Cheesecake stuffed chocolate cake

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Today I want to share a very simple, festive recipe that doesn't even require an electric mixer. This will we'll make a moist chocolate cake, enriched with a layer of pleasantly vanilla cheesecake and decorated with a simple chocolate glaze.

 

Cheesecake layer is pleasantly sweet and lightly vanilla, and it complements the dark part of the cake perfectly. Chocolate cake will delight you with deep cocoa flavour and moist texture. A simple to make cake that will decorate any festive table.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (for a 22 cm baking tin with a chimney)

Cheesecake filling

  • 250 g low salt cream cheese
  • 1 egg
  • 50 g sugar
  • 1 packet vanilla pudding, no sugar
  • 1 tsp vanilla paste

Chocolate cake

  • 280 g (~2 scant cups) wheat flour
  • 40 g dark cocoa
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 200 g (~1 cup) fine white sugar
  • 3 large eggs
  • 250 g Greek yoghurt
  • 125 g vegetable oil
  • Optionally, 1 tsp vanilla paste or 1 tbsp granulated coffee

Decoration

  • 100 g dark chocolate (72%)
  • 100 g whipping cream
  • Walnuts, almonds or candied orange peel

Method

  1. Prep work starts with cheesecake layer. Put 250 g low salt cream cheese, 1 large egg, 50 g fine white sugar, a generous tsp vanilla paste and one packet no sugar vanilla pudding into a large bowl. Stir through the contents of the bowl with a whisk, until well combined and uniform. If you don't have cream cheese at hand, you can also use curd cheese. In that case use a blender to combine all ingredients into smooth cheese batter.
  2. Once you've got the right texture set the cheesecake batter aside and move on to cocoa batter. Sift 280 g wheat flour, 40 g dark cocoa, 1.5 tsp baking powder and 1.5 tsp baking soda through a fine sieve to remove any lumps. Stir through the dry ingredients shortly with a whisk to distribute them evenly.
  3. Add 200 g fine white sugar, 3 large eggs, 125 g vegetable oil and 250 g Greek yoghurt into mixed dry ingredients. You can also add 1 tsp vanilla paste or 1 tbsp granulated coffee. Both of them will amplify cocoa flavour and give additional depth to the cake. Stir through the contents of the bowl shortly with a whisk, until uniform batter forms. You can use an electric mixer if you want, but using a whisk will prevent you from overmixing the batter.
  4. Once everything is combined, put the cake together. Transfer around a half of cocoa batter into a well greased baking tin with a chimney, 22 cm in diameter, covered with breadcrumbs. I'm not evening out the cocoa batter, and I'm just leaving it as is. It will result in a nice visual effect in the baked cake. Put all of cheesecake batter onto the first cocoa layer. There should be enough of it to cover the cocoa batter and create a clean boundary between the two layers. Finally, put the remaining cocoa batter in and even out the top with a silicone spatula. This way you'll fill any gaps that may have been created while transferring the batter.
  5. Bake the cake in an oven preheated to 180 deg C, no fan, for 50-55 minutes, until a skewer inserted into the middle of the cake comes out clean. It is not easy to assess the cake by colour, but if you know your oven tends to generate a lot of heat up top, you can cover the cake with baking paper after a while. I'm taking my cake out of the oven after 55 minutes and I'm setting it aside, still in the baking tin, for 15 minutes, to cool slightly. I'm taking it out of the baking tin after this time and letting it cool completely. About one or two hours should be enough.
  6. Once the cake has cooled down, prepare a simple chocolate glaze. Put 100 g dark chocolate (72%) and 100 g whipping cream (36%) into a small bowl. Put the bowl into a microwave oven for around 60 seconds in total. Take the bowl out every 20 seconds, stir through its contents and return the bowl to the microwave. Repeat these steps until you've got a thick, smooth chocolate glaze.
  7. Once this happens, decorate the top of the cake. Pour the chocolate glaze on top of the cake and let it run down the sides. There should be enough of it to cover the whole cake. Finally, scatter some roughly chopped walnuts on top of the cake and set it aside for 30 minutes in a cool place, for chocolate glaze to set.
  8. Enjoy!

Approximate nutritional value

100 g

  • 338 kcal
  • Carbs: 38 g
  • Fat: 18 g
  • Protein: 8 g
  • Fibre: 1 g

1 slice (recipe makes 16 slices)

  • 311 kcal
  • Carbs: 35 g
  • Fat: 16 g
  • Protein: 7 g
  • Fibre: 1 g

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