If you're not sure which of your two favorite cakes to bake, just go for both. This chocolate cake with cheesecake filling is outrageously good. And you can keep it in the fridge for up to 5 days if you don't eat it first! Then check out the recipe.
Ingredients Chocolate Cake with Cheesecake Filling
For the chocolate dough
125 g softened butter
125 g of sugar
2 eggs
2 tablespoons of vanilla essence
175 g of wheat flour
1 teaspoon of baking powder
80 ml of milk
75 g semisweet chocolate
2 tablespoons of cocoa powder
For the cheesecake dough
300g of cream cheese
80g of sugar
1 tablespoon of corn starch
2 eggs
Method of preparation Chocolate Cake with Cheesecake Filling
First preheat the oven to 150 degrees.
Then, grease a loaf pan or pan with a central hole well with butter and set aside.
Now prepare the chocolate mass, beating the butter and sugar until fluffy.
Add the eggs and beat them too. Mix and incorporate the flour and yeast.
Add 40 ml of milk, the chocolate melted in the microwave and the cocoa and then mix well. Reserve.
Then prepare the cheesecake dough.
In a separate bowl, beat two eggs with the sugar until fluffy, add the cream cheese and cornstarch and mix well only with a whisk, do not use an electric mixer. Otherwise, the mixture would be too liquid.
Pour two-thirds of the chocolate batter into the prepared cake pan.
Then pour the cheesecake mixture on top and spread evenly. Mix the remaining chocolate batter with the remaining milk until smooth, making it easier to spread over the cheesecake layer.
Finally, bake in the oven for about 60 minutes.
Remove from the tin, let rest in the fridge overnight, then serve dusted with powdered sugar.
See also this Recipe in the Web Stories Version Chocolate cake with cheesecake filling