Ingredients
Method
For the bread:
- Preheat the oven to 180°C. Grease a deep rectangular baking pan (approximately 25 cm x 12 cm) with a little butter or line it with baking paper. Separately, in a medium bowl, sift the flour with the cocoa powder, baking soda, salt, and cinnamon. Mix with a spoon and set aside until needed.
- In a large bowl, add the two types of sugar with the eggs, oil, and sour cream or yogurt. Beat with a whisk for 1 minute until the mixture is lighter and fluffier.
- Add the flour mixture and beat for just a few seconds, until completely incorporated. Finally, add the grated purple carrot along with 2/3 of the chocolate chips and mix gently until the mixture is smooth and homogeneous.
For the cheesecake and baking:
- In a medium bowl, add the cream cheese with the sugar, egg, and vanilla extract. Beat with a balloon whisk for 1 minute until the mixture is creamy and smooth.
- Separately, pour half of the bread mixture into the pan and spread it with a spoon until it covers the entire base. Add the cheesecake mixture on top and spread it carefully. Finally, pour the rest of the bread mixture over the cheesecake and spread it until it is completely covered.
- Add the rest of the chocolate chips on top of the bread. Bake at 350°F for about 50 minutes, until lightly browned and a wooden toothpick inserted into the center comes out clean.
- Once ready, remove the bread from the oven and let it rest for 20 minutes inside the pan. Then remove it from the pan and place it on a wire rack to cool completely. Done!