The theme for this month’s Daring Bakers challenge was surprise cakes! You know, when you cut into a cake and it has something unexpected on the inside, whether it’s a zebra pattern, a heart shape or a whole pecan pie. The shapes and patterns cakes, a la Surprise-inside cakes, are gorgeous. But I had already made this gingerbread loaf, and also a zebra cake, albeit ages ago.
So I thought the Bake it in a Cake approach of baking something inside a cake would be more interesting. And you know I’m all about cheesecake lately :)
So I thought I’d do a cheesecake inside a cake. The cake would be chocolate, of course, and the cheesecake would have added oreos, just for good measure. This cake takes some time but it’s actually easy-peasy, especially if you use a mix for the cake part.
First you make a 6′ cheesecake. It’s smaller than the cake, so that it doesn’t show from the sides. Mine wasn’t too tall, so you can add some more batter if you like. Also, I left it in the turned off oven for a little while, but it still cracked like crazy. It’s totally ok though, because a cracked cheesecake equals an ok-to-taste-test-cheesecake.
Oh, and don’t forget to line the bottom with parchment! I forgot and it almost screwed the whole operation.
Then make a chocolate cake batter. I used a mix cause I’m cool like that. Just make sure that the batter isn’t too thick or too runny; you want it to support the cheesecake, but also to cover the sides easily. I had to add an additional splash of milk on mine.
Spread the bottom of the pan with batter, then place the cold cheesecake in the middle, and add more batter (the cheesecake needs to be completely covered).
Oh, and this is an 8′ mold that is partly occupied by the cheesecake, so you’ll most likely have some leftover batter. I didn’t, but the butter cake mix we have here is a bit smaller than the standard.
Then bake :) It kinda takes forever, but the result is well worth it! The cake will crust quickly, but the insides will take some time, since they are in contact with the cold cheesecake. I took mine out at 75 minutes, and it was just a little dry. If you find that the top is browning too quickly, cover it with foil.
Finally refrigerate overnight (obviously the hardest part), turn the cake into a plate and drizzle with some ganache. I made the ganache the lazy way; aka cooked the chocolate and cream in the microwave for 2 minutes at 50%, mixing after that first minute. It still turned out great :) Although you still have to refrigerate it for 15-20 minutes.
And that’s it! This cake was sooo good. Plus, fancy but easy. Here’s the recipe if you want to give it a try!
Recipe by Sabor Pastel
Yield: one 8 inch cake
300 g / 10.5 oz cream cheese
1/2 cup sugar
pinch of salt
1 tsp vanilla extract
1/3 cup cream
100 g / 3.5 oz oreos
chocolate cake batter
100 g / 3.5 oz dark chocolate
100 g / 3.5 oz cream
1. Preheat the oven to 320ºF/160ºC. Line the bottom of a 6 inch springform pan with parchment, greasing both the pan and the parchment.
2. Mix the cream cheese, sugar, eggs, salt, vanilla and cream, and beat until thoroughly combined. Crumble the oreos with your hands, reserving 2 or 3 cookies for decoration, and mix into the batter.
3. Pour the batter into the prepared pan and bake for 45 minutes. Turn off the oven and leave the cheesecake inside for 30 minutes to 1 hour. Remove from the oven and refrigerate until cold; at least 4 hours.
4. Preheat the oven to 350ºF/180ºC. Grease and flour an 8 inch pan.
5. Prepare a chocolate cake batter, and pour it into the bottom of the pan, just until covered. Place the cold cheesecake in the middle, then cover with more batter. Don’t go over 3/4 of the pan.
6. Bake for 65 to 70 minutes, until a skewer inserted in the middle of the cake comes out clean. Refrigerate overnight.
7. Cut the chocolate into pieces and mix with the cream. Microwave at 50% for 2 minutes, stirring once after the first minute. Refrigerate for 15 to 20 minutes, until thickened.
8. Turn the cold cake into a plate, and decorate with the chocolate sauce and the reserved oreos.