Cream Cheese and Coffee Cake – A Creamy Dessert, Easy to Make
Cream cheese and coffee cake with cocoa sponge and no-bake chocolate glaze – a creamy dessert made with heart, perfect for sweet moments with loved ones.
Cream Cheese and Coffee Cake
Course: DesertCuisine: RomaneascaDifficulty: Medie8
servings3
hours20
minutes25
minutes350
kcal3
hours45
minutesFor the final recipe prepared as part of the internship program, I chose to combine two ingredients I deeply love: cheese, for its finesse and versatility, and coffee, for its intensity, depth, and the unique sense of comfort it brings.
A layered cake – with a baked base, a delicate cream, and a no-bake glaze.
A dessert that truly represents me and closes this chapter exactly the way I felt it: balanced, thoughtfully crafted, and full of passion.
Shall we make it together?
Ingredients
- Cocoa Cake Base:
120 g flour
60 g cocoa powder
100 g sugar
100 g melted butter
2 eggs
1 teaspoon baking powder
- Coffee Cream Cheese (No-Bake):
500 g cream cheese (mascarpone or classic cream cheese)
100 g powdered sugar
2 tablespoons instant coffee dissolved in 2 tablespoons hot water
100 ml heavy cream, lightly whipped
- Chocolate-Coffee Glaze:
100 g dark chocolate (or a mix)
40 ml heavy cream
1/2 teaspoon instant coffee (optional)
Preparation method
- I recommend using a 20–22 cm round cake pan (the one I used), but feel free to choose any shape you like, as long as it’s a springform pan.
- Starting with the cocoa cake base
In a bowl, beat the eggs and sugar very well, then gradually add the melted butter in a thin stream. Fold in the sifted flour, cocoa powder, and baking powder until you get a smooth batter.
The resulting mixture will be quite dense. Pour it into a lined baking pan and level it with a spoon so that the surface is as even as possible. - Bake at 170–180°C (340–356°F) for 20–25 minutes, or until the cake passes the toothpick test. Let the cake cool completely—this step is very important for the cream that follows. The amount of sugar can be adjusted or replaced with a sweetener, according to taste.
- Coffee Cream Cheese (No-Bake)
In a bowl, mix the cream cheese with the powdered sugar, then add the dissolved coffee, which should be allowed to cool slightly beforehand. Finally, fold in the whipped cream using gentle, wide motions to keep the cream light and airy. - Spread the cream evenly over the completely cooled cake and smooth the surface. If you prefer a firmer cream, you can add a little gelatin.
- Chocolate-Coffee Glaze
Heat the heavy cream without letting it boil, then pour it over the chopped chocolate and stir until completely melted. Add the instant coffee dissolved in a little water, mix until smooth, and set the glaze aside for 5–7 minutes so that it isn’t too hot when poured over the cream. - Pour the glaze over the cream layer and refrigerate the cake for at least 2–3 hours, ideally overnight, so the layers set nicely.
- After the cake has been chilled, slice it with a sharp knife dipped in hot water and wiped between cuts. It can be served plain, to fully enjoy each layer, or with a little grated chocolate on top and slightly tart fruits, such as currants or raspberries, for contrast. It pairs wonderfully with a good coffee or a cappuccino.
- It’s a balanced cake, not overly sweet, with layers that complement each other perfectly. The amount of coffee can be adjusted to taste, and the cheese can be mascarpone or classic cream cheese.
A simple dessert with personality – just the way I like it. It’s the kind of dessert that doesn’t need any fancy touches and works wonderfully both as a finale to a meal or as an afternoon treat when you want something delicious, balanced, and made with heart.
