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Chocolate Cheesecake Cake Recipe



INGREDIENTS:

Chocolate Cake
  • 125 g (½ cup) unsalted butter, room temperature
  • 200 g ( 1 cup) sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 120 ml (½ cup )full fat or semi skimmed milk
  • 180 g ( 1 ½ cup) plain flour
  • 100 g ( ½ cup) cocoa powder
  • 1½ teaspoons level baking powder
  • 1 teaspoon bicarnonate of soda
  • 1 teaspoon salt
  • 120 ml (½ cup) hot water

Cheesecake Layer
  • 300 g (10.5 oz) cream cheese, room temperature
  • 50 g (1/4 cup) sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 50 ml (1/4 cup) whipping cream

Mascarpone Cream

  • 250 g (8.8 ounces) mascarpone cheese
  • 250 ml (1 cup) whipping cream
  • 1 tsp vanilla extract
  • 50 g (1/2 cup) icing sugar, sifted

Chocolate Cheesecake Cake Recipe

INSTRUCTIONS:

Chocolate Cake

  1. Preheat oven to 170 degrees celcius. Grease and line the bottom and sides of an 8-inch round baking tin with grease proof paper.
  2. Beat unsalted butter and sugar for 5 minutes until light and fluffy.
  3. In a mixing bowl sift together flour, cocoa powder, baking powder, bicarbonate of soda and salt. Set aside.
  4. Add eggs one at a time, beating well after each addition occasionally scrapping down the sides of bowl. Mix in vanilla extract.
  5. Alternatively add the flour mixture and milk in 3 parts, beginning and ending with flour mixture.
  6. Mix in hot water.

Cheesecake Layer

  1. In bowl of mixer (or using hand mixer) beat the cream cheese until smooth and creamy, slowly beat in sugar. Add salt. Scrape the sides of bowl as needed.
  2. Beat in egg. Add the vanilla extract and whipping cream and beat until well incorporated.
  3. Assemble Cake
  4. Pour half of the cake batter into the prepared cake tin (use a spatula to spread the batter to the sides of tin). Pour a third of the cheesecake batter over chocolate cake layer and use an off set spatula to spread (do not swirl).
  5. Pour the remaining chocolate cake batter over the cheesecake batter. Then finish off by pouring the remaining cheesecake mixture over the top to evenly cover the cake.Again use an off set spatula to gently spread the cheesecake over the cake batter.
  6. Bake in preheated oven for 50 -55 minutes, or until the centre is just set.The centre may have a slight wobble.
  7. Turn off oven and leave cake in oven for 20 minutes with the door slightly open. Leave in tin to cool completely, then cover and refrigerate for at least 2 hours.
Mascarpone Cream
  1. Combine mascarpone cheese, double cream, vanilla extract and icing sugar in the bowl of a stand mixer. Beat until thick, like firmly whipped cream. Cover and chill until needed. Will keep for up to 2 days.
Frost Cake
  1. Once cake is chilled, remove from cake tin and place on a serving dish.
  2. Frost the sides and top of the cake with the mascarpone cream using an off set spatula.
  3. Decorate with piped roses using a 1M open star.
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Chocolate Cheesecake Cake Recipe Chocolate Cheesecake Cake Recipe Reviewed by kuji hara on 5:44 AM Rating: 5

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