Black Cocoa Swirled Cheesecake

Rich, dark cocoa meets creamy, dreamy cheesecake. The luscious black cocoa cake base is a moist yet fluffy cake with velvety cheesecake marbled throughout, providing delicate ribbons of creamy goodness. To top it off, there’s a smooth cream cheese layer bringing a tangy sweetness that complements the deep cocoa flavors. Sprinkle some crushed chocolate sandwich cookies on top for a delightful crunch and added chocolaty bliss!

Black Cocoa Swirled Cheesecake

Makes 1 (9-inch) cake

Ingredients

Cake base:

1 cup (200 grams) granulated sugar½ cup (110 grams) firmly packed light brown sugar½ cup (112 grams) vegetable oil2 large eggs (100 grams), room temperature¾ cup (180 grams) sour cream1½ teaspoons (6 grams) vanilla extract1½ cups (188 grams) all-purpose flour¾ cup plus 1 tablespoon (75 grams) black cocoa powder*½ teaspoon (2.5 grams) baking powder½ teaspoon (2.5 grams) baking soda½ teaspoon (1.5 grams) kosher salt¼ cup (60 grams) whole milk

Cheesecake:

2 (8-ounce) packages (454 grams) cream cheese, room temperature½ cup (100 grams) granulated sugar2 large eggs (100 grams), room temperature1½ teaspoons (6 grams) vanilla extract¼ cup (60 grams) sour cream, room temperature6 cups (1,440 grams) water, boiled

Topping:

4 ounces (113 grams) cream cheese, softened4 tablespoons (57 grams) salted butter, room temperature1 cup (130 grams) confectioners’ sugar½ teaspoon (2 grams) vanilla extractGarnish: 4 to 5 cream-filled chocolate cookie sandwiches*, crushed

Instructions

Preheat oven to 325°F (170°C). Line bottom and sides of a 9-inch springform pan with parchment paper.

For cake base: In the bowl of a stand mixer fitted with the paddle attachment, beat granulated sugar, brown sugar, oil, and eggs at medium speed for 2 to 3 minutes. Add sour cream and vanilla, and beat until smooth. Add flour, cocoa, baking powder, baking soda, and kosher salt. Fold until combined.

In a small microwave-safe bowl, heat milk on high until bubbles form around the sides of the bowl, about 45 seconds. Add to batter, and stir until fully combined.

For cheesecake: Beat cream cheese in a large mixing bowl with an electric mixer on medium speed for 1 minute. Then add sugar, eggs, vanilla extract, and sour cream. Mix until combined and smooth, 1 to 2 minutes.

Spread three-fourths (about 3 cups or 778 grams) of cake batter into the prepared pan. Then spread half (about 1¾ cups or 359 grams) of the cheesecake mixture on top, leaving about a ½-inch border around the sides. Top with the remaining cake batter, and then top with the remaining cheesecake mixture.

Add the boiling water to a 13×9-inch baking dish or pan; place on the bottom rack of the oven. Place the springform pan on the middle rack of the oven.

Bake until the edges are set and the center is slightly jiggly, 65 to 70 minutes. Let the cake cool completely and then refrigerate it to set, at least 8 hours or overnight.

For topping: Combine cream cheese and butter in a bowl. Use an electric hand mixer to mix together on medium speed for 30 seconds and then add confectioners’ sugar and vanilla. Mix until combined and smooth, about 1 minute. Spread on top of cold cheesecake, and top with crushed chocolate cookies sandwiches, if desired. Refrigerate in an airtight container for up to 3 days. Best served cold.

Notes

*I used Modern Mountain Baking Company Black Cocoa Powder and Oreos.

The post Black Cocoa Swirled Cheesecake first appeared on Bake from Scratch.

Dessert

Black Cocoa Swirled Cheesecake