This cake is yummy. The cheesecake blends very well with the chocolate sponge. Found this recipes on a blog sometime ago but been busy. Decided to bake this cake as I am on a holiday mood....this cake is lush....
Ingredients A:
- 180g unsalted butter
- 20g cocoa powder
- 1 tsp baking powder
- 120g self raising flour
- 150g castor sugar
- 3 eggs
Method:
Preheated the oven to 165 degrees Celcius. Sift the cocoa powder, baking powder and self raising flour and set aside. Lightly oil and line the base of an 20cm squarecakr tin with greaseproof or baking paper
Beat the sugar and the butter until light and fluffy. Add in the eggs one at a time, beating well between each addition. Fold in the sifted flours with a spatula and mix well. Set a side while preparing the cheesecake.
Ingredients B:
- 250g cream cheese
- 50g castor sugar
- 1 egg
- 1 tsp vanilla essence
Method:
Beat cream cheese until fluffy. Add in the egg, sugar and the vanilla essence. Beat until all the ingredients are well mix.
To assemble the cake, spoon 1/2 of the ingredients A into the cake tin. Level the surface and then add in the ingredients B. Level again then add in the remaining ingredients A.
Bake in the oven for 50-60 minutes. Leave the cake to cool before cutting.
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