Mix cream cheese and icing sugar until well combined, place in the container and freeze about 1 hour. 1 hour after, preheat oven to 180℃ (350℉)，sift cake flour a large bowl.
2. 接著將砂糖，可可粉，泡打粉和鹽倒入過篩的麵粉中拌勻
Add caster sugar，cocoa powder，baking powder and salt sifted flour, stir until combined.
3. 將優格，菜籽油以及香草精均勻混合
Mix yogurt, canola oil and vanilla extract together.
4. 將混合的麵粉倒入濕性材料並攪拌均勻
Add dry ingredients wet ingredients, whisk until well combined.
5. 最後加入巧克力豆用刮刀拌勻
Add chocolate ships batter and stir with silicone spatulas.
Remove frozen cream cheese, cut the cream cheese two cubes, set aside. Fill baking mould with batter mixture to 1/3 full, place cream cheese cubes each baking mould, then equally pour the rest of batter mixture 2 baking mould, tap the baking mould slightly to get rid of air bubbles, bake for 25~30 minutes or until a toothpick ed the centre comes out clean.
8. 取出烤好的蛋糕，放在架上冷卻10分鐘就可以上桌了
Remove the cake from oven, cool for 10 minutes on the rack and serve.
Cream cheese can be added or skipped in this recipe as you desired. The chocolate cake will have chocolate brownie texture without cream cheese filling.