Chocolate Cheese Cake

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I have seen alot of blogs baking this cake and all of them raved about this cake. But non of the blogs i visited share the recipe. I was so lucky that I chance upon this recipe is at Florence's blog, so glad that she shared it. This cake is very nice, i am now sharing the recipe with you. Thank you Florence for sharing!

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Chocolate Cheesecake
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Ingredients
(A)
250g cream cheese
50g sugar
1 egg
1.5 tsp rum
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Method
1. Beat cream cheese and sugar till light and smooth.
2. Add in the egg, rum and beat till well blended.
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(B)
150g butter
135g sugar
1/8 tsp salt
1 tsp vanilla essence
3 eggs
120g self-raising flour
1 tsp baking powder
3 tbsp cocoa powder
1 tbsp milk
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Method
1. Line baking pan and grease all around the sides with butter. Preheat oven at 175C.
2. Sieve flour, baking powder and cocoa powder together, leave aside for use later.
3. Cream butter, salt, vanilla essence and sugar till light and fluffy.
4. Add in the eggs one at a time and beat till well blended.
5. Mix in the flour mixture using the lowest speed of your beater.
6. Stir in the milk.
7. Pour half of the chocolate batter into the baking pan. Top it with all the cheese mixture, then pour in the rest of the chocolate batter.
8. Bake for 45 minutes or till a cake tester comes out clean.
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Notes
Cover the top of cake with greaseproof paper or aluminum foil if it is too brown.
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Nutella Chocolate Cake

I was searching for a good chocolate cake recipe and I was inspired by the Nutella Butter Cake by Happy Home Baking. I used her recipe to create my own version of chocolate cake by replacing some of the flour with cocoa powder. I really like this cake, this is so much better than the chocolate butter cake that i baked last week. Because the chocolate flavour is more intense and the texture is also very moist. The cake is dense, yet soft, a butter cake that will melts in your mouth. Thanks to Happy Home Baking for sharing the Nutella Butter Cake recipe, which "gave birth" to my version of Nutella Chocolate Cake.

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Nutella Chocolate Cake

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Ingredients

- 185g cake flour

- 40g cocoa powder

- 1 tsp baking powder

- 1/2 tsp baking soda

- 1/2 salt

- 90g butter, soften at room temperature

- 90g Nutella spread

-150g sugar

- 2 eggs, lightly beaten

- 200ml plain, non-fat yogurt

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Method
1) Preheat oven at 170 degC. Line bottom of a 20cm (8") round pan with parchment paper. Grease and flour the sides of the pan, set aside.
2) Sift together cake flour, cocoa powder, baking powder and baking soda. Set aside.
3) With an electric mixer*, beat butter and nutella for 1 min. Gradually add in sugar and salt, beat on high speed for about 5 mins. Scrape down the sides of the mixing bowl periodically.

4) Dribble in the eggs slowly, beat constantly for about 4 mins.

5) Using a whisk, fold in 1/3 of the flour mixture, follow by 1/2 of the yogurt, alternate ending with flour. Mix till well blended but do not overmixed.

6) Pour batter into the greased pan, smooth the top evenly with a spatula.

7) Bake for about 60mins or until a toothpick inserted into the centre comes out clean.
8) Let cool in pan for 10 mins before unmolding. Invert onto a cooling rack and let cool completely.

*I was using handheld mixer.

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Chocolate Ganache

(enough to cover one 8" round cake with layered)

- 150g Dark Chocolate

- 150g Whipping Cream

- 30g Butter

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Bring cream to boil than pour over chocolate, stir till well blended, add in butter, stir to blend and leave to cool.

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Chocolate Butter Cake