Chocolate cake with cream "Philadelphia"
12 servings
60 minutes
Chocolate cake with Philadelphia cream is an exquisite dessert inspired by French culinary tradition. The rich chocolate flavor harmoniously combines with the delicate creamy Philadelphia cheese frosting, creating a perfect balance of sweetness and lightness. The origins of this dessert can be traced back to European pastry culture, where chocolate cakes with creamy layers have long been a symbol of celebration and refined enjoyment. Its texture is soft and moist with a hint of vanilla, while the cream adds velvetiness and sophistication. This cake is perfect for festive occasions, cozy family dinners, or simply as an elegant way to treat yourself at the end of the day. Left overnight, it becomes even richer, allowing the flavors to fully develop. Topped with grated chocolate, it delights not only in taste but also in aesthetics.
1
Preheat the oven to 170 degrees.
2
Melt 150 grams of chocolate in a water bath.
- Milk chocolate: 200 g
3
Mix flour with baking powder in a bowl.
- Wheat flour: 375 g
- Baking powder (raising agent): 1 teaspoon
4
In another bowl, beat the butter with two types of sugar at low speed. Continuing to beat, add the eggs one by one, then the sour cream and chocolate. Mix the mass until smooth.
- Butter: 125 g
- Sugar: 120 g
- Dark muscovado sugar: 120 g
- Chicken egg: 3 pieces
- Sour cream 42%: 250 g
- Milk chocolate: 200 g
5
Add flour with baking powder, milk, and vanilla to the oily mass. Continue mixing until the mixture is homogeneous. The dough will be thick. Grease the baking pan with oil and lightly sprinkle with flour.
- Wheat flour: 375 g
- Baking powder (raising agent): 1 teaspoon
- Milk: 185 ml
- Vanillin: to taste
6
Spoon half of the dough into the mold. Level the top. Place the mold in the oven for 30-40 minutes. Check readiness with a toothpick; it should come out dry. Also prepare the second layer.
- Butter: 125 g
- Wheat flour: 375 g
7
While the first layer is being prepared, make the cream. Mix Philadelphia cheese with butter and powdered sugar using a mixer. Mix until the butter is blended and no lumps remain. Place the cream in the refrigerator to set.
- Cream cheese (Philadelphia): 500 g
- Butter: 125 g
- Icing sugar: 50 g
8
Cool the baked layers, cut each in half with a thread to make 4 layers, and spread cream on top of each. Stack the layers on top of each other. Decorate the top with the remaining chocolate, grated on a coarse grater.
- Milk chocolate: 200 g
9
Leave the cake in a cold place for a few hours, preferably overnight.