Chocolate cake topped with marble cheesecake. This dessert combines a soft chocolate cake with a marbled cheesecake layer. The dense and rich chocolate base pairs perfectly with the creamy cheesecake, which alternates between semi-sweet and white chocolate for a delicious flavor. Perfect for special occasions, it impresses both in appearance and taste.
Prep time: 30mins | Cook time: 30mins | Yield: 8 servings
Step-by-Step Video Recipe:
Written Recipe:
Chocolate Cake Topped with Marble Cheesecake
Chocolate cake topped with marble cheesecake. This dessert combines a soft chocolate cake with a marbled cheesecake layer. The dense and rich chocolate base pairs perfectly with the creamy cheesecake, which alternates between semi-sweet and white chocolate for a delicious flavor. Perfect for special occasions, it impresses both in appearance and taste.
Ingredients
For the Chocolate Cake:
- 1/3 cup (75g) Unsalted butter
- 1/3 cup (30g) Unsweetened cocoa powder
- 2/3 cup (135g) Granulated sugar
- 1/2 tsp Vanilla extract
- 2 large eggs at room temperature
- 1/2 cup (60g) All-purpose flour
- 1/2 tsp Baking powder
- 1/4 tsp Salt
For the Marble Cheesecake:
- 2/3 cup (100g) Semi-sweet chocolate
- 1 cup (150g) White chocolate
- 1 1/3 cups (300g) Cream cheese at room temperature
- 2/3 cup (90g) Powdered sugar, sifted
- 1 tsp Vanilla extract
Instructions
For the Chocolate Cake:
- Line the bottom of a 6-inch (15 cm) round cake pan with parchment paper. Set aside.
- Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake.
- Cut the butter into cubes and place them in a large bowl. Microwave for about 40 seconds to melt.
- Add the cocoa powder, sugar, and vanilla to the melted butter, and mix with a wire whisk until well combined.
- Add the eggs and whisk until the mixture is smooth.
- Sift the flour, baking powder, and salt over the mixture and gently stir with the whisk until just combined. Don’t overmix.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary depending on your oven.
- Run a spatula around the edges of the cake to loosen it from the pan, invert it onto a cooling rack, and remove the parchment paper. Let the cake cool completely at room temperature while you prepare the cheesecake filling.
For the Cheesecake Filling:
- Melt the semi-sweet chocolate and white chocolate separately in the microwave in 30-second intervals, stirring until smooth. Let both cool at room temperature for a few minutes.
- In a large bowl, combine the softened cream cheese, powdered sugar, and vanilla. Mix roughly with a spatula, then beat with an electric mixer until creamy.
- Divide the cream cheese equally. Add half to the melted semi-sweet chocolate and the other half to the melted white chocolate. Stir each mixture until smooth.
Assembling the Cake:
- Cut the top of the chocolate cake to make it level, then place it on a serving plate.
- Wrap an acetate strip tightly around the cake and secure it with tape. Alternatively, use an adjustable cake ring or assemble the cake in the pan (as long as it has a removable bottom for easy unmolding).
- Spoon dollops of the semi-sweet and white chocolate cheesecake mixtures alternately on top of the cake.
- Use a small knife to swirl through the dollops, creating a marbled effect.
- Refrigerate for 2-3 hours or until the cheesecake layer is firm. Remove the acetate strip and smooth the sides of the cheesecake with a spatula if needed.
- Keep the cake refrigerated until ready to serve. Enjoy!
