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- 250g cream cheese, softened at room temperature
- 13g corn starch
- 10g cocoa powder
- 90g caster sugar
- 125g whipping cream, room temperature
- 3 eggs, room temperature
- 1/2 tsp vanilla essence
- Line a 6 inch tin. The cake will rise quite high later on so be sure to line all the way to the top.
- Put the softened cream cheese in a mixing bowl. Beat for about a minute to loosen up. Scrape down the sides of the bowl.
- Add the caster sugar and beat on high speed until soft and fluffy.
- Scrape down the sides of the bowl. Beat on high speed again for about a minute or two.
- Add in eggs, one at a time, making sure that every addition is mixed well.
- Gradually add in whipping cream. Refrain from lifting the mixer up when mixing. This is to prevent having too much air bubbles.
- Sift in corn starch and mix until just incorporated.
- Add in ½ tsp of vanilla essence. Use a hand whisk and mix until just incorporated.
- Take another clean bowl. Divide the mixture into half.
- Sift in the cocoa powder into one mixture. Use a hand whisk and mix until just incorporated.
- Pour the chocolate mixture into the tin. Place the tin into a larger cake tin.
- Bake at 210 degrees for about 10-15 minutes, top and bottom heat.
- Take the tin out. Pour in the remaining mixture. Bake at 210 degrees for about 20 minutes, top heat only. Switch to top and bottom heat and bake for 5-10 minutes.
- Take out when the cake is still slightly jiggly. Leave to cool completely.
