Delicious Chocolate Cheesecake for Special Occasions

Start by sifting together the **all-purpose flour, baking powder, baking soda, cocoa powder**, and **80 grams of sugar** in a large bowl. Ensure it is well combined.

In a separate bowl, whip the **egg** with the remaining **80 grams of sugar** until it reaches a light and fluffy texture. Gradually add the **milk**, **vegetable oil**, and the whipped egg mixture to the dry ingredients.

Mix at medium speed until just combined, about one minute. Finally, incorporate the **boiling water** into the mixture and beat at high speed for one more minute. Pour the batter into a **16 cm baking pan**.

Bake in a preheated oven at **170°C (340°F)** for **35-45 minutes** or until a toothpick inserted comes out clean. Allow to cool before wrapping in plastic wrap and refrigerating for **5-6 hours**. Once chilled, slice the biscuit into two layers, trimming the tops if necessary.

Make sure all the ingredients for the cheesecake are at **room temperature** for better mixing. Preheat your oven to **110°C (230°F)**.

In a mixing bowl, combine the **cream cheese**, **egg**, and **sugar** until well blended. Take another bowl and add **heavy cream** along with a few drops of **vanilla extract**. Gently fold this mixture into the cream cheese mixture.

Next, melt the **dark chocolate** in the microwave and fold it into the cheesecake mixture, ensuring that the chocolate is not fully incorporated for a marbled effect.

Wrap the **16 cm cake ring** with foil, place it on a baking sheet, and pour the cheesecake mixture inside. Bake for **50-60 minutes** until the cheesecake has a slight jiggle in the center, similar to a pudding. After baking, turn off the oven and let it cool slightly with the door ajar. Refrigerate it for **at least 6 hours** before serving.