Decadent Cocoa Cheesecake Layer Cake with Raspberry Jam and Chocolate Frosting

This recipe guides you in creating a layered delight that combines the richness of cocoa with the creamy texture of cheesecake, all complemented by the tartness of raspberry jam and a luxurious chocolate frosting. It's a decadent cake, perfect for those who love a deep, chocolatey flavor paired with the sweet and tangy contrast of cheesecake. This cake, baked in a small loaf pan, promises to be a dense and moist treat, which rises beautifully as it bakes to perfection.

Why you'll love it: Chocolate and cheesecake lovers will delight in this culinary masterpiece. The dense, rich cocoa base makes for a deep, indulgent base, brilliantly balanced by the light, creamy cheesecake layer. The raspberry jam introduces a subtle sharpness that cuts through the richness, while the smooth chocolate frosting adds a final touch of decadence. It's a harmonious blend of flavors and textures that make every bite exciting and satisfying.

Perfect occasion: This cake is ideal for special occasions such as birthdays, anniversaries or any festive gathering. It's also perfect as a sophisticated dessert for dinner parties or a luxurious treat for weekend family dinners. The elegant layers and rich flavors make this a must-have that's sure to impress.

Decorating Tips: Once the cake is cooled and chocolate frosted, consider adding some fresh raspberries on top for an extra pop of color and a nod to the raspberry jam inside. A sprinkle of powdered sugar or a few decorative edible flowers can also enhance its visual appeal. If you're serving it for a special occasion, a few chocolate shavings or shavings add a nice textural contrast and make the cake even more appealing.

Ingredients for the cocoa cake:

• 2 eggs
• 60 grams of butter
• 70 grams of sugar
• 1 teaspoon of baking powder
• 2 tablespoons of cocoa powder
• 80 grams of all-purpose flour

Ingredients for the cheesecake layer:

• 500 grams of creamy cottage cheese
• 1 packet of vanilla pudding mix
• 2 eggs
• 60 grams of sugar
• 50 ml heavy cream (30% fat)
• A few drops of vanilla extract

Additional:

• Raspberry jam (of your choice)
• Melted milk chocolate mixed with a little heavy cream (30% fat) for the icing

Preparation:

1. Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit) using the upper/lower heat setting.
2. For the cocoa cake, cream the butter and sugar until fluffy. Add the eggs one by one, beating well after each addition. Sift in the flour, cocoa powder and baking powder and mix until well combined. Finish by folding with a spatula. (Note: The dough will be quite thick and sparse, but it will rise while baking.)
3. Line a small loaf pan (approximately 21×12 cm) with baking paper. Evenly distribute the majority of the cocoa batter in the pan.
4. For the cheesecake layer, mix all the cheesecake ingredients until smooth and pour over the cocoa layer. Spoon a spoonful of raspberry jam over the cheesecake mixture, then spoon the remaining cocoa batter in spots on top. Stir lightly with a skewer.
5. Bake in the preheated oven for about 55 minutes or until a wooden toothpick inserted in the center comes out clean. Baking time may vary, so it is important to check the cake in several places.
6. Let the cake cool in the oven before unmolding it.
7. Once cooled, spread the melted chocolate frosting on top.

Appreciate!