How marvelous does that sound? A rich chocolate cake, filled with cheesecake, and drizzled with a dark chocolate glaze. Mmmm mm.
I am usually not a big fan of cheesecakes (although I am partial to a moist hazelnut chocolate cheesecake). But when I saw this recipe on Handletheheat.com I knew I just had to give it a shot. Please check out her blog, she has so many amazing recipes. And I just love her pictures!
I saw this one a couple of weeks back, and I just couldn’t get it off my mind. The seductive call of a rich, dark and moist chocolate cake is almost impossible to ignore.
And I was not disappointed. This cake was all that it promised to be.
See how moist it is? And the layers contrast and compliment each other so well. The sweet, creamy chocolate glaze dripping down the cake, and when you bite in, the fluffy chocolate cake that is so rich and chocolaty. And then dig deeper into that vanilla cheesecake, so dense and smooth in texture. Party in your mouth!
What should you expect while making this cake: A mess. There’s a lot to be done, and several bowls and utensils to be used. So prepare for a considerable amount of cleanup. But was it worth it? Totally! Will I do it again? I am just waiting for a reason to.
I know it seems a little daunting, but let me try and break this down for you –
1. Get all the ingredients out and bring them to room temperature.
2. Prepare the cheesecake filling. Set it aside.
3. Prepare the chocolate base for the cake. Set it aside.
4. By this time, the butter would have softened considerably. Go ahead and cream it with the sugar.
5. Add eggs. One by one. I usually wouldn’t do it. But this time, make an exception and see what a difference it makes to the sugar.
6. Add the chocolate mixture base.
7. Finally, the dry ingredients.
8. Create the cake layers.
10. Glaze. Enjoy!
Seems like a long drawn process, and yes, it is. But when you are expecting a large company, this is a much better dessert option to consider. Make it well ahead of time, and you are all set to wow your guests.
To create the cheesecake lining, first spoon half of the batter into the 9.5″ Bundt pan.
Then line the cheesecake filling in such a way that it does not touch the sides of the pan (inner and outer sides).
Spoon over the remaining batter over the cheese cake batter.Make sure not to displace the cheesecake layer.