Brooklyn Blackout Cheesecake Cake

Chocolate lovers, rejoice!  Moist chocolate cake surrounds a layer of the darkest chocolate cheesecake, all wrapped in a rich and fudge-y buttercream that will satisfy the deepest craving.  If you have a chocoholic in your life, you’ve gotta make them this Brooklyn Blackout Cheesecake Cake!  

Hey guys!  I’m popping in again!  On Monday I shared these dark chocolate cookies for Halloween, and now I’ve got another incredible chocolate creation for you today!

Whoo-ie!  This thing was sinful.  Obviously I bake a lot of decadent treats, but most of the time I just have one or two servings and then leave the rest for my friends and family.  This time though… this time was different.

What can I say?  When it comes to chocolate desserts, I just don’t have very much self-control.  And I could not be trusted around this Brooklyn Blackout Cheesecake Cake.  I mean, can you blame me?  Layers of the deepest, darkest moist chocolate cake, sandwiched around a dense, creamy cheesecake layer that’s incredibly decadent all on it’s own, all wrapped in the most amazing dark chocolate buttercream frosting.  Nestled into a pool of jammy raspberry sauce- it’s a chocoholic’s dream come true!

Brooklyn Blackout Cheesecake Cake

Chocolate lovers, rejoice! Moist chocolate cake surrounds a layer of the darkest chocolate cheesecake, all wrapped in a rich and fudge-y buttercream that will satisfy the deepest craving. If you have a chocoholic in your life, you’ve gotta make them this Brooklyn Blackout Cheesecake Cake!

INGREDIENTS

For the cake layers

• 3/4 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 cup cake flour
• 1/2 cup unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup plain Greek yogurt
• 1 teaspoon vanilla extract

For the cheesecake