Happy holidays fellow chefs! We know it’s been a while, but one of us is still recovering from tackling this unbelievable chocolate cake cheesecake. Since our parents are across the Atlantic, I’ve been crashing a good friend’s Thanksgiving feast for 5 years now. A gift of thanks was in order, and this year it came in the form of my favorite thing: chocolate. I stumbled upon this recipe online and half-jokingly proposed it to my hostess, who forwarded it along to the Thanksgiving boss. And just like that, chocolate cake cheesecake made the competitive dessert line up! Just take a look at the recipe – you can’t deny the instant lust you feel. It’s a time consuming recipe, I’ll admit, but it’s well worth the effort. It was a favorite even with the non-chocoholic, non-cheesecake loving Thanksgiving feasters. So give it a try, and enjoy a slice (or three) with those you’re most thankful for this holiday season. xo
-5 ounces bittersweet chocolate, chopped
-2 8-ounce cream cheese packages
-1/2 cup + 3 tablespoons white sugar
-2 tablespoons cocoa powder
-1 3/4 cup flour
-1 1/2 cups sugar
-2/3 cup cocoa powder
-1 1/2 teaspoons baking soda
-1/2 teaspoon baking powder
-1/2 teaspoon salt
-1 teaspoon espresso powder
-3 large eggs
-1 1/4 cups buttermilk
-3/4 cup unsalted butter
-1 teaspoon vanilla extract
-2 cups chocolate chips
-1 stick unsalted butter
-1 cup sour cream
-2 tablespoons corn syrup
Preheat the oven to 325 degrees. Boil water in a kettle and put aside a large roasting pan.
Spray a 9-inch spring foam with non stick spray, and line the bottom with parchment paper. Wrap the bottom and sides of the pan with two layers of foil.
Melt the chocolate in the microwave until it’s smooth and melted, about 2 minutes. Set aside and let cool, but make sure it’s still pourable.
In a large bowl, beat the cream cheese with a mixer until smooth and creamy. Mix in sugar and cocoa powder until incorporated, and add eggs one at a time.
Mix in the melted chocolate and pour the mixture in to the spring foam pan.
The batter will be very thick, but that’s ok! Set the spring foam into the large roasting pan, and pour the hot water into the roasting pan until it rises up about 1 inch on the foil.
Bake the cheesecake for about 45 minutes, until it is firm to the touch.
Remove the cheesecake from the roasting pan, let cool for at least an hour, and then place in the freezer for 2 hours or overnight.
Preheat the oven to 350 degrees. Grease 2 nine inch pans.
Mix flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. Add espresso powder, eggs, 1/4 cup of the buttermilk, butter, and vanilla extract to the flour mixture.
Beat for 1 minute until blended, scrape down the sides, and blend for another 2 minutes. Add the remaining buttermilk into the mixture and beat until blended. Split the batter into the two pans and bake for 30-35 minutes.
Let the cakes cool in the pans for about 10 minutes, then remove the cakes from the pans and let them cool completely.
Microwave the chocolate and butter for 1-2 minutes until smooth and melted. Whisk the sour cream and corn syrup into the chocolate until smooth.
Cover and refrigerate for at least 30 minutes until firm enough to spread.
Place one cake layer on your cake plate.
Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment paper to remove the cheesecake from the pan. Peel off the parchment, and place the cheesecake on top of your cake layer.
Carefully place the second cake layer on top of the cheesecake.
Frost your cake very carefully with a spatula.
Top it off with white and dark chocolate shavings.