I’ve been meaning to blog this recipe for my Chocolate Orange Cheesecake Brownie Cake for a while so thought I’d better darn well do it before 2018 is out! Seriously, where has the time gone this year??
My good friend Mel has requested a chocolate orange cake for her last two birthdays (previous efforts include my chocolate orange bonfire cake) and this year was no exception. However, I was keen to move away from the usual sponge + frosting affair and try something different and, being time poor, my first thought was that you can’t really go wrong with brownies. I’d been wanting to give the magical sounding cheesecake hybrid variety a go for a while so thought this topping would be an equally delicious replacement for buttercream or ganache.
I ended up producing a kind of Frankenstein-style mash up of two recipes with various tweaks and the rich, gooey, creamy result worked really well as an alternative to a typical birthday cake. The bonus is that you effectively get two desserts in one while being super simple to make, especially if you don’t have the time to faff around with icing. Just a warning though – it’s much denser than a sponge so you’ll only need a small slice!
INGREDIENTS – makes one cake of approx. 22cm/8.5 in diameter
For the brownie base:
- 65g/2 oz plain flour
- 175g/6 oz butter
- 125g/4.5 oz caster sugar
- 55g/2 oz brown sugar (either the dark or light variety, both work well)
- 3 eggs
- 1 Terry’s Chocolate Orange, chopped into small pieces
- 1 tsp vanilla extract
For the cheesecake topping:
- 150g/5 oz full-fat cream cheese
- 60g/2 oz caster sugar
- 1 egg
- 1 tbsp orange juice
- Approx. half a Terry’s Chocolate Orange
- Orange sprinkles (optional)
- Pre-heat the oven to 180 degrees C (or 160 fan) and line a round baking tin with parchment paper.
- Place the chocolate, sugars, vanilla and butter in a heatproof bowl and melt on the hob over a low heat or in the microwave in 30-second bursts until smooth.
- Allow to cool slightly then whisk in the eggs.
- Fold in the flour and pour into the prepared cake tin.
- In a separate bowl, beat the cream cheese, sugar, egg and orange juice together until smooth.
- Use a tablespoon to randomly dollop the cheesecake mixture on top of the brownie mixture, then use a skewer to make marble-effect swirls, as in the photo below.
- Place in the oven and bake for around 25-30 minutes, or until a crust forms on the edges of the brownie – remember, the inside should still be quite soft so don’t overbake!
- Leave to cool on a wire rack before removing from the tin and arranging Chocolate Orange segments on top of the cake (enjoy scoffing the other half!) Scatter over some orange sprinkles as a finishing touch if you like.The cake will keep for a few days in an airtight container but make sure you keep it in the fridge.