Recipe link right below this recipe. Follow the instructions to prepare the batter. Pour batter into a 23 cm deep cake tin. (I used a springform pan). Bake in preheated oven for 35-45 minutes or until a skewer inserted into the center of the cake comes out clean. Cool cake in tin for 10 minutes before turning onto a wire rack to cool completely.

Use a serrated knife to trim the top of the cake. Then cut the cake into two equal horizontal layers. Set aside.

Meanwhile, to make the cheesecake layer, place cream cheese in a bowl, and use an electric mixer to beat until smooth. Add sugar, vanilla extract and salt. Beat until soft and fluffy. Add cream. Beat until soft peaks form. Refrigerate until ready to use.

Recipe link right below this recipe. Refrigerate until ready to use.

Place one layer of chocolate cake in a 23cm springform pan. Top with an even layer of cheesecake filling. Place the second layer of chocolate cake on top. Refrigerate for 4 hours or until firm.

Remove cake from pan. Spread with frosting. Decorate with raspberries and mint leaves if you like.