Chocolate Cheesecake Cake

Chocolate Cheesecake Layer:

5 ounces bittersweet chocolate, chopped

Two 8 ounce packages of cream cheese, room temp

1/2 cup and 3 tablespoons granulated sugar

2 tablespoons unsweetened cocoa powder

2 large eggs

Chocolate Cake

1 and 3/4 cups all purpose flour

1 and 1/2 cups granulated white sugar

2/3 cup unsweetened cocoa powder

1 and 1/2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon espresso powder (I used instant coffee)

3 large eggs, room temperature

1 and 1/4 cup buttermilk, divided

3/4 unsalted butter, room temperature

1 teaspoon vanilla

Chocolate Sour Cream Frosting

2 cups semisweet chocolate chips

1/2 cup unsalted butter, room temperature

1 cup sour cream

2 tablespoons light corn syrup

Directions

One:

Prepare cheesecake layer:  Preheat oven to 325 degrees. Place large roasting pan on lower third of oven.  Boil water on stove top.  Spray 9 inch spring form pan with nonstick spray and line with parchment paper.  Wrap a double layer of foil around pan to protect it from water bath.  Place chocolate in bowl and melt for 30 seconds, repeat in 30 second increments stirring until smooth.  Set chocolate aside until lukewarm but pourable.  In a large bowl beat cream cheese until smooth.  Add sugar and cocoa, blend until incorporated scrapping down sides of bowl.  Add eggs one at a time blending after each egg.  Add lukewarm chocolate, mix until smooth.  Place batter in prepared pan and smooth top.  Set spring form pan in roasting pan in preheated oven, pour boiling water into roasting pan around spring form pan until it is an inch deep.  Bake for 45 minutes.  Remove cheesecake from oven and cool for an hour.  When cool, freeze completely.

Two:

Prepare the cake layers.  Preheat oven to 350 degrees.  Grease and flour two 9 inch cake pans.  In large bowl combine flour, sugar, cocoa, baking soda, baking powder, and salt.  Add espresso powder, eggs, 1/4 cup buttermilk, butter, and vanilla to flour mixture.  Beat on medium-low speed for one minute until blended. Scrape sides and beat on high for 2 minutes. Add remaining buttermilk and beat for 15 to 30 seconds, just until blended.  Spread evenly into prepared pans.  Bake for 30-35 minutes until a toothpick comes out with a few crumbs.  Cool on a wire rack for 10 minutes.  Run a knife around edge of pan, invert, remove cake and cool completely.  (I used Wilton cake strips a great tip from The Recipe Girl.)

Three:

Prepare the frosting. (Which is FABULOUS!)  In a microwave safe bowl combine chocolate chips and butter.  Microwave for 1 to 2 minutes, stopping every 30 seconds to stir.  Once melted and smooth whisk sour cream and corn syrup into chocolate mixture until smooth.  Cover and refrigerate for about 30 minutes until it is thick enough to spread.

Four:

Assemble and frost the cake.  Layer the cake, cake, cheesecake, cake.  Trim if necessary.  Apply a crumb coat (thin layer to contain crumbs...I always put in fridge to firm up the crumb coat).  Once the crumb coat is set you can frost the cake.  I always frost the sides first, that is just me.  Once frosted garnish as desired.  I used chocolate shavings.

source: Recipe Girl
Make sure you stop by The Recipe Girl for lots of great tips and recipes.


This cake is super rich, I mean really rich!  I served it for our Christmas Day dessert and it was a big hit.  Hope you enjoy!



Happy New Year to you and yours!

Yum