In my old café I use to make the most delicious black bottom cheese cupcakes that were a huge crowd pleasing breakfast hit. I miss them terribly, and I decided what a great recipe to make to break-fast with!
Normally when I go to my grandparents in Queens for Yom Kippur, I bring a delicious but heavy Vanilla Cheesecake. Now don’t get me wrong I love me some Vanilla Cheesecake and after the fast it is like eating a little piece of heaven, but I am also usually chasing it down with a slice of chocolate marble cake. So this year I decided to combine cake and cheese together for the perfect after the fast bite!
Recipe is super easy to do, feel free to make in cupcakes if you prefer – just divide cake batter between lined muffin tin. And then add a huge dollop of filling to the center of each one.
Black Bottom Cheese Cake
Cream Cheese Filling
16-oz cream cheese, room temperature
1/2 cup sugar
1/4 tsp. salt
2 large egg whites, room temperature
2 tbsp. sour cream, room temperature
3.3 oz. bittersweet chocolate bar, chopped – or 1 cup small mini chocolate chips
1 ½ cups all-purpose flour
½ cup Dutch-processed cocoa powder
1 cup sugar
½ tsp. salt
1 ¼ tsp. baking soda
¾ cup sour cream
1 1/3 cups water
1 stick butter, melted and slightly cooled
1 tsp. vanilla extract
Preheat oven to 350F. Spray a 12 inch round spring form pan.
In a medium bowl, make filling: Beat together cream cheese, sugar and salt until smooth. Beat in egg whites and sour cream. Stir in chocolate bits and set aside.
In a large bowl make cake batter: Whisk together flour, cocoa powder , sugar, salt & baking soda. Make a well in the center and add in sour cream, water, melted butter and vanilla. Stir together until just combined and no streaks of flour remain.
Bake for 20-25 minutes. A toothpick inserted into the side (cake only part) should come out with a few moist crumbs on it. Rotate pan halfway through baking .
Cool in pans for 5 minutes. Cream cheese filling should sink slightly. Remove to wire rack to cool completely.
NOTE: Today -After making this cake for the first time in a round pan vs as a muffin – I realized that I would change one thing –
When putting that top layer of Cheese Mixture on the Chocolate batter – I would spoon huge dollops all around the cake in a polka dot pattern – vs one big
center – this way when the cake is cut -the cheese is more evenly distributed!!! The cake is still Yummy and I cant wait to bite into it after the fast!