the cocoa powder and salt and beat on high speed until well combined with no lumps. Sift in the powdered sugar and beat until well incorporated and the frosting is smooth.
  • Use a large serrated knife to trim off the domed cake tops, keeping the cakes as level as possible.
  • Place 1 layer of cake on a cake stand or serving platter lined with strips of parchment paper (for easy cleanup). Spread ¾ cup frosting evenly over the cake. Repeat with the other 2 cake layers, then spread the rest of the frosting evenly over the top and sides of the cake.
  • Use your hands to gently press handfuls of mini chocolate chips onto the sides of the cake. Wrap the sides of the cake with parchment paper. Rub against the sides of the paper to press and align the chocolate chips into place. Remove the parchment paper.
  • Slice and serve.
  • Enjoy!

CHOCOLATE CREAM CHEESE POUND CAKE



Chocolate Cream Cheese Pound Cake image

This is a recipe from Paula Deen that appeared on bakeorbreak.com when I was searching for a chocolate cake. I loved the idea of a chocolate cake with cream cheese in the batter! I substituted half the butter with vegetable oil just because I was running out of butter but it still turned out very rich. My 2 and 4 yr old boys were fighting over the crumbs it was so good!

Provided by spicytunaroll

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 8

1 cup butter, softened
8 ounces cream cheese, softened
3 cups sugar
6 eggs
1 teaspoon vanilla extract
2 1/4 cups cake flour
1 teaspoon baking powder
3/4 cup cocoa

Steps:

  • Preheat oven to 325 degrees. Grease/spray a 10-inch Bundt pan.
  • Cream butter, cream cheese, and sugar. Add eggs one at a time, beating well after each. Add vanilla.
  • In a separate bowl, combine flour, baking powder, and cocoa. Add about half of the flour mixture to the butter mixture and beat well. Add remaining flour mixture and beat well for about 2 minutes.
  • Pour batter into Bundt pan. Bake for 1 hour and 15 minutes or until done.

FUDGE LOVER'S CREAM CHEESE CAKE



Fudge Lover's Cream Cheese Cake image

Pockets of sweet cream cheese bake in a rich chocolate cake slathered with fudgy frosting. Yum!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 15

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ yellow or devil's food cake mix
1 box (4-serving size) chocolate instant pudding and pie filling mix
3/4 cup hot water
3/4 cup vegetable oil
1 teaspoon vanilla
4 eggs
1 package (8 oz) cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup semisweet chocolate chips
1/2 cup chopped nuts, if desired
1 container Betty Crocker™ Rich & Creamy vanilla or chocolate frosting

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
  • In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • In large bowl, beat cream cheese, sugar and 1 egg with electric mixer on medium speed until smooth and creamy. Stir in chocolate chips. Spoon filling by tablespoonfuls evenly over top of batter. Using table knife, swirl filling through batter. Sprinkle with nuts.
  • Bake 47 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread frosting over cake. Store covered in refrigerator.

Nutrition Facts : Calories 480, Carbohydrate 61 g, Cholesterol 85 mg, Fat 5, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 44 g, TransFat 2 g

CHOCOLATE-CREAM CHEESE COFFEE CAKE



Chocolate-Cream Cheese Coffee Cake image

This indulgent breakfast sweet is perfect for lazy weekend mornings and pairs perfectly with a hot cup of coffee.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 2h15m

Yield 12

Number Of Ingredients 12

1 1/3 cups Gold Medal™ all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter
1 cup chopped pecans
1 package (8 oz) cream cheese, softened
1/4 cup granulated sugar
1 tablespoon all-purpose flour
1 egg
1 teaspoon vanilla
1 box (1 lb 3.5 oz) Betty Crocker™ Super Moist™ dark chocolate cake mix
1 cup powdered sugar
2 tablespoons milk

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In bowl, mix 1 1/3 cups flour and brown sugar. Cut in butter until crumbly. Stir in pecans; set aside. In separate bowl, beat cream cheese with electric mixer until smooth. Add granulated sugar and 1 table¬spoon flour; beat until blended. Add 1 egg and 1/2 teaspoon of vanilla; beat until blended.
  • Make cake mix as directed on box. Spoon batter into pan. Dollop cream cheese mixture over batter and swirl with knife. Sprinkle reserved pecan mixture over top. Bake 45 minutes or until set. Cool completely on cooling rack.
  • In small bowl, mix powdered sugar, milk and remaining 1/2 teaspoon vanilla with whisk. Drizzle over coffee cake.

