Brandy Chocolate Cake with Cheese Topping

The thought of steaming a 9-layer kueh was on my mind the last thing before I slept last night and the first when I woke up. The other thing on my mind was baking a cheesecake and I was craving for a moist chocolate cake as well. I had no coconut milk in the fridge so it was either the cheese or chocolate cake. I decided to make a two in one, focusing more on the chocolate cake.

Then again, I was somewhat lazy to prepare the cheesecake that incorporates egg whites that have been beaten into stiff froth..

I decided to make a Brandy Dark Chocolate Cake with Cheese Cake topping. How does that sound to you? Complicated? Well, it's not, actually. I've been making this Brandy Dark Chocolate Cake for ages and decided to add some coffee flavouring and top it up with a thin layer or Cheese topping. It was nice, a little bitter chocolatey sponge with a nice lemony cheese topping. Not too rich either.

Here is the recipe:

Brandy Dark Chocolate Cake
60gm Plain Flour
60gm Self Raising Flour
60gm Cocoa Powder
(Mix this 3 dry ingredients together)
4 Eggs
250gm Butter
120gm Sugar
1 tsp Vanilla
2 tsp Brandy

Cream butter and sugar until pale and creamy. Add eggs one by one, beating well. Add vanilla, brandy. Fold the flour mixture in. Pour in a greased and lined pan. Bake in preheated oven at 180 deg C for about 25 minutes. Cool the cake layer on a rack.


Cheesecake topping
1 package of Cream Cheese 250gm
80gm Sugar
1 Egg
2 tsp Flour
1 tsp Vanilla
1 tsp Grated Lemon Zest
1 tsp Fresh Lemon Juice
30 ml Cream

1 tsp Instant Coffee
2 tbsp Hot Water

In a mixer beat cream cheese till soft and creamy. Add sugar and egg, mixing well. Add the flour, vanilla and lemon zest and continue adding the rest of the ingredients like lemon juice and cream, each addition beating them well and scraping down the sides. This mixture should be a little runny and different from the Boston Baked Cheese Cake which yield more batter.

Grease your pan well, and lay a layer of Brandy Choc Cake on it. Mix instant coffee of your choice (1 tsp) with 2 tbsp of hot water to dilute it. Brush the top of the cake with this coffee solution.

Pour it on a layer of Brandy Chocolate Layer and bake it at 160 deg C for about less than an hour or when it turned golden brown at the top.

This one is nice and not too rich as the layer is a thin layer of Cheese. But if you want to have a dense layer of Cheesecake layer, you can use 4 packs of Cream Cheese (multiply recipe 4x) and make a thinner layer of Chocolate Sponge.