Looking for a quick and easy homemade chocolate cake? Look no further.

With moist, fudgy layers filled with velvety cream cheese and a lovely, chocolatey flavour, this dessert is absolutely delicious and ideal for sharing. Alternatively, have it all to yourself – it’s that good!

Ingredients

• 115g unsalted butter
• 2/3 cup castor sugar
• 2 medium eggs
• 2 tablespoons whipping cream
• 3/4 cup cake flour
• 1 teaspoon baking powder
• 2 teaspoons unsweetened cocoa powder
• 1/8 teaspoon salt
• 1/3 cup chocolate chips

For the cream cheese filling

• 100g cream cheese, softened
• 2 tablespoons castor sugar
• 1 tablespoon beaten egg
• 1/2 teaspoon corn flour

Method

• Preheat the oven to 160°C.
• In a mixing bowl, add the butter and sugar. Beat with a stand mixer on medium speed until light and fluffy, about 2 minutes.
• In a separate bowl, whisk the eggs and whipping cream, then slowly drizzle it into the butter mixture. Mix with a spatula until well incorporated.
• Fold in the sifted cake flour, baking powder, cocoa powder and salt, and mix well. Scrape down the mixture from the sides of the bowl until a smooth batter forms. Set aside.
• Soften the cream cheese at room temperature, then beat with a stand or electric hand mixer until smooth. Add the sugar, egg and corn flour, and continue beating until no clumps remain. Set aside.
• Pour half of the cake batter into the pan and shake lightly to distribute evenly. Spoon a layer of cream cheese onto the batter. Repeat with a second layer of batter and cream cheese.
• Top off the cake with batter and smooth out the surface with the back of a spoon. Sprinkle the chocolate chips on top.
• Bake for 40 minutes or until the cake is firm around the edges, then remove from the oven and leave to cool for 20 minutes.
• Remove the cake from the pan, allow to cool completely, then slice and serve.

This recipe can be found in Rasa Malaysia.

Low Bee Yinn is a food blogger and cookbook author.