Chocolate Cake with Cottage Cheese Filling
Prep time: 
Cook time: 
Total time: 
Serves: 4
This easy Hungarian chocolate cake filled with creamy cottage cheese and topped with dark chocolate ganache is a scrumptious cake for every occasion.
  • Chocolate cake:
  • 4 eggs (separated)
  • 2 -2½ tbsp unsweetened cocoa powder
  • 5 tbsp all purpose flour
  • 4 tbsp sugar
  • ½ teaspoon baking soda
  • 1 teaspoon lemon juice
  • 1 tbsp olive oil
  • ½ teaspoon butter to grease the cake pan
  • Cottage cheese filling:
  • 300 g cottage cheese
  • 1 cup heavy/ whipping cream
  • 1 tablespoon sour cream
  • 3-4 tbsp sugar (more if you desire)
  • 1 teaspoon vanilla
  • 1 tbsp lemon juice
  • Chocolate ganache:
  • ½ cup dark chocolate
  • ½ tbsp butter
Let's get started!
  2. Preheat oven to180ºC | 350º F. Prepare two 9-inch cake pans by buttering and lightly flouring.
  3. Separate the eggs, put the egg whites into a bowl and the egg yolks into another.
  4. Beat the egg yolks with the sugar and vanilla, until it's light yellow and creamy. Whisk in the oil.
  5. Add the baking soda to the batter, don't stir it, just pour the lemon juice right on the soda. It will start to fizz a little, that's good. Set aside.
  6. Beat egg whites with a pinch of salt using mixer on high speed until stiff, glossy peaks form. (Clean the mixer before you start to whip the egg whites.)
  7. Gradually add the flour to the egg yolk mixture, whisk until well combined, then add the cocoa powder, finally gently fold in the egg whites. Don't over mix the batter when the egg whites are added.
  8. Pour batter evenly into the cake pans. *
  9. Bake the chocolate cake for 15-18 minutes or until the inserted toothpick comes out clean.
  10. Cool the cake completely on a wire rack.
  12. In a large bowl whisk the cottage cheese with the sugar and vanilla extract, until it turns creamy. Add the sour cream and lemon juice.
  13. In a separate bowl beat the whipping cream until stiff peaks form. Gently fold into the cottage cheese mixture. **
  15. Place on layer cake on a cake plate, spread half of the cottage cheese cream. Top with the second cake layer and spread the remaining frosting.
  16. Melt the butter and dark chocolate in a sauce pan, when it starts to boil remove from heat. Let it cool slightly before pouring it on the top of cake (about 5-10 minutes).
  17. Pour your ganache evenly over the top of your cake until desired coverage is reached.
  18. Refrigerate the cake for at least one hour before slicing.
* If you don't have two cake pans, You can easily use just one, bake the cake a little bit longer, then using a sharp knife divided the completely cooled cake into 2 layers.

** If you are in a hurry, pour the whipping (double) cream into the cottage cheese mixture and beat it on high speed, until the cream turns out to be smooth and light.
Recipe by My Zucchini Recipes at