Ingredients
Scale
- 8 oz (226 g) cream cheese, at room temperature
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 1/2 cups (325 g) powdered sugar
- 1/2 cup (40 g) cocoa powder
- 1 cup (125 g) all-purpose flour, spooned and leveled
- 6 tbsp (30 g) Dutch process cocoa powder
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 1 cup (200 g) granulated white sugar
- 6 tbsp (84 g) unsalted butter, softened
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1/2 tsp vanilla extract
- 2/3 cup (160 ml) buttermilk, at room temperature
- 1/4 cup (60 ml) hot coffee
- 3 oz (85 g) semi-sweet chocolate, chopped
- 1/2 cup (120 ml) heavy cream
Instructions
- Beat cream cheese until smooth.
- Combine eggs and sugar mix, then gradually add powdered sugar and cocoa powder.
- Preheat oven to 350°F and prepare the pan.
- Mix dry ingredients in a bowl.
- Cream butter and sugar until fluffy.
- Add eggs and vanilla, mixing until smooth.
- Combine dry and wet ingredients, adding buttermilk and hot coffee.
- Layer batter and the cream cheese mixture in the pan.
- Bake for 38-42 minutes until center jiggles slightly.
- Prepare ganache by pouring hot cream over chopped chocolate.
- Drizzle ganache over cooled cake and chill for 10 minutes before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure all ingredients are at room temperature for better blending.
Don’t overbake the cake; it should stay slightly jiggly.
For variations, try dark chocolate or add peppermint extract for a festive twist.
- Prep Time: 20 minutes
- Cook Time: 42 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 400
- Sugar: 30
- Sodium: 250
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 2
- Protein: 6
- Cholesterol: 90