Chocolate Creamcheese Butter Cake ( Thai Butter Cake whole egg Method )

 

Chocolate Creamcheese Butter Cake 

Ingredients

A

250g Cream Cheese 

60g Granulated Sugar

1 Egg

1tbsp Corn Flour

* Beat all ingredients until double volume and set aside.

Ingredients

B

250g Golden Churn Butter

170g Granulated Sugar

C

5 large whole eggs 

1tsp vanilla

D

180g cake flour

20g coco powder

70g Fresh milk

METHOD:

* Grease and line base & side 8" square pan.

* Beat Ingredients (A) set aside.

* Ingredients (B) - high speed beat butter & sugar until double volume and super light (thai buttercake method).

* Medium speed, Add in (C) egg one at a time follow with vanilla slowly mix for 1 minute.

* Add in (D)  sifted flours ( cake flour, coco powder ) into batter slow speed, 3 to 4 times gradually and turn to high speed beat for 1 minute until batter become smooth.

* Pour half of the chocolate batter into pan, follow by 80% cream cheese layer on top of chocolate batter,  and pour the remaining chocolater batter on cream cheese layer. 

* Last 20% cream cheese dollops on chocolate layer and use a toothpick swirl both cheese & batter together.

*  Bake at 150°c - 160°c 1hour 10 minutes in middle rack.