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Black bottom cake

Moist chocolate cake with a rich cheesecake filling !
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 1 loaf

Ingredients
  

For the cake:

  • 180 grams or 1 1/2 cups all purpose flour
  • 200 grams or 1 cup granulated sugar
  • 35 grams or 1/3 cups cocoa
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 240 ml or 1 cups water
  • 80 ml or 1/3 cups vegetable oil
  • 1 tsp vanilla extract
  • 1 tablespoon vinegar

For the cheesecake filling:

  • 150 grams cream cheese , at room temperature
  • 3 tablespoons granulated sugar
  • 1 tablespoon light cream or milk , at room temperature
  • 1/2 tsp vanilla extract
  • 1/2 cup dark chocolate ,chopped (optional)

Instructions
 

  • Preheat your oven to 160 C / 325 F. Butter a 9 x 4 inch loaf tin and dust with flour.
  • To make the filling , beat all ingredients until smooth . Fold in the chopped chocolate
  • In a large bowl, whisk together the flour , sugar , cocoa , baking soda and salt .
  • Add the water , oil , vanilla and vinegar and mix until just smooth.
  • Pour the chocolate batter into prepared pan.
  • Pour the cheesecake filling down the centre, keeping away from the sides. You can swirl if you wish.
  • Bake for 40-45 minutes until a toothpick inserted comes out clean.
  • Cool completely on a rack.
  • Slice and serve.

Notes

Also:
  • This cake can be stored well wrapped or in an airtight container for upto a week.
  • Instead of swirling, you can just put dollops of the cheesecake filling down the centre of the chocolate batter.
  • If making muffins , you will get 12 muffins with the batter with one tablespoon cheesecake filling in each. Bake for 22-25 minutes .
  • Since this cake is so soft, chilling before slicing helps!