Monday, August 1, 2011

Cream Cheese Chocolate Cake

Cream cheese was on sale at the supermarkets recently, so I stocked up on a few boxes. Sometimes I shudder at the rate at which my children consume dairy products. The amount of fresh milk, yogurt, butter and cheeses they go through in a week is mind-boggling. Often times, I would catch my daughter (she, in particular, adores her cheeses) reaching for the Pecorino, and chomping down hunks of it at the fridge door. Back when I was little, I only knew "cheese" as Laughing Cow and Kraft. She, on the other hand, knows her Brie from her Gorgonzola. Lucky kids today, don't you think?

Ah, I digress.

This Cream Cheese Chocolate Cake is very different from all the other chocolate cakes I have ever baked. The crumbs were very tight and compact ... almost like spongefoam. Taste-wise, it was passable. I wouldn't say it was bad, but considering the recent competition from that scrummy Cream Cheese Pound Cake and that divine Flourless Chocolate & Almond Cake, this one doesn't stand a chance.

In all honesty, if I had cream cheese on my hands, I wouldn't make this again. It would be a 3-cornered fight among Japanese cheesecake, Cream Cheese Pound Cake and mashed potatoes. Which one gets your vote? ;)


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Still for what it's worth, here's the recipe for those who want to give it a shot. I did see some good reviews on the Internet ... but then, maybe they haven't met The One yet.

Recipe
(from Paula Deen and seen at Food.com)
Serves 12

- 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

1. Preheat oven to 325 degrees. Grease/spray a 10-inch Bundt* pan.
* Obviously, I made cupcakes.

2. Cream butter, cream cheese, and sugar. Add eggs one at a time, beating well after each. Add vanilla.

3. 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.

4. Pour batter into Bundt pan. Bake for 1 hour and 15 minutes or until done.
* If you are making cupcakes, they are done in about 25 minutes, so please keep an eye on the oven.

15 comments:

  1. that one looks stunning....:-)

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  2. Gosh!!! The title Cream Cheese And Chocolate already melts our heart and with that sweet looking photo you are tempting me to make something with cream cheese again!!!!!!!! nom nom nom :)

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  3. Ju..I just today made J's fave Sour Cream Chocolate cake..we were on the same wavelength..

    Looking great..of course..:)

    Paula knows her chocolate cakes:)

    We knew the same cheeses..Velveeta was my very favorite.
    Oy.

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  4. They look like cupcakes without the frosting! The top looks really delicate and soft. bet that they are yummos!

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  5. well, if your kids are still growing, they should be consuming lots of dairy don't they? ;p My mom restricted my intake when i was younger, so i'm not too tall now :/

    anyway, love the wrappers with the butterflies!

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  6. Even if the recipe didnt turn out quite how you wanted, your photo certainly make them look absolutely gorgeous :) seriously beautiful!

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  7. Looks great, there's always room for one more choco cupcake recipe:)

    I'm hosting a giveaway on my blog and this would be a perfect addition to the roundup, if you'd be kind enough to send your entry in!

    http://www.funandfoodcafe.com/2011/07/buttery-throwdown-blog-event-and.html

    Thanks, and I hope you can participate in the event!

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  8. Delicious cuppies. Thanks for sharing.

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  9. My dotter goes for Extra Creamy Brie and Parmigiano-Reggiano in olive oil for her focaccia. Yeah, kids nowadays.. ^_^

    Am on hols now and kinda missing baking! :)

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  10. these look so appealing I am sure they would be gone in minutes at my house!

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  11. Hi Ju,

    This recipe looks interesting, will try to bake this soon :) But I have a problem with cupcakes..the papercups tends to drop off after the cupcakes are cooled..Do you encounter this problem?
    From the above picture, I noticed that you had placed 2 papercups in a cupcake..any reason for doing so?

    Best regards,
    Chilliqueen

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    Replies
    1. Hi, yes I know what you're referring to! It does happen sometimes to me as well and unfortunately, I don't have an answer for that. :( I used 2 cupcake liners only for photography purposes. As this is a dark coloured cake, the design on the liner cannot be seen very clearly.

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  12. 325 degrees... i assume this is in fahrenheit? i.e. about 160-170 degree celsius?

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