Nutrition Facts : Calories 530, Carbohydrate 75 g, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 540 mg

CHOCOLATE CHEESECAKE



Chocolate cheesecake image

Treat family and friends to this decadent chocolate dessert. It's an indulgent end to a dinner party or weekend family meal

Provided by Member recipe by lightwood

Categories     Afternoon tea, Dessert, Treat

Time 25m

Yield Serves 10-12

Number Of Ingredients 8

150g digestive biscuits (about 10)
1 tbsp caster sugar
45g butter, melted, plus extra for the tin
150g dark chocolate
120ml double cream
2 tsp cocoa powder
200g full-fat cream cheese
115g caster sugar

Steps:

  • To make the biscuit base, crush the digestive biscuits with a rolling pin or blitz in a food processor, then tip into a bowl with the sugar and butter and stir to combine. Butter and line an 18cm springform tin and tip in the biscuit mixture, pushing it down with the back of a spoon. Chill in the fridge for 30 mins.
  • To make the cheesecake, melt the chocolate in short bursts in the microwave, then leave to cool slightly. Whip the cream in a large bowl using an electric whisk until soft peaks form, then fold in the cocoa powder. Beat the cream cheese and sugar together, then fold in the cream mixture and the cooled chocolate.
  • Spoon the cheesecake mixture over the biscuit base, levelling it out with the back of a spoon. Transfer to the freezer and freeze for 2 hrs, or until set. Remove from the tin and leave at room temperature to soften for about 20 mins before serving.

Nutrition Facts : Calories 296 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium

BEST CHOCOLATE-CREAM CHEESE POUND CAKE



Best Chocolate-Cream Cheese Pound Cake image

This makes a dark, moist, fine-crumbed cake that needs nothing else! It's well worth the time to bloom, or dissolve, the cocoa. It brings out the chocolate flavor more. It does not give a mocha flavor, just makes the chocolate flavor deeper.

Provided by Kassidee Kennedy Cuffey

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h30m

Yield 14

Number Of Ingredients 13

cooking spray
1 cup unsweetened dark cocoa powder
½ cup hot coffee
½ cup whole milk, warmed
3 cups all-purpose flour
1 teaspoon salt
¼ teaspoon baking powder
3 cups white sugar
1 ½ cups butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
4 eggs, at room temperature
2 egg yolks, at room temperature

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
  • Mix cocoa powder and hot coffee together in a bowl. Whisk in milk to thin and cool mixture; be sure cocoa is dissolved.
  • Stir flour, salt, and baking powder together in a bowl.
  • Cream sugar, butter, and cream cheese together in a bowl using an electric mixer until white and fluffy like frosting, about 5 minutes. Mix in vanilla extract. Add eggs and egg yolks, 1 at a time, mixing completely after each addition. Add half the flour mixture; mix until incorporated. Stir in the cocoa-milk mixture; add the remaining flour mixture. Blend well. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into a few places comes out dry, 70 to 90 minutes.

Nutrition Facts : Calories 542 calories, Carbohydrate 67.7 g, Cholesterol 153.2 mg, Fat 28.8 g, Fiber 2.8 g, Protein 7.8 g, SaturatedFat 17.4 g, Sodium 388.9 mg, Sugar 43.6 g

CHOCOLATE CREAM CAKE



Chocolate Cream Cake image

From Shepherd, Michigan, Marge Dellert writes, "Whenever I take this moist chocolate cake with butter cream filling to a function, I'm asked for the recipe. My daughter-in-law, Marla, shared it with me."

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16-20 servings.

Number Of Ingredients 14

1 package devil's food cake mix (regular size)
1-1/4 cups sugar
5 tablespoons all-purpose flour
3/4 cup milk
1/2 cup butter, softened
1/2 cup shortening
1 teaspoon vanilla extract
GLAZE:
1 cup sugar
1/3 cup baking cocoa
3 tablespoons cornstarch
1 cup cold water
3 tablespoons butter
1 teaspoon vanilla extract

Steps:

  • Prepare and bake cake according to package directions, using a greased and floured 13-in. x 9-in. baking pan. Cool for 10 minutes before inverting onto a wire rack. Cool completely., For filling, in a small saucepan, combine the sugar and flour. Gradually add milk. Bring to a boil over medium-high heat; cook and stir for 1-2 minutes or until thickened. Transfer to a small bowl. Cover and refrigerate until completely cool. , In a large bowl, beat the butter and shortening until fluffy. Beat in milk mixture and vanilla until smooth. Split cake into two horizontal layers; spread filling over bottom cake layer. Top with remaining cake layer., For glaze, in a large saucepan, combine the sugar, cocoa and cornstarch. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in butter and vanilla until glaze is smooth. Cool to lukewarm. Spread over top of the cake. Let stand until set. Refrigerate leftovers.

