The Ultimate Chocolate Cake Recipe

Name: The Ultimate Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup crushed sponge finger biscuits; 150g butter, softened; 2/3 cup caster sugar; 4 eggs, lightly beaten; 160g block PHILADELPHIA Cream Cheese, softened; 1 1/4 cups ground almonds; 300g dark chocolate, melted and cooled; 2 teaspoons coffee liqueur essence; Glaze; 90g block PHILADELPHIA Cream Cheese, extra; 2/3 cup sugar; 150g dark chocolate

Servings: persons

3/4 cup crushed sponge finger biscuits
150g butter, softened
2/3 cup caster sugar
4 eggs, lightly beaten
160g block PHILADELPHIA Cream Cheese, softened
1 1/4 cups ground almonds
300g dark chocolate, melted and cooled
2 teaspoons coffee liqueur essence
Glaze
90g block PHILADELPHIA Cream Cheese, extra
2/3 cup sugar
150g dark chocolate

1
Dust a greased 22cm springform pan with 1 tablespoon of the crushed biscuits.
2
Beat the butter and sugar until light and fluffy.
3
Beat in the eggs, one at a time, then beat in the Philly* until smooth.
4
Fold in the remaining biscuits, almond meal, melted chocolate and essence, then pour into the prepared pan.
5
Bake in a moderate oven 180C for 50-60 minutes or until cooked.
6
Allow to cool for 1 hour before removing from the pan.
7
Make the glaze by combining the extra Philly*, sugar and chocolate in a saucepan.
8
Stir over a low heat until melted and smooth, then bring to the boil and simmer for 2-3 minutes.
9
Pour over the cooled cake and quickly spread.
10
Allow glaze to set, then serve.

1757

kcal

Calories

119

Fat

148

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.
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

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3/4 cup crushed sponge finger biscuits, 150g butter, softened, 2/3 cup caster sugar, 4 eggs, lightly beaten, and more.

Yes, The Ultimate Chocolate Cake 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!

The Ultimate Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions