Best Dark Chocolate Cream Cheese Cake Recipes

DARK CHOCOLATE CREAM CHEESE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).Grease and flour a 9x13 inch pan.
• In a large bowl, stir together the flour, sugar, cocoa, baking soda and salt. Combine the hot water and instant coffee, then add to the dry ingredients along with the oil, vinegar, vanilla and eggs. Mix until smooth and well blended. Spread batter evenly into the prepared pan. Sprinkle with the 1/4 cup of sugar.
• Bake for 45 to 60 minutes in the preheated oven, until a toothpick inserted comes out clean.
• Make the topping while the cake is cooling. In a medium-size mixing bowl, beat together the cream cheese, sugar, vanilla and egg until smooth. Stir in the chocolate chips and walnuts. Spread over cooled cake.

DARK COCOA BUTTERMILK CAKE WITH CHOCOLATE CREAM CHEESE FROSTING

Steps:

• Cake:.
• Lightly grease bottoms of two 8x1-1/2-inch round cake pans. Line bottoms of pans with waxed paper. Grease and lightly flour bottoms and sides of pans. Set pans aside. Preheat oven to 350 degree F.
• In a medium mixing bowl, stir together the flour, cocoa powder, baking soda, baking powder, and salt; set aside.
• In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. In a small bowl, combine granulated and brown sugar. Gradually add sugar mixture, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
• Add flour mixture and buttermilk alternately to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pans.
• . Bake for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes on wire rack. Remove from pans. Peel off waxed paper. Cool thoroughly on wire racks.
• Frosting:.
• Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the cocoa powder, extract, and confectioners' sugar and blend with the mixer on low speed until the ingredients are moistened, 30 seconds. Increase the speed to medium and beat until the frosting is fluffy, 2 minutes more.
• Use at once to frost your cake or cover and keep refrigerated till you are ready to frost.
• Enjoy!

DARK CHOCOLATE GUINNESS CAKE WITH BAILEYS CREAM CHEESE ICING

Steps:

• Dark Chocolate Guinness Cake Preheat oven 180°C/350°F and butter and line a 23cm springform tin. Melt the butter into the Guinness in a saucepan over low heat. Whisk in the cocoa and sugar and take the saucepan off the heat. Beat the sour cream with the eggs and vanilla in a separate bowl until combined, than add to the beer mixture. Whisk in the flour and bicarb until combined. Pour the cake batter into the tin and bake for an hour. The middle of the cake may still be slightly wet when you take the cake out, but it will firm up as it cools down. Leave to cool completely in the tin as it is quite a damp cake and could collapse. Baileys Cream Cheese Icing Cream the butter and icing sugar together until well mixed. Add the cream cheese in cubes slowly until incorporated. Add in Baileys. Continue mixing for 5 minutes until the icing is light and fluffy. Dollop lashings of the icing onto the top of the cake to recreate the froth on a glass of Guinness. If you are feeling particularly dexterous, slice the cake length-wise and fill the cake with the icing too (there will be definitely be enough icing).

DARK CHOCOLATE GUINNESS CAKE WITH BAILEYS CREAM CHEESE ICING RECIPE - (4.2/5)

Steps:

• Dark Chocolate Guinness Cake Preheat oven 180°C/350°F and butter and line a 23cm (9") springform tin. Melt the butter into the Guinness in a saucepan over low heat. Whisk in the cocoa and sugar and take the saucepan off the heat. Beat the sour cream with the eggs and vanilla in a separate bowl until combined, than add to the beer mixture. Whisk in the flour and bicarb until combined. Pour the cake batter into the tin and bake for an hour. The middle of the cake may still be slightly wet when you take the cake out, but it will firm up as it cools down. Leave to cool completely in the tin as it is quite a damp cake and could collapse. Baileys Cream Cheese Icing Cream the butter and icing sugar together until well mixed. Add the cream cheese in cubes slowly until incorporated. Add in Baileys. Continue mixing for 5 minutes until the icing is light and fluffy. Dollop lashings of the icing onto the top of the cake to recreate the froth on a glass of Guinness. If you are feeling particularly dexterous, slice the cake length-wise and fill the cake with the icing too (there will be definitely be enough icing).

DARK CHOCOLATE CAKE WITH WHIPPED CREAM CHEESE FROSTING

Steps:

• Preheat oven to 325 degrees (350 degrees if not using non-stick or glass pans).
• Coat the bottom of two round cake pans with parchment paper, nonstick spray or butter.
• Combine cake mix, eggs, egg yolks, sour cream, cocoa and water in a large bowl and mix for 1 minute; add melted butter and mix for an additional minute.
• Divide the batter between the two prepared pans, and bake approximately 30 minutes.
• Test for doneness, then flip cakes onto a cooling rack and allow to cool completely.
• When cakes are cool, combine the frosting, cream cheese and vanilla in a large bowl; whip on high for 4 minutes, until almost doubled in volume.
• Frost cakes; top with chocolate curls or grated chocolate if desired.
• Refrigerate for at least one hour, if possible, before serving; store covered cake in refrigerator.

DARK CHOCOLATE ALMOND CAKE WITH CHOCOLATE ALMOND CREAM CHEESE FR

Steps:

• Oven@ 350 degrees.
• Combine the cake ingredients and mix with a whisk.
• Pour into 2 round 8 or 9-inch cake pans which have been lined with greased aluminum foil or parchment paper.
• Bake for 28-30 minutes or until toothpick comes out clean when inserted.
• Let cool in pans for 10 minutes before turning out.
• Meanwhile combine the frosting ingredients and beat until fluffy with a hand-mixer.
• When cake layers are completely cool, frost the top part of the bottom layer.
• Place second layer over the frosted layer.
• Finish by frosting top layer and sides of cake.

DARK CHOCOLATE GUINNESS CAKE WITH BAILEY'S CREAM CHEESE ICING

Steps:

• Cake: 1. Preheat oven to 350; butter and line a spring-form tin. 2. Melt the butter into the Guinness in a saucepan over low heat. 3. Whisk in the cocoa and sugar and take the saucepan off the heat. 4. Beat the sour cream with the eggs and vanilla in a separate bowl until combined, then add to the beer mixture. 5. Whisk in the flour and baking soda until combined. 6. Pour the cake batter into the tin and bake for an hour. The middle of the cake may still be slightly wet when you take the cake out, but it will firm up as it cools down. 7. Leave to cool completely in the tin as it is quite a damp cake and could collapse. Icing: 1. Cream the butter and icing sugar together until well mixed. 2. Add the cream cheese in cubes slowly until incorporated. 3. Add in Bailey's. Continue mixing for 5 minutes until the icing is light and fluffy. 4. Dollop lashing of the icing onto the top of the cake to recreate the froth on a glass of Guinness.

DARK CHOCOLATE GUINNESS CAKE WITH BAILEYS CREAM CHEESE ICING

Steps:

• Preheat oven 180°C and butter and line a 23cm springform tin.
• Melt the butter into the Guinness in a saucepan over low heat.
• Whisk in the cocoa and sugar and take the saucepan off the heat.
• Beat the sour cream with the eggs and vanilla in a separate bowl until combined, than add to the beer mixture.
• Whisk in the flour and bicarb until combined.
• Pour the cake batter into the tin and bake for an hour. The middle of the cake may still be slightly wet when you take the cake out, but it will firm up as it cools down.
• Leave to cool completely in the tin as it is quite a damp cake and could collapse.
• Cream the butter and icing sugar together until well mixed.
• Add the cream cheese in cubes slowly until incorporated.
• Add in Baileys. Continue mixing for 5 minutes until the icing is light and fluffy.
• Dollop lashings of the icing onto the top of the cake to recreate the froth on a glass of Guinness. If you are feeling particularly dexterous, slice the cake length-wise and fill the cake with the icing too (there will be definitely be enough icing).