Tag: 10″ Chocolate Madeira cake recipe

The No-bake Vanilla Chocolate cheesecake recipe


I came up with this cheesecake recipe after I was asked to make some Cheesecake for the Jewish festival of Shavout with the Synagogue’s Sunday school. A lot of the kids are really little so I wanted to make it as simple as possible. These chocolate ones (above) were my test run and after Beau and Darcey didn’t like the chocolate layer I decided to leave it out when I did the kiddie in plastic cups version at the synagogue. They would have turned out ok if I hadn’t completely forgotten to include the icing sugar. I was just about to put the kids cheesecakes in the fridge to set when I saw the bowl of ready prepared-  sieved sugar just waiting to be added to the mix! It was too late to do anything about it! Well 4-5 year olds don’t really need more sugar in their diets do they?

So, I made these ones in pretty etched tumbler glasses and as the cake is so rich I felt that they  were probably twice the size they needed to be. As a result I ate way too much cheesecake last week! I couldn’t open up the fridge without helping myself to a spoonful! I think chocolate cheesecake is one of my all time favorite cakes. EVER!


The no bake Vanilla chocolate cheesecake recipe

(makes 8-10 individual servings or one 9″ cake)

  • 200g chocolate digestive biscuits
  • 100g butter
  • 1kg full fat cream cheese
  • 100g icing sugar
  • 2 tsp vanilla extract
  • 400ml double cream
  1. Melt the chocolate in a bain marie then set to one side to cool a little.
  2. Place the biscuits in a sandwich bag then crush them into fine crumbs. Use a rolling pin to get every single bit.
  3. In a saucepan melt the butter then remove from the heat and add the crushed biscuits. Mix until all the biscuits are completely coated.
  4. Place a large spoonful of the biscuit mix in each glass container or spread out on a 9″ loose bottomed cake tin. Press down with the back of a spoon and place in the fridge to chill for 10 minutes or more.
  5. In a separate bowl whisk the double cream until it is stiff then add the rest of the ingredients and blend well.
  6. Split the ingredients into two bowls and add the cooled melted chocolate to one  and mix until completely combined.
  7. Place the vanilla cheesecake mix into one piping bag and the chocolate cheesecake mix into another.
  8. Pipe a layer of chocolate mix over the biscuit base then top with a vanilla mix. Continue till you use up all the mixes or you have eaten it all straight from the piping bag (or is that just me?)
  9. Pop in the fridge to firm up for at least an hour. You can make this cheesecake a day ahead.CHEESECAKEEmmaMT

Chocolate Madeira cake recipe… for different sized round cake tins.

Chocolate Madeira cake recipe



One of the most popular posts here on Cakes Bakes and Cookies is my mum’s Madeira cake recipe, so it should come as no surprise that I have been asked so many times for the ingredients needed to make a chocolate Madeira cake. After all it does make a superb wedding cake as it tastes lovely and is a nice moist, firm cake that is just crying out to be layered in tiers. It’s really easy to shape too as it doesn’t crumble like a basic chocolate cake will. I used it to make a teddy bear cake recently (more on that soon!) and it was so easy to assemble and carve up. I made way too much cake mix so I had a little layer cake all to myself ….well I did share a bit. I don’t really like buttercream that much so I just filled and topped it with tons of raspberry jam and it was goooood!


Chocolate Madeira cake…mmmmmm!

So here’s the chart with lots of cake tins sizes for you to refer to. The chart is for round cake tins. If you want the measurements for square tins go up one inch in size – so for an 8″ square in you would use the 9″ recipe below- hope that makes sense) If you would prefer to download the chart as a PDF just click Chocolate Madeira Cake Recipes for a 3″ deep cake

 To make the cake

  1. Line your cake tin with silicon paper and pre-heat your oven to 180ºC (160ºC fan).
  2. Blend the butter, margarine and sugar together until light and fluffy, then add the eggs slowly until they’re really well mixed in. Add the vanilla essence.
  3. In a separate bowl weigh and sieve the flour, cocoa and baking powder. Mix them so that you have a light brown dry mixture. This will prevent you having any cocoa lumps in the mix.
  4. Add the flour and milk to the butter in three alternating goes.
  5. Pour the cake mix into the tin and smooth with the back of a metal spoon. Bake in the centre of the oven. The cake is ready when you can smell that delicious chocolate cake aroma filling your kitchen. The cake will come away from the sides of the tin and a skewer will come out clean when inserted into the middle of the cake.
  6. Leave to cool on a wire rack

I hope this chart is really useful. Thanks to all my lovely readers for their comments and questions.

EmmaMT X


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