Cheesecake stuffed chocolate cake

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How to make Cheesecake stuffed chocolate cake

  • Yield : 12
  • Prep Time : 0:20
  • Cook Time : 0:50
  • Total Time : 1:10

Ingredients

  • 285g (11/3 cups) caster sugar
  • 100g unsalted butter
  • 160ml (2/3 cup) milk
  • 200g dark chocolate, chopped
  • 150g (1 cup) self-raising flour
  • 115g (3/4 cup) plain flour
  • 50g (1/2 cup) cocoa powder
  • 1/2 teaspoon bicarbonate of soda
  • 2 eggs
  • 2 tablespoons vegetable oil
  • 125ml (1/2 cup) thickened cream

vanilla cheesecake

  • 250g cream cheese, chopped, at room temperature
  • 55g (1/4 cup) caster sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon plain flour

Method

  • Step 1 Preheat the oven to 160C/140C fan forced. Spray a 24cm (top measurement, 8 cup) bundt pan with oil. Place sugar, butter, milk and 100g choc in a microwave-safe bowl.
  • Step 2 Microwave on High, stirring every minute, until smooth. Cool for 5 minutes. Sift the self-raising and plain flours, cocoa and bicarb over chocolate mixture. Whisk in eggs and oil.
  • Step 3 To make the cheesecake, use electric beaters to beat cream cheese and sugar in a bowl until well combined. Beat in the egg and vanilla then plain flour until combined.
  • Step 4 Pour two-thirds of the cake mixture into pan. Spoon cheesecake into a sealable plastic bag. Snip 2cm from 1 corner. Pipe on top of cake mixture, leaving a 2cm border.
  • Step 5 Top with remaining cake mixture. Bake for 45 minutes or until a skewer inserted into centre comes out clean. Set aside in pan for 10 minutes. Transfer to a wire rack to cool.
  • Step 6 Place cream and remaining chocolate in a microwave-safe jug. Microwave on High, stirring every minute, until melted and smooth. Drizzle glaze over cake to serve.

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