Next time you’re planning a romantic dinner at home, here is an easy yet elegant dessert combining 2 of most peoples’ favorite desserts….chocolate cake and cheesecake. You can add fresh strawberries or raspberries, or make a sauce of either of them….or a chocolate Ganache to pour over….or just some chocolate shavings…or, as the picture shows, just let it stand alone in its beauty and glamour!
So you and your special someone can share this elegant dessert together, with some nice champagne or wine and toast your love!
Chocolate Cake with Cheesecake Layer
- 1 lb. cream cheese, bricks, at room temperature (not ‘soft’ or whipped in tubs)
- 1/3 c granulated sugar
- 1 tsp. pure vanilla extract
- 1 large egg, at room temperature
- 1 oz. bittersweet chocolate, coarsely chopped , optional*
Chocolate Cake layer:
- 1-1/4 c all purpose flour
- 1/3 c unsweetened, unalkanized cocoa powder (Hershey’s, Nestlé, Ghirardelli)
- 3/4 c packed dark brown sugar
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 large eggs, at room temperature
- 5 Tbsp. unsalted butter, melted
- 1 c sour cream
Make the cheesecake layer cake layer first:
In a large bowl, using a handheld mixer on medium speed, beat together the cream cheese and granulated sugar until smooth. You don’t want to whip in a lot of air as that will make the cheesecake crack. Beat in the vanilla and egg. Set aside.
Optional – if you choose to decorate the top of the cheesecake with chocolate. Place the chopped chocolate in a microwave safe glass measuring cup. Melt the chocolate in the microwave in 10 – 15 second intervals until it is almost completely melted, stirring after each interval. This may take about 45 seconds to a minute. Set aside.
Make the chocolate layer:
Place a rack in the center of the oven and preheat oven to 350. Butter a 9″ round springform pan, bottom and sides or spray with butter flavored spray. Place a 9″ parchment circle on the bottom of the springform pan. Set aside.
Sift together the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt into a large mixing bowl. Use a wire whisk to stir the dry ingredients until well mixed and set aside.
In another bowl, combine the eggs, melted butted and sour cream and whisk until blended. Add the liquid ingredients to the bowl containing the dry ingredients and, using a rubber spatula, mix just until combined. Scrape the batter into the prepared pan, smoothing the top. Spoon the cheesecake batter on top of the cake batter and spread and level top. OPTION: If you decided to decorate the top of the cheesecake layer with chocolate, decoratively drizzle the melted chocolate over the top of the cheesecake batter.
Bake 45-55 minutes until the top is set and golden and a cake tester inserted the center of the cake comes out with only a few moist crumbs clinging to it.
Cool the cake in the pan set on a wire rack. When the cake is completely cooled, unmold by setting the cake on a soup can or other tall, round object. Release the springform, and remove the sides. You can place the cake on a serving plate with or without the metal bottom of the springform
* If you can’t find bittersweet look for Lindt Excellence, Callebaut (carried by Fresh & Easy under their own name) or Ghirardelli, use a good grade of semi-sweet (not ‘chocolate chips’ which may not melt completely). The bittersweet has a deeper, more complex and slightly less sweet flavor than semi-sweet.