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Cream cheese cocoa cake

    

Delicious cream cheese filling refreshed by lemon in cocoa cake base and we have an excellent simple cake.

Cook

No. of servings

12

Ready in

1 h. 10 min.

Difficulty

medium

 

Categories:   

 

baking powder for gingerbread3tsp3teaspoon
chicken egg5pcs5pieces
cocoa powder2tbsp2tablespoon
cream curd8.75oz250grams
dry curd cottage8.75oz250grams
flour medium11.25oz320grams
flour medium-
lemon-juice3.25tbsp50milliliters
sugar granulated7.75oz220grams
sugar granulated4tbsp4tablespoon
sunflower oil1.1cup250milliliters
unsalted butter-
vanilla pudding - powder1.25oz38grams
whole milk 3.5%1.1cup250milliliters

1. Cocoa pastry

flour medium 11.25 oz (320 g)  sugar granulated 7.75 oz (220 g)  sunflower oil 1.1 cup (250 ml)  whole milk 3.5% 1.1 cup (250 ml)  chicken egg 3 pcs  cocoa powder 2 tbsp  baking powder for gingerbread 3 tsp

Mix well to combine all the mentioned ingredients in a deeper bowl.

Cocoa pastry

2. Cream cheese filling

cream curd 8.75 oz (250 g)  dry curd cottage 8.75 oz (250 g)  vanilla pudding - powder 1.25 oz (38 g)  chicken egg 2 pcs  sugar granulated 4 tbsp  lemon-juice 3.25 tbsp (50 ml)

In the second bowl mix well ingredients for the filling.

3. 

unsalted butter  flour medium

Grease cake form with butter and flour it.

4. 

Pour the cocoa dough into the form.

5. 

Use a spoon to place cream cheese filling on the surface, but leave some space around the edges.

6. 

Use the spoon to stir the filling gently, so that once the cake is done, it has marble structure.

7. 

Bake for 45 minutes at 180 °C.

Bon appetit!

 

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