Chocolate Poke Cheesecake
Ingredients
For Chocolate Cake
- 14 Tbsp flour (1/2 cup plus 6 tbsp)
- 1 cup sugar
- 6 Tbsp unsweetened cocoa powder
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/8 salt
- 1 large egg
- 1/2 cup brewed coffee (or 1/2 cup boiling water if you don’t like coffee in the cake)
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1/2 tsp vanilla extract
For Chocolate Fudge sauce
- 1/2 can ( 198g) sweetened condensed milk
- 1/2 cup semi -sweet chocolate chips
For cheesecake layer
- 150 g cream cheese/ 9 kiri cheese at room temperature
- 4 Tbsp Nutella/ Cookie butter/ sweetened condensed milk
- 250ml whipping cream
- 4 Tbsp powdered sugar
- 1 Tbsp gelatine dissolved in 1/4 cup hot water
Method
To make cake
- Preheat oven to 350 degrees F. Grease a 11 by 7 inch rectangular baking dish and set aside.
- In a large bowl combine dry ingredients (flour, sugar, cocoa, baking soda, baking powder and salt).
- In another bowl combine eggs, milk, oil and vanilla.
- Add the flour mix to the eggs mix gradually and beat on medium speed for 2 minutes, add coffee (or boiling water) and mix to combine (the batter will look runny).
- Pour it in the baking dish and smooth the top.
- Tap the pan on table few times to remove any air bubbles.
- Bake 35 to 40 minutes, (until toothpick inserted into center comes out clean).
- If the cake rise too much in the center and crack, you can press it gently with your palms or a rubber spatula, when it’s slightly cooled,just to smooth the top. With a wooden spoon in or thick end of chop shick poke holes all over the top of the cake and set aside.
- Don’t poke all the way through, poke till 3/4th part of the cake leaving 1/4th part of base as it is.
Chocolate fudge sauce - Flickr
To make chocolate fudge sauce
- Place chocolate chips in a heatproof bowl and set aside. In a saucepan bring sweetened condensed milk to a boil and pour it over chocolate chips.
- Whisk until smooth.
- Pour chocolate mixture over the cake and spread to fill in holes.
- Set aside to cool (about an hour) then refrigerate until completely cooled.
To make the cheesecake layer
- Whip cream cheese and Nutella or cookie butter or just plain sweetened condensed milk till smooth.
- Dissolve gelatine in hot water. Pour the gelatin ito the cream cheese mix.
- Whip up the whipping cream with sugar till stiff peaks form.
- Add the cream cheese mix in batches to the whipped cream. Fold in.
- Pour this over the cake evenly and refrigerate for a minimum of 4 hours.
Notes
- The cheesecake part is more like a cheesecake mousse. Its airy and soft.
- If you want a more stiff cheesecake layer, increase the amount of cream cheese added and reduce the whipping cream quantity.
- The chocolate fudge sauce tend to harden when kept for sometime.
- Just before poured on cake, heat it in microwave for 20 second bursts, stirring in between till you get a flowy sauce.
- When poking the cake with wooden spoon, don’t poke all the way through, poke till 3/4th part of the cake leaving 1/4th part of base as it is.
Recipe courtesy of www.savoryandsweetfood.com