This chocolate poke cheesecake is a combination of chocolate cake at the bottom topped with chocolate fudge sauce layered with creamy cheesecake .
The chocolate cake is gooey moist cake somewhat close to the brownies..and its poked to allow the fudge chocolate sauce to go inside the cake making it more gooey and fudgy..
The top layer is no- bake cheesecake which is creamy airy and soft that melts in mouth.
| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Passive Time | 4 minutes |
| Servings |
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Ingredients
Chocolate cake layer
- 14 tbsps ((1/2cups +6 tbsps) flour
- 1 cup sugar
- 6 tbsps unsweetened cocoa powder
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/8 salt
- 1 large egg
- 1/2 cup coffee brewed (or 1/2 cup boiling water )
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1/2 tsp vanilla extract
Chocolate fudge sauce
- 1/2 can condensed milk
- 1/2 cup chocolate semi -sweet chips
Cheesecake layer
- 150 g cream cheese cheese / 9 kiri at room temperature
- 4 tbsps condensed milk cooked/ dulche de leche
- 250 ml whipping cream
- 4 tbsps sugar powdered
- 1 tbsp gelatine water dissolved in 1/4 cup hot
Ingredients
Chocolate cake layer
Chocolate fudge sauce
Cheesecake layer
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Instructions
- Preheat oven to 180c. Grease a 11 by 7 inch rectangular baking dish and set aside.
- In a large bowl combine dry ingredients (flour, sugar, cocoa, baking soda, baking powder and salt).
- In another bowl combine eggs, milk, oil and vanilla.
- Add the flour mix to the eggs mix gradually and beat on medium speed for 2 minutes, add coffee (or boiling water) and mix to combine (the batter will look runny).
- Pour it in the baking dish and smooth the top. Tap the pan on table few times to remove any air bubbles.
- Bake 35 to 40 minutes, (until toothpick inserted into center comes out clean).If the cake rise too much in the center and crack, you can press it gently with your palms or a rubber spatula, when its slightly cooled,just to smooth the top.
- With a wooden spoon in or thick end of chop shick poke holes all over the top of the cake and set aside. Don't poke all the way through, poke till 3/4th part of the cake leaving 1/4th part of base as it is.
- To make chocolate fudge sauce:
- Place chocolate chips in a heatproof bowl and set aside.
- In a saucepan bring sweetened condensed milk to a boil and pour it over chocolate chips. Whisk until smooth.
- Pour chocolate mixture over the cake and spread to fill in holes.
- Set aside to cool (about an hour) then refrigerate until completely cooled.
- To make Cheesecake Layer
- Whip cream cheese and cooked sweetened condensed milk or toffee sauce/ dulce de leche till smooth.
- Dissolve gelatine in hot water. Pour the gelatin ito the cream cheese mix.
- Whip up the whipping cream with sugar till stiff peaks form.
- Add the cream cheese mix in batches to the whipped cream. Fold in.
- Pour this over the cake evenly and refrigerate for a minimum of 4 hours
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