Rich chocolate cake with a creamy cheesecake filling and frosted with luscious mascarpone cream.
It was only a matter of time before I made a chocolate cheesecake cake. It’s no secret my first love is chocolate cake, with cheesecake running a close second. So it only made sense to combine the two. I don’t even know why this dessert hasn’t been made sooner. There has already been red velvet cheesecake cake and red velvet cheesecake cupcake.
This chocolate cheesecake cake is a very indulgent dessert. First you have the rich chocolate cake, then the creamy cheesecake and to finish off a no bake mascarpone cream frosting. What I love about this dessert is that the chocolate cake and cheesecake are baked in one baking tin. Making it easy to whip up.
You can make this dessert a day ahead or even on the day you want to serve it. It can enjoyed warm but without the mascarpone frosting :-). I frosted the cake with mascarpone frosting to add that extra je nais se quoi. Plus I wanted to pipe some pretty roses. I can be extra sometimes.
Tips for making this dessert;
- Always start off with room temperature ingredients, i.e, eggs, butter and cream cheese.
- Line the cake tin with grease proof or non stick paper for easy removal of cake and prevent any breakage.
- You can substitute full fat cream cheese for half fat, full fat milk can be substituted for half fat or buttermilk.
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