Tuesday, April 17, 2012

Chocolate Chip Cheesecake Cake

As soon as I saw the picture of this recipe I needed to taste it. It was a bit of work so I made it over 2 days, cause the cheesecake had to cool, but it was so worth it. This cake is amazing! There is no other way to describe it. The cake is moist and so chocolaty and the cheesecake is smooth and creamy. The chocolate frosting and ganache pull it all together. You need this cake in your life... Seriously!


Chocolate Chip Cheesecake Cake
Recipe Source: BirdOnACake.blogspot.com

Chocolate Chip Cheesecake

3 - 8oz pkgs Cream Cheese, room temp
3/4 cup Granulated Sugar
3 Eggs
1 teaspoon Pure Vanilla Extract
1 cup Mini Semi-Sweet Chocolate Chips
1. Pre-heat oven to 450 degrees. Line the bottom of a 9 inch springform pan with wax paper. Grease the sides.

2. Use an electric mixer to beat cream cheese and sugar together. Mixing by hand, add eggs one at time. Blend in vanilla. Fold in chocolate chips and pour in to pan.

3. Bake for 10 minutes. Reduce temperature to 250 degrees and continue baking for 35 more minutes. Remove from oven and run a sharp knife around the edge of the pan to release the cheesecake. Cool completely in the pan, then chill in the refrigerator.

Chocolate Cake
1 cup Boiling Water
2 cup Granulated Sugar
1 3/4 cup All-Purpose Flour
3/4 cup Cocoa Powder
2 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Salt
2 Eggs
1 cup Buttermilk
1/2 cup Vegetable oil
1 teaspoon Pure Vanilla Extract

1. Pre-heat oven to 350 degrees. Line the bottom of two 9 inch round pans with wax paper and grease the bottom and sides. Bring some water to a boil and keep it simmering while you mix the other ingredients.

2. In a largebowl combine the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, buttermilk, oil and vanilla. Beat with mixer until combined.

3. Add 1 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer. Pour the batter into pans. Bake for 25-30 minutes.

Chocolate Buttercream Frosting
1 cup Butter, room temperature
6 cups Powdered Sugar
1 1/2 oz Unsweetened Baking Chocolate, melted
1 teaspoon Pure Vanilla Extract
1/2 cup Milk

In a large mixing bowl, cream butter and sugar on low. Add chocolate and vanilla and mix well. Gradually add milk until you reach desired consistency. Keep covered.

Chocolate Ganache
1 cup Semi-Sweet Chocolate Chips
1/2 cup heavy cream
1 teaspoon Pure Vanilla Extract

Place the chocolate chips in a heat proof bowl. Heat cream over medium heat. Remove from heat when it starts to boil. Pour over chocolate chips. Let sit for 1 or 2 minutes. Then slowly stir the mixture. Continue to stir until all the chips have completely melted. Stir in the vanilla.

Assembling Your Cake:
Level the tops of the chocolate cake layers. Place one of the cake layers on top of the cheesecake in the springform pan. Invert the pan onto a cake stand, release the spring and remove the pan and wax paper. Top with the second layer of cake and spread your frosting over the entire cake.

Press mini semi-sweet chocolate chips onto the sides of the cake. Put the cake in the fridge for about an hour, then pour ganache on top and smooth with a spatula.
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