Cheesecake Loaf Cake!
A delicious chocolate loaf cake, stuffed with a layer of baked vanilla cheesecake, topped with silky smooth frosting.
Cooling & Decorating:
light brown soft sugar
full-fat soft cream cheese
Preheat your oven to 180C/160 Fan, and line your 2lb loaf tin with parchment paper!
Add the flour, cocoa powder and sugar to a large bowl and whisk to combine.
Add the eggs, vegetable oil and milk to the bowl and whisk briefly until combined again.
Add the full-fat soft cheese to a new bowl, and beat on it's own to loosen.
Add the caster sugar, vanilla and egg yolk and mix to combine.
Pour 2/3 of the cake mixture into the loaf tin.
Pour the cheesecake on top of the cake mix
Dollop on the rest of the cake mix and swirl ever so slightly.
Bake the cheesecake loaf cake in the oven for 55-60+ minutes, or until baked.
Leave the cake to cool fully in the tin, and then set in the fridge for at least an hour to firm up the cheesecake mix.
Beat the unsalted butter on it's own for a couple of minutes to loosen.
Add the icing sugar and cocoa powder and beat again well to combine. Add 1-2tbsp of boiling water if the mixture is too thick.
Pipe the buttercream onto the fully cooled and set cake however you like - and sprinkle on sprinkles if you fancy!
I used this loaf tin
for this bake
I always use
this cocoa powder
I use this
This cake will last in the fridge for 3 days!
You can flavour the sponge or cheesecake however you like - for example;
© Jane's Patisserie - www.janespatisserie.com - @janespatisserie