If you have not noticed, the recipe for this Butter Chocolate Cheese Cake was spreading like wild fire in many of the cooking/baking groups on Facebook. For weeks, I see posts after posts on various variations of this same recipe going around. Such a beautiful sight. Some bakers did it in square baking pan (like I did), some did the cupcakes version and some bakers even added their own touch to it by doing different ganaches and toppings to the cake. This is also a great recipe for a basic chocolate cake for whatever cream cake versions that you might be looking at. This recipe is THAT simple and versatile!
I have to admit that what really attracted me to this cake recipe at first wasn't the rich ingredients or sweet & savoury taste of the cake, or even how simple the baking techniques were. What caught my attention were how pretty the cakes looked with the perfect wavy patterns at the side. Hah! I know! Pretty lame of me, isn't it? But then again, tell me who isn't attracted to pretty little sights like these.
The original recipe call for the use of a 8" square pan and because I did not have one, I did my own version of the cake in a 9" pan. This resulted in my cake being kind of short but then again, no worries at all. The taste was not affected a single bit. The rich chocolatey taste was just splendid. Personally, I really like the soft, springy texture of the cake and it definitely goes well with a cup of my favourite Earl Grey Tea.
These cakes can be easily stored in an air-tight container outside for 2 days but for any longer period of time, I would recommend leaving them in the fridge. You just need to let the cakes come to room temperature before serving and they will still taste as good!
I simply love these easy-bake, easy-storage recipes! They allow me to fix up my hubby's breakfast in a breeze. No fuss at all. And what's better, I can also share the love around by packing some for my family & friends. Love it!
If you are worried about the extra calories, oh come on! Just a tiny winy piece of it wouldn't hurt, would it?
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Recipe: Adapted & modified from
here.
Ingredients
Chocolate Cake
250g salted butter, softened at room temperature
150g sugar
4 eggs
1 tsp vanilla extract
5 tbsp whipping cream
200g (minus 4 tbsp) self raising flour, sifted
4 tbsp cocoa powder, sifted
Cheesecake Filling
250g cream cheese, softened at room temperature
50g sugar
1 egg
1 tbsp corn flour
Method
Cheesecake Filling
1. Preheat oven to 160 deg C.
2. Grease baking pan (I used 9"square pan, for better height of the cake, use a 8" square pan or 9" round pan) by spraying a layer of non-stick spray around the base and side of pan before lining with baking paper. Set aside for later use.
3. Using a mixer, cream the cream cheese together with sugar, egg and corn flour. Make sure the mixture is well mixed. Set aside for later use.
Chocolate Cake
1. Using a mixer, set it to high speed and cream the butter and sugar together until you get a white and flurry mixture. This should take 5 to 7 minutes.
2. Add in the eggs (one at a time), vanilla extract and whipping cream to the mixture and mix well.
3. Fold in the sifted flour and cocoa powder to the mixture and make sure they are well incorporated.
4. Pour half of the chocolate cake batter into baking pan. Shake / tap the baking pan on the tabletop lightly so as to ensure that the batter is evenly spread and any air pockets within it are removed.
5. Using a spoon or a spatula, spoon in the cheesecake filling over the chocolate batter carefully. Spread the cheesecake filling over the chocolate battter and smoothen it out.
6. Spoon in the remaining chocolate batter over the cheesecake filling. Shake / tap the baking pan on the tabletop lightly again to remove any remaining air pockets in the batter.
7. Bake in the oven for 55 - 75 minutes or until your cake tester come out clean when inserted in the centre of the cake.
8. Remove from the oven and allow the cake to cool in the baking pan for 5-10mins, before transferring it to the wire rack to be cooled completely.
