Marks' Chocolate-Cream Cheese Cake With Pecans

Name: Marks' Chocolate-Cream Cheese Cake With Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 g butter, softened; 2 cups caster sugar; 2 teaspoons vanilla essence; 1 ¾ cups flour; 2 teaspoons baking powder; ¾ cup cocoa powder; 1 cup buttermilk; 250 g cream cheese; 250 g whipped cream; 1 teaspoon vanilla essence; 15 g gelatin, instant; 70 g icing sugar; 150 g pecans; 5 tablespoons icing sugar; water; 250 g butter, softened; 1 egg; 2 egg yolks; 1 cup icing sugar; 185 g dark chocolate, melted and cooled

Servings: persons

125 g butter, softened
2 cups caster sugar
2 teaspoons vanilla essence
1 ¾ cups flour
2 teaspoons baking powder
¾ cup cocoa powder
1 cup buttermilk
250 g cream cheese
250 g whipped cream
1 teaspoon vanilla essence
15 g gelatin, instant
70 g icing sugar
150 g pecans
5 tablespoons icing sugar
water
250 g butter, softened
1 egg
2 egg yolks
1 cup icing sugar
185 g dark chocolate, melted and cooled

1
Place butter, sugar, eggs and vanilla essence in a bowl and beat until light and fluffy.
2
Sift together flour, baking powder and cocoa powder.
3
Fold flour mixture and buttermilk, alternately, into butter mixture.
4
Divide mixture between 3 greased and lined 23 cm round cake tins and bake for 25 minutes or until baked in oven temperature 160 C. Leave cakes to cool.
5
For filling first make pecans.
6
Spread pecans on large lined tin.
7
Mix icing sugar with a little water until you get icing-like texture.
8
Spread it over pecans and make sure that they are well covered.
9
Bake them in oven temperature 200 C until the sugar melts and turns brown.
10
Leave to cool.
11
Save some pecans for decoration and chop the others.
12
For cream cheese filling mix cream cheese with vanilla until smooth.
13
Add instant gelatine and mix with electric mixer for at least 1 minute.
14
Add icing sugar and carefully fold in whipped cream.
15
To assemble cake, place one cake on a serving plate, spread with half of cream cheese filling, sprinkle with half pecans.
16
Top with a second cake and remaining cream and nuts.
17
Finish with a layer of cake.
18
To make icing, place butter in a mixing bowl and beat until light and fluffy.
19
Mix in egg, egg yolks and icing sugar.
20
Add chocolate and beat until icing is thick and creamy.
21
Cover top and sides of cake with icing and decorate with saved pecans.

3011

kcal

Calories

217

Fat

257

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 125 g butter, softened, 2 cups caster sugar, 2 teaspoons vanilla essence, 1 ¾ cups flour, and more.

Yes, Marks' Chocolate-Cream Cheese Cake With Pecans falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!