German Marbled Chocolate Cake

Recipe by Baby Kato
READY IN: 1hr 15mins


  • vanilla cheesecake
  • 6
    ounces cream cheese, softened, room temperature
  • 4
    tablespoons butter, softened, room temperature
  • 13
    cup sugar, white
  • 2
    eggs, extra large, room temperature
  • 2
    tablespoons flour, plus
  • 2
    teaspoons flour, sifted
  • 2
    teaspoons vanilla extract, pure
  • german chocolate cake
  • 8
    ounces German sweet chocolate, coarsely chopped
  • 12
    cup butter, cut into pieces
  • 1
    cup flour, unsifted
  • 12
    teaspoon baking powder
  • 12
    teaspoon salt
  • 4
    eggs, extra-large, room temperature
  • 1 14
    cups vanilla sugar or 1 1/4 cups white sugar
  • 2
    teaspoons vanilla extract, pure
  • icing sugar, for sprinkling (optional)


  • Preheat oven 350°, butter and flour a 10-inch square pan.
  • Cheesecake Batter: With a blender beat the cream cheese and butter in small bowl on high for 2 minutes.
  • Add sugar, then eggs one at a time, blending well.
  • Blending on low speed add the flour and then the vanilla, set aside.
  • Chocolate Cake Batter: Melt chocolate pieces and butter in pan over low heat; remove pan from heat, stir twice and set aside.
  • Sift flour, baking powder and salt.
  • Beat eggs with blender on medium speed for 1 minute.
  • Add sugar and vanilla to egg mixture.
  • Slowly blend in the chocolate butter mixture, beating on low until well mixed.
  • Add the flour to chocolate butter mixture in two additions (mixing only till all flour is absorbed).
  • Pour 2/3 of the chocolate batter into prepared pan.
  • Spoon the cream cheese batter on top of the chocolate layer.
  • Pour the remaining chocolate batter on top of the cream cheese layer.
  • Draw a table knife through all three layers of cake in gentle swirls creating a marbleized effect.
  • Bake in a preheated 350°F oven, on the lower-third level for 40-45 minutes, or until a tooth pick inserted in the center comes out ALMOST clean (cake should be pulling away from the edges).
  • Cool in pan on wire rack for 10 minutes, carefully remove and cool completely.
  • Sprinkle with icing sugar if desired.