COFFEE CHOCOLATE CHEESECAKE

It was love at first sight for me. That decadent piece of chocolate heavenliness would woo away all my day's stresses..and it did. It all started with a box of chocolate cake mix, for the busy mother I am, I am a big fan of these ready made mixes. Yes, all genuine cooks out there must be waving their cooking spoons in vexation at my short cuts. But in my reality, time is precious and ingenuity is needed. Therefore this is a hybrid version of everyday cake and cheesecake, a melding of the two which results in a dessert that should only be indulged in to the heart's content. For it will indeed please, excite, soothe and leave the indulger in a perpetual state of euphoria.

Ingredients

1 box chocolate cake mix

16 oz. box powdered sugar

1 (8 oz.) package cream cheese, room temperature

2 sticks butter, divided, melted 3 eggs, divided

1/2 cup semi-sweet chocolate chips, optional

3-4 tablespoons cocoa powder 2 teaspoons vanilla extract, divided 1/4 teaspoon instant espresso granules

Preparation

Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with butter or non-stick spray.

Mix cake mix with 1/2 cup melted butter, 1 egg and 1 teaspoon vanilla extract in a bowl until just combined, then transfer to greased baking dish. Use a rubber spatula to spread mixture.

In a separate bowl, beat cream cheese for 2-3 minutes, then add eggs one at a time, waiting for each to be incorporated before adding the next. Mix in cocoa powder and instant coffee granules until smooth. Gradually mix in powdered sugar (on low speed, if using a mixer), then drizzle in remaining melted butter and vanilla extract. If using, fold in chocolate chips until just combined. Pour mixture over batter in the baking dish and gently spread it into an even layer.

Place baking dish in oven and bake for 45-50 minutes, or until edges are pulling away from the sides of baking dish and the centre is just set. Remove from oven and let cool at least 40 minutes, or until set. Slice, serve and enjoy!