100 % adapted from Recipe Girl blog -http://www.recipegirl.com/2012/01/05/chocolate-cheesecake-cake/, this cake is a combination of chocolate cake and cheesecake. The chocolate cake used here is from the infamous Black Magic Chocolate Cake.
I made this for my son's birthday and it was a hit. I used popcorn as decoration instead of shredded white chocolate as suggested. Definitely a keeper and thanks to Recipe Girl.
Chocolate Cheese Layered Cake
- 5 ounces bittersweet chocolate
- Two 8-ounce packages cream cheese, at room temperature
- 1/2 cup + 3 tablespoons granulated white sugar
- 2 tablespoons unsweetened cocoa powder
- 2 large eggs
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated white sugar
- 2/3 cup unsweetened cocoa powder (not Dutch process)
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon instant espresso powder
- 3 large eggs, at room temperature
- 1 1/4 cups buttermilk, divided
- 3/4 cup unsalted butter, at room temperature
- 1 teaspoon vanilla extract
CHOCOLATE SOUR CREAM FROSTING:
- 2 cups semisweet chocolate chips
- 1/2 cup unsalted butter, at room temperature
- 1 cup sour cream
- 2 tablespoons light (white or golden) corn syrup
DIRECTIONS:
1. Prepare the cheesecake layer: Preheat oven to 325 degrees F. Place
a large roasting pan on the lower third rack of the oven. Place a kettle of
water on the stove to boil. Spray a 9-inch springform pan with nonstick spray
and line the bottom with a round of parchment paper. Wrap a double layer of
foil around the bottom and up the sides of the pan (you want to seal it so the
water from the water bath doesn't seep into the pan). Place chocolate in a
medium glass bowl. Melt in the microwave in 30 second bursts until the
chocolate is melted and smooth, stirring after each burst. Set the chocolate
aside and let it cool off until it is lukewarm but still pourable. In a large
bowl, use an electric mixer to mix the cream cheese- blend until it is nice and
smooth and creamy. Mix in sugar and cocoa powder and blend until incorporated,
scraping down sides of the bowl as needed. Add eggs, one at a time, blending
after each addition. Mix in the lukewarm chocolate. Mix until smooth. The
batter will be very thick- scrape it into the prepared pan and smooth the top.
Set the pan into the roasting pan in the pre-heated oven. Carefully pour the
hot water from your kettle into the roasting pan (it will fill the pan
surrounding the cheesecake). Pour enough water so that there is about an inch
of water coming up the foil along the sides of the cheesecake pan. Bake the
cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove
the cheesecake from the roasting pan and let it cool on a wire rack for at
least an hour. When it has cooled, place the pan into the freezer and let the
cheesecake freeze completely. This can be done in several hours- or overnight.
2. Prepare the cake layers: Preheat oven to 350 degrees F. Grease and
flour two 9-inch round metal baking pans (or spray with nonstick baking spray
with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking
soda, baking powder and salt. Add espresso powder, eggs, 1/4 cup of the
buttermilk, butter and vanilla to the flour mixture. Using an electric mixer on
medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of
bowl with a rubber spatula. Beat on high speed for 2 minutes. Add the remaining
buttermilk and beat on low speed for 15 to 30 seconds, until just blended. Spread
the batter evenly into the prepared pans, dividing equally. Bake 30 to 35
minutes or until a toothpick inserted in the center comes out with a few moist
crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife
around the edge of the pans, then invert cakes onto a rack to cool completely.
3. Prepare the frosting: In a large microwave-safe bowl, combine the
chocolate chips and butter. Microwave 1 to 2 minutes, stopping every 30 seconds
to stir, until melted and smooth. Whisk the sour cream and corn syrup into the
chocolate mixture until smooth. Cover and refrigerate for at least 30 minutes
or until firm enough to spread.
4. Assemble the cake: Place one cake layer into the center of a cake
plate or platter. Remove the cheesecake from the freezer, take off the sides of
the pan, and slide a knife under the parchment to remove the cheesecake from
the pan. Peel off the parchment. Measure your cheesecake layer against the cake
layers. If the cheesecake layer turns out to be a slightly larger round than
your cake, move it to a cutting board and gently shave off some of the exterior
of the cheesecake (with a sharp knife) to get it to the same size as your cake
layers. Place the cheesecake layer on top of the first cake layer. Place the
2nd cake layer on top of the cheesecake.
5. Frost the cake: Apply a crumb coat layer to the cake- use a long,
thin spatula to cover the cake completely with a thin and even layer of
frosting. Be sure to wipe off your spatula each time you are about to dip it
back into the bowl to get more frosting (this way you won't be transferring any
crumbs into the bowl of frosting). Don't worry at this point about the crumbs
being visible in the frosting on the cake. When your cake has a thin layer of
frosting all over it, place it into the refrigerator for 30 minutes to
"set" the frosting. Once the first layer of frosting is set, apply
the 2nd layer. Start by adding a large scoop of frosting onto the top of the
cake. Use a long, thin spatula to spread the frosting evenly across the top and
then spread it down the sides of the cake too. Because you applied a crumb-coat
layer, you shouldn't have any crumbs floating around in the final frosting
layer. Decorate, as desired. I recommend white chocolate shavings (see *Tips
below). Keep this cake refrigerated.
Notes
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