Chippy Cakes

Chocolate Cake with Cheesecake Filling

Friday 26 October 2012

This is quite a late post, seeing as Father's Day is around June! But better late than never, huh. My dad likes chocolate cake and cheesecake so I thought why not marry them together into one cake? And tadah! The result was a good one.

I never really thought that these two combinations would be a good mix as I have never come across one before. But after looking it up on the net, it is pretty common. The cheesecake filling in this recipe will be a classic plain New York style cheesecake.

Ingredients:

For the chocolate sponge:

200g butter, softened
200g caster sugar
4 eggs
140g plain flour, sifted
60g cocoa powder
2 tsp baking powder
Pinch of salt

For the cheesecake filling:

600g cream cheese
2 tbsp plain flour
175g caster sugar
1 tsp vanilla extract
2 eggs, plus 1 yolk
142ml soured cream

For the buttercream:

125g butter, softened
250g icing sugar
2 tbsp milk
1/2 tsp vanilla extract

Method:

First, we need to make the chocolate sponge. Preheat the oven to 180C/350F/Gas Mark 4. Line a 21cm/9in round deep cake tin with baking parchment and brush with oil.
Cream together the butter and sugar until pale and fluffy. Add half of the eggs, then half of the flour and mix well. Add the remaining eggs and the rest of the ingredients. Beat for a minute or two until the mixture is uniform.
Bake in the preheated oven for about 30-40 minutes or until a skewer inserted in the middle comes out clean. After 10 minutes, turn out cake onto a wire rack. Leave to cool completely before slicing the sponge into two even layers.
Now, it's time to make the cheesecake! Line a 21cm/9in round springform tin with baking parchment and brush with oil. Beat the cream cheese, flour, caster sugar, vanilla extract, eggs and soured cream in that order until light and fluffy. Bake for 40 minutes and leave to cool completely in the tin.
For the buttercream, beat the butter with an electric mixer until soft and creamy. Slowly sift in the icing sugar and beat, adding in batches to avoid making a big icing mess! Beat in the vanilla extract and milk tablespoon at a time, until the desired consistency has been reached.
To assemble, place one layer of the chocolate sponge and top with the cheesecake. Be careful when turning the cheesecake out into the layer, as it is delicate and very easy to ruin! I can speak from experience. And finally, finish with the final layer of the chocolate sponge. Cover with the buttercream on top and all over the sides.
Now the decoration is up to you, I chose to pipe the buttercream into borders around the cake. And as it was father's day, I wrote on the top with melted chocolate. To make the chocolate squiggles like below, pipe the 'squiggles' in a sheet of baking parchment and leave to harden in the fridge. Once it is ready, it will just slide off the baking paper!

It is super simple to make and is great for any occasion. The rich creamy cheesecake complements the light layers of chocolate sponge. I was impressed with how it turned out!

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