Making of: Chocolate Tuxedo Cream Cheesecake

Valentine's Day. Another reason for me to bake a cake :)
This time the recipe is only for a 18cm baking tin, so if you want to use it for a 26cm tin, double the recipe.

For the chocolate fudge cake you need

90 g flour
2 tbsp. cocoa powder
2 tsp. baking powder
80 g sugar
1 egg
75 ml sunflower oil
75 ml milk
1 tbsp. golden syrup


Pre-heat the oven to 180°C and line a 18cm baking tin.
Mix the flour, cocoa, baking powder and sugar in a bowl. Then add the egg, oil, milk and syrup and beat until smooth. Pre-heat the oven to 180°C and bake for ca. 35 minutes.

Actually, half the mixture would be enough for what I wanted to make, but it is quite hard to half an egg ;) So, I baked the whole cake, cut it into two layers and used the upper layer for another batch of cake pops. They are basically the same that I had made before (Chocolate cake pops), so no recipe and pictures here...


For the chocolate cheese cream you need

1 egg
1 sachet vanilla sugar
265 g chocolate cream cheese (Philadelphia; one family pack)
2 tbsp. curd
1 sachet custard powder chocolate flavour

Mix the egg and sugar until light and fluffy. Then, add cheese, curd and powder and beat until smooth. Pre-heat the oven to 175°C (top heat only) and bake the cake for about 45 minutes.


For the mascarpone cream you need

125 g mascarpone
1 egg yolk
1 tbsp. sugar

Mix everything until well combined and then spread it on top of your cake.


For the ganache you need

100 g dark chocolate
100 g single cream

Cook the cream and pour it over the chopped chocolate. Stir with a spoon until all the chocolate is melted. Then, cover the whole cake with it.