Czech Three Layer Cake
This Míša Rezy - Czech Three Layer Cake has a chocolate sponge cake base, cheesecake center all topped with a thin layer of chocolate on top for a perfect cake that serves a bunch and isn't too sweet thanks to the tang from the cheesecake layer.
Servings 12
Calories 454kcal
Ingredients
Chocolate Sponge
- 275 grams / 5 large eggs room temperature and separated
- 50 grams / ½ cup confectioner’s/icing sugar
- 28 grams / ¼ cup cocoa powder sifted
- 53 grams / ⅓ cup plain flour
- 4 grams / 1 teaspoon baking powder
- 28 grams / 2 tablespoons sunflower or neutral oil
Cheesecake filling
- 100 grams / 3.5 ounces butter room temperature
- 156 grams / 1 ¼ cups confectioner’s/icing sugar
- 500 grams / 1 pound quark or soft cottage cheese
Chocolate topping
- 100 grams / 3.5 ounces chocolate roughly broken
- 30 grams / 2 ¼ tablespoons butter
Instructions
- Grease a baking tin and sprinkle flour throughout the tin.
- Tap to remove any excess and preheat your oven to 180C/350F.
Chocolate sponge
- Toss the egg whites into a clean and dry bowl and whip until stiff, approximately 9 minutes.
- In a separate bowl, add the egg yolks and powdered sugar and whip until pale and fluffy, approximately 3 minutes.
- Stir the flour, cocoa powder and baking powder together in a small bowl and toss into the egg yolk mixture alongside the sunflower oil.
- Stir until smooth and well combined.
- Pour into the meringue mixture and fold slowly and carefully until the batter is smooth, but still fluffy.
- Pour into your prepared baking tin and bake for 14 minutes. Remove and set aside to cool completely.
Cheesecake filling
- Toss the butter and powdered sugar into a bowl and whip until pale and fluffy, approximately 3 minutes.
- Add the quark and whip until smooth and combined.
- Pour over the cheesecake filling over the chocolate sponge and smooth out.
- Refrigerate for several hours or overnight to set completely.
Chocolate topping
- Place the butter and chocolate into a heatproof bowl and melt over a double boiler or in a microwave until smooth.
- Pour over the cheesecake filling and tap to smooth out over the whole surface.
- Allow to set completely before slicing.
- Serve and enjoy!
Video
Notes
- Quark or cottage cheese: Quark is more commonly used in Central Europe due to it’s very light creaminess and a great substitute is cottage cheese which has the right tangy and creaminess.
- Cocoa Powder: The star ingredient here so you’ll want a nice high quality unsweetened cocoa powder for a truly chocolate flavor. I do not recommend substituting melted chocolate in equal measure here as this can be quite dense, however, chocolate chips or chunks would work well as an addition.
- Chocolate: Finely chopped chocolate with 50% cocoa solids helps to avoid making our ganache too sweet. If you use a chocolate that has cocoa solids above 70%, it is best to increase the sugar in your ganache to help balance the bitterness.
- Square tin: A 25×25 cm or 10×10 inch square baking tin works well here, though a rectangle tin of similar size would also work well.
Nutrition
Calories: 454kcal