This recipe guides you through creating a layered delight that blends the richness of cocoa with the creamy texture of cheesecake, all complemented by the tartness of raspberry jam and a luxurious chocolate glaze. It’s a decadent cake, perfect for those who love a deep, chocolaty flavor paired with the smooth, tangy contrast of cheesecake. This cake, baked in a small loaf pan, promises to be a dense, moist treat, rising beautifully as it bakes to perfection.
Why You’ll Love This: Chocolate and cheesecake enthusiasts will rejoice in this culinary masterpiece. The dense, rich cocoa base sets a deep, indulgent foundation, which is brilliantly balanced by the light, creamy cheesecake layer. The raspberry jam introduces a subtle sharpness that cuts through the richness, while the smooth chocolate glaze adds a final touch of decadence. It’s a harmonious blend of flavors and textures that make each bite thrilling and satisfying.
Perfect Occasion: This cake is ideal for special occasions such as birthdays, anniversaries, or any festive gathering. It's also perfect as a sophisticated dessert for dinner parties or as a luxurious treat for weekend family dinners. The elegant layers and rich flavors make it a showstopper that’s sure to impress.
Decoration Tips: Once the cake has cooled and been glazed with chocolate, consider adding a few fresh raspberries on top for an extra splash of color and a nod to the raspberry jam within. A sprinkle of powdered sugar or some decorative edible flowers can also enhance its visual appeal. If serving for a special occasion, a few chocolate curls or shavings add a nice textural contrast and make the cake even more enticing.
Ingredients for Cocoa Cake:
- 2 eggs
- 60 grams of butter
- 70 grams of sugar
- 1 teaspoon of baking powder
- 2 tablespoons of cocoa powder
- 80 grams of all-purpose flour
Ingredients for Cheesecake Layer:
- 500 grams of smooth cottage cheese
- 1 packet of vanilla pudding mix
- 2 eggs
- 60 grams of sugar
- 50 ml of heavy cream (30% fat)
- A few drops of vanilla extract
Additional:
- Raspberry jam (as desired)
- Melted milk chocolate mixed with a bit of heavy cream (30% fat) for the glaze
Preparation:
- Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit) using the top/bottom heat setting.
- For the cocoa cake, cream the butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Sift in the flour, cocoa powder, and baking powder, and mix until just combined. Finish by folding with a spatula. (Note: The batter will be quite thick and scant, but it will rise during baking.)
- Line a small loaf pan (approximately 21x12 cm) with parchment paper. Spread the majority of the cocoa batter evenly into the pan.
- For the cheesecake layer, mix all the cheesecake ingredients until smooth and pour over the cocoa layer. Dollop raspberry jam over the cheesecake mixture, then spoon the remaining cocoa batter in spots on top. Swirl lightly with a skewer.
- Bake in the preheated oven for approximately 55 minutes or until a wooden skewer inserted into the center comes out clean. The baking time may vary, so it's important to check the cake in several spots.
- Allow the cake to cool in the oven before removing.
- Once cooled, spread the melted chocolate glaze over the top.
Enjoy!