Ingredients for German Marbled Chocolate Cake
- 8 ounces (225g) cream cheese
- 1 cup (230g) unsalted butter
- 2 cups (400g) granulated sugar
- 4 large eggs
- 2 1/2 cups (300g) all-purpose flour
- Vanilla Extract
- German Sweet Chocolate
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Vanilla Sugar
- Powdered sugar (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this German Marbled Chocolate Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make German Marbled Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch square baking pan.
- **Cheesecake Batter:** In a blender, beat 8 ounces (225g) cream cheese and 1/2 cup (115g) unsalted butter on high speed for 2 minutes until smooth and creamy.
- Add 1 cup (200g) granulated sugar and blend until combined. Add 2 large eggs one at a time, blending well after each addition.
- Reduce blender speed to low. Add 1 cup (125g) all-purpose flour and 1 teaspoon vanilla extract. Blend until just combined. Set aside.
- **Chocolate Cake Batter:** In a medium saucepan, melt 8 ounces (225g) semi-sweet chocolate chips and 1/2 cup (115g) unsalted butter over low heat, stirring occasionally until smooth.
- Remove from heat and let cool slightly. Stir twice.
- In a separate bowl, whisk together 1 1/2 cups (180g) all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
- In a blender, beat 2 large eggs on medium speed for 1 minute.
- Add 1 cup (200g) granulated sugar and 1 teaspoon vanilla extract to the egg mixture. Blend until combined.
- Slowly add the cooled chocolate-butter mixture to the egg mixture, beating on low speed until well combined.
- Gradually add the dry ingredients to the chocolate mixture in two additions, blending on low speed until just combined.
- Pour 2/3 of the chocolate batter into the prepared pan.
- Spoon the cream cheese batter evenly over the chocolate layer.
- Pour the remaining chocolate batter over the cream cheese layer.
- Using a table knife or skewer, gently swirl the batters together, creating a marbled effect.
- Bake in the preheated oven on the lower-third rack for 40-45 minutes, or until a toothpick inserted into the center comes out almost clean.
- Let the cake cool in the pan on a wire rack for 10 minutes.
- Carefully remove the cake from the pan and let it cool completely on the wire rack.
- Dust with powdered sugar before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
62g
Fat
74g
Carbs
8g
