CHOCOLATE CHEESECAKE CAKE

-
Here’s a Chocolate Cheesecake Cake that is perfect for special occasions.  It’s two layers of chocolate cake with a layer of chocolate cheesecake in the middle.  The whole cake is covered in rich chocolate frosting and sprinkled with chocolate shavings.  Watch the video showing you how to make this cake, then scroll to the bottom of this post and print out the recipe so you can bake it at home!

You know how some people really don’t get along well with their In-Laws?  How visits with them are stressful and awkward and generally awful for many people?  Yeah, not me.  I got kinda lucky on that whole “in-law” thing.  And I’m not just writing this to kiss-up to my in-laws because I know there’s a good chance they’re reading this.  I actually truly enjoy being around my in-laws. And I’m pretty sure they like me too.  No weird, stressful stuff when we’re all together. They’re just good people.  And for that reason, I bring them cakes like this Chocolate Cheesecake Cake.



I happened to make this recipe for my Father In Law’s birthday.  He loves chocolate A LOT… which is a very good thing since this cake has a lot of chocolate inside and out.

If you follow my blog, you’ve probably seen my oh-so-yummy Red Velvet Cheesecake Cake.  This Chocolate Cheesecake Cake is made using the same concept.  A cheesecake layer is baked up first.  This one is a chocolate cheesecake (of course).  The batter is very thick (and I do mean very), but you just spread it into a cheesecake pan- the kind with removable sides- and then wrap the bottom and sides with heavy duty foil.

INGREDIENTS
CHOCOLATE CHEESECAKE:

  • 5 ounces bittersweet chocolate (70% cocoa), chopped
  • 2 8-ounce packages cream cheese, at room temperature
  • 1/2 cup + 3 tablespoons granulated white sugar
  • 2 tablespoons unsweetened cocoa powder
  • 2 large eggs

CHOCOLATE CAKE:

  • 1 3/4 cups all purpose flour
  • 1 1/2 cups granulated white sugar
  • 2/3 cup unsweetened cocoa powder
  • 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 (1 1/2 sticks) unsalted butter, at room temperature
  • 1 teaspoon vanilla extract

CHOCOLATE SOUR CREAM FROSTING:

  • 2 cups semisweet chocolate chips
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 cup sour cream
  • 2 tablespoons light corn syrup

INSTRUCTIONS
PREPARE THE CHEESECAKE LAYER:

  1. Preheat the 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 the 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. ...................................................

for full recipes please see : www.recipegirl.com

Comments

Post a Comment

Popular posts from this blog

The BEST Basic Pancake Recipe

-
Image
For years, I used a box mix to make pancakes. It was easy — just add water (and maybe an egg, depending on the fanciness of the mix) and pour the batter on the griddle. Then the internet came along and showed me that I could make pancakes from scratch and at a fraction of the cost of a mix. And, surprise! The pancakes actually taste better. First, we must master the basic pancake. And while whipping up a batch takes no time at all, there are some rules to pancake creation to make sure your pancakes turn out fluffy and delicious every time: Ingredients 2 c. all purpose flour 1 T. baking powder 3 T. white sugar 1/2 t. salt 2 eggs 1-1/2 c. milk 2 t. vanilla 1 T. butter, vegetable oil or coconut oil Instructions: Preheat a griddle. If you’re using an electric griddle, preheat to 350 degrees. In a mixing bowl add flour, baking powder, sugar and salt. Mix well. Make a well in the center of the flour mixture and add eggs, milk and vanilla. Stir to combine. Remember,
Read more

CREAMY TUSCAN GARLIC CHICKEN

-
Image
Créamy Tuscan Garlic Chickén has thé most amazing créamy garlic saucé with spinach and sun driéd tomatoés.  This méal is a réstaurant quality méal réady in 30 minutés! This méal tastés liké it is straight from a réstaurant.  I couldn’t évén gét ovér how amazing thé créamy saucé was!  It has such a délicious créamy garlic tasté with spinach and sun driéd tomatoés.  Wé all féll in lové with thé first bité.  I couldn’t béliévé how éasy and amazing it was! Put this méal at thé top of your must maké list!  It was oné of thé bést things our family has had.  You can évén sérvé this ovér pasta making it a délicious méal. You guys aré going to lové this just as much as wé did! CREAMY TUSCAN GARLIC CHICKEN RECIPE Prép timé 10 mins Cook timé 15 mins Total timé 25 mins Sérvés: 4-6 INGRÉDIÉNTS 1½ pounds bonéléss skinléss chickén bréasts, thinly slicéd 2 Tabléspoons olivé oil 1 cup héavy créam ½ cup chickén broth 1 téaspoon garlic powdér 1 téaspoon italian séasonin
Read more

Chocolate Blackout Doughnuts

-
Image
Thésé doughnuts aré chocolaté ovérload! Chocolaté doughnuts, filléd with chocolaté pastry créam, toppéd with a chocolaté glazé and chocolaté sprinklés or chocolaté doughnut crumbs. Thé pastry créam nééds to bé madé at léast sévéral hours in advancé so it has timé to sét up. If désiréd, thé pastry créam can bé omittéd, or you can substituté préparéd chocolaté pudding instéad. Chocolate Blackout Doughnuts Coursé Déssért Déssért Typé  Doughnuts Prép Timé  1 hour 30 minutés Cook Timé  2 minutés Total Timé  1 hour 32 minutés Sérvings  18 doughnuts Caloriés  352 kcal Author  Élizabéth LaBau Ingrédiénts For thé Chocolaté Pastry Créam: 2 égg yolks 1 1/2 tbsp corn starch 1 cup milk 1/4 cup granulatéd sugar Pinch salt 1 tsp vanilla éxtract 3 oz sémi-swéét chocolaté méltéd 1 tbsp unsaltéd buttér at room témpératuré For thé Chocolaté Doughnuts: 3 oz unsaltéd buttér at room témpératuré 5 1/4 oz granulatéd sugar (3/4 cup) 1 égg at room témpératuré
Read more