Black Bottom Cake Recipe
Black Bottom Cake Recipe combines rich chocolate cake with a creamy cheesecake filling, often enhanced with chocolate chips. This dessert offers a delightful mix of textures and flavors, making it a favorite for many. Simple to prepare, it delivers impressive results that satisfy chocolate and cheesecake lovers alike. The recipe balances indulgence and ease, creating a memorable treat every time.
Equipment
- Mixing bowls (2)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Muffin tin
- Paper cupcake liners (if making cupcakes)
- Spatula or spoon
- Cooling rack
Ingredients
For The Chocolate Cake:
- 1½ cups 180 g all-purpose flour
- 1 cup 200 g granulated sugar
- ⅓ cup 35 g unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup 240 ml water
- ⅓ cup 80 ml vegetable oil
- 1 tsp vanilla extract
- 1 Tbsp white vinegar
- 1 cup 240 ml milk
- 1 Tbsp lemon juice to curdle the milk, making buttermilk
For The Cheesecake Filling:
- 150 g approx. 5.3 oz cream cheese, softened
- 3 Tbsp granulated sugar
- 1 Tbsp light cream or milk
- ½ tsp vanilla extract
- ½ cup chopped dark chocolate or chocolate chips
Instructions
Get The Oven Ready:
- Start by preheating your oven to 175°C (350°F). If you’re making cupcakes, line a muffin tray with paper liners.
Make A Quick Buttermilk:
- Pour the milk into a small bowl and add the lemon juice. Give it a little stir and let it sit for 5 to 10 minutes. It’ll curdle a bit that’s exactly what you want.
Mix Up The Chocolate Cake Batter:
- In a large bowl, whisk together the dry ingredients, flour, sugar, cocoa powder, baking soda, and salt. Next, add in the wet ingredients water, oil, vanilla, vinegar, and the homemade buttermilk. Stir it all together until the batter is smooth and everything’s well combined.
Make The Cheesecake Filling:
- In a separate bowl, beat the cream cheese until it’s smooth and creamy. Add in the sugar, a splash of milk (or cream), and vanilla. Mix until everything is well blended. If you’re using chocolate chips, stir those in at the end.
Put It All Together:
- Spoon the chocolate batter into the cupcake liners or cake pan, filling each about two-thirds full. Drop a generous teaspoon of the cheesecake filling right into the center of each one.
Time To Bake:
- Pop them into the oven and bake for about 25 to 30 minutes. You’ll know they’re done when the cake part is firm and a toothpick poked into the cake (not the cheesecake) comes out clean.
Let Them Cool:
- Once out of the oven, let them sit in the pan for about 10 minutes. Then move them to a wire rack to cool completely. Serve as-is, or dust the tops with a bit of powdered sugar if you like.