Gooey chocolate cake with cheesecake marbling

Every month when I make the cakes for work I make sure on of them is a chocolate cake as it is always popular.

In Sweden a gooey mudcake is very popular and although the office loves the plain one I wanted to make one a little bit more interesting. And when I found this recipe on Alexandras’s Swedish blog Kärlek på tallrik (in English: Love on a plate) I knew I had to try it.

The chocolate cakes is a fairly standard mudcake recipe that you bake for 10 minutes so it sets around the edges. In the meantime you make a cheesecake filling and pour it into the chocolate batter and bake it until just set and still gooey. Really yummy, especially if it has been in the fridge for a few hours and is served with lightly whipped cream.

Gooey chocolate cake with cheesecake marbling, sreves 10

After Alexandra’s recipe.

Chocolate cake:

150 g butter
2 eggs
300 ml caster sugar
1/2 tsp vanilla
1 tsp baking powder
150 ml plain flour
4 tbsp cocoa

Cheesecake filling:

2 eggs
1/2 tsp vanilla
75 ml caster sugar
400 g philadelphia
the juice from 1/2 lime

Preheat the oven to 175C and butter a cake tin. Melt the butter and leave it to cool a little. Beat eggs and sugar for the chocolate until pale and fluffy in a large mixing bowl. Mix the dry ingredients in a seperate bowl and incorporate into the egg mixture. Add the vanilla and melted butter and stir to combine.

Pour the batter into the cake tin and bake for 10 minutes. In the meantime mix all the indgredients for the cheesecake filling: beat the eggs and sugar until pale and fluffy then add the cream cheese and lime juice and beat until smooth.

Pour the cheesecake mixture into the chocolate cake anyway you like, I poured it into the middle. Bake for another 30 minutes or until the cake is just set but still gooey. Leave to cool and chill in the fridge before serving. Serve with icecream, lightly whipped cream or on its own.