Fudge Lover's Cream Cheese Cake
Indulge your sweet tooth with the ultimate dessert experience: Fudge Lover's Cream Cheese Cake. This decadent, chocolate-rich cake combines the velvety texture of cream cheese with the deep, intense flavor of cocoa for a treat that's as stunning as it is delicious. Featuring a moist chocolate base swirled with a creamy, tangy cream cheese mixture and topped with semi-sweet chocolate chips, this cake is a visual and culinary masterpiece. With just 20 minutes of prep and simple pantry staples like buttermilk and cocoa powder, it's perfect for any occasion, from celebrations to quiet evenings at home. Serve it as is or with a scoop of vanilla ice cream for a slice of pure bliss.
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Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1.25 cups granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon kosher salt
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 1.5 teaspoons vanilla extract
- 1 large egg
- 8 ounces cream cheese, softened
- 0.5 cup powdered sugar
- 0.75 cup semi-sweet chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan with butter or non-stick cooking spray. Line the bottom with parchment paper for easy removal.
Step 2
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
Step 3
Create a well in the center of the dry ingredients and add the buttermilk, vegetable oil, vanilla extract, and egg. Mix until the batter is smooth and no lumps remain.
Step 4
Pour the chocolate batter into the prepared baking pan, spreading it evenly.
Step 5
In a separate bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Step 6
Dollop the cream cheese mixture onto the chocolate batter in the baking pan. Use a knife or skewer to gently swirl the cream cheese into the chocolate batter for a marbled effect.
Step 7
Sprinkle the semi-sweet chocolate chips evenly over the top of the batter.
Step 8
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Step 9
Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Step 10
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
| Serving size | (1384.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4687.4 |
| Total Fat 252.2g | 0% |
| Saturated Fat 100.5g | 0% |
| Polyunsaturated Fat 69.6g | |
| Cholesterol 497.5mg | 0% |
| Sodium 2031.7mg | 0% |
| Total Carbohydrate 632.2g | 0% |
| Dietary Fiber 56.3g | 0% |
| Total Sugars 400.4g | |
| Protein 79.9g | 0% |
| Vitamin D 180.6IU | 0% |
| Calcium 702.0mg | 0% |
| Iron 32.3mg | 0% |
| Potassium 2643.9mg | 0% |
Source of Calories