Updated April 26, 2009
Originally posted March 6, 2007
I love this cake because it is not too sweet, it has a nice cream cheese tang, and it satisfies my chocolate tooth. Perfect combination!
Marble Cream Cheese Cake
This recipe was passed to me by Lucy from Yochana’s Cake Delight. Do visit her site if you have time. I am full of admiration for this lady who bakes EVERY SINGLE DAY and not just one thing but multiple things. Oh, to have that energy…
Marble Cream Cheese Cake Recipe
Cake batter ingredients:
180 g butter
170 g castor sugar
20 g cocoa powder (sifted)
120 g self-raising flour (all purpose flour plus 1 ½ tsp baking powder and ½ tsp salt)
1 tsp. baking powder
Cream Cheese layer ingredients:
250 g cream cheese
60 g castor sugar
1 tsp. vanilla essence
(Note: original recipe calls for 1/2 cup of water but I totally left it out because I found the cream cheese batter to be too watery. It may be because my eggs are extra large but if you find that your consistency is too thick, add just enough water to have a flowing consistency.)
1. Cream the butter and sugar till creamy.
2. Beat in eggs one at a time.
3. Fold in dry ingredients (cocoa powder, flour and baking powder) and mix thoroughly.
4. Divide mixture into half.
5. For cream cheese layer: mix all the ingredients together and beat well.
6. Pour half of the cake batter into a 7" round or square tin then pour cream cheese mixture on top.
7. Lastly, pour the remainder of the cake batter on top of the cream cheese mixture. If you like, you can swirl with a chopstick to get a marble effect or just leave it as it is. This part is a little tricky, the cake batter is very little and the marble layer is thick. It doesn’t matter if you find pockets of white cream cheese layer that isn’t covered by the top layer thoroughly—just do you best to cover it as well as you can.
8. Bake at 350 F (160 C) for about 60 mins. or till skewer comes out clean. 9. Remove from oven and leave it to cool completely before slicing.
Marble Cream Cheese Cake
Serve either warm or chilled. When it’s warm, the cream cheese layer is more muted and the flavor of the chocolate is more pronounced. When it’s cold, the cream cheese tanginess is more pronounced (if you like your cream cheese layer to be sweeter, you might want to taste it to see if you want to up the sugar).
It’s been a while since I’ve made this recipe (TWO YEARS! And can you tell how much our blog has evolved?!?) but now that some of you readers have asked about it, I will retest the recipe soon and if needed, make more adjustments. In the meantime, I hope this recipe will help you to try it out instead of just guesstimating the portions.