Prep time: 15-20 minutes

Cook time:

Cake Materials:

• 1 cup margarine at room temperature (can also use unsalted butter)
• 1 ½ cup powdered sugar
• 1 ½ cups flour
• 3 tbsp. with bellies cocoa powder
• 4 tbsp. cold water
• 3 tsp baking powder
• 6 eggs (yolks and whites divided) at room temperature

Cheesecake Materials:

• 3 blocks of cream cheese at room temperature
• 4 eggs at room temperature
• ¾ cup sugar
• ½ cup and
• 2 tbsp. unsalted butter melted
• 1 large tbsp. potato starch

Cake Process:

1. In a stove safe bowl or pot add in the margarine, powdered sugar, cocoa powder and water.
2. Keeping the heat on medium/ high bring the mixture to a simmer, stirring often. Continue to do this until everything has melted and come together. Remove from heat and let cool completely.
3. Once cooled add in the 6 egg yolks and mix to incorporate using a spatula.
4. Add in the flour and baking powder and again mix to incorporate using a spatula.
5. Using a hand held mixer whip the egg whites until you get stiff peaks.
6. Fold in the egg whites into the chocolate mixture.
7. Pour into a greased rectangular cake pan (about 9 inches by 13 inches) and set aside while you work on the cheese cake layer.

Cheese Cake Process:

1. Add the cream cheese into a medium sized mixing bowl along with the sugar. Using a hand held mixer, mix until nicely combined.
2. Add in the eggs one at a time making sure to mix well after each egg.
3. Slowly start to add in the unsalted butter and mix until combined.
4. Using a large spoon scoop the cheese mixture all over the top. The goal here is to leave mounds of cheese mixture over the top and not smooth it out (watch video for visual)
5. Place the cake into a 375 degree F preheated oven.
6. Bake 35-40 minutes or until a skewer inserted into the center comes out clean.
7. Let cool completely before cutting in.