Start by preparing the cream cheese layer.
In a mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the double cream, icing sugar, and vanilla extract.
Whip until the mixture becomes light, fluffy, and spreadable.
Transfer the cream cheese mixture into a serving dish or small cake mold.
Smooth the top with a spatula to create an even surface.
Place it in the refrigerator while preparing the chocolate topping.
For the chocolate topping, heat the double cream in a small saucepan until it just begins to simmer.
Pour the hot cream over the chopped chocolate in a heatproof bowl.
Let it sit for 1–2 minutes, then stir until smooth and glossy.
If using, stir in the butter for extra shine.
Pour the chocolate mixture over the chilled cream cheese layer.
Use a spatula to spread evenly.
Refrigerate the cake for at least 30 minutes to allow the chocolate to set before serving.
Serving and Storage:
This cake is best served chilled for a creamy and firm texture.
Slice with a sharp knife and enjoy with a cup of coffee or tea.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Do not freeze, as the texture may change once thawed.
Tips:
- Ensure cream cheese is softened to room temperature for a smooth, lump-free layer.
- Use high-quality chocolate for the topping; it makes a noticeable difference.
- Optional toppings such as grated chocolate, nuts, or fresh berries can add texture and visual appeal.
- If you want a firmer chocolate layer, allow it to chill longer before slicing.
Conclusion:
This 5-Minute Cake proves that you don’t need hours to create a decadent, visually appealing dessert.
With just a few ingredients and minimal steps, you can enjoy a creamy, rich cake with chocolatey perfection.
It’s versatile, easy to prepare, and guaranteed to impress anyone who tastes it.
FAQ:
Can I make this cake ahead of time?
Yes, prepare the cream cheese layer in advance and add the chocolate topping later for best results.
Can I use low-fat cream cheese?
Low-fat cream cheese may affect the creaminess and texture. Full-fat is recommended for the best results.
Can I use milk chocolate instead of dark chocolate?
Yes, milk chocolate works well. Adjust sweetness if needed, as milk chocolate is sweeter than dark.
Do I need to whip the cream separately?
No, you can mix the cream directly into the cream cheese, but whipping slightly helps create a lighter texture.
Can I make this dairy-free?
Yes, use plant-based cream cheese, coconut cream, and dairy-free chocolate to make a vegan version.