It is really hard to decide what my first food focused blog
is going to be about. I decided to write about baking with friends
and my first attempt at cheesecake. I
don’t know what it is about cheesecake but I have always been intimidated by
it. The idea of giving a bath to my
dessert is unsettling and seemed unnecessary to me. However one of my good friends Molly wanted
to have a baking date and will only eat desserts that are chocolate. This seemed like an exciting challenge.
I prepared the cheesecake (it was terrifying and successful) the night before our baking date and the rest is history. This was the picture I sent to my friend documenting my success!
Pictures of our baking date!
Look how pretty that cake is! Best date ever!
Nobody finished their slice of cake!
Please note that this chocolate cheesecake cake is
RICH. When I say rich I mean….owning a
mansion and having 100 housekeepers and someone to help you put on your
underwear kind of rich. I enjoy all
types of decadent desserts and this was way too much for me. If you enjoy dark chocolate this is the cake
for you.
I brought most of this cake with me to work and it was
devoured by the chocolate lovers in my office.
I think this cake is a winner that I also made the Red Velvet Cheesecake
Cake. The only thing I did differently
than Recipegirl.com was to leave out the chocolate shavings on the top and omitted
the instant espresso powder from the cake recipe.
I hope you enjoy!
Chocolate Cheesecake Cake
Source: Recipe Girl
Yield: 12 to 14 servings
Prep Time: 1
hr + cooling and chill times
Cook Time: 1
hour 15 min
Ingredients:
CHOCOLATE CHEESECAKE:
5 ounces bittersweet chocolate (70% cocoa), chopped
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
5 ounces bittersweet chocolate (70% cocoa), chopped
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
CHOCOLATE CAKE:
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
3 large eggs, at room temperature
1 1/4 cups buttermilk, divided
3/4 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
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
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 (1 stick) unsalted butter, at room temperature
1 cup sour cream
2 tablespoons light (white or golden) corn syrup
2 cups semisweet chocolate chips
1/2 cup (1 stick) 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.
© Kim Bohme and A Bohme Cooked Meal
No comments:
Post a Comment