A good chocolate cake is a hard dessert to top, but I believe this recipe may just take the cake (pun intended)! Adding a sweet cream cheese topping over the chocolate base will leave you with possibly the best dessert you have ever tried.
Unlike classic cheesecakes, this one has a sponge base. This gives the cake a super delicate texture that is smooth all the way through!
This cake is super delicious, soft, and best served after resting in the fridge overnight.
Is Black Bottom Cake Just Cheesecake?
This is not a classic cheesecake in the traditional sense. Normally you’d have a graham cracker or Oreo crust to create something with a bit more crunch to it.
This recipe is really a fusion of cake and cheesecake! It’s got that well-known cheese cake flavor but with a slight twist.
Can I Adjust This Recipe?
Instead of going for a classic round cake, you can definitely tweak the baking process depending on your desired outcome!
If you want, you can transform the cake into little cupcakes!
Line a 12-hole muffin tin with paper liners and divide the chocolate batter between the liners. Then, top the chocolate with the cheesecake. In this case, you may end up with some cream cheese leftovers.
Bake in the oven and boom! Black bottom cupcakes!
What Cheese Can I Use?
If you find yourself without cream cheese when making this recipe, worry not! This cheesecake can be made with different types of soft cheeses.
You can make this cake with any kind of soft cheese on top. Here are some of the most popular:
- Cream Cheese
- Ricotta Cheese
- Mascarpone Cheese
For this recipe, I used mascarpone as I just love the richness it provides.
Tips For Baking The Cake
Cheesecakes tend to be the victims of cracks along their surface, which can be infuriating if you’ve spent all day trying to make a beautiful cake for your guests and it ends up looking like a dry lake bed!
In a pinch, you can always cover up any apparent cracks with fruit or other toppings, which is never a bad idea.
But, if you’re going for that ultra-smooth surface, there are a few preventative things that you can watch out for to ensure you end up with a perfect cake.
- Overbaking: If you overbake your cake, you might end up with a few cracks appearing. Always keep a close eye on your cake if you can. In this recipe, the cake is baked for 1 hour, so maybe check the cake 5 minutes before its cook time is up to insure no cracks are forming. If they do, you can take a warm smoothing knife and try to rejoin the cake where any cracks have formed.
- Excess Beating: Excess beating adds more air to the batter. The more air in the batter during cooking, the more your cake will rise before it falls. Make sure to tap the pan on the counter to remove excess air so the surface doesn’t push out too much.
- Oven’s Too Hot: If the oven is set too hot, the top crust of the cake will set faster than the inside. The middle will begin to push out against the set crust as it rises and, as a result, crack the surface. Make sure the oven is warm but not too warm!
How To Make Black Bottom Cake
Assemble your ingredients.
Preheat oven to 350°F. Grease a 9-inch springform pan.
In a bowl, beat eggs and sugar. Add yogurt, oil, and vanilla.
Add flour, cocoa powder, and baking powder. Add hot water and stir to combine.
Pour the batter into the parchment paper-lined springform pan.
In a separate bowl, beat cream cheese until fluffy.
Add condensed milk.
Add the yogurt, eggs, and vanilla. Beat until smooth.
Pour the filling over the chocolate base and smooth the top.
Bake the cake for 60 minutes.
Cool the cake on a wire rack. Place the cake in a fridge for 4 hours.
Remove the cake from the springform pan and slice.
Serve with some chocolate chips on top or on the side.
- 1 egg
- ½ cup sugar
- 1 tsp vanilla
- 1/3 cup vegetable oil
- ¼ cup yogurt
- 1 cup flour
- ¼ cup cocoa powder
- 1 tsp baking powder
- ½ cup hot water
- 16 oz. cream cheese
- 12 oz. condensed milk
- 2 eggs
- 1 tsp vanilla
- Preheat oven to 350°F. Grease a 9-inch springform pan.
- In a bowl, beat eggs and sugar. Add yogurt, oil, and vanilla.
- Add flour, cocoa powder, and baking powder. Add hot water and stir to combine.
- Pour the batter into the parchment paper-lined springform pan.
- In a separate bowl, beat cream cheese until fluffy.
- Add condensed milk, yogurt, eggs, and vanilla. Beat until smooth.
- Pour the filling over the chocolate base and smooth the top.
- Bake the cake for 60 minutes.
- Cool the cake on a wire rack. Place the cake in a fridge for 4 hours.
- Remove the cake from the springform pan and slice.
- Serve with some chocolate chips on top or on the side.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 312Total Fat: 36gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 147mgSodium: 34mgCarbohydrates: 61gFiber: 1gSugar: 47gProtein: 13g