Chocolate Honey Cheesecake
I made this cake today and I’m quite proud of it. It has two layers of chocolate honey cake which sandwich a layer of cheesecake and the whole thing is covered in cream cheese icing. It has really fancy flavours and who doesn’t just love cheesecake/cake combo? It’s pretty much a win win.
It started this morning with a request from my mom asking that I use all the cream cheese in the fridge.See we’re leaving soon to go back to our normal non-holiday lives and we’ve got use all the perishable food up before we go. So I’m trying to bake all of it into some form of edible deliciousness. So today the challenge was cream cheese, and I found the last of the cream, some honey, purposeless lemon and some prechopped couverture.
- 100 g good quality dark chocolate (chopped)
- 270 g brown sugar
- 230 g soft butter
- 150 ml honey
- 2 eggs
- 200 g cake flour
- 5 ml bicarbonate of soda
- 15 ml cocoa
- 200 ml boiling water
- 250 g cream cheese
- 80 g castor sugar
- 45 ml lemon juice
- 30 ml warm water
- 8 ml gelatin powder
- 300 ml cream
- 60 ml honey
- 150 g cream cheese
- 100 g butter soft
- 5 ml vanilla paste
- 250 ml icing sugar (use more if necessary for a thicker icing)
- 30 ml lemon juice
- 60 ml honey
Soundtrack: A jazzy electro-swing playlist including Parov Stelar -Clap Your Hands, Lone Digger – Caravan Palace, Istanbul – Bart&Baker.
- Okay firstly you’re going to want to preheat your oven to 170ºc, and line 2 X 24 cm cake tins. For chocolate cakes I like to butter then and dust with cocoa instead or paper lining. It works just as well but adds another depth of chocolateyness.
- Then take your chopped chocolate in a little heat proof bowl and melt it either in the microwave or over a double boiler. Leave to cool.
- In a mixer, beat together your sugar and butter until creamy, then add your honey.
- Add your eggs one at a time, beating after each addition.
- Sieve your dry ingredients together.
- Fold your chocolate into your egg mix, then your dry ingredients.
- Beat in your hot water until incorporated. Don’t over beat.
- Divide mix evenly between your two cake tins and place in the oven.
- Bake for 45 minutes ish.
- Be sure to check your cake with a skewer.
- Let your cakes cool. You can put them in the fridge if your super impatient, I am and I did.
For the filling:
- Beat your cream cheese, sugar and lemon until smooth.
- Add your gelatin to your warm water to dissolve. If you’re having trouble fill a cup with boiling water and place your container with your gelatin in, in the cup for a minute.
- Add your honey to the mixture and beat till combined, then beat in your gelatin.
- Whip your cream till soft peaks and fold into your mixture.
- Take a loose bottom cake tin the same size as the one you used to bake your cake.
- Line it with cling wrap enough that it hangs over the sides. You want it so that when you have all your bits in the cling wraps will be covering everything even on the top.
- Place one cake layer at the bottom, then spoon your cheese cake filling into the tin, I used all of mine to make a nice fat layer, you need a good cheesecake to cake ratio you know. when you’ve smoothed it out place you last piece of cake on top then wrap your cling-wrap up and place your tin parcel in the fridge. Keep this guy refrigerated for like 4-5 hours then make your icing and ice that beauty.
- Place butter, cream cheese and honey in a mixer with a whisk attachment beat until smooth.
- Add your vanilla paste and lemon juice and mix in.
- Add your sifted icing sugar one spoon at a time until incorporated.
- Ice your cold cake and drizzle with some warmed honey.
- Serve to your bestie.
Cheers! Thanks for reading 🙂