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Chocolate cake with one slice removed showing the different layers in the cake Tried & Tested

Chocolate cake with cream cheese filling

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3 stars based on 1 ratings

This wonderful rich, deep chocolate cake with cream cheese filling is super indulgent and a chocoholic dream.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

  • 225g 8 oz Butter (unsalted)
  • 75g 2¾ oz Cream cheese
  • 250g 8⅞ oz Unrefined molasses sugar (we use Billington's) Unrefined molasses sugar
  • 225g 8 oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
  • 110ml 3¾ fl oz Corn oil
  • 2tbsp 2tbsp Lemon juice
  • 4 4 Egg(s) (free range)
  • 175g 6¼ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 50g 1⅞ oz Cocoa powder

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C, 350°F, gas mark 3). Grease two 20cm/8 inch sandwich tins and line with greaseproof paper.

  2. Classic mode Step 2

    Cream the butter, molasses sugar and oil until well blended. Gradually beat in the eggs, adding a little flour as well each time. Sift the remaining flour and cocoa into the mixture and fold in carefully. Divide the mixture evenly between the two tins and bake for 30-35 minutes.

    Ingredients for this step

    • 225g 8 oz Butter (unsalted)
    • 250g 8⅞ oz Unrefined molasses sugar (we use Billington's) Unrefined molasses sugar
    • 110ml 3¾ fl oz Corn oil
    • 4 4 Egg(s) (free range)
    • 175g 6¼ oz Self-raising white flour (we use Allinson) Self-raising white flour
    • 50g 1⅞ oz Cocoa powder
  3. Classic mode Step 3

    To make the cream cheese icing break up the cream cheese with a fork and work in the lemon juice. Gradually beat or whisk in the muscovado sugar until the mixture is soft and creamy.

    Ingredients for this step

  4. Classic mode Step 4

    Once cooked, turn out the cakes on to a wire rack to cool and sandwich the cakes with cream cheese icing.