At a glance
You'll start by mixing a crumbly cocoa dough, then chill half of it while pressing the other half into your cake tin. The trickiest part is layering everything perfectly—spreading the creamy cheese filling and then grating the frozen dough straight over the top before baking at two different temperatures. With about 2.5 hours of baking and cooling, you'll end up with a beautifully rustic cake that's simple, honest, and absolutely perfect with coffee.
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Make the dough
Combine all the dough ingredients and work them into a smooth, non-sticky dough.
For this step
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Chill the dough
Divide the dough into two equal portions. Put one portion in the freezer for at least 25 minutes.
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First layer
Line a cake tin with baking paper and press the first portion of dough evenly into the base.
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