Whisk together flour, baking powder, and cocoa powder. Set aside.

Using a handheld or stand mixer, mix butter and sugar until pale and fluffy. Add the eggs one by one. Keep on mixing until combined.

Pour the dry ingredients gradually into the mixture at low speed, alternating with liquid milk/heavy whipping cream and vanilla extract. Set aside as you prepare the cream cheese filling.

Cream cheese filling:
Beat cream cheese and sugar using a mixer until smooth and no lumps remain. Beat in the remaining ingredients on medium high speed until well combined. Set aside.

Pour about 1/2 part of chocolate batter into a 20cm/8” diameter pan that has been sprayed with cooking spray.

Spread all of the cream cheese filling evenly on top.

Pour the remaining chocolate into the pan.

Bake in an oven at 160C/320C which has been preheated for 15 minutes and then turn the heat down to 300F for another 45 minutes or until a toothpick inserted into the cake comes out clean.

Remove from the oven and allow to cool. Then place the slightly cooled cake onto a wire rack or a serving dish. Yum 😋

250 gr cream cheese
60 gr powdered sugar
1 egg
1 Tbsp cornstarch
1 Tbsp whole milk / heavy whipping cream