This Triple Chocolate Cheesecake is a chocolate lover’s paradise, featuring a luxurious combination of chocolate sponge cake, rich chocolate cheesecake, and velvety chocolate whipped cream. Each layer offers a different texture and depth of chocolate flavor, making every bite an indulgent experience. This dessert is perfect for those who believe there’s no such thing as too much chocolate.
Why You’ll Love This: From the moist and airy base of the chocolate sponge cake to the creamy, dense middle of the chocolate cheesecake, and finally, the light and fluffy chocolate whipped cream topping, this cheesecake offers a symphony of textures. The use of quality ingredients like couverture chocolate and the option to customize with vegan alternatives makes this cake as inclusive as it is delicious.
Perfect Occasion: This Triple Chocolate Cheesecake is ideal for special occasions like birthdays, anniversaries, or any celebration where you want to impress. It’s also perfect for holiday gatherings or as a decadent treat to end a gourmet meal.
Decoration Tips: Enhance the elegance of this cheesecake by garnishing with chocolate shavings, a sprinkle of cocoa powder, or fresh berries for a pop of color. For an extra chocolatey touch, drizzle with a glossy chocolate ganache before serving.
Ingredients:
Chocolate Sponge Cake:
- 150ml milk (your choice, e.g., unsweetened almond)
- 15ml white vinegar
- 130g granulated sugar
- 1 teaspoon vanilla extract
- 80ml neutral oil (e.g., sunflower)
- 125g all-purpose flour
- 25g cocoa powder
- 10g cornstarch
- 1/8 teaspoon baking soda
- 1 teaspoon baking powder
- 1/8 teaspoon salt
Chocolate Cheesecake:
- 330g cream cheese, room temperature (or vegan cream cheese)
- 60g granulated sugar
- 45g light brown sugar
- 14g cornstarch
- 2 teaspoons vanilla extract
- 140g dark chocolate (50-55%)
- 120ml whipping cream (or vegan cream)
- Optional: 100g unsweetened plain yogurt (to substitute 100g cream cheese for a softer set)
Chocolate Whipped Cream Frosting:
- 160ml whipping cream (or non-dairy)
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder
- 2 tablespoons powdered sugar
Method:
- For the Chocolate Sponge Cake:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch springform cake pan.
- Mix warm milk and vinegar, let sit for 5 minutes, then add oil, vanilla, and sugar. Stir until sugar dissolves.
- Sift in flour, cocoa, cornstarch, baking soda, baking powder, and salt. Mix until smooth.
- Pour batter into the prepared pan and bake for 20-25 minutes. Let cool and prepare cheesecake batter.
- For the Chocolate Cheesecake:
- Blend cream cheese, sugars, cornstarch, and vanilla until smooth.
- Melt chocolate and mix with whipping cream. Combine with the cheese mixture.
- Pour over the cooled sponge cake and bake at 325°F (163°C) for 25-30 minutes. Turn off the oven, let the cheesecake set for 1 hour with the door open, then cool to room temperature. Chill for 3-4 hours.
- For the Chocolate Whipped Cream:
- Whip cream, vanilla, cocoa powder, and powdered sugar until stiff peaks form.
- Decorate the cooled cheesecake with piped or spread whipped cream.
Chill the cake for one more hour before serving. For a clean slice, dip the knife in warm water between cuts.
Enjoy this triple-threat chocolate indulgence that promises to satisfy your deepest chocolate cravings!
