(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Chanukah Chocolate Cream Cheese Cake
A luscious "tunnel" of cream cheese and chocolate chips makes this cake a winner with kids and adults alike. Coffee for this cake can go the way of mellow or bold. This is a lovely Chanukah cake-and-coffee entertaining cake. It keeps well enough to last 8 nights but don't count on that happening!
2 cups sugar
1 cup oil
2 teaspoons vanilla
1 teaspoon baking soda
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup cocoa - measured then sifted
3 cups all-purpose flour
1 cup sour milk or buttermilk
1 cup warm, brewed coffee
1/4 cup sugar
1 8-ounce package cream cheese - softened
1 teaspoon vanilla
1 cup miniature semi-sweet chocolate chips
1 cup confectioner's sugar
3 squares unsweetened chocolate - melted and cooled
2 tablespoons unsalted butter
hot coffee or water to thin if needed
Preheat oven to 350 F. Generously grease a 10 inch angel cake pan or Bundt cake pan (but really make sure the fluted wells are greased extra)
Combine sugar, oil and eggs. Beat for one minute until smooth. Add remaining cake ingredients and beat (mix on medium) for two to three minutes (use a whisk of doing by hand). Set batter aside.
For filling, cream sugar with cream cheese. Add vanilla, egg and chocolate chips. Blend until smooth. Ladle half of batter into pan. Spoon filling evenly over this layer. Cover with remaining batter.
Bake for 70 minutes or until cake tests done. Top should spring back when touched. Let cake cool at least 30 minutes before removing from pan. If cake sticks, place on a warm burner to loosen up and help release cake. Cake will firm up as it comes to room temperature.
For glaze, combine all ingredients to form a pourable liquid. Thin with hot water if necessary. Pour over cooled cake. This cake freezes well and keeps for several days covered at room temperature.
Serves 12 to 16
© This is a Marcy Goldman/BetterBaking.com original recipe
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