Butter Cream Ribbon Choco Fudge Cake
Submitted by chris
Fudge sheet cake hiding a sweetened cream cheese ribbon through the center, topped with classic powdered-sugar fudge frosting. Two desserts in one pan.
YIELD
15 servingsPREP
35 minCOOK
60 minREADY
95 minThis is what happens when you marry a chocolate fudge cake with a cheesecake and bake them together. A tangy, sweetened cream cheese layer gets poured between two layers of rich chocolate batter in a 13×9 pan, producing a pale ribbon that runs through every slice. Once frosted with fudge icing, it looks plain from the outside and delivers a quiet surprise in every bite.
Four squares of unsweetened chocolate give the cake its deep, fudgy personality. Unlike cocoa-only versions, melted chocolate squares carry cocoa butter, which produces a denser, moister crumb with fuller chocolate flavor.
The cream cheese ribbon is stabilized with a tablespoon of cornstarch so it stays distinct from the cake rather than bleeding during baking. That creates the striking layer effect when you cut into the finished cake.
Chef Tips
- Bring all dairy and eggs to room temperature before starting. Cold cream cheese won’t beat smooth, and cold eggs deflate the creamed butter.
- Spread the first layer of chocolate batter evenly before adding the cream cheese. Uneven bottom layers produce thin spots where the cream cheese sinks through.
- Let the cake cool completely in the pan before frosting. Warm cake melts fudge frosting into a slick mess.
- Sift the powdered sugar for the frosting. Lumpy sugar means a gritty finish.
Variations
- Fold 1 cup of mini chocolate chips or chopped pecans into the cream cheese ribbon for added texture.
- Add ½ teaspoon of instant espresso to the cake batter for a mocha version.
- Swap fudge frosting for a simple ganache glaze for a glossier look.
Ingredients
Directions
Cake: Combine cream cheese, 1 egg, and ¼ cup sugar in a medium mixing bowl; beat at high speed until smooth.
Gradually add 3 tablespoons milk and the next 3 ingredients, beating well.
Set aside.
Place chocolate squares in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts, stirring occasionally.
Remove from heat and let cool.
Cream ½ cup butter; gradually add 2 cups sugar, beating well at medium speed.
Add 2 eggs, one at a time, beating well after each addition.
Combine flour, baking powder, soda, and salt; stir well.
Add flour mixture to creamed mixture alternately with 1½ cup milk, beginning and ending with flour mixture.
Mix after each addition. Stir in melted chocolate and 1teaspoon vanilla.
Spread half of chocolate batter in a greased and floured 13×9×2 inch baking pan.
Spoon reserved cream cheese mixture evenly over chocolate batter; top with remaining half of chocolate batter.
Bake at 350℉ (180℃) for 55 to 60 minutes or until a wooden pick inserted in center comes out clean.
Let cool completely in pan on a wire rack.
Spread frosting over cake.
Frosting: Combine chocolate and butter in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate and butter melt, stirring occasionally.
Remove mixture from heat and let cool.
Add powdered sugar and milk to chocolate mixture, beating at medium speed until smooth.
Stir in vanilla.
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