Chocolate Cake with Strawberry Cheese Filling
The name sounds confusing but in it’s entirety this cake is amazing! The base is a chocolate cake, from a box, I know you probably don’t need instructions for this part but hear me out. The base is a chocolate cake and the center layer is a strawberry cheesecake.
Why a box cake?
I made and assembled this cake all in one day and I wanted to minimize steps or complexity by using a box cake mix. I also find that box cakes hold moisture well and they stay soft and fluffy quite a bit longer than scratch cakes. A few things that I did do to make the box cake better; box cakes usually require 3 eggs, add 4 eggs, use milk instead of water, and use the recommended amount of oil. If you prefer you can also use butter.
Starch in the Cheesecake Filling?
Adding flour or cornstarch into a cheesecake filling will help to prevent cracks and will also make the cheesecake easier to cut. The consistency changes a bit but the finally result is still creamy, however cheesecake that relies only on eggs will be extra creamy and harder to cut.
Chocolate Cake with Strawberry Cheese Filling
Course: DessertCuisine: Cakes16
45
minutes40
1
hour10
delicious and decadent chocolate cake with a cheesecake center
Ingredients
- Strawberry Cheesecake Filling
8oz cream cheese
1 cup half and half
1 cup strawberries
3/4 cup condensed milk
3 eggs
3 tablespoons flour
1 tsp vanilla
1 tablespoon strawberry flavoring
Red food coloring
- Chocolate Cake
Directions
- CHEESECAKE
- Preheat your oven to 325 degrees Fahrenheit and make sure all your ingredients are at room temperature before starting
- Place cream cheese, half and half, strawberries, condensed milk, eggs, flour, vanilla, strawberry flavoring, and red food coloring in the blender and blend on medium until all the mixture becomes creamy.
- Prepare a baking pan with aluminum and non stick baking spray. I like to line the baking pan with aluminum and then spray with non-stick baking spray to allow for an easier release once the cheesecake is baked.
- Bake the cheesecake using a water bath for 60 minutes at 325 degrees Fahrenheit. I like to place a bigger pan, fill it with water and place my mold inside of it to bake. This will prevent cracking and help your cheesecake to bake more evenly.
- CHOCOLATE CAKE
- While the cheeseke is baking, I like to prepare the chocolate cake. In this case I am using a box cake mix to make things a. bit easier for me.
- In a mixing bowl add in the chocolate cake mix, 4 large eggs, 1 cup of milk, and 1/3 cup vegetable oil. Use a hand mixer to mix the batter until there are no visible lumps.
- Prepare a baking pan using non-stick spray and flour, I like to use flour to make sure my cake releases without any trouble after it is baked.
- Bake the cake according to package instructions.
- ASSEMBLING THE CAKE
- Allow the cake and cheesecake to fully cool before assembling the cake. You will also need a batch of my chocolate frosting, listed here be sure to watch the tutorial to see what frosting I used.
- I am using two layers of chocolate cake and 1 layer of cheesecake to assemble my cake. I also made 1 1/2 batches of my chocolate frosting to use on the entire cake.
- Alternate between a layer of cake, the layer of cheesecake, a layer of cake and chocolate frosting.