Tuesday, July 28, 2015

Chocolate and Cherry Cheesecake Swirl Cake - Home Sweet Home Bakealong (36/100)

Like Gill I had a cake that bore very little resemblance to the picture! It had a great deal more rise in the chocolate sponge, with a much thinner layer of cheesecake (sorry, no interior pictures - just imagine the opening of a pair of parentheses and that's what it looked like).

My cheesecake mixture suffered the same trouble that I have *any* time I use cream cheese - it turned into a thin liquid - the piping bag was deeply redundant - a ladle would have been more appropriate. Does anyone know why this always happens?

The cake was pleasant to eat - tender and moist, with a good flavour. It also travels very well, due to the lack of delicate icing, and the sturdy structure. I didn't bother with the cherry glaze, and it was quite lovely anyway.

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
100g caster sugar
2 large eggs
1 1/2 tsp vanilla extract
40g dried sour cherries, chopped (I replaced this with 50g of frozen cherries, finely chopped)
80g black cherry jam (I omitted this)

Next up: Lemon and Ricotta Cookies


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I'm entering this in the new #CookBlogShare, which is being hosted this week by Snap Happy Bakes



Steph @MisplacedBrit said...

This sounds delicious :-)

Beckie said...

Hehehe, it was tasty!

Hayley @ Snap Happy Bakes said...

I always find if I try to make an icing with cream cheese it goes very runny. I still have not figured out why!! But I'll let you know if I ever master it! A cheesecake swirl cake is a genius idea! Thanks for linking up to #CookBlogShare

Beckie said...

Glad it's not just me, I suppose. I know there's a reaction between moisture in the cheese and the sugar, but this time it went liquidy when I added the eggs, and never came back to normal...

Kirsty Hijacked By Twins said...

Oooh this looks so yummy! I also have the same problem with cream cheese frosting and I always find I need to add more icing sugar than normal x #CookBlogShare

Beckie said...

I think American cream cheese is different to UK cream cheese - my frosting always looks different to American frosting...