Chocolate Cheesecake | Tornado Cake – Famous Malaysian Dessert

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream offers a dairy-free option with similar richness.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Dark chocolate has less sugar and adds richness.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt is lower in fat and adds tang.

Dissolve 2 tsp instant coffee in 1 tbsp hot water.

In a large mixing bowl, whisk together 4 whole eggs, 150g sugar, pinch of salt, and 1 tsp vanilla essence until light and fluffy.

Add 160g condensed milk and mix well.

Sift together 190g all-purpose flour, 115g cocoa powder, 1 tsp baking powder, and 1 tsp baking soda.

Gradually add the dry ingredients to the wet mixture in three parts, stirring gently after each addition.

Pour in 285g full cream milk and mix until smooth.

Add 240g cooking oil and the prepared coffee, mixing well to form a lump-free batter.

Pour the batter into a greased or lined pan.

Steam for about 15 minutes or until a toothpick inserted in the center comes out clean.

Cool the cake and slice it into two even layers.

Mash 250g cream cheese until smooth and creamy.

Add 3 tbsp condensed milk and 1 tbsp lemon juice, mixing until fully incorporated.

In a separate bowl, whip 300ml whipping cream to about 80% stiffness.

Gently fold the whipped cream into the cream cheese mixture.

Place one layer of the sponge cake into a container or serving dish and spread a generous amount of cream cheese filling over it.

Place the second layer of sponge cake on top, pressing gently to even it out.

In a small saucepan, warm 300ml whipping cream until just before boiling.

Remove from heat and add 150g dark chocolate and 100g milk chocolate to the hot cream, stirring until smooth and glossy.

Mix in 3 tbsp butter and 3 tbsp full cream milk to enhance flavor and achieve a pourable consistency.

Pour the warm chocolate ganache over the assembled cake, letting it drip down the sides.

Decorate with chocolate chips, shavings, or sprinkles as desired.

Set it into the refrigerator for 3 - 5 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens