i’ve been holding out on you. this cake is a favourite in my house, without fail devoured within 48 hours of making it.
i had jotted it down on a piece of scrap paper when a friend passed it on to me years ago, and the ripped, batter-splattered recipe went missing. but – hurrah! it resurfaced a few weeks ago, and i’ve gone to great lengths to ensure i never lose this baby again, by way of jotting it down in several books and emailing it to myself.
so here you go – marbled chocolate cheesecake. it’s a surefire winner, let me promise you. it combines two cake classics, chocolate and cheesecake, and turns them into a delightful, decadent mouthful.
i was given the recipe by a friend years and years ago, and have no idea who, or if, there is an original source. if you know, please enlighten me! it is a really basic recipe, so a good one for beginners. despite it’s simplicity, it tastes uh-mayzing.
for the chocolate cake:
1/4 cup of cocoa powder
185g butter, melted and cooled
1 cup of sugar
1 cup of flour
for the cheesecake:
250g cream cheese
1/3 cup sugar
1 tsp vanilla extract
for the topping:
50g milk chocolate
50g dark chocolate
50g white chocolate
25ml single cream
pre-heat the oven to 175C. combine the ingredients for each cake in separate bowls. you can use a freestanding mixer if you like, but it is just as easy to go old fashioned and use a wooden spoon for this.
scoop the batters into a greased cake tin. i use a ladle and drop about a third of the mixture at a time randomly around the tin.
marble the mixture gently with a knife. bake in the oven for 35 mins – or until the top of the cake is just set but still the teeniest bit wobbly. allow to cool completely in the tin.
meanwhile melt the milk and dark chocolate on a low heat until glossy and combined. allow to cool a little, then spread over the cake. now melt the white chocolate and cream over a low heat until melted. drizzle the ganache over the chocolate as artistically or messily as you like.
et voila! you’ll thank me for this, you really will. enjoy!