Chocolate Cream Cheese Cake

    1 hour 25 min

    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.

    12 people made this

    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

    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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    Reviews & ratings
    Average global rating:

    Reviews in English (6)


    This is a nice moist cake that's not too sweet, which really brings out the flavor of the fillings. I used salted butter, (omitted the salt) fat-free yogurt, and semisweet chocolate chips since I had them in the house. I live at about 6000 ft. and didn't make any adjustments for that but it turned out great anyway. This is tasty the way it is, but could also carry a glaze nicely. This cake is best when still warm. Keep it tightly wrapped or in an air-tight container and eat it within a couple of days as it has a tendency to get firm and dry.  -  07 May 2005  (Review from Allrecipes US | Canada)


    Has good flavor and texture. I used crasins that I soaked in orange juice, and I can't say I got them dry. I did use 1/2 light and 1/2 dark brown sugar in the cake, I won't do that again, it made the cake look burnt on the outside. I sprinkled it powdered sugar. Great way to get rid of yogurt and cream cheese... I was at the verge of throwing out.  -  13 Jul 2006  (Review from Allrecipes US | Canada)


    I have to give this a 4 b/c I thought it was pretty good and my boyfriend absolutely loved it, so I compromised! I used choc. chips and light brown sugar and it turned out great! Very easy and looks pretty!  -  20 Dec 2002  (Review from Allrecipes US | Canada)