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Home Sweet Home Bakealong 36: Chocolate & Cherry Cheesecake Swirl Cake

July 19, 2015

When a recipe has cake in the title twice, you expect it to be pretty substantial. It sounds like something Ben&Jerry’s would make up. Look at the depth of that bad boy… (taken before pouring jam over the top)

chocolate cherry cheesecak cake ben and jerrys home sweet home hummingbird bakery

A few (ok a lot of) things to note from this recipe:

  • The picture in the book shows a very light brown cake. Mine came out a lovely deep, dark chocolate colour and flavour. This is a good thing, but I’m pretty sure they didn’t use the full amount of cocoa in the official photo. I suspect it’s because there’s no way you’d get enough contrast to chow the colour of the jam otherwise.
  • The recipe states that you make the cake mixture until you get a “smooth dough”. I’m not sure about the use of the word dough. In my mind that means a bread-dough texture. Mine was like normal cake batter.
  • I used a very deep 9inch bundt ring and still had loads of mixture left over to make mini ones. Again, not a bad thing but my cake was a beast! I reckon I could have used half the cake mixture and 1/3 of the cheesecake.
  • The cake under the cheesecake layer didn’t rise early as much so, as you can see you end up with a very thin layer on top. If I was going to make it again I’d be tempted to do several layers and have thinner bits of cheesecake.
  • I’m not sure the cherry glaze is necessary as it makes it hard to eat unless you’re using a fork, though the fruity-ness is nice and makes it more like a blackforest gateau.

Hummingbird bakery chocolate cheesecake cake

In short, this is a good recipe but needs some playing with. After some tweaking it could be a nice change from a plain sponge and less hassle than making icing. It’s easier than the three ingredients sections suggests, but it does create a fair amount of washing up.

Chocolate & Cherry Cheesecake Swirl Cake
from Home Sweet Home by the Hummingbird Bakery

Serves 10-12 (at least!)

For the chocolate sponge:
70g cocoa powder
180ml hot water
260g plain flours
1 1/2 tsp bicarbonate of soda
1/2 tsp baking powder
1/2 tsp salt
180g soured cream
170g unsalted butter
380g caster sugar
3 large eggs

For the cherry cheesecake swirl:
450g full fat cream cheese (I used 400g as that was 2 pots)
100g caster sugar
2 large eggs
1 1/2 tsp vanilla extract
40g dried sour cherries, chopped (I used cranberries)
80g black cherry jam (I used strawberry), to glaze

10in diameter ring cake tin
piping bag with wide nozzle

Make the sponge using a sour-cream recipe where you make a cocoa mixture first. Mix the cheesecake bits together. Pour half the cake mixture into the tin, then pipe a ring of cheesecake mixture, then pour over remaining cake mixture.

Join Beckie and me in our Epic 100 part bakealong. Next up: Lemon & Ricotta Cookies#HomeSweetHomeBakeAlong

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2 Comments leave one →
  1. Sandra permalink
    July 20, 2015 2:00 pm

    This looks wonderful; I will try the recipe for when I need a cake for company otherwise I’d eat the whole thing myself!

  2. July 22, 2015 11:06 pm

    Wow that is indeed a beast of a cake!

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