Light Chocolate Cake with Cream Cheese Topping
Indulge in this Light Chocolate Cake with Cream Cheese Topping. Soft, airy, and perfectly balanced. Rich cocoa flavors meet a silky, tangy finish, creating a dessert that feels decadent yet surprisingly light with every bite.
60 mins
Instructions
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Preheat the oven to 175°C. Line a 23 × 33 cm baking pan with parchment paper and lightly grease the sides with oil.
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In a bowl, combine the dry ingredients—flour, sugar, cocoa powder, baking soda, and salt. Mix well until evenly combined.
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In a stand mixer, combine the wet ingredients: eggs, Full cream milk, coconut milk, canola oil, and warm water.
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Gradually add the dry ingredients to the wet mixture, mixing until fully incorporated. The batter should have a thin consistency.
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Pour the batter into the prepared pan and bake for 30 minutes until done.
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Remove from the oven and allow the cake to cool in the pan. Transfer to a wire rack and let it cool completely.
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In a stand mixer fitted with a whisk attachment, combine Emborg Original Cream Cheese and coconut milk.
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Whip the mixture for about 3 minutes, or until light and airy. Set aside.
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Spread the prepared whipped cream cheese evenly over the cooled chocolate cake and sprinkle with chopped peanuts.
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Serve together with coffee and hot chocolate drink. Enjoy!
Chill the topping slightly for easier spreading, and use room-temperature cream cheese for a smoother, lump-free finish.
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