250g cream cheese, softened at room temperature 13g corn starch 10g cocoa powder 90g caster sugar 125g whipping cream, room temperature 3 eggs, room temperature 1/2 tsp vanilla essence Line a 6 inch tin. The cake will rise quite...

250g cream cheese, softened at room temperature 13g corn starch 10g cocoa powder 90g caster sugar 125g whipping cream, room temperature 3 eggs, room temperature 1/2 tsp vanilla essence Line a 6 inch tin. The cake will rise quite high later on so be sure to line all the way to the top. Put the softened cream cheese in a mixing bowl. Beat for about a minute to loosen up. Scrape down the sides of the bowl. Add the caster sugar and beat on high speed until soft and fluffy. Scrape down the sides of the bowl. Beat on high speed again for about a minute or two. Add in eggs, one at a time, making sure that every addition is mixed well. Gradually add in whipping cream. Refrain from lifting the mixer up when mixing. This is to prevent having too much air bubbles. Sift in corn starch and mix until just incorporated. Add in ½ tsp of vanilla essence. Use a hand whisk and mix until just incorporated. Take another clean bowl. Divide the mixture into half. Sift in the cocoa powder into one mixture. Use a hand whisk and mix until just incorporated. Pour the chocolate mixture into the tin. Place the tin into a larger cake tin. Bake at 210 degrees for about 10-15 minutes, top and bottom heat. Take the tin out. Pour in the remaining mixture. Bake at 210 degrees for about 20 minutes, top heat only. Switch to top and bottom heat and bake for 5-10 minutes. Take out when the cake is still slightly jiggly. Leave to cool completely.

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