Yes, it has chocolate in the title twice. And cheesecake is right in-between there. Does that give you any indication of how good it is? I love chocolate cake. I love cheesecake. This year for my birthday I wanted to figure out a way to put those 2 together. This is what I came up with. Oh. My. My favorite part though is this is a cake and a cheesecake, and is completely egg free!
What you need:
- Whipping cream, 1 pint (2 cups)
- 1/2 c. chocolate chips
- 1 t. vanilla
- 8 oz cream cheese
- 4 1/2 c. flour
- 3 c. sugar
- 3/4 c. cocoa powder
- 1 1/2 t. salt
- 3 t. baking soda
- 2 t. vanilla
- 1 c. oil
- 3 c. water
Heat up the whipping cream on the stove top. You don't need it to boil, just get it warm enough to melt the chocolate chips in. Once it's warm enough, remove it from heat.
Add in the 1/2 c. chocolate chips and the 1 t. of vanilla. Stir well, until all the chocolate chips have melted. Put this mixture in a container and let it chill for at least 3 hours or longer. It has to be very cool to be whipped.
While you are waiting for the cream mixture to cool, mix up the cake. I just wanted to do a short picture demo on how I use my turbinado. Turbinado is sugar in it's raw form and tends to be more grainy that white sugar(you can use either in this recipe) to make my cake texture nice and smooth I just drop the turbinado in my Magic Bullet(a blender will work). And turn it on.
Tada! Not quite powdered sugar but much less granulated than before. Perfect for baking.
Mix up all the cake ingredients. Flour, sugar, salt, baking soda, cocoa powder, vanilla, oil, and water. Mix together well. Bake in 2 greased 8x8 pans for about 25-30 minutes each at 350F until a toothpick comes out clean. Let cool completely. Then remove each cake from it's pan. Place one on a cake platter or plate. At this time, whip up the chocolate cream mixture. Add in the cream cheese to that mixture (you may want to warm up the cheese slightly first to prevent lumps) whip together well. Spread about 1/3 - 1/2 of the cheesecake mixture on top of one of the cakes. Spread evenly for the filling. Add the second cake on top of the filling.
Then spread the remaining cheesecake mixture on top of the cake and down the sides for the "frosting". Enjoy!
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EEK! I’m in the kitchen making this now. I can’t find any preheating info in the recipe…I’m assuming the oven is set to 350°? And most cakes go into a greased and floured pan, should I do that here too? I imagine you’re busy enough without my questions, so I’m going to go ahead and do it the way the boxes I usually use tell me to!;) But if you can let me know, I’ll jot it down on the recipe sheet I printed so I’ll have it for next time! I can’t wait to try it! Thank you for sharing!:)
Did I really forget to put that in there? Oh boy, my head must have been up in the chocolate clouds when I wrote this! Yes the pan needs to be well greased and it bakes at 350F. I will get that added now!
Whew! OK! That’s how I did it!;) And I only used regular whipping cream…I hope that works too…the pic shows heavy whipping cream…*sigh* Can you tell I’m not good in the kitchen without super detailed instructions? HAHA!
I’m sure it will turn out fine! It’s pretty much cream and chocolate, how can it not?
yumo!! cant wait to make this..thanks!!
This looks so yummy!
If you use regular sugar do you still need to blend it? Thanks.
Nope, with regular sugar you can just use it like you normally would in any other recipe.
I am going to try this over the weekend, my husband is HIGHLY allergic to eggs so I am always looking for recipes that are egg-free or that I can bake without the eggs. I have found that adding baking powder helps to make it rise better, but I suspect that this will be AMAZING!!! Thanks for posting it & if you have any other egg free goodies please share!
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