Nutrition Facts :

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From hersheyland.com


CHOCOLATE CAKE WITH CREAM CHEESE FROSTING - ELLAS BETTER BAKES
2022-02-06 To make the chocolate cake. 1. Dissolve your instant coffee in your boiling water and then mix in your cocoa powder, leave to cool. 2: Melt your butter and also leave to cool. 3: Sift together your flour, leavening agents and salt into your large bowl and then stir in your sugar.
From ellasbetterbakes.com


EASY SHEET CAKE WITH CHOCOLATE-CREAM CHEESE FROSTING RECIPE
2018-04-10 Step 1. Place a rack in center of oven; preheat to 325°. Smear room-temperature butter all over bottom and sides of a 13x9" baking dish (metal or glass is okay) with your fingertips. Sprinkle a ...
From bonappetit.com


CHOCOLATE CREAM CHEESE LAYER CAKE - CANADIAN LIVING
Preheat oven to 350°F. Grease three 8-inch round cake pans; line bottoms with parchment paper. Set aside. In bowl, whisk together flour, cocoa powder, coffee granules, baking powder, baking soda and salt. In large bowl, using electric mixer on medium speed, beat together butter and sugar until light and fluffy.
From canadianliving.com


CHOCOLATE CHEESECAKE - PREPPY KITCHEN
2020-03-31 1. Heat oven to 350F. Add the chocolate sandwich cookies to a food processor and pulse until pulverized. If you’re not using a food processor just place in a plastic bag and crush with a rolling pin. 2. Pour the melted butter into the processor while pulsing, remove blade and …
From preppykitchen.com


CHOCOLATE LAYER CAKE WITH CREAM CHEESE FILLING – RECIPE FROM …
2016-11-13 Preheat oven to 350° F. Spray three 8-inch round cake pans with cooking spray and line the bottoms with parchment paper rounds. In a large bowl, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla, and mix until everything is thoroughly incorporated.
From yummiestfood.com


CHOCOLATE CREAM CHEESE FROSTING - SALLY'S BAKING ADDICTION
2018-10-11 Beat in the butter until combined. Add the confectioners’ sugar, cocoa powder, vanilla extract, 1 Tablespoon milk, and salt and beat on medium-high speed until combined and creamy. Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add another pinch of salt if desired.
From sallysbakingaddiction.com


CHOCOLATE CHEESECAKE | KING ARTHUR BAKING
Preheat the oven to 375°F. Lightly grease a 9" springform pan. To make the crust: Crush, grind, or otherwise pulverize the cookies together with the sugar; a food processor works well here. If desired, set aside about a tablespoon of the crumbs to garnish the finished cake. Add the melted butter, processing briefly or stirring until the ...
From kingarthurbaking.com


EUROPEAN CHOCOLATE CREAM CHEESE CAKE RECIPE - MUNCHKINTIME
2016-04-22 Preheat the oven to 350F. Line baking sheet with parchment paper. Using stand/hand mixer, beat eggs with sugar on high speed until 3 times in size, about 10 minutes. Sift flour, then using spatula carefully fold down top and …
From munchkintime.com


CHERRY CHOCOLATE CREAM CHEESE BUNDT CAKE - DINNER, THEN DESSERT
2019-12-26 To Make the Chocolate Bundt Cake: Preheat the oven to 350 degrees and grease a bundt pan with butter and flour or baking spray. Add the flour sugar, cocoa, baking soda, baking powder, and salt into a stand mixer on low speed until combined. In a second bowl combine the sour cream, oil, eggs, and vanilla with a whisk.
From dinnerthendessert.com


