This recipes combines a moist, rich layer cake with a tangy chocolate cheesecake to make a super fancy, super delicious holiday masterpiece. If you love chocolate, this is your dessert!
Cake Ingredients:
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Cheesecake Ingredients:
2 cups sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Cheesecake Ingredients:
4 packages (8 ounces each) of cream cheese, room temperature
1 teaspoon of vanilla extract
1 cup sugar
4 eggs, room temperature
4 ounces or about 1/2 cup dark chocolate chips, melted and cooled (I used Ghirardelli 60% Cacao)
Frosting Ingredients:
1/2 cup plus 1 tablespoon Dutch-process cocoa powder
1/2 cup plus 1 tablespoon warm water
3 sticks unsalted butter, room temperature
3/4 cup confectioners’ sugar
Coarse salt
24 ounces bittersweet chocolate chips, melted and cooled (plus more for drizzle if desired)
flaked sea salt
Directions:
Make cheesecake: Preheat the oven to 350 degrees F. Grease two 9-inch springform pans (I use Wilton’s Cake Release) and also place a greased parchment round in the bottom of each. Mix cream cheese, vanilla, and sugar in a large bowl until well blended and creamy. Add the eggs one at a time, mixing between each, and continue mixing until combined. Add the chocolate and continue mixing until combined. Divide the mixture evenly between the prepared pans and smooth the tops with a spatula. Bake these for 35-45 minutes or until center of cake is almost set (the cake will puff up and brown on top, but don’t worry.
Read more please visit : willowbirdbaking.com
