Butter Cream Ribbon Fudge Cake
Submitted by jschnack
Dense chocolate fudge cake layered with a tangy cream cheese ribbon and covered in rich fudge frosting. Made with real unsweetened chocolate for deep, intense flavor.
YIELD
1 cakePREP
30 minCOOK
1 hrsREADY
2 hrsIf you’ve ever wished cheesecake and fudge cake would just get together already, here you go.
A thick ribbon of cream cheese filling runs through the center of this deeply chocolatey cake, adding a cool, tangy contrast to all that dark fudge richness.
The cake batter uses real unsweetened chocolate squares melted in a double boiler, which gives it that intense, grown-up chocolate punch you don’t get from cocoa powder alone.
Once it’s cooled, a glossy fudge frosting seals the deal.
Cut a slice and you’ll see that gorgeous cream cheese stripe running through the middle like a reward for your patience.
Kitchen Tips
- Let the melted chocolate cool before adding to the batter so it blends smoothly
- Spoon the cream cheese ribbon evenly so every slice gets that gorgeous stripe
- Test doneness with a wooden pick in the center; the cream cheese layer can make the middle look undone when it’s actually ready
- Cool the cake completely before frosting or the chocolate glaze will slide right off
Ingredients
Directions
BUTTER CREAM RIBBON: Combine cream cheese, egg, and sugar in medium mixing bowl; beat at high speed until smooth. Gradually add milk and remaining ingredients, beating well. Set aside.
FUDGE CAKE: Place chocolate squares in top of double boiler; bring water to boil. Reduce heat to low; cook until chocolate melts, stirring occasionally. Remove from heat and let cool. Cream butter; gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, baking soda and salt; stir well. Add flour mixture to creamed mix alternately with milk, beginning and ending with flour. Mix after each addition. Stir in melted chocolate and vanilla. Spread half of chocolate batter in a greased and floured 9×13inch pan. Spoon reserved cream cheese mixture evenly over chocolate batter; top with remaining chocolate batter. Bake at 350℉ (180℃) for 55 to 60 minutes or until tested done. Let cool completely in pan on wire rack. Spread frosting over cooled cake.
FUDGE FROSTING: Combine chocolate and butter in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate and butter melts, stirring occasionally. Remove from heat and let cool.
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