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Parve
Easy
1 Hour, 40 Minutes
Diets 
Hiding inside this rich, moist chocolate cake is a layer of flavored pareve cream cheese. Topped with a very fudgy glaze, this cake is completely over the top.
2 and 1/2 tablespoons vinegar
1 and 1/4 cups soy milk (or pareve milk of your choice)
1 and 3/4 cups Shibolim White Spelt Flour (or flour of your choice)
scant 3/4 cup Gefen Cocoa
2 teaspoons instant coffee (I use Elite)
1 and 1/3 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup oil
2 eggs
2 teaspoons vanilla extract
1/3 cup boiling water
12 ounces (340 grams) pareve cream cheese, at room temperature (I use Tofutti)
1/4 cup sugar
1 egg
2 tablespoons flour, such as Shibolim (optional, but recommended)
1 teaspoon vanilla sugar
2 cups Gefen Confectioners’ Sugar
scant 1/2 cup chocolate pieces
1/3 cup soy milk (or pareve milk of your choice)
1/3 cup Gefen Cocoa
1 teaspoon oil
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Pour the vinegar into a two-cup measuring cup. Pour the soy milk to the one and 1/4-cup mark. Let sit for 30 minutes, until thickened and curdled.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a Bundt pan with cooking spray.
Whisk the flour, cocoa, coffee, baking soda, baking powder, and salt in a large bowl.
In the bowl of an electric mixer, add the sugar, oil, eggs, and vanilla. Beat until well combined and thickened.
With the mixer on low speed, add the flour mixture alternately with the sour soy milk. Add the boiling water, scraping down the bowl if necessary, until incorporated.
Mix all ingredients in a small bowl until it’s smooth and no lumps remain.
Pour 2/3 of the chocolate batter evenly into the prepared Bundt pan. Carefully spoon the cheese mixture on top like a ring, avoiding the sides of the pan. Pour the remaining chocolate batter on top.
Bake for 50–55 minutes, or until done. Cool for a few hours.
Place all ingredients in a bowl on top of a pot of boiling water. Whisk and cook for two to three minutes, until smooth and thick. Remove from heat and pour it over the cake. This cake freezes beautifully.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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I made the cake. The cake itself and the glaze for great reviews.
I cannot say that about the cream cheese crown. That received mixed reviews. One person recommended a strawberry jam type of layer.
I’m thinking of adding freeze dried strawberry powder to the cream cheese.
Also, full transparency: I used non dairy cream cheese (Philadelphia)
Is the glaze necessary? Can I make the cake without the glaze?
Sure- I always find that glaze adds moistness to the cake (and looks pretty!) but def not necessary