CHOCOLATE CREAM CHEESE CAKE BARS RECIPE | LIVE CRAFT EAT
2016-03-19 Instructions. prepare the chocolate cake mix according to the package directions. pour the cake batter into a buttered 9″x13″ baking pan. beat the cream cheese and sugar together until light and fluffy. by hand, stir in 1/4 cup of the chocolate chips. drop cream cheese mixture by the teaspoonful over the batter. cut through the cream cheese ...
From livecrafteat.com


A CREAM CHEESE FILLED BREAD RECIPE - OMG CHOCOLATE DESSERTS
2014-04-23 Preheat oven to 350° , spray 8 x 4-inch loaf pan with nonstick spray. In a food processor combine cream cheese, 1 Tablespoon sour cream, 1 Tablespoon sugar and vanilla, until smooth, set aside. In a medium bowl whisk together flour, cocoa, baking powder, baking soda, and salt. In a small bowl combine buttermilk and sour cream.
From omgchocolatedesserts.com


HERSHEYS CHOCOLATE CAKE WITH CREAM CHEESE ... - MY INCREDIBLE …
2014-08-04 First, preheat your oven to 350F. Spray 3 round cake pans with cooking spray. Dust the pans lightly with flour, set aside. In a Large mixing bowl or kitchenaid mixer combine the Flour, Hersheys cocoa, sugar, baking powder, baking soda, and the salt. Add in the milk, oil, eggs and the vanilla extract & mix until everything is thoroughly ...
From myincrediblerecipes.com


CHOCOLATE CAKE WITH CREAM CHEESE FROSTING - BUTTER & BAGGAGE
2018-05-26 Step 2: Beat the cream cheese and egg and sugar until smooth and add chocolate chips. Then dollop the cream cheese mixture on top of the chocolate batter and swirl it around with a knife. Bake and let cool before frosting. The cream cheese creates pockets or swirls of cheesecake throughout each slice. But I thought it needed some texture so you ...
From butterandbaggage.com


CHOCOLATE CHEESECAKE RECIPE - TOP RECIPES
2022-02-23 Set aside. Combine the cream cheese, flour, sugar, vanilla extract, and salt in a large mixing bowl using an electric mixer at a low speed. Beat until combined and smooth. Add 4 eggs, one at a time. Beat after each addition until combined. Pour in melted chocolate mixture. Beat on a low speed until smooth and completely mixed.
From topteenrecipes.com


PAUL HOLLYWOOD'S CHOCOLATE BROWNIE CHEESECAKE - DELICIOUS.
2022-06-10 Beat in the eggs, one at a time, on a medium speed. Add the vanilla extract and double cream and beat until just combined. Pour the vanilla mix into the cake tin and carefully swirl it through the brownie mixture, using a skewer. Pour enough cold water into the roasting tray to come about 2.5cm up the side of the tin.
From deliciousmagazine.co.uk


EASY NO-BAKE CHOCOLATE CHEESECAKE RECIPE | BEYOND FROSTING
2018-02-26 Melt the chocolate: Combine the dark chocolate and 4 tablespoons of heavy whipping cream. Microwave at 50% power in 30-second increments, until the chocolate is melted, stirring occasionally. Make the whipped cream: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
From beyondfrosting.com


CHOCOLATE CHIP CREAM CHEESE CAKE - LOVE FROM THE OVEN
2019-03-22 This Chocolate Chunk Cream Cheese Cake is incredibly simple to make, but a nice change on your average cakes and bars. They are wonderfully rich (hello, cream cheese!) with a buttery cake layer and a cream cheese top layer. This cream cheese cake recipe has been one of my most popular recipes!
From lovefromtheoven.com


CHOCOLATE CREAM CHEESE BUNDT CAKE - HOME COOKING ADVENTURE
2022-03-24 To make this chocolate cake even more irresistible I went further and prepared a cream cheese filling that not only looks wonderful but also makes such a good pair with the chocolate cake. You can always choose to make this bundt cake simple, as is, without the filling, if adding the cream cheese seems too complicated for you though.
From homecookingadventure.com


SWISS CHOCOLATE CAKE AND CREAM CHEESE FROSTING RECIPE
2022-05-14 Heat the oven to 350 F/180 C/Gas 4. Grease and flour two 9-inch layer cake pans. Sift the sifted cake flour and baking powder together in a bowl; set aside. In a large mixing bowl with an electric mixer, cream the shortening and granulated sugar until light and fluffy, about 4 to 5 minutes. Add the eggs, one at a time, beating well after each ...
From thespruceeats.com


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