Cheesecake Filled Chocolate Cake
Sunday 6 October 2019
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| Cheesecake Filled Chocolate Cake |
Cheesecake filled with chocolate cake contains cream cheese cake between two moist chocolate cakes and topped with a decadent fudge sauce topping.
Prep Time: 20 Min
Cook Time: 1 Hour 10 Min
Ingredient
For Cakes:
- 5 large eggs, at room temperature
- 2 cups of pink sugar packed
- 3/4 cup unsweetened cocoa powder, preferably in the Netherlands
- 1 cup of sour cream, at room temperature
- 6 ounces of bitter chocolate, finely chopped
- 1 tablespoon of espresso powder
- 1 3/4 cup (7.87 ounces) of all-purpose flour
- 1 teaspoon of salt
- 1 teaspoon of baking soda
- 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
- 3/4 cup of boiling water
- 1 tablespoon of vanilla
For Fill:
- 1 large egg
- 2 teaspoons of all-purpose flour
- 8 ounces of cream cheese, at room temperature
- 1/2 cup sugar
- 1 teaspoon of vanilla extract
For Glaze:
- 4 ounces of semisweet chocolate, chopped
- 1/2 cup thick cream
- 2 teaspoons of corn syrup
Instruction
Preheat the oven to 350 ° F. Spray a round frying pan with nonstick spray.
For Cakes:
- Mix chocolate, chocolate, and espresso powder in a large bowl. Pour boiling water into a bowl and cover. Let stand for 5 minutes. In a small bowl, stir in the flour, salt, and baking soda.
- Beat the chocolate mixture until smooth. Allow to cool to room temperature. After chilling, stir in sour cream.
- In an electric mixer bowl, beat butter, brown sugar, and vanilla for about 3 minutes, or until light and fluffy. Add eggs, one at a time, until mixed. At low speeds gradually add a mixture of flour and melted chocolate mixture as an alternative, starting and ending with flour, until the dough becomes smooth.
- Pour a little more than half of the mixture into the prepared pan. Pour the contents of the cheesecake into the center of the mixture, not touching the edges of the pan. Pour the remaining contents.
- Bake the cake for about 50 minutes, or until the toothpicks come out with wet crumbs. Let it cool on the rack for 10 minutes, then turn the cake over and chill it completely.
For Fill:
In an electric mixer bowl, beat the cream cheese and sugar until well blended. Add eggs, vanilla and flour until well blended. Put aside.
For Glaze:
In a small pan, heat the cream and corn syrup over medium heat until hot. Remove from heat and add chocolate, stir until smooth. Allow to cool slightly until thickens. Drizzle on cake. Let the glaze be set at room temperature, about 10 minutes, before serving.
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