Chocolate cake with cream cheese filling - recipe

Chocolate cake with cream cheese filling

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  1. 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. 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.

    For this step you'll need:

    • 225g Butter (unsalted)
    • 250g Unrefined molasses sugar
    • 110ml Corn oil
    • 4 Egg(s) (free range)
    • 175g Self-raising white flour
    • 50g Cocoa powder
  3. 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.

    For this step you'll need:

    • 75g Cream cheese
    • 2 tbsp Lemon juice
    • 225g Unrefined light muscovado sugar
  4. 4

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

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