<\/p>\n

\n

This indulgent cake brings together two favourites: rich, moist Devil\u2019s Food cake and a smooth, creamy vanilla cheesecake. The layers are sandwiched with chocolate ganache and finished with a generous coating of silky chocolate on top. It\u2019s a seriously chocolatey showstopper, perfect for celebrations or whenever you want to impress a crowd. A dream dessert for chocolate lovers!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the chocolate cake:<\/span><\/p>\n

\n
• 1\u00be cups plain flour<\/li>\n
• 1\u00bd cups caster sugar<\/li>\n
• \u00be cup cocoa powder<\/li>\n
• 2 tsp bicarbonate of soda<\/li>\n
• 1 tsp baking powder<\/li>\n
• \u00bd tsp salt<\/li>\n
• 1 cup buttermilk or kefir<\/li>\n
• \u00bd cup rapeseed or sunflower oil<\/li>\n
• 2 large eggs<\/li>\n
• 1 tsp vanilla extract<\/li>\n
• 1 cup freshly brewed hot coffee, without the grounds<\/li>\n<\/ul>\n

  All the ingredients should be at room temperature.<\/p>\n

  Pour the buttermilk and oil into a large bowl. Add the eggs, vanilla and sugar, then whisk until combined. Sift the flour, cocoa powder, bicarbonate of soda, baking powder and salt directly into the bowl. Whisk just until combined, taking care not to overmix. Slowly pour in the hot coffee, stirring continuously, until you have a smooth, fairly runny batter.<\/p>\n

  Divide the batter evenly between two 23 cm springform tins lined with baking paper.<\/p>\n

  Bake at 180\u00b0C for approximately 35\u201340 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool.<\/p>\n

  Ingredients for the cheesecake layer:<\/span><\/p>\n

  \n
  • 500 g full-fat or semi-fat curd cheese, passed through a fine sieve or ground three times<\/li>\n
  • 250 ml double cream<\/li>\n
  • 3 large eggs<\/li>\n
  • \u00be cup caster sugar<\/li>\n
  • 1 tsp vanilla bean paste or 2 tsp vanilla extract<\/li>\n
  • 3 tbsp plain flour<\/li>\n<\/ul>\n

    All the ingredients should be at room temperature.<\/p>\n

    Line the base of a 23 cm springform tin with baking paper. Wrap the outside of the tin twice with aluminium foil, as the cheesecake will be baked in a water bath.*<\/p>\n

    Place all the cheesecake ingredients in the bowl of a stand mixer. Mix just until combined, or stir together with a balloon whisk. Avoid overmixing, as incorporating too much air will cause the cheesecake to rise significantly and then sink as it cools. We want the finished cheesecake to have a perfectly level surface.<\/p>\n

    Pour the cheesecake mixture into the prepared tin and bake at 150\u00b0C for approximately 45-55 minutes in a water bath.* The entire surface should be set and firm, with a slight spring when gently touched. If necessary, extend the baking time slightly. Remove from the oven and leave to cool.<\/p>\n

    Ingredients for the chocolate ganache filling:<\/span><\/p>\n

    \n
    • 150 g double cream<\/li>\n
    • 150 g dark chocolate, chopped<\/li>\n<\/ul>\n

      Heat the double cream in a small saucepan until almost boiling. Remove from the heat, add the chopped chocolate and leave for 2 minutes. Stir until smooth.<\/p>\n

      Ingredients for the chocolate ganache topping:<\/span><\/p>\n

      \n
      • 250 g double cream<\/li>\n
      • 250 g dark chocolate, chopped<\/li>\n
      • 1 tsp golden syrup (optional, for extra shine)<\/li>\n<\/ul>\n

        Heat the double cream in a small saucepan until almost boiling. Remove from the heat, add the chopped chocolate and golden syrup, if using, and leave for 2 minutes. Stir until smooth.<\/p>\n

        To assemble:<\/strong><\/p>\n

        Place the first chocolate cake layer on a cake stand and level the surface by trimming off any domes or uneven areas. The layer needs to be perfectly flat. Pour half of the chocolate ganache filling over the cake and spread it evenly. Place the cheesecake layer on top, then pour over the remaining ganache filling and level it. Cover with the second chocolate cake layer, trimming it first if necessary to ensure the top is perfectly flat. Place the cake in the fridge for 4 hours to chill and set.<\/p>\n

        Remove the chilled Devil\u2019s Food cheesecake from the fridge and generously pour the chocolate ganache topping over it. Smooth the top and sides, then return the cake to the fridge to set.<\/p>\n

        *The cheesecake is baked in a water bath. To do this, place the cheesecake tin inside a larger baking tin or ovenproof dish. Pour boiling water into the larger tin until it reaches halfway up the sides of the cheesecake tin. The steam creates a very humid baking environment, helping the cheesecake bake evenly, including in the centre. It also helps prevent cracking and gives the cheesecake a wonderfully creamy texture.<\/p>\n

        Enjoy!<\/p>\n

        <\/p>\n

         <\/p>\n

        <\/p>\n","protected":false},"excerpt":{"rendered":"

        This indulgent cake brings together two favourites: rich, moist Devil\u2019s Food Cake and a smooth, creamy vanilla cheesecake. The layers are sandwiched with chocolate ganache and finished with a generous coating of silky chocolate on top. It\u2019s a <\/p>\n","protected":false},"author":1,"featured_media":5504,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53,57,51,79,9],"tags":[139,96,107,144,121,104,324],"duration":[],"tag_group":[],"class_list":["post-5502","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked-cheesecakes","category-chocolate-cheesecakes","category-chocolate-tortes","category-from-all-over-the-world","category-gateaux-tortes","tag-buttermilk-kefir","tag-chocolate","tag-cocoa-powder","tag-coffee","tag-curd-cheese","tag-double-cream","tag-golden-syrup"],"acf":[],"yoast_head":"\n