I am a sucker for desserts. There, I admitted it. The first thing I plan when I’m planning a dinner party is what I’m making for dessert, and then build the meal around that. So, when it came time to whip something up (this was after my other dessert failed), I came up with this cake. You never know with experimenting but my husband said it was amazing, so now I’m sharing it with you:
YOU WILL NEED:
For the crust:
1 1/2 sticks of butter at room temperature
1 cups of sugar
1 tsp vanilla
2 3/4 cups flour
1 tsp baking powder
1/2 tsp salt
1 14 oz can sweetened condensed milk
8 ounces cream cheese
1/2 cup sour cream
1/3 cup cocoa powder
1 tsp espresso powder (brings out the chocolate flavor)
1 tsp vanilla
Cream together butter and sugar till light and fluffy. Meanwhile, mix dry ingredients in separate bowl.
Add eggs and vanilla to butter/sugar mixture.
Add dry mixture in batches till just combined. Pat into ball and wrap in plastic wrap and chill in fridge at least 1 hour.
Spray bottom of 8 inch springform pan with Pam or butter it well. Press crust batter on bottom of pan and a bit up the sides. It will be a thick layer. Put in oven and bake for 6 minutes. It will look undercooked and a bit puffy. That’s okay.
Reduce oven to 350
In bowl, mix all cake ingredients in order. Do not mix on high or air bubbles will form.
Pour into springform pan while it’s still warm from the oven.
Bake for 35-40 minutes until center is set and outside edges are firm.
Let rest for 20-30 minutes and then cover and put in fridge for at least 1 hour.