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.

Thursday’s canapés – the sweets

We had some sweet canapés on Thursday as well, to finish off the evening. Th gingerbread spices, also known in Sweden as soft gingerbread. I made this in a rectangular roasting dish so I could cut it into squares, but you could also use a loaf tin and slice it up. You find the original recipe here.

I also made mini pannacotta in shot glasses, and since it is Christmas time I chose to flavour them with saffron. Original recipe here.

Lastly we had this gooey chocolate cake topped with a generous layer of chocolate frosting. I have used both recipes frequently here, but this is the first time I combined the two, but it is safe to say it is definitely not the last.

Sponge with gingerbread spices / soft gingebread, about 25 pieces

2 eggs
200 ml caster sugar
100 g butter
150 ml sourcream
3 tsp cinnamon
2 tsp ginger
2 tsp ground cloves
2 tsp baking powder
300 ml plain flour

Melt the butter and set aside. Beat eggs and sugar until fluffy. Mix the dry ingredients in a bowl and add them into the egg mixture. Add the melted butter and sourcream. Pour the batter into a rectangular dish, greased and covered with baking parchment. Bake for 45 mins in 175C. Leave to cool and cut into squares. Dust with icing sugar and serve.

Saffron pannacotta, makes about 35 mini ones in shot glasses

1,5 l cream

1,5 g ground saffron

150 ml caster sugar

3 tsp gelatin powder

Defrosted raspberries to serve

Mix cream, sugar and saffron in a saucepan and bring it to the boil. Remove from heat and stir in the gelatine so it dissolves. Pour the mixture into a jug and pour the mixture into the shot glasses. Leave to cool and leave to set in the fridge for at least 2 hours. Decorate with raspberries just before serving.

Gooey chocolate cake with chocolate frosting, makes 40 small squares

300 ml caster sugar

150 ml plain flour

4,5 tbsp cocoa

1 tsp vanilla

1 pinch salt

2 eggs

150 g melted butter

Mix all the dry ingredients in a bowl. Melt the butter and add it to the bowl. Add the eggs and stir to combine. Pour the mixture into a rectangular dish, greased and lined with baking parchment. Bake in 200C for 15-20 minutes. Leave to cool completely before covering with frosting

Chocolate frosting

200 g icing sugar

75 g softened butter

30 g cocoa

150 g cream cheese, cold

Beat sugar, butter and cocoa with an electric whisk. Add the cream cheese and beat until you have a glossy and even frosting. Spread it onto the completely cooled cake and cut into squares.

 

Gooey chocolate cake with pecan brittle

Pecans really says it is the holiday season for me, so the third (and last) cake I made for work to celebrate the November birthdays was a gooey chocolate cake with pecan brittle on top. It disappeared quickly and I will definitely make this cake during the holidays. Because it was at work I served it plain, but it would be great with either lightly whipped cream or vanilla icecream. This is the type of cake that only gets better after a day or two in fridge, if you can wait that long…

The brittle recipe is the same as this one, but I substituted the almonds with pecans.

Gooey chocolate cake with pecan brittle, serves 8

450 ml caster sugar

225 ml plain flour

6,75  tbsp cocoa

1,5 tsp vanilla

1 pinch salt

3 eggs

225g melted butter

Pecan brittle:

100 g butter

100 ml caster sugar

2 tbsp plain flour

2 tbsp milk

100 g roughly chopped pecans

Mix all the dry ingredients in a bowl. Add the butter and eggs and incorporate. Pour the mixtured into a greased baking tin, bake for 15 mins in 180C, then remove from the oven.

Pour all the ingredients for the brittle into a saucepan and let it become thick and golden brown, while stirring. Spread it onto the half-baked cake and bake for another 20 minutes or until the cake has just set. Leave to cool completely before serving.