Bonbon_Cake_L.jpg
food

Bonbon Cake

This just in: This cake tastes like velvet chocolate & is worth every single bite.

Ingredients

  • For the outer layer:
  • 32oz white chocolate, divided
  • For the dark chocolate layer:
  • 6 oz dark chocolate
  • 3/4 cup cream cheese
  • 5 tsp sugar
  • 1/2 cup heavy whipping cream
  • For the milk chocolate layer:
  • 8oz milk chocolate
  • 1 cup cream cheese
  • 5 tsp sugar
  • 1/2 cup heavy whipping cream
  • For the white chocolate layer:
  • 8oz white chocolate
  • 1 cup cream cheese
  • 5 tsp sugar
  • For the biscuit layer:
  • 14 Oreo cookies
  • 5 tbsp butter, melted

Steps

  1. In a heatproof bowl set over a saucepan of simmering water, melt 24 oz of the white chocolate until fully combined.
  2. Pour into a bundt pan mold and swirl around so that the chocolate covers the mould in a thick layer - you may need to use a pastry brush to cover the center of the pan. Place in the fridge until completely set.
  3. To make the first layer of cheesecake, melt the dark chocolate in a heatproof bowl over a saucepan of simmering water.
  4. Using an electric mixer, whisk the cream cheese and sugar together. Then, add the cream and melted chocolate, whisk together. Place the dark chocolate cheesecake into the bottom of the white chocolate shell and smooth out the top the best you can. Then, place the bundt pan back into the fridge for 1 hour.
  5. Repeat these steps with the milk chocolate and white chocolate layer, leaving in the fridge for 1 hour between layers so that you end up with even layers. Once you have added the white chocolate layer, leave the cheesecake in the fridge for 4 hours.
  6. Place the Oreos in a food processor and blitz until a fine crumb forms, then add the melted butter. Press the crumbs into the top of the white chocolate cheesecake to form the base and place back into the fridge for 1 hour to set.
  7. Meanwhile melt the remaining 8 oz of white chocolate. Once melted, pour over the set Oreo base in a thick layer. Place the whole thing back into the fridge for a final time to set.
  8. When ready to serve, run a palette knife or butter knife around the outside of the bundt pan to release, and turn the cheesecake upside down to release the chocolate from the pan.
  9. Serve immediately in slices. Pro tip: use a hot knife to slice through the cake!