Ingredients
For the Cake
- All-purpose flour - 160 grams (5.5 ounces)
- Eggs - 4
- Cocoa powder - 30 grams (1 ounce)
- Sugar - 140 grams (5 ounces)
- Baking powder - 2 teaspoons
- Neutral vegetable oil - 100 milliliters (3.5 fluid ounces)
- Salt - a pinch
For the Cheesecake Filling
- Smooth cottage cheese - 250 grams (9 ounces)
- Egg - 1
- Cornstarch - 1.5 tablespoons
- Sugar - 50 grams (2 ounces) + Vanilla Sugar - 10 grams (0.5 ounce)
Equipment
- Mixing Bowls
A set of sturdy mixing bowls in various sizes will help keep your ingredients organized and make mixing easier.
- Hand Mixer or Stand Mixer
A good quality mixer is essential for achieving a fluffy batter and smooth filling. If you don't have a stand mixer, a hand mixer will do just fine!
- Sifter
Sifting dry ingredients helps incorporate air and ensures a smooth, lump-free batter. A fine-mesh sieve can work too!
- Baking Form
A well-oiled baking form will help your cake come out easily after baking. Opt for silicone for an easy release.
- Piping Bag
For the cheesecake filling, a piping bag will help you create nice, even stripes. A resealable plastic bag with the corner snipped off also works!
Instructions
Step 1
Making the Cake Batter
Step 2
Preparing the Cheesecake Filling
Step 3
Baking the Cake
Servings
After this beautiful cake comes out of the oven, it’s time to decide how to make your serving extra special:
Casual Family Treat: Simply slice and enjoy with a glass of milk or a cup of coffee. The creamy cheesecake filling balances perfectly with the rich cocoa flavor, making each bite a delight.
Fancy Dessert Presentation: Serve a slice of cake with a dollop of whipped cream or a scoop of vanilla ice cream 🍦. For an added touch, drizzle some chocolate sauce or caramel on the plate. Garnish with fresh berries or a mint leaf for a pop of color.
Party Perfection: Cut the cake into small squares and place them in decorative cupcake liners. This makes them easy to serve at parties, and people can enjoy them as finger food 🍴. You can also dust them with a bit of powdered sugar for a festive look.
Variations
Want to tailor the recipe to specific dietary needs? We've got you covered:
Gluten-Free Variation: Use a gluten-free all-purpose flour blend in place of the regular flour. Ensure that the baking powder you use is gluten-free 🌾.
Vegan Variation: Replace the eggs in the cake batter with a combination of applesauce or flaxseed meal mixed with water. Substitute the cottage cheese and egg in the cheesecake filling with a vegan cream cheese and a flax egg 🌱.
With just a few simple swaps, everyone can enjoy this delicious treat without compromising on flavor or texture!
Faq
- What can I use if I don't have a piping bag for the cheesecake filling?
If you don't have a piping bag, you can use a resealable plastic bag. Just fill it with the mixture and snip off one corner to create a makeshift piping bag.
- How do I know when the cake is done?
Insert a wooden skewer into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done. If there's batter on the skewer, bake it a bit longer.
- Can I use a different oil instead of vegetable oil?
Yes, you can use other neutral oils, such as canola or sunflower oil. Coconut oil works too, but it will add a slight coconut flavor to the cake.
- Why is my cake too dense?
Overmixing the batter can lead to a dense cake. Make sure to mix until just combined when adding the dry ingredients. Also, be sure to whip the eggs and sugar thoroughly for a light texture.
- How can I make the cheesecake filling smoother?
Ensure your cottage cheese is really smooth by blending it if necessary, or use a fine-mesh sieve. This will help eliminate any lumps.
- How can I store leftovers?
Wrap the cake tightly with plastic wrap or place it in an airtight container and store it in the fridge. It should last for up to 4 days. You can also freeze it for up to three months.
