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Giant Cheesecake Ding Dong

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Directions

  1. Preheat the oven to 170°C/360°F.
  2. Sift the flour, sugar, cocoa powder, bicarbonate of soda, baking powder and salt into a large bowl and whisk together.
  3. In a separate smaller bowl mix together buttermilk, eggs and vanilla. Add this to the dry ingredients and beat to make a smooth batter, then add the coffee, whisking as you go.
  4. Separate between two lined 23cm springform cake tins and bake for 40/50 minutes, until a skewer comes out clean. Leave to cool for 10 minutes then carefully remove from their tins and leave to cool fully on a wire rack.
  5. Meanwhile, heat the water in a large pan and add the marshmallows. Stir until they melt into a smooth mixture.
  6. Whisk together the cream cheese and icing sugar. Set aside and whisk the thick cream in a separate bowl to make stiff peaks.
  7. Fold the whipped cream into the marshmallow mixture and spread over one of the cakes - it helps if it is placed back in a springform tin with lined sides to get cleaner edges at this point!
  8. Place the other cake on top and leave to set in the fridge.
  9. Place the chocolate in a bowl and heat in 20 second bursts in the microwave until completely melted, then stir in the coconut oil.
  10. Place the whole thing on a wire rack over a tray (to catch drips) and pour the chocolate mixture over the whole cake. Leave to set again before serving.