Au Naturale Eye Essentials Kit

To Cure a Chocolate Craving

This is the cake before baking. 

20 minutes into baking

All done!

Last night I was sitting on the couch with a major chocolate cheesecake craving. It was 10:30 and I ended up having some herbal tea instead.

I woke up again wanting chocolate cheesecake. Ben said he wanted cake and Nick asked for the heart shaped pan.

I couldn't resist anymore, so I made the cake after Nick got home from morning kindergarten.

If you like a simple, dark chocolate cake and cheesecake, you should definitely try this one out!

Here's what you will need:


Moist Ingredients:

1/3 cup canola oil
1 c. water
1/2 T. apple cider vinegar
2 t. pure vanilla extract

Dry Ingredients:

1 1/2 c. all purpose flour
1/2 t. salt
1 t. baking soda
1/3 c. Hershey's Special Dark cocoa powder

Cream Cheese Filling Ingredients:

1 package (8 oz.) Neuchatel cheese, softened
1 whole egg
1/3 c. vanilla sugar (I have a vanilla bean in my sugar canister for this; regular is fine, though)
1 c. Ghiradelli 60% cacao chips

Preheat your oven to 350.

Grease a heart shaped pan or (you can do a bundt, too, with great results--it takes 5 minutes longer) with nonstick cooking spray and a bit of flour.

In a mixing bowl, blend 1 cup of sugar, the oil and water. Add vinegar and vanilla extract, mixing in until blended.

In another bowl, sift together the flour, cocoa, salt and soda. Slowly incorporate into the bowl of liquid ingredients.

Set this aside to do the cheesecake batter.

In another mixing bowl, beat 1/3 c. sugar, egg and the softened cream cheese until slightly fluffy. Add in the chocolate.

Pour 1/2 the chocolate cake batter into the pan. Now pour in the cheesecake filling. Top with the rest of the chocolate cake batter and swirl around with a knife.

Bake for a half hour or until a toothpick comes out clean.

I eat it as if. You can also top with raspberries and powdered sugar and top with a mint sprig or make a chocolate ganache topping.