Raspberry Cheesecake Chocolate Cake (GF)

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Need the perfect cake for Father’s Day? With swirls of raspberry cheesecake in chocolate cake and then a very delicious raspberry cheesecake frosting slathered on top, this recipe will not disappoint.

June happens to include my dad’s birthday and of course Father’s Day, plus my new brother-in-law’s birthday. My dad loves this chocolate cake called Crazy Cake and my brother-in-law loves raspberries and cheesecake. So this cake was created. It only lasted a day, it’s that good! I made it with gluten-free flour this time for a family member but would be just as yummy and easy with regular flour. Making the cake the day before and chilling overnight is recommended but not essential.

Enjoy, and as always feel free to leave a comment below!

Chocolate Cake:

3 cups Cup4cup gluten-free flour or regular flour

2 cups sugar

2 teaspoons baking soda

1 teaspoon salt

4 tablespoons cocoa powder

3/4 cup oil

2 tablespoons vinegar

2 teaspoons vanilla

2 cups water

Cheesecake Swirl:

1 (8 oz.) block cream cheese, softened

1/4 cup sugar

1 egg

1 teaspoon vanilla extract

1/2 cup raspberry jam

Directions:

Grease a 9″ x 13″ pan and preheat oven to 350 degrees F.

In a large bowl whisk the dry ingredients of the chocolate cake. Add all of the liquid ingredients on top and whisk in until combined. And just like that your chocolate cake is ready, set aside.

In a food processor place all of the cheesecake ingredients together and combine together, scraping down sides as needed to make sure all of the cream cheese is incorporated. Set aside.

Pour half of the chocolate batter into the prepared pan. Next, place scattered spoonfuls of the cheesecake mixture over the chocolate cake.

Repeat with pouring the rest of the chocolate batter and then spoonfuls of the remaining cheesecake mixture.

Take a table knife and use it to swirl everything in the pan until it’s a pretty marbled look. Don’t over swirl.

Place in the preheated oven for 35-40 minutes. Making sure to not over bake, but that a toothpick inserted into the cake mixture comes out clean (do not test the cheesecake part.)

Remove from oven and let cool. You can make a day in advance and refrigerate overnight.

Raspberry Cheesecake Frosting:

1 (8 oz.) block cream cheese, softened

1/2 cup butter, softened

1/3 cup seedless raspberry jam

1 teaspoon vanilla

4 cups powdered sugar

2 tablespoons milk

Directions:

In a bowl with a hand held beater, cream the cream cheese, butter and raspberry jam together. Add the powdered sugar a cup a time and then add vanilla and milk. This frosting comes together so fast and is so yummy!

Pour over cake once it’s completely cool and frost!

Refrigerate leftovers if you have any!

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Creamy Four Minute Frosting

This frosting is my fav! I’ve made it for the past fifteen plus years. It originally came from my Grandma W. however, I’ve changed it slightly this time so that it’s gluten-free compliant and extra creamy.

2 tablespoons cornstarch

1/2 cup half and half or milk

1/2 cup butter, softened

1/2 cup sugar

1 teaspoon vanilla

pinch of salt

In a saucepan stir the cornstarch and half and half with whisk until thickened. Set aside to cool. Sometimes this requires some time in the blender after it’s cooled so that it is smooth with no bumps.

Place butter in bowl of a mixer and beat for about 4 minutes. Add the sugar to this and beat another 4 minutes. And then add the cooled cornstarch and milk mixture. Beat again, for another 4 minutes. Add the vanilla and a pinch of salt.

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