Chocolate cake with cream cheese
Description
The bake comes together easily and quickly. Everyone in your family and all your friends will love this incredibly delicious, moist cake. Let it soak in the refrigerator for about 2–3 hours, or better yet overnight, then serve it with coffee, latte, cappuccino, or hot aromatic tea.
Instructions
- 1
Step 1
Prepare the listed ingredients. You may use cottage cheese and sour cream of any fat content.
- 2
Step 2
Crack the chicken eggs into the food processor bowl. Add salt and granulated sugar to the same bowl. Whisk for 5 minutes until thick and foamy. Do not whisk longer, or the mixture may separate.
- 3
Step 3
Add the cocoa powder, wheat flour, and baking powder. Gently fold them into the egg mixture with slow, deliberate strokes. Preheat the oven to 180°C and grease the tin with vegetable oil.
- 4
Step 4
Put the dough into the tin, smooth it level, and bake in the oven for 25–30 minutes.
- 5
Step 5
Check the finished sponge cake with a wooden skewer, then remove it from the oven and turn the pan upside down on a cooling rack so the cake does not sink as it cools. Leave it like this for 30 minutes, then remove the pan. Do not turn it out onto a board or plate, as the top of the sponge will go soggy and stick to the board.
- 6
Step 6
When the sponge cake has cooled, cut it into 2–3 layers. Then combine in the food processor bowl the cottage cheese, sour cream of any fat content, sugar, and sour cream thickener (stabilizer). Whip for 3–5 minutes, but no longer, so it doesn’t get overwhipped.
- 7
Step 7
Place the first cake layer on a plate, spread one third of the cream on top, and spread it evenly with a spatula.
- 8
Step 8
Place the next sponge layer and cream on top, and so on. Decorate the cake with the remaining cream and walnut halves or with berries and fruit. Chill in the refrigerator for the cake to absorb moisture, 2–3 hours. Then cut into portions and serve.