It’s Tuesday and I haven’t posted a dessert recipe yet. I have to remedy that situation.
So here’s a really simple way to upgrade a very simple chocolate cake and turn it into a cream cheese topped cake that will have everyone oohing and aahing. And while you may need to use two bowls for this, you don’t need a mixer and it’s super simple.
I adapted this recipe from my friend Julie’s wonderful Black Bottomed Cupcake recipe, that I’ve been making for years. Like many of my adaptations, this one originates from laziness. When I got tired of filling cupcake liners with two layers of batter each, I decided to see if the same recipe would work as a whole cake. It did, and this is the result. Of course, you can make this as cupcakes if you’d like.
BLACK BOTTOMED CHEESE CAKE
240g (8oz) cream cheese
1/3 cup sugar
Pinch of salt
180 g (6 oz) chocolate chip (semi-sweet or white)
1 cup sugar
1½ cups all purpose flour
¼ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
⅓ cup oil
1 tablespoon vinegar
1 teaspoons vanilla
1 cup cold water
How to do it
1. Pre-heat the oven to 180°C (350°F)
2. In a small bowl, whisk the egg and sugar until well combined. Add the cream cheese and salt and mix till smooth. Mix in the chocolate chips and set aside.
3. Mix all the dry cake ingredients in a large bowl. Pour all the liquid ingredients on top of the dry mixture, and mix till combined.
4. Line a 26cm (10 inch) spring form pan with baking paper and grease with non-stick spray. Pour the chocolate cake mixture into the pan. Then spoon the cream cheese mixture on top of the cake, spreading it evening across the top of the batter.
5. Bake for 30-40 minutes or until the cheese part starts browning and a toothpick inserted into the cake part comes out clean.