Tag Archives: chocolate cake

The duo cake

Cheesecake or chocolate cake? This cake is perfect for those who can not choose! I called it ‘the duo cake’ because it combines both the chocolate cake and cheesecake. It turned out great from the first attempt, moreover this cake is so delicious, smooth chocolate part shades nicely into the cheesy-one. The cake has amazing aroma of dark chocolate, sweet vanilla and sunny orange. I hope you will give it a try! 🙂Chocolate orange squares

The duo cake

  • Servings: 8-10
  • Difficulty: easy
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All ingredients should be at room temperature.
For the recipe I used 20cm square cake tin, but round tin is also can be used.
Ingredients
Cheesecake part
500g cream cheese (Philadelphia)
70g white sugar
1 tbsp cornflour
1 egg
50ml double cream (30%), optional
1 tsp vanilla exctract
zest of one orange
Chocolate part
160g flour
40g cacao powder (unsweetened)
1/2 tsp baking powder
1/2 tsp baking soda
1/3 tsp salt
100g brown sugar (or white sugar)
2 eggs
70g butter, melted
200g sour cream
Top
1-2 tbsp chopped dark chocolate (70-75% cacao)
orange zest
Preparation method
  • In a large mixing bowl, beat cream cheese with sugar and cornflour, mix in egg until just combine, then fold in cream if using. Add vanilla and orange zest.
  • In another bowl, sift flour and cocoa powder, add salt, baking powder and soda.
  • In a bowl, beat eggs with brown sugar. Mix in melted butter and sour cream.
  • Pour egg mixture into flour, combine but don’t overmix.
  • Line 20cm square baking tin. Pour in chocolate mixture. Then pour cheesecake mixture onto the top of chocolate one. Sprinckle with chopped chocolate and orange zest.
  • Bake in preheated 180C oven for 45-50 minutes.
  • Let the cake cool complitely, then cut into squres.
  • I served mine with cranberries, their sourness suits well with the cake.

Enjoy!

Adapted from Godiva.com

The duo cake

Chocolate Cake with mascarpone cream

 I do like sponge cakes, they are easy, simple and scrumptious! 😀 This one is absolutely worth making, the base is flavoured with coffee and chocolate, which can be your favourite – dark, milk or cherry-flavoured, for en extra twist add vanilla. You can use only mascarpone for the cream, add cherries or some ganache into the filling. The possibilities are endless!
What can I say about the cake. A light, moist sponge bursting with juicy strawberries and a creamy filling – a perfect teatime treat! 😉
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Chocolate cake with mascarpone cream


 If you’re not coffee-lover just leave it out, and replace with water or juice. 
Ingredients for 20cm/8inch round cake pan
CAKE:
4 eggs, yolks and whites separated, at room temperature
100g white sugar (you can add 150-200g to suit your taste)
150g self-raising flour
pinch of salt
2 Tbsp non-sweeten cacao
3 Tbsp dark chocolate, chopped finely-almost powdered
40ml/2 Tbsp coffee, brewed and chilled (or coffee/chocolate liquor/amaretto)
1 tsp vanilla extract, optionally
50ml olive or sunflower oil
30ml/ 1 1/2 Tbsp water, cold
1/2 tsp lemon juice
CREAM:
120g whipping cream
50g icing sugar
80g mascarpone
50g hazelnuts or/and almonds, chopped finely 
30-50g chocolate, strawberry-flavoured/dark or milk
100g strawberries, chopped, optionally 
GANACHE:
100g dark chocolate, chopped coarsely
80-100ml cream, double or 20-30%
  1. Preheat oven to 355°F / 180°C. Butter cake pan, line it with baking paper and set aside.
  2. In a large bowl, combine all the dry ingredients except for the sugar.
  3. In a small bowl, beat egg yolks with sugar until the mixture is pale. Add oil, coffee, water and stir well. Set aside.
  4. Incorporate the wet ingredients into the dry.
  5. Beat egg whites with a pinch of salt and lemon juice until soft peaks form.
  6. Slowly incorporate egg whites into batter until just combined.
  7. Pour into your greased dish and bake for 34-45 minutes or until toothpick comes out clean when inserted. Coll completely. Cut cake into two layers.
  8. To make the cream, whip the cream and icing sugar for 3-4 minutes or until foamy (Be careful! Don’t overbeat!). Add mascarpone, chocolate and nuts, and combine. Optionally, you can stir in some fresh berries.
  9. Spread the cream evenly over one cake layer, top with the second one.
  10. To make the chocolate ganache, bring cream to the boil in small saucepan. Remove from the heat. Add the chocolate and stir until smooth.
  11. Spread the ganache over the cake, decorate with berries or chocolate.
  12. Refrigerate cake 3-4 hours or overnight before serving. 

Enjoy the cake! 🙂

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