Creamy Chocolate Cheese Cake

Experience pure indulgence with this deliciously smooth and enjoyable three-layered cake that melts in your mouth.

About

Experience pure indulgence with this incredibly delicious Chocolate Cheese Cake. A light chocolate sponge serves as the base, topped with a creamy chocolate-infused cream cheese layer that melts in your mouth. Finished with a glossy chocolate ganache, this luxurious three-layered dessert is just perfect for special occasions, and promises to be the star of any dessert table.

Serves: 10 slices

Cook time: 45-50 min

Difficulty: medium

Ingredients

For the cake

3 large eggs
100g (½ cup) sugar
40ml (2¾ tablespoons) vegetable oil
30g (¼ cup) cocoa powder
30g (¼ cup) cornstarch

For the chocolate cream cheese

250g (8.8 oz or 1 cup) cream cheese
200g (7 oz) chocolate, melted
500ml (1⅔ cups)whipping cream
50g (⅓ cup) powdered sugar
14g (5 teaspoons) gelatin

For the top

150g (5.3 oz) chocolate
200ml (7 oz) whipping cream
1 teaspoon gelatin

Step-by-step

1

Preheat the oven to 350°F (175°C), line a 9-inch (23 cm) round cake pan with parchment paper, and grease the sides.

2

Beat the eggs and sugar until light and fluffy (3-5 minutes). Add oil and whisk until incorporated.

3

Fold in the dry ingredients carefully to avoid deflating the batter.

4

Pour the batter into the prepared pan and spread evenly. Bake for 20 minutes, or until a toothpick comes out clean. Let the cake cool completely on a wire rack.

5

Soften gelatin by soaking it in cold water for 5 minutes.

6

Heat ⅓ of the cream in a saucepan (do not boil), add chocolate, let sit for 3 minutes, then stir until smooth.

7

Stir the softened gelatin into the warm chocolate mixture until dissolved.

8

In a large bowl, beat the cream cheese and powdered sugar until smooth. Add the remaining cream and beat until firm.

9

Mix the melted chocolate mixture into the cream cheese until well combined.

10

Place the cooled cake on a serving plate and surround it with a cake ring. Insert a cake collar inside the ring and lock it. (If you don’t have a collar, use parchment paper.)