Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup cocoa powder
- 1/4 cup freshly squeezed lime juice
- 1/4 cup freshly grated lime zest
- 1/2 cup semi-sweet chocolate chips
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Parchment paper
- Aluminum foil
- Cooling rack
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan. Line the bottom of the pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
4. Add the sour cream and mix until combined. Add the cocoa powder and mix until combined.
5. Add the dry ingredients to the wet ingredients and mix until just combined.
6. Pour the batter into the prepared cake pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a cooling rack.
7. To make the cheesecake layer, beat together the cream cheese, sugar, egg, and vanilla extract with an electric mixer until light and fluffy. Add the lime juice and zest and mix until combined.
8. Spread the cheesecake mixture over the cooled cake. Sprinkle the chocolate chips over the top.
9. Cover the cake with aluminum foil and bake for an additional 25-30 minutes, or until the cheesecake layer is set.
10. Cool the cake completely before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 55-60 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 463
Fat: 22g
Carbohydrates: 57g
Protein: 7g
Substitutions for Ingredients
- Butter: You can substitute vegan butter or margarine for the butter.
- Sour Cream: You can substitute plain Greek yogurt for the sour cream.
- Cocoa Powder: You can substitute carob powder for the cocoa powder.
- Cream Cheese: You can substitute vegan cream cheese for the cream cheese.
Variations:
- You can add 1/2 cup of chopped nuts to the cake batter for added crunch.
- You can substitute orange juice and zest for the lime juice and zest.
- You can add 1/2 cup of mini marshmallows to the cheesecake layer for added sweetness.
Tips and Tricks:
- Make sure to cool the cake completely before serving.
- For a richer flavor, you can use dark chocolate chips instead of semi-sweet.
- To make the cake easier to slice, chill it in the refrigerator before serving.
Storage Instructions:
This cake can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
This cake can be reheated in the oven at 350°F for 10-15 minutes.
Presentation Ideas:
This cake can be served with fresh berries, whipped cream, and a sprinkle of lime zest.
Garnishes:
This cake can be garnished with fresh berries, whipped cream, and a sprinkle of lime zest.
Pairings:
This cake pairs well with a glass of cold milk or a cup of hot coffee.
Suggested Side Dishes:
This cake can be served with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting Advice:
If the cake is overbaked, it may be dry. To prevent this, make sure to check the cake for doneness with a toothpick before removing it from the oven.
Food Safety Advice:
Make sure to use pasteurized eggs when making this cake.
Food History:
Cheesecake has been around since ancient times, with the earliest known recipe dating back to the 2nd century.
Flavor Profiles:
This cake has a rich chocolate flavor with a hint of lime.
Serving Suggestions:
This cake can be served as a dessert or as a snack.
Related Categories
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Taste: Rich, Creamy, Tangy, Chocolatey, Limey