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Categories:
cream cheese granulated sugar vanilla egg chocolate chips eggs sugar canola oil vanilla flour cocoa baking soda salt buttermilk walnuts confectioners sugar
Viewed: 38 - Published at: 9 years agoIngredients
- 1 cup (8 ounces) cream cheese at room temperature
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup (6 ounces) semisweet chocolate chips
- 2 large eggs
- 2 cups granulated sugar
- 1 cup canola oil
- 1 teaspoon vanilla extract
- 3 cups unbleached all-purpose flour
- 2/3 cup unsweetened cocoa powder, plus 1 teaspoon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk or low-fat plain yogurt
- 3/4 cup (3 ounces) coarsely chopped walnuts
- 2 tablespoons confectioners sugar
Method
- Preheat the oven to 325F.
- Butter and flour a 10-inch Bundt or tube pan.
- To make the cheese filling: In a medium bowl, cream the cheese, granulated sugar, and vanilla until fluffy and beat in the egg.
- Stir in the chocolate chips and set aside.
- In a large bowl, beat the 2 eggs, granulated sugar, and oil and vanilla until thick and smooth.
- In another bowl, combine the flour, the 2/3 cup cocoa, the baking soda, and salt.
- Stir to blend.
- Add the dry ingredients to the egg mixture alternately with the buttermilk or yogurt in 2 increments, and beat until smooth.
- Stir in the nuts.
- Spoon half of the chocolate mixture into the prepared pan.
- Carefully spoon the cheese filling over.
- Spoon the remaining chocolate mixture over and smooth the top.
- Bake for 1 hour and 15 minutes, or until a cake tester inserted in the center comes out clean.
- Let cool in the pan for 15 minutes, then unmold right side up on a wire rack.
- Let cool completely.
- In a small bowl, combine the 1 teaspoon cocoa powder and the confectioners sugar.
- Dust the cake with this mixture, shaking it through a sieve.
- Cut the cake into slices to serve.
