The best delicious Chocolate Cream Cheese Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Cream Cheese Cake recipe today!
Hello my friends, this Chocolate Cream Cheese Cake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Cream Cheese Cake is amazingly delicious, and addictive, everyone will be asking for more Chocolate Cream Cheese Cake.
What Makes This Chocolate Cream Cheese Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Cream Cheese Cake.
Ready to make this Chocolate Cream Cheese Cake Recipe? Let’s do it!
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2 1/2 c All-purpose flour
1 1/2 ts Baking powder
1/2 ts Haking soda
1/4 ts Salt
1 pk (8 oz) cream cheese;
-softened
2/3 c Butter or margarine;
-softened
1 ts Vanilla
5 oz Unsweetened chocolate;
-melted and cooled
8 c Sifted powdered sugar
1/3 c Milk
1 c Sifted powdered; up to 2
Sugar
3 Eggs
1 c Milk
1/2 c Seedless red raspberry
-preserves
White chocolate stars;
-(optional)
Fresh raspberries;
-(optional)
1. Grease and flour three 8×1 1/2 or 9×11/2 inch cake pans; set aside. In a
large mixing bowl combine flour, baking powder, baking soda, and salt; set
aside.
2. In a mixing bowl beat together cream cheese, butter or margarine, and
vanilla with an electric mixer on medium speed till fluft~~ Add melted
chocolate; beat till well blended.
3. Alternately beat in the 8 cups powdered sugar and the 1/2 cup milk.
Transfer 3 1/2 cups of the mixture to another large mixing bowl to use for
part of the cake batter and set aside.
4. You should have about 2 cups of the mixture remaining, which will be
used for the frosting. To this mixture, beat in enough of the additional 1
to 2 cups of sifted powdered sugar to make it a spreading consistency ~
Cover frosting and refrigerate till needed.
Add eggs to the 3 1/2 cups cream cheese rnixture; beat 1 minute at mediurn
speed. Add flour mixture and the 1 cup milk alternately to the egg mtxture,
beating at low speed after each addition just till com- bined. Pour batter
into prepared pans. (‘f you don’t have three cake pans of the same size,
chill a portion of the cake batter for up to 1 hour before baking.) Bake in
a 3500 oven for 25 to 30 minutes for 8-inch pans and 22 to 25 mmutes for
9-inch pans or till a toothpick inserted near the center comes out clean.
Cool in pans for 10 minutes. Remove; cool on wire racks. Remove frosting
from refrig- erator about 30 minutes before frost- ing the cake. Place one
cake layer on serving plate; spread with half of the raspberry preserves.
Top with second layer; spread with remaining jam. Top with third cake
layer. Spread top and sides with frosting. Cut in wedges to serve. Gamish
each serv- ing with a white Chocolate Star and fresh raspberries, if
desired. Makes 16 servings.
Yields
1 Servings
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