Chocolate Almond Coated Chocolate Cheesecake Bundt
An Original Recipe by Lorraine Elliott
Preparation time: 50 minutes
Cooking time: 60 minutes
For chocolate cake
- 1.5 cups plain all purpose flour
- 1/2 cup cornflour/fine cornstarch
- 3/4 cup cocoa powder
- 100g/3.5ozs. dark chocolate, finely chopped
- 1 3/4 cups brown sugar
- 2 teaspoons bi carb soda
- 1 teaspoon baking powder
- 3/4 cup oil
- 1/2 cup buttermilk
- 3 eggs at room temperature
- 1 tablespoon coffee powder mixed with 1 tablespoons boiling water
- 2 teaspoons vanilla extract
- 1 pinch salt
For cheesecake filling
- 375g/13ozs. cream cheese, softened
- 1/2 cup caster or superfine sugar
- 1 egg at room temperature
- 2 tablespoons flour
- 1 teaspoon vanilla
For chocolate coating
- 250g/8.8ozs dark chocolate
- 250g/8.8ozs. milk chocolate
- 1 cup whole almonds, toasted and roughly chopped
- 2 tablespoons coconut oil
Step 1 - Butter and flour the bundt tin well and refrigerate until needed.
Step 2 - Make the cheesecake filling. Place the cream cheese, sugar, egg, flour and vanilla in a food processor and blend until smooth. Place in a large piping bag and set aside at room temperature.
Step 3 - Preheat the oven to 180C/350F. Make the chocolate cake. Whisk the flours together with the sifted cocoa powder, chocolate, brown sugar, baking powder and bicarb. In a large jug measure the oil and buttermilk and whisk in the eggs, coffee, vanilla and salt. Make a well in the centre and pour in a quarter of the wet mixture stirring to combine and gradually add in the rest of the liquid in three lots. Do not overmix.
Step 4 - Spoon half of the chocolate cake batter into the prepared bundt tin and then pipe the cheesecake mixture into the centre of the chocolate batter making sure to not touch the tin.
Step 5 - Spoon over the rest of the chocolate cake batter and then bake for 45-50 minutes or until the top of the cake springs back when touched. The centre of mine was a bit fudgey but set at 45 minutes and I really loved that.
Step 6 - To make the chocolate coating melt the two chocolates together and mix with the almonds and coconut oil. Place the bundt on top of a cake cooling rack and place some parchment or cling film underneath the rack to catch the drops. Spoon over the chocolate almond mixture and allow to set in the fridge. The cake needs to be kept in the fridge because of the cheesecake filling.