There is something special about merging two desserts in one. I mean, really, why choose between brownie and cookies when you can have both of them? Now, not all dessert merging is created equal and some combinations are downright preposterous. However, through some experimentation, you can really come up with something quite magical. For all those times you are craving cheesecake and an actual slice of chocolate cake....I have you covered.
Now, this cake may look incredibly fancy and intimidating, but I promise you, it is a simple and easy cake to bake. All it takes is preparing your two chocolate cakes, followed by the cheesecake layer, then putting it all together.
This cake is so delicious! It has a rich chocolate flavour, fluffy and moist cake, and creamy chocolate cheesecake filling that almost melts in your mouth!
Ingredients:
Cake:
- 280g plain flour
- 360g caster sugar
- 75g cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 2 eggs
- 125ml vegetable oil
- 1tsp vanilla extract
- 1 cup boiling water
- 1 cup buttermilk*
Chocolate Cheesecake:
- 280g milk chocolate, chopped
- 2½ tbsp water, room temperature
- 1½ tsp gelatine powder
- 280g cream cheese
- 80g icing sugar
- 1 cup double cream
Frosting1:
- 115g chocolate
- 2 tbsp warm milk
Frosting 2:
- 400g chocolate
- 1 cup double cream
Method:
For the cake: Line the bottom of an 8" round cake pan with baking paper. Do not use removal pan to avoid leakage as this batter is runny.
Preheat oven to 180ºC/160ºC for fan assist oven.
In a large bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda and salt. Stir to combine.
Add the eggs, oil, vanilla extract and hot water to flour mixture and whisk.
Add buttermilk. Whisk until well combined. The batter will be runny. Pour batter into the prepared pan.
Bake for 40-45 minutes until the skewer inserted in the centre of the cake comes out clean. Allow to cool completely.
Cut the top to level and then cut the cake in half to create two layers.
For the chocolate cheesecake: Melt the chocolate using a double-boiler or microwave on medium power, stopping to stir every 30 seconds, until it is completely smooth. Let it cool at room temperature.
In a small microwave-safe bowl, place water and sprinkle the gelatine. Stir until the gelatine is completely dissolved. Let it stand for 3-5 minutes to bloom. The gelatine will absorb the water. Microwave it for 15 seconds to melt. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese until creamy. Add the sugar and double cream. Beat on medium-high speed until stiff peaks form, about 2 minutes.
Switch the mixer to low speed, add the melted chocolate. Beat until smooth. Scrape the sides and bottom of the bowl with a spatula to make sure that all the ingredients are properly mixed. Add the melted gelatine with the mixer still on, to avoid lumps, and beat until combined.
Assembling:
You can assemble the cake inside a cake ring or inside an acetate ring strip.
Place the first cake layer, spread the filling evenly and cover with the second cake layer. Refrigerate for 6 hours or overnight before unmolding.
Frosting 1: Melt the chocolate using double-boiler or microwave on medium power, stopping to stir every 30 seconds, until it is completely smooth.
Add the milk and whisk until completely smooth. Spread evenly over the top of the cake. Refrigerate until set.
Frosting 2: Melt the chocolate using a double-boiler or microwave on medium power, stopping to stir every 30 seconds, until completely smooth.
Add the double cream and whisk until completely smooth. Refrigerate for about 20-30 minutes or until firm enough to pipe. Decorate using a piping bag.
Keep the cake refrigerated until serving time.
*Notes: Buttermilk substitute: Add 1 tbsp of lemon juice or white vinegar to 1 cup of milk. Stir, then let it stand for 5 minutes
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