The inspiration for this Chocolate Bubble Cake Recipe is from the incredible Dr Jo. McMillan and her No Bake Dark Choc Cherry Cheesecake. It’s super easy to make and quite easy on the pocket and hips they surround. Please note that this is not a VEGAN recipe. There are some great Vegan alternatives that you can use though.
You cannot go wrong with chocolate and cherries… If you are not a fan of cherries or don’t have them readily available you can always opt for another berry or fruit of your choice. Like blueberries, chopped peaches, chopped nectarines, strawberries… blackberries… chopped banana! The list is endless.
This recipe also calls for Greek Yogurt which obviously isn’t Vegan friendly BUT you can always sub it out for something like Coconut Yogurt which I’m sure will be just as good.
Make sure you go for the unsweetened versions so you can make your Chocolate Bubble Cake Recipe low in sugar and add in however much you prefer with a liquid sweetener of your choice.
Also, Cream Cheese is needed so you can always opt for your favourite Vegan alternative which are available at most good supermarkets and health food stores. Make sure you read the label to see what’s in it though…
Chocolate Bubble Cake Recipe
Submitted by Claire @Team Raw Blend
Makes: 1 x 20cm cake
Serves: 8-10 people
- 80g dark chocolate (70% cocoa)
- 1½ cup Rice Puffs
- 2 Tbsp. Unhulled Tahini
- 250g Full Fat Cream Cheese
- 1 cup Natural Greek Yoghurt (unsweetened)
- 1 Tbsp. Rice Malt Syrup // Maple Syrup or Honey
- 1/2 tsp. vanilla paste
- Juice of ½ lemon
- 1 cup Cherries, pitted and halved.
- Grease a 20cm by 9.5cm cake tin with some olive oil and line the bottom with some baking paper.
- Melt your dark chocolate
- Once melted, mix chocolate through your rice puffs with the Tahini.
- Press your Chocolate / Tahini and Rice Puff mix into the bottom of your cake tin, press down firmly with the back of your fingers to make the cheesecake base.
- Pop this in the freezer to set for at least half an hour.
- Beat the cream cheese with an electric mixer.
- On a low to moderate speed, add the yoghurt, sweetener, vanilla and lemon juice and beat until there are not lumps.
- Pour this over you base and band the tin on the bench a couple of times to evenly spread.
- Put the tin back in the freezer and set over night. Alternatively, you can set it in the fridge for a softer texture.
- Once ready to serve, top with cherries and some grated chocolate. Cut into slices and indulge in this Chocolate Bubble Cake Recipe.
*If you set it in the freezer be sure to let it rest at room temperature for a little bit. The texture is almost like an ice cream cake!