- 250 g (9 oz) cream cheese chilled
- 45 g (3 tbsp) sugar
- 1 small egg room temperature and beaten
- 1 tsp vanilla paste or vanilla extract
- 75 g (1/3 cup) unsalted butter room temperature
- 75 g (1/3 cup) vegetable flavorless oil
- 220 g (1 cup) sugar
- 3 eggs room temperature
- 260 g (2 cups+2 tbsp) all purpose flour
- 65 g (2/3 cup) unsweetened cocoa powder
- 7 g (1+1/2 tsp) baking powder
- 255 g (1 cup+1 tbsp) milk lukewarm
White Chocolate Coconut Frosting
- 90 g (3 oz) white chocolate chopped
- 30 g (2 tbsp) whipping cream
- 200 g (7 oz) cream cheese chilled
- 240 g (1 cup) whipping cream chilled
- 30 g (2 tbsp) powdered sugar
- shredded unsweetened coconut
- In a medium size bowl, place cream cheese, sugar, vanilla, a small egg and mix until smooth and well combined. Set aside.
- Prepare a large pyrex bowl (23x13 cm) for baking the cake: grease it with butter and dust it with sweetened cocoa powder. Set aside.
- In a large bowl, place butter, oil, sugar and mix with a hand mixer until creamy.
- Add the eggs one at a time and mix until well combined.
- Sift in flour, cocoa, baking powder and start mixing at low speed.
- Gradually add the milk while mixing. Don't overmix!
- Pour the cake batter into the prepared bowl.
- Place the Cheesecake Filling on top at the center of the cake batter: don't cover it with the chocolate batter, leave it on top: it will sink at the bottom in the oven while the cake is baking.
- Bake in preheated oven at 180°C-350°F for about 75 minutes or until a tootphick comes out clean (the baking time depends on the dimension of your pyrex bowl). Place an alluminium foil on top of the cake after about 40 minutes baking to prevent burn.
- Cool down completely before unmold it.
White Chocolate Coconut Frosting
- In a small heat proof bowl, place chopped white chocolate and 30g of whipping cream.
- Melt in microwave or over bain-marie and set aside at room temperature to slighlty cool down.
- In a large bowl place cream cheese, whipping cream, powdered sugar and mix with a hand mixer until creamy and shiny.
- Add the white chocolate mix and mix until well combined: don't overmix, you'll get a fluffy frosting, slightly thicker than whipping cream.
- Unmold the cake (trim the top if it has a huge dome) and place it upsidedown.
- Frost the cake, smooth the frosting with a spatula and sprinkle with shredded coconut.
I used a Pyrex bowl (23×13 cm) for baking this cake, feel free to use any kind of oven-proof bowl.
Consider that the baking time could vary depending on the size of your bowl: the more it’s small and high, the more your cake will be high so it will need more time for baking.
It’s pretty important to prepare your mold to avoid the cake from sticking, so you can unmold it very easily! I greased it with butter then dusted with sweetened cocoa powder: don’t use unsweetened cocoa powder for dusting the mold where you bake chocolate cakes, or it could burn during baking time and get a bitter taste!
I prefer dusting the bowl with sweetneed cocoa powder than flour so the sides of my chocolate cake won’t turn out a bit white because of flour.
The consistency of the cake batter is very important to let the cheesecake filling sinking at the bottom, but not too much to touch your bowl.
For this reason I’ve made a medium thick batter: if you’ll get a too runny chocolate cake batter, your cheesecake filling should sink too much at the bottom and, probably, it would touch the bowl bottom; if it’s too thick, it won’t sink too much but your cake will turn out dry and not moist.
When you place the Cheesecake Filling on top of the cake batter, you don’t need to cover it with the chocolate batter, it will naturally sink while the cake will bake. So leave it on top, at the center, let the magic happen in the oven!
The White Chocolate Coconut Frosting is very easy to make. You don’t need to place cream cheese at room temperature, just mix it with whipping cream chilled from the fridge and that’s it!
When I also make plain cream cheese frosting (I prefer to match it with whipping cream than with butter), I always use chilled ingredients and it comes out so smooth and creamy! When you start mixing you may get scared because you could see some lumps, but when you keep on mixing, you’ll see your frosting becoming incredibly smooth.
Just one hint: don’t overmix your frosting, stop when it thicken a bit or it will taste a bit like butter!