Cake Layer:
95g butter
1/2 tsp golden syrup
1/2 cup sugar
1/2 cup milk
1/2 tsp lemon juice
1/2 tsp vanilla essence
3/4 cup white flour
1/3 cup cocoa powder
1-1/2 tsp baking powder
1/4 tsp baking soda
Boysenberry Layer:
100-200g fresh or frozen boysenberries
200g cream cheese (gelatine free)
100g condensed milk
1-1/2 Tbs lemon juice
icing sugar for dusting
Preheat oven to 175deg (fanbake).
Melt butter with golden syrup. Add sugar, milk, lemon juice & vanilla essence. Whisk to combine. Sift remaining dry ingredients & gently combine with wet ingredients with minimum stirring.
Spread half cake batter over greased cake pan & bake for 10-15 minutes or until cooked.
Prepare cheesecake layer by blending cream cheese, condensed milk & lemon juice in food processor until smooth.
Spread half of this filling over cooked-cake base & cover with all the frozen boysenberries. Top with remaining cheesecake mixture. Then spread the remaining cake mixture over the layers. Return to oven, bake for another 25-30 mins or until top layer of cake is cooked.
Cool before serving. Can be dusted with icing sugar when completely cold.