How to make a giant chocolate Snowball Cake at home, inspired to the classic Hostess cake, stuffed with cheesecake and coated in white chocolate coconut frosting.
This is a magic cake: you don’t stuff it after baking, but the cheesecake batter sink at the bottom of the soft chocolate cake while baking!
A perfect Christmas dessert to impress your guests!
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250 g (9 oz) cream cheese, chilled
45 g (3 tbsp) sugar
1 small egg, room temperature and beaten
1 tsp vanilla paste or extract
75 g (1/3 cup) unsalted butter, room temperature
75 g (1/3 cup) vegetable oil
220 g (1 cup) sugar
3 eggs, room temperature
260 g (2 cups + 2 tbsp) all purpose flour
65 g (2/3 cup) unsweetened cocoa powder
7 g (1+1/2 tsp) baking powder
255 g (1 cup + 1 tbsp) milk, lukewarm
90 g (3 oz) white chocolate, chopped
30 g (2 tbsp) whipping cream
200 g (7 oz) cream cheese, chilled
240 g (1 cup) whipping cream, chilled
30 g (2 tbsp) powdered sugar
Shreeded Unsweetened Coconut
1. In a medium size bowl, place cream cheese, sugar, vanilla, a small egg and mix until smooth and well combined. Set aside.
1. Prepare a large pyrex bowl for baking the cake: grease it with butter and dust it with sweetened cocoa powder. Set aside.
2. In a large bowl, place butter, oil, sugar and mix with a hand mixer until creamy.
3. Add the eggs one at a time and mix until well combined.
4. Sift in flour, cocoa, baking powder and start mixing at low speed.
5. Gradually add the milk while mixing. Don’t overmix!
6. Pour the cake batter into the prepared bowl.
7. Place the cream cheese Filling on top at the center of the cake batter: don’t cover it with the chocolate batter, leave it on top: it will sink at the bottom in the oven while the cake will bake.
8. Bake in preheated oven at 180°C-350°F for about 75 minutes or until a tootphick comes out clean (the baking time depends on the dimension of your pyrex bowl). Place an alluminium foil on top of the cake after about 40 minutes baking to prevent burn.
9. Cool down completely before unmold it.
1. In a small heat proof bowl, place chopped white chocolate and 30g of whipping cream.
2. Melt in microwave or over bain-marie and set aside at room temperature to slighlty cool down.
3. In a large bowl place cream cheese, whipping cream, powdered sugar and mix with a hand mixer until creamy and shiny.
4. Add the white chocolate mix and mix until well combined: don’t overmix, you’ll get a fluffy frosting, slightly thicker than whipping cream.
5. Unmold the cake (trim the top if it has a huge dome) and place it upsidedown.
6. Frost the cake, smooth the frosting with a spatula and with shredded coconut.
You can store the cake in refrigerator for about 4 days: leave it at room temperature for some minutes before serve it.