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Chocolate Cream Cheese Cake

About this recipe: A wonderfully moist cake, which is perfect for afternoon tea or dessert. The cake is layered with a mixture of cinnamon, chocolate, raisins and walnuts.

MARBALET

Ingredients
Makes: 1 23cm tube cake

  • 75g dark brown soft sugar
  • 2 teaspoons unsweetened cocoa powder
  • 55g chopped plain chocolate
  • 1 teaspoon ground cinnamon
  • 50g raisins
  • 50g golden raisins
  • 60g toasted walnuts, chopped
  • 170g unsalted butter
  • 115g cream cheese
  • 220g dark brown soft sugar
  • 5 tablespoons caster sugar
  • 5 eggs
  • 1 1/2 teaspoons vanilla extract
  • 250g natural yoghurt
  • 400g plain flour
  • 1/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon bicarbonate of soda

Method
Prep:25min  ›  Cook:1hr  ›  Ready in:1hr25min 

  1. Preheat oven to 180 C / Gas 4. Generously grease a 23 to 26cm tube cake tin.
  2. Soak raisins in warm water until plump. Drain and dry. Chop coarsely. Mix with 75g dark brown soft sugar, cocoa, chocolate, cinnamon and chopped nuts. (You can also chop the filling ingredients in a food processor for a different texture). Set aside.
  3. Cream butter with 220g dark brown soft sugar and caster sugar until fluffy. Add cream cheese until blended. Add eggs and vanilla; mix thoroughly. Blend in yoghurt. Fold in flour, salt, baking powder and bicarbonate of soda. Mix well on low speed of mixer. Spread one third batter in prepared tin. Top with some of the filling mixture. Layer in this fashion until filling and batter are used up.
  4. Bake for 50 to 60 minutes. Cool in tin 10 minutes before removing.

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