Evangeline's birthday cake

ByRasa Pelham
A chocolate sponge cake topped with fresh cranberries and a drizzle of cranberry sauce, decorated with a ribbon around the edge.

This cake that I baked for Evangeline’s birthday almost two weeks ago was received with the “awww…” wow!” and “that’s amazing” praises. Little did the know that this cake did not come out exactly how I imagined! I was experimenting with baking cheesecake on the top of the sponge (something like this). I took two of my favourite recipes and combined, the cheesecake unfortunately went under the sponge. I guess I will have to do more experimenting in the future! 

A slice of chocolate sponge cake layered with vanilla cheesecake and topped with cranberry sauce and fresh cranberries, presented on a white plate.

CHOCOLATE SPONGE & VANILLA CHEESECAKE WITH THE CRANBERRY TOPPING
(for the sponge)

  • 50g dark chocolate
  • 55g butter
  • 100g golden caster sugar
  • 1 egg
  • 2tbsp milk
  • 2tbsp yogurt
  • 70g plain flour
  • 2tsp baking powder

(for the cheesecake filling)

  • 400g soft cheese
  • 120g caster sugar
  • 1 tsp cornflour
  • 3 eggs
  • vanilla seeds scraped from one pod
  • 1/4 tsp lemon juice or white vinegar

(for the topping)

  • 200g cranberry sauce
  • 300g fresh cranberries
  • 50g sugar

1. First make a chocolate sponge cake mix. Melt the chocolate in a heatproof bowl set over a pan of simmering water, then remove from the heat and set aside.
2. In Another bowl, cream the butter and sugar together until pale and fluffy. Add the rest of the ingredients gradually (including melted chocolate) and mix to combine. Spoon the mixture into the prepared baking pan.
3. Next, make a cheesecake filling. Place all the ingredients into the bowl or large measuring jug and mix everything well with the hand processor (I find this method the quickest!).

A mixing bowl filled with chocolate cake batter next to a measuring jug containing a cheesecake mixture.

4. Pour in the cheesecake mixture on top of the sponge cake mixture. Pop the baking tin into the preheated 170C oven and leave there to bake for about an hour or hour and half. The cheesecake has to be not too wobbly!

Pouring cheesecake mixture over chocolate sponge cake batter in a round baking pan.

5. While cheesecake is baking, prepare the cranberry topping. Put cranberries, sugar and cranberry sauce into the small saucepan. Heat everything and mix until the sugar dissolves and cranberries bruise slightly.

Top view of a chocolate sponge and vanilla cheesecake cake in a baking pan, showing a slight crack on the surface.

6. Once cheesecake is cooked and cooled top it with the cranberry topping and let it set in the fridge for at least 2 hours.
7. Decorate this cheesecake with biscuits (any type, preferably ginger spiced). I used some melted chocolate as a glue!

A person decorating a cake with a chocolate glaze while holding a star-shaped cookie. The cake is topped with cranberries and is placed on a glass surface.

A nice ribbon holds everything in place and it makes the cake look so cute!

Chocolate sponge cake with vanilla cheesecake and cranberry topping, adorned with a purple ribbon and placed on a glass cake stand.

You can dust the cake with some icing sugar, but be warned! This lovely frosting effect does not last very long time 🙁

A cake decorated with cranberries and icing sugar, with a person's hand sprinkling powdered sugar on top, resting on a glass plate with a ribbon around it.
A decorated chocolate sponge cake topped with fresh cranberries and a dusting of icing sugar, wrapped in a biscuit crust and tied with a ribbon.

Enjoy cake decorating 🙂
Rasa xoxo

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