Wealthy, darkish cocoa meets creamy, dreamy cheesecake. The luscious black cocoa cake base is a moist but fluffy cake with velvety cheesecake marbled all through, offering delicate ribbons of creamy goodness. To high it off, there’s a easy cream cheese layer bringing a tangy sweetness that enhances the deep cocoa flavors. Sprinkle some crushed chocolate sandwich cookies on high for a pleasant crunch and added chocolaty bliss!
Black Cocoa Swirled Cheesecake
Makes 1 (9-inch) cake
Cake base:
- 1 cup (200 grams) granulated sugar
- ½ cup (110 grams) firmly packed gentle brown sugar
- ½ cup (112 grams) vegetable oil
- 2 giant eggs (100 grams), room temperature
- ¾ cup (180 grams) bitter cream
- 1½ teaspoons (6 grams) vanilla extract
- 1½ cups (188 grams) all-purpose flour
- ¾ cup plus 1 tablespoon (75 grams) black cocoa powder*
- ½ teaspoon (2.5 grams) baking powder
- ½ teaspoon (2.5 grams) baking soda
- ½ teaspoon (1.5 grams) kosher salt
- ¼ cup (60 grams) complete milk
Cheesecake:
- 2 (8-ounce) packages (454 grams) cream cheese, room temperature
- ½ cup (100 grams) granulated sugar
- 2 giant eggs (100 grams), room temperature
- 1½ teaspoons (6 grams) vanilla extract
- ¼ cup (60 grams) bitter cream, room temperature
- 6 cups (1,440 grams) water, boiled
Topping:
- 4 ounces (113 grams) cream cheese, softened
- 4 tablespoons (57 grams) salted butter, room temperature
- 1 cup (130 grams) confectioners’ sugar
- ½ teaspoon (2 grams) vanilla extract
- Garnish: 4 to five cream-filled chocolate cookie sandwiches*, crushed
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Preheat oven to 325°F (170°C). Line backside and sides of a 9-inch springform pan with parchment paper.
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For cake base: Within the bowl of a stand mixer fitted with the paddle attachment, beat granulated sugar, brown sugar, oil, and eggs at medium velocity for two to three minutes. Add bitter cream and vanilla, and beat till easy. Add flour, cocoa, baking powder, baking soda, and kosher salt. Fold till mixed.
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In a small microwave-safe bowl, warmth milk on excessive till bubbles kind across the sides of the bowl, about 45 seconds. Add to batter, and stir till absolutely mixed.
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For cheesecake: Beat cream cheese in a big mixing bowl with an electrical mixer on medium velocity for 1 minute. Then add sugar, eggs, vanilla extract, and bitter cream. Combine till mixed and easy, 1 to 2 minutes.
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Unfold three-fourths (about 3 cups or 778 grams) of cake batter into the ready pan. Then unfold half (about 1¾ cups or 359 grams) of the cheesecake combination on high, leaving a couple of ½-inch border across the sides. High with the remaining cake batter, after which high with the remaining cheesecake combination.
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Add the boiling water to a 13×9-inch baking dish or pan; place on the underside rack of the oven. Place the springform pan on the center rack of the oven.
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Bake till the sides are set and the middle is barely jiggly, 65 to 70 minutes. Let the cake cool utterly after which refrigerate it to set, at the very least 8 hours or in a single day.
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For topping: Mix cream cheese and butter in a bowl. Use an electrical hand mixer to combine collectively on medium velocity for 30 seconds after which add confectioners’ sugar and vanilla. Combine till mixed and easy, about 1 minute. Unfold on high of chilly cheesecake, and high with crushed chocolate cookies sandwiches, if desired. Refrigerate in an hermetic container for as much as 3 days. Greatest served chilly.
*I used Trendy Mountain Baking Firm Black Cocoa Powder and Oreos.
