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Chat GPT Chocolate Cheesecake

Indulge in the ultimate dessert experience with this decadent Chocolate Cheesecake. Made with a rich buttery cocoa base and topped with a creamy cream cheese mousse infused with melted milk chocolate, this no-bake cheesecake delivers a velvety texture and intense chocolate flavor in every bite. Whether you're hosting a special event or simply satisfying your chocolate cravings, this easy-to-make cheesecake is sure to impress. Follow our simple recipe to create a show-stopping dessert that's perfect for any occasion!

Treat yourself to a rich and creamy Chocolate Cheesecake, featuring a buttery cocoa base and a smooth cream cheese mousse with melted milk chocolate. This decadent dessert is perfect for chocolate lovers and easy to make for any special occasion!

Servings: 8 - Prep: 40 min - Cook: 20 min - Total: 60 minutes

Ingredients

For the Cake:

  • 100g butter (melted)

  • 3 eggs

  • 100g sugar

  • 100g flour

  • 2 tablespoons cocoa powder

For the Cream Cheese Mousse:

  • 250g Philadelphia cream cheese

  • 100ml double cream

  • 2 tablespoons sugar

  • 50g milk chocolate chips (melted)

Instructions:

Prepare the Chocolate Sponge Cake Base

  1. Preheat the Oven

    • Preheat your oven to 180°C (350°F).

    • Line the bottom of a 20cm (8-inch) round cake tin with parchment paper and lightly grease the sides with butter.

  2. Melt the Butter

    • Melt 100g butter gently in the microwave or on the stove. Set it aside to cool slightly.

  3. Whisk Eggs and Sugar

    • In a large bowl, whisk together 3 eggs and 100g sugar using a hand whisk or electric mixer.

    • Beat until the mixture is pale, light, and slightly frothy (this helps incorporate air into the sponge).

  4. Add Dry Ingredients

    • Sift in the 100g flour and 2 tablespoons cocoa powder to remove any lumps.

    • Gently fold the dry ingredients into the egg mixture using a spatula until just combined (don’t overmix to keep the batter airy).

  5. Add the Melted Butter

    • Pour the melted butter into the mixture and fold gently until smooth and combined.

  6. Bake the Sponge

    • Pour the batter into the prepared cake tin and smooth the top with a spatula.

    • Bake for 15-20 minutes or until a skewer inserted into the centre comes out clean.

    • Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Chocolate Cream Cheese Mousse

  1. Melt the Chocolate

    • Gently melt 50g milk chocolate chips in the microwave (in short 15-second bursts, stirring between each) or in a bowl over a pan of simmering water (double boiler method).

    • Let the melted chocolate cool slightly.

  2. Beat the Cream Cheese

    • In a mixing bowl, beat 250g Philadelphia cream cheese with 2 tablespoons sugar until smooth and creamy.

  3. Whip the Double Cream

    • In a separate bowl, whip 100ml double cream until it forms soft peaks. Make sure the cream is cold for easier whipping.

  4. Combine the Mixtures

    • Gently mix the melted chocolate into the cream cheese mixture until smooth.

Assemble the Cake

  1. Place the Sponge in the Tin

    • Place the cooled chocolate sponge cake back into a clean cake tin (or use a springform tin for easy removal).

  2. Spread the Mousse

    • Spoon the chocolate cream cheese mousse over the sponge cake and spread it evenly using a spatula or the back of a spoon. Smooth the top.

  3. Chill the Cake

    • Place the cake in the fridge to set for at least 2-3 hours. This will allow the mousse to firm up and develop its creamy texture.

Serve

  1. Remove from the Tin

    • Once set, carefully remove the cake from the tin. If using a springform tin, run a knife around the edges before releasing it.

  2. Decorate (Optional)

    • Dust the top with cocoa powder, sprinkle with chocolate shavings, or add a few chocolate chips for decoration.

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