Snowball Cake is the perfect "WOW" cake to impress your guests! Made with a rich chocolate cake, it's filled with a vanilla cheesecake cream and decorated with a white chocolate coconut frosting.Its look is inspired to the small Snowball cakes by Hostess (a U.S. popular store-bought treats), but the taste is incredibly more delicious and genuine!Someone call this cake "magic", because everyone wonders how the filling ended up in there. The explanation is as simple as the method: cheesecake filling is heavier than the chocolate cake batter, so it sinks at the bottom while the cake is baking. Yes, the magic happens in the oven without any effort!The cake mold is pretty funny too, because this cake is baked in a simple bowl (a Pyrex bowl, pay attention to not put in the oven a normal glass bowl!), so the cake turns out like a lovely dome...or, more precisely, a snowball!Perfect as Christmas or Holiday Season dessert, this cake will bring joy and surprise to your table, both children than grown-up will be enchanted to its look and its delicious irresistible taste!
In a medium size bowl, place cream cheese, sugar, vanilla, a small egg and mix until smooth and well combined. Set aside.
Chocolate Cake
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.
Video
Notes
You can store the cake in refrigerator for about 5 days: leave it at room temperature for about 30 minutes before serve it.