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Moist chocolate cake with cream cheese filling dusted with icing sugar and served on a plate

Moist Chocolate Cake with Cream Cheese Filling

This moist chocolate cake with cream cheese filling is rich, soft and full of chocolate flavour. A creamy vanilla filling is baked right into the centre, giving every slice a lovely contrast between tender chocolate cake and smooth cream cheese.
A light dusting of icing sugar is all this cake really needs. It gives the top a simple, pretty finish without making the cake overly sweet.
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Prep Time 25 minutes
Cook Time 45 minutes
Cottage cheese draining time 30 minutes
Total Time 1 hour 40 minutes
Course Dessert, Snack
Cuisine North American
Servings 12 servings
Calories 470 kcal

Equipment

  • 9 × 13-inch baking pan
  • Parchment paper
  • Large mixing bowl
  • Medium mixing bowl
  • Hand mixer or stand mixer
  • Food processor or blender, for smoothing the cottage cheese
  • Fine mesh strainer
  • Cheesecloth or paper towel, for draining the cottage cheese
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Kitchen scale
  • Butter knife or skewer, for swirling the filling
  • wire cooling rack
  • Fine-mesh sieve, for dusting the cooled chocolate cake with icing sugar

Ingredients
  

Chocolate Cake

  • 2 eggs large and at room temperature
  • 1½ cups granulated sugar
  • ½ cup vegetable oil
  • 100 grams butter unsalted, melted and slightly cooled
  • ¾ cup milk room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ¾ cup cocoa powder unsweetened
  • 1½ teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt

Cream Cheese Filling

  • 170 grams cottage cheese ( 2%) thoroughly drained
  • 185 grams cream cheese softened
  • ½ cup unsalted butter softened
  • ½ cup icing sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 egg white large egg

For Serving

  • Icing sugar for dusting - optional

Instructions
 

Prepare the oven and pan.

  • Preheat the oven to 350°F (175°C). Grease a 9 × 13-inch baking pan and line the bottom with parchment paper.

Drain the cottage cheese.

  • Place the cottage cheese in a fine-mesh strainer lined with cheesecloth or paper towel. Let it drain thoroughly, then gently press out as much extra liquid as possible.
  • The cottage cheese needs to be quite dry before it is mixed into the filling. Too much moisture can make the centre of the cake wet or difficult to set.

Make the cream cheese filling.

  • Blend the drained cottage cheese in a food processor until smooth. Add the softened cream cheese, butter, icing sugar, vanilla and salt. Blend again until creamy.

Add the egg white and mix just until combined.

  • When you are unsure whether the cottage cheese has drained enough, leave it out and use 350 g (12.5 oz) cream cheese in total instead.

Combine the dry ingredients.

  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Make sure there are no large lumps of cocoa powder.

Mix the wet ingredients.

  • In a large mixing bowl, whisk the eggs and granulated sugar together for about one minute.
  • Add the vegetable oil, melted butter, milk and vanilla extract. Whisk until smooth and evenly combined.

Make the chocolate cake batter.

  • Gradually add the dry ingredients to the wet mixture. Stir gently until the flour disappears and the chocolate cake batter is smooth.
  • Do not overmix. A few small lumps are fine.

Assemble the cake.

  • Spread approximately two-thirds of the chocolate cake batter evenly in the prepared pan.
  • Spoon the cream cheese filling over the batter, leaving a small border around the outside edge.
  • Carefully spread the remaining chocolate batter over the filling. Run a butter knife gently through the batter a few times to create a soft swirl.

Bake the chocolate cake.

  • Bake for approximately 40 to 48 minutes, or until the chocolate cake springs back when gently touched.
  • Insert a toothpick into a chocolate section rather than directly into the cream cheese filling. It should come out with a few moist crumbs but no wet chocolate batter.

Cool and finish.

  • Let the cake cool completely in the pan. The cream cheese filling will continue to firm as it cools.
  • Just before serving, dust the top lightly with icing sugar.
    • Drain the cottage cheese thoroughly before making the cream cheese filling. Even a little extra liquid can make the centre of this moist chocolate cake too soft, so press out the moisture well and blend it smooth. When in doubt, use all cream cheese for a thicker, more dependable filling.

Notes

  • Drain the cottage cheese very well. Extra liquid can make the cream cheese filling too soft or leave a damp layer inside the chocolate cake. Press it gently in a fine-mesh strainer lined with paper towel or cheesecloth.
  • Blend the cottage cheese until smooth. This removes the curds and creates a creamy filling that blends evenly with the softened cream cheese.
  • Use all cream cheese when needed. When the cottage cheese still seems watery after draining, replace it with the same amount of cream cheese. The filling will be thicker, smoother and more dependable.
  • Use room-temperature ingredients. Softened cream cheese, butter and room-temperature eggs mix together more easily and help prevent little lumps in the filling.
  • Let the melted butter cool slightly. It can be warm, but it should not be hot when added to the eggs and milk.
  • Use 2 cups of flour in total. Measure the flour by spooning it into the measuring cup and levelling the top. Packing in too much flour can make this moist chocolate cake dry.
  • Do not overmix the chocolate cake batter. Stir only until the flour and cocoa powder disappear. A few small lumps are fine.
  • Keep the filling away from the pan’s edges. Leaving a small chocolate batter border helps keep the cream cheese filling tucked neatly inside the cake.
  • Check the chocolate section for doneness. Insert a toothpick into the cake portion rather than directly into the creamy centre. It should come out with a few moist crumbs but no wet batter.
  • Cool the cake completely before slicing. The cottage cheese and cream cheese filling firms as it cools. I know it is tempting to cut it early, but the slices hold together much better after cooling.
  • Dust with icing sugar just before serving. The icing sugar gives this chocolate cream cheese cake a simple finish without adding heavy frosting. Add it at the last minute so it stays visible.
  • Store the cake in the refrigerator. Keep it covered for up to four days, then let each slice sit at room temperature for about 15 minutes before serving for the best soft texture.

Nutrition

Serving: 1servingCalories: 470kcalCarbohydrates: 46gProtein: 6gFat: 31gSaturated Fat: 15gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 83mgSodium: 474mgPotassium: 168mgFiber: 3gSugar: 27gVitamin A: 716IUCalcium: 63mgIron: 2mg
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