Chocolate & Vanilla Honey Cheesecake Layer Cake


  • {For the chocolate cake layers}
  • 150g dark chocolate (at least 50% cocoa solids)
  • 2 teaspoons instant coffee (optional)
  • 265ml boiling water
  • 425g gluten free flour blend (or read notes for the flours I used)
  • 1 ½ teaspoons Xanthan gum
  • 25g cocoa
  • + 17 more ingredients
    • 2 ½ teaspoons baking soda
    • 50g ground almonds
    • 265g butter, at room temperature
    • 425g brown sugar
    • 2 teaspoons vanilla extract
    • 5 eggs, at room temperature
    • 265g sour cream
    • {For the vanilla honey cheesecake layers}
    • 500g cream cheese, at room temperature
    • 200g mascarpone (use another 200g cream cheese if you don’t have/can’t get mascarpone)
    • 1 ½ teaspoons vanilla bean paste
    • 150g caster/superfine sugar
    • 4 tablespoons honey (I used squeezy honey)
    • 2 large eggs, at room temperature
    • 3 tablespoons cornflour/cornstarch
    • 120ml whipping cream
    • 250g chocolate, at least 50% cocoa solids, melted and cooled.

{For the cake layers} Preheat the oven to 180° C. Line the base and sides of two 7” round cake tins with baking paper, leaving a high â€ÿcollar’ of baking paper above the edge of the tins. Roughly chop the chocolate and place it in a heatproof jug with the coffee (if using) and then pour ov...

View full recipe at SpringPad


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