The Fudgy, Swirly Chocolate Cream Cheese Cake My Mom Has Loved Since 1965

food52.com

JJinBrooklyn

subheading: For The Chocolate Cake:

1 ½ cups (300g) sugar

½ cup (60g) unsweetened natural cocoa powder

2 teaspoons baking soda

½ cup (113g) butter, softened

2 large eggs

½ cup (125g) milk

2 cups (250g) all-purpose flour

¼ teaspoon fine salt

1 cup (235g) boiling water

1 tablespoon instant espresso, optional for a deeper chocolate flavor (or substitute coffee for the water above)

1 teaspoon vanilla

subheading: For The Cream Cheese Ribbon & Frosting:

6 tablespoons (85g) butter, softened

12 ounces (340g) cream cheese, softened

¾ cup (150g) sugar

3 tablespoons (27g) cornstarch

3 large eggs

⅓ cup (80g) milk

2 teaspoons vanilla

Chocolate frosting of your choice (see note above for recommended recipes)

Directions at food52.com

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