Description
A delightful twist on the classic German chocolate cake, featuring a rich cheesecake swirl for added flavor and texture.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup boiling water
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, combine flour, granulated sugar, brown sugar, cocoa powder, baking soda, and salt.
- In another bowl, mix buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Stir in the boiling water until the batter is smooth.
- In a separate bowl, beat the cream cheese until smooth, then add powdered sugar, egg, and vanilla extract, mixing until creamy.
- Pour half of the chocolate batter into each prepared cake pan.
- Drop spoonfuls of the cheesecake mixture on top of the chocolate batter and swirl with a knife.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
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Notes
- Ensure all ingredients are at room temperature for best results.
- Store leftover cake in the refrigerator for up to 3 days.
- This cake can be frozen for up to 2 months; wrap it tightly in plastic wrap.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg