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Chocolate Cake with Eggnog Cheesecake

25 mins
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If you love the combination of chocolate with eggnog, you will love this Chocolate Cake with Eggnog Cheesecake! This recipe combines a fluffy cake with a creamy cheesecake, the contrast in textures is spectacular! The best of all is that it's decorated with chocolate bunnies to give it a special touch and presentation.
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10 portions
  • 2 1/4 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoons salt
  • 1/3 cups cocoa
  • 3/4 cups sugar
  • 3 eggs
  • 1 tablespoon liquid vanilla
  • 1 cup Santa Clara® Cream
  • 1/2 cups butter, melted
  • 170 grams milk chocolate, molten
  • 1 cup Whole Milk Santa Clara®, hot
  • 1 cup butter cookie, for the base
  • 1 cup walnut, for the base, finely chopped
  • 1/2 cups butter, melted, for the base
  • 2 packages cream cheese, 190 gc / u for the cheesecake
  • 1/2 cups whipping cream, for the cheesecake
  • 1/2 cups powdered sugar, for the cheesecake
  • 1 tablespoon liquid vanilla, for the cheesecake
  • 1 cup eggnog, for the cheesecake
  • 1 teaspoon yellow food color
  • 2 envelopes gelatin, 7g each, hydrated and melted for the cheesecake
  • 2 packages cream cheese, for the frosting
  • 1/2 cups whipping cream, for the frosting
  • 1/4 cups powdered sugar, for the frosting
  • 1 cup milk chocolate, to decorate
  • to taste caramelized walnut, chopped to decorate
  • to taste rabbit, of chocolate


Preheat the oven to 170°C. (347°F)
For the chocolate cake, in a bowl sift the flour with baking soda, salt, cocoa and sugar.
Beat the eggs with the vanilla essence, add the butter, the cream, the melted chocolate, add the powders little by little alternating with the hot milk and beat for 5 more minutes until integrating completely.
Pour into two molds of 20cm (8 inches) diameter previously greased and floured, bake for 25 minutes or until cooked. Let cool and reserve.
Place the cookies in a bag and crush them with a roller until you get a powder.
In a bowl, mix the cookies with the nuts and butter, mix until integrated. Set aside.
For the eggnog cheesecake, beat the cream cheese with the whipping cream, add the powdered sugar, the vanilla essence, the eggnog, the yellow coloring and continue beating. Once it is integrated, gradually add the melted gelatin and mix very well.
To assemble the cake, place the cookie mixture in a cake mold and press with a spoon to form the base or crust. Place a disk of chocolate cake on top and pour the eggnog cheesecake, smooth with a spatula and refrigerate until set.
Remove from refrigeration and cover with the other cake disk. Release and set aside.
For the frosting, beat the cream cheese with the heavy whipping cream to beat and the powdered sugar, until you have a firm and smooth frosting.
Cover the cake with the frosting and smooth very well with an angled spatula. Decorate with the melted chocolate forming a uniform drip on the edges of the cake.
Add the caramelized nuts to the center and arrange the chocolate bunnies on the edges. Refrigerate until chocolate dries and serve.


On a cake base, accompanied by a cappuccino.


The baking soda along with the sour cream, help your cake be fluffy. You can replace the sour cream with buttermilk (milk with lemon).

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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