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Chocolate Cheesecake Cake
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Servings:
12 servings
Author:
Barbara Schieving
Cook Time
1 hour, 30 minutes
Total Time
1 hour, 30 minutes
Course:
Cakes
Keywords:
chocolate
baking
recipe
food
birthday cake
🧂 Ingredients
Two
8-ounce packages cream cheese, at room temperature
⅔ cup
granulated white sugar
⅛ teaspoon
salt
2
large eggs
at room temperature
⅓ cup
sour cream
⅓ cup
heavy whipping cream
1 teaspoon
vanilla bean paste or vanilla extract
1 ¾ cups
plus 2 tablespoons sugar
1-¾ cups
all-purpose flour
¾ cup
Hershey’s cocoa
1-¼ teaspoons
baking powder
1-¼ teaspoons
baking soda
1 teaspoon
salt
2
large eggs
1 cup
plus 2 tablespoons milk
½ cup
canola oil
2 teaspoons
vanilla extract
1 cup
boiling water
2 ½ cups
powdered sugar
sifted lightly to remove any lumps
Two
8-ounce packages cream cheese, at room temperature
½ cup
unsalted butter
at room temperature
1 tablespoon
vanilla extract
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Instructions
1
Cheesecake layer
2
Preheat oven to 325ºF. Put 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. Set aside.
3
In a large mixing bowl, beat the cream cheese with an electric mixer until it’s
smooth. Mix in sugar and salt and blend until it’s creamy, stopping to scrape
down sides of the bowl several times.
4
Add eggs, one at a time, blending after each addition. Do not beat too much. Mix
in sour cream, whipping cream and vanilla. Pour the batter into the prepared
springform pan.
5
Set a metal broiler tray on the bottom oven rack. Carefully pour the hot water
from your kettle into the broiler tray. Place the springform pan in the oven on
the rack above the boiler tray.
6
Bake the cheesecake for 45 – 55 minutes. It should be set to the touch and not
jiggly. Remove the cheesecake and let it cool on a wire rack for about 10-15
minutes, run a butter knife spatula around the edge to help prevent cracking.
Cool for at least an hour, then place the pan into the freezer and let the
cheesecake freeze completely. This can be done in several hours- or overnight.
7
Cake layers
8
Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. Set aside.
9
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a
large bowl. Add eggs, milk, oil and vanilla; With a mixer, beat on medium speed
for about 2 minutes. Carefully, stir in boiling water. The batter will be very
thin. Pour batter into prepared cake pans.
10
Bake for 30 to 35 minutes or until a toothpick inserted in center comes out
clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
11
Frosting
12
In a large mixing bowl, beat powdered sugar, cream cheese, butter and vanilla
with an electric mixer until it’s smooth.
13
Assemble the cake
14
Place one cake layer into the center of a cake plate or platter.
15
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. (I had to let
my springform pan warm up a bit before it would open.) Peel off the parchment.
16
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 to get it to
the same size as your cake layers.
17
Place the cheesecake layer on top of the first cake layer. Place the 2nd cake
layer on top of the cheesecake.
18
Frost the cake
19
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 before you dip it back into the bowl to get more frosting (you don’t
want any crumbs to get into the bowl of frosting). When your cake has a thin
layer of frosting all over it, place it into the refrigerator for 30 minutes to
“set” the frosting.
20
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. Keep cake refrigerated.
21
I garnished the cake with shave white chocolate on top. I used a potato peeler
and a bar of Ghirardelli White Chocolate.
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