The silky smooth cheesecake filling is made with both cream cheese and heavy cream. Melted bittersweet chocolate and stout are mixed into the filling before it hits the crust. You could stop there ...

and this chocolate cream cheese bundt cake marries the two flavors perfectly. The mild tanginess of a sweetened, cheesecake-like filling is the ultimate contrast to a deep, chocolatey cake.

The origins of red velvet come from Victorian velvet cakes ... and make these red velvet cheesecake brownies with cocoa powder. I added a cream cheese marble swirl to the top of the brownie ...

Topped with an indulgent cream cheese and white chocolate frosting ... whisk to beat together until just combined. Swirl the icing over the cooled cake, then grate over the last square of chocolate.

Mary uses coconut cream ... the second cake on top. Cover with the remaining jam and icing. Swirl the icing in the centre of the cake. Carefully sprinkle the grated white chocolate around the ...

Beat low to medium speed adding heavy cream ... cake and refrigerate for 15-20 minutes to set. Frost entire cake with remaining buttercream. Drip chocolate ganache around edges of cake and swirl ...