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Chocolate cake with cream cheese icing


Serves: 12-14
timePrep time: 40 mins
timeTotal time:
Chocolate cake with cream cheese icing
Recipe photograph by Jonathan Gregson

Chocolate cake with cream cheese icing


Serves: 12-14
timePrep time: 40 mins
timeTotal time:

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Nutritional information (per serving)
Calories
786Kcal
Fat
36gr
Saturates
22gr
Carbs
108gr
Sugars
84gr
Fibre
2gr
Protein
8gr
Salt
0.4gr

Skye Gyngell

Skye Gyngell

Aussie chef Skye Gyngell is an established food writer and author who gained fame in the UK as head chef at Petersham Nurseries in Surrey, where she won a Michelin star in 2011 for her innovative recipes. She has since opened her own restaurant Spring in the wing of Somerset House championing wholesome and seasonal produce.

See more of Skye Gyngell’s recipes
Skye Gyngell

Skye Gyngell

Aussie chef Skye Gyngell is an established food writer and author who gained fame in the UK as head chef at Petersham Nurseries in Surrey, where she won a Michelin star in 2011 for her innovative recipes. She has since opened her own restaurant Spring in the wing of Somerset House championing wholesome and seasonal produce.

See more of Skye Gyngell’s recipes

Ingredients

  • 200g good-quality dark chocolate (at least 64% cocoa solids), broken into pieces, plus extra for grating
  • 500g plain flour
  • 1 tsp baking powder
  • 250g unsalted butter, at room temperature
  • 250g caster sugar
  • 250g dark brown soft sugar
  • 4 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 250ml milk
For the icing:
  • 300g cream cheese, at room temperature
  • 75g soft unsalted butter
  • 550g icing sugar, sifted

Step by step

Get ahead

Make the cake a few days ahead and store in an airtight container; ice a few hours before serving. Can be frozen (uniced).

  1. Preheat the oven to 180°C, fan 160°C, gas 4. Melt the chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl is not touching the water. When the chocolate is glossy and completely melted, remove from the heat and set aside.

  2. Lightly butter and flour 2 x 23cm sandwich or springform tins (or you can use 3 x 20cm tins for a triple-layer version) and line with nonstick baking paper. Sift the flour and baking powder together and set aside.

  3. Using an electric hand mixer, cream the butter until it is light and pale – this will take about 3 minutes. Add the sugars and cream together until very fluffy. Add the eggs, one at a time, beating well after each addition, then add the vanilla extract. Now incorporate the melted chocolate, mixing until everything is evenly combined.

    Tip

    This rich cake is sweet, dark and sludgy with a contrasting American-style icing of whipped cream cheese, icing sugar and butter.

  4. Finally fold in the flour mixture and milk alternately, using a large metal spoon or spatula. The batter should be smooth and glossy. Divide the mixture between the prepared tins and bake on the middle shelf of the oven for 35 minutes or until a skewer inserted in the centre of the cakes comes out clean.

  5. Place the tins on a wire rack and leave to cool for 5 minutes or so, then turn the cakes out on to the rack and leave to cool completely before icing.

  6. To make the icing, using an electric hand mixer, beat all the ingredients together until soft and completely smooth. Spread over the cakes while still soft – first lay one sponge on a board and spread generously with half of the icing. Place the second sponge on top and spread with the remaining icing. Place in the fridge for an hour or so before serving. Grate a little dark chocolate over the top to serve.

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