Think delicious; fudgy baked heart cakes swirled with a richly sweet, tangy cream cheese filling. A delightful combination of two scrumptious desserts baked in one round. These cream cheese chocolate cakes save time, effort, and ingredients with a promise of a burst of flavours.
In this recipe, the chocolate cake is the dominant batter used in the ratio. 3: 1 in every mini cheese chocolate heart cake. In other words, three tablespoons of chocolate cake mixture swirled with one spoonful of cream chees mixture. However, if you want more cheese filling, you can make a swirl of half chocolate batter and half cream cheese batter in every mini pan.
How to make Chocolate Cream Cheese Heart Cakes
Make the Cream Cheese Filling.
To make the filling, you will need; ( find the recipe measurements in the recipe card below)
Cream cheese. Philadephia or Marscapone work fine for this recipe. Use room temperature.
Caster sugar. Acts as the Sweetener. Suitable substitutes are; granulated sugar, powdered sugar, honey, and maple syrup.
Vanilla extract. For flavouring, ensure you use one labelled extract, not a flavour, for authentic vanilla.
Egg. It makes the filling richer while also making it smoother. Only one egg is enough for this recipe; too much can make the filling taste eggy.
All-purpose flour. Thickens the cheesecake mixture to make it more stable during baking.
Make the Fudgy Chocolate Cake.
To make a fudgy chocolate cake, you will need flour, vegetable oil, brown sugar, granulated sugar, alkalized cocoa powder, instant coffee powder, hot coffee, milk, eggs, salt, vanilla extract, and baking powder.
The key ingredients that enhance chocolate cake flavour in baking are
- Alkalized cocoa powder. Alkalized cocoa enhances a rich chocolate colour while enhancing a deep chocolate flavour.
- Brown sugar. Brown sugar is rich in molasses and caramelizes with more flavour in chocolate cakes.
- Coffee. When used in a chocolate cake, coffee only deepens the chocolate flavour. Instant coffee powder is the most preferred since it dissolves and combines effortlessly with the other ingredients. Use half of it as a powder in the dry ingredients mixture, mix the other half with hot water and pour it into the chocolate cake mixture ( find step-by-step instructions in the recipe card ). Hot coffee helps bloom cocoa powder enhancing a more chocolatey flavour in chocolate cakes.
Swirl and Bake.
Spoon the chocolate cake mixture into heart cake baking tins filling only to 1/2, then add a spoonful of cream cheese mixture. Afterwards, top with another 1-2 spoonfuls of the chocolate mixture again.
Use a skewer to swirl the mixture until the filling is distributed.
Bake in a preheated oven for up to 20 minutes until a toothpick inserted in the middle comes out clean. Unmould after 5 minutes and let them cool completely, then refrigerate for at least one hour before serving.
Equipment Needed.
- Mini heart cakes baking tins.
- Stand mixer or hand mixer.
CHOCOLATE CREAM CHEESE SWIRL CAKES
Course: DessertDifficulty: Easy12
servings20
minutes20
minutesIngredients
- Chocolate cake
280 gm all-purpose flour
150 gm brown sugar
130 gm granulated sugar
40 gm alkalized cocoa
3 eggs
150 ml milk
150 ml oi
60 ml hot coffee
40 gm instant coffee powder
1/2 tsp salt
1 tsp vanilla extract
1 tsp bak ng powder
- Cream cheese filling
200 gm cream cheese
100 gm castor sugar
1 large egg
1 tsp vanilla extract
4 tsp all-purpose flour
Pinch of salt
Directions
- Make the cream cheese filling. In a mixing bowl, put cream cheese, castor sugar, egg, vanilla extract, flour and a pinch of salt. Using a hand mixer, mix on medium-high speed until combined to a smooth paste; then set it aside.
- Make the chocolate cake batter. Preheat the oven to 180 degrees, then thoroughly grease 12 pieces of mini heart baking tins. Set them aside.
- Mix all-purpose flour, instant coffee, granulated sugar, brown sugar, salt, baking powder, and alkalized cocoa in a large bowl and set aside.
- Mix milk, oil, eggs, and vanilla extract in a separate bowl until combined. Pour the milk mixture over the flour mixture and mix until no lumps are visible.
- Spoon the chocolate mixture into the baking tins for up to 1/2, then add a spoonful of cream cheese filling. Top with another 1-2 tablespoons of chocolate mixture.
- Using a skewer, swirl through the batter to distribute the cream cheese.
Then bake in a preheated oven at 180 C for 20 minutes or until a toothpick inserted in the middle comes out mostly clean. Set them aside to c - Unmould and let them completely cool, then refrigerate for at least 1 hour before serving.
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