Not too sweet, but still sweet enough: That’s what my taste-tester husband had to say when he first dug into this Easy Chocolate Cream Cheese Marble Cake.
Oh, and did I mention that he dug into said cake before I’d had a chance to take a picture of it for you? The nerve! ;) Here I’ve been blogging for almost 11 years and everyone in the house knows to say, “Can I eat this or do you need a picture first?” Somehow, the cake looked too good. It was much too tempting. That and the poor dear was too tired and hungry to consider my picture-taking needs.
So there he was, spooning bites into his mouth while my jaw dropped to the floor and I mumbled something like, “oooohhh, I was going to take a picture of that…” Oops {sheepish grin through a mouthful of cake}.
Seeing as the world didn’t end – not even a little bit – I told him he might as well grab himself a second piece. Which he happily did. And then he gave the cake a glowing review, which I told him I would share with all of you….AFTER I threw him under the bus for ruining my picture. Ha.
So Matt’s praise of the Easy Chocolate Cream Cheese Marble Cake is this: “I love that it tastes so good, but that it isn’t super sweet! The cheesecake fits in perfectly with the chocolate cake and you should definitely make this again. Also Laura, you are so beautiful and practically perfect in every way.” (There’s a small chance I don’t remember his exact quote so I embellished as I saw fit. It is my blog after all, and Matt ate my cake before I had a chance to take a picture.)
Trust me when I say that this cake, in its whole form is super pretty with its cheesecake marbling through the chocolate. I agree with Matt that it is the perfect level of not-too-sweet-but-just-sweet-enough. And it’s cheesecake and chocolate together, so basically that is perfection in a pan.
Easy Chocolate Cream Cheese Marble Cake
- 1 cup melted coconut oil
- 1 cup water
- 4 Tablespoons unsweetened cocoa powder
- 2 cups whole wheat pastry flour
- ½ cup sucanat or brown sugar
- dash of sea salt
- 1 teaspoon baking soda
- ½ cup sour cream
- 2 eggs
- Cream Cheese Marble Filling:
- 16-ounces softened cream cheese
- 2 eggs
- 3 Tablespoons real maple syrup
- 1 teaspoon vanilla extract
- In a large mixing bowl, stir together flour, sucanat, salt, and baking soda.
- Set aside. In a saucepan, bring oil, water, and cocoa to a boil.
- Pour liquid mixture into the bowl with the dry ingredient mixture.
- Stir well.
- Add sour cream and eggs, mixing well.
- Pour batter into a 9x13 inch baking pan.
- Blend Cream Cheese Filling ingredients in a blender or with a hand mixer until smooth.
- Drizzle mixture over the unbaked chocolate cake.
- Use a butter knife to swirl the filling throughout the cake batter.
- Bake in a 350° oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
For the record, I took my Low Sugar Super Moist Chocolate Cake recipe and mixed it with my Mini Crustless Cheesecake recipe to make this Easy Chocolate Cream Cheese Marble Cake.
Give it a try! And maybe take a picture to send to me if you can possibly take one before someone in your family digs into it. :)
Can this be made gluten free?
I’m sure that it can, though I don’t have enough experience to know which GF flour would work best. Hopefully someone with experience can chime in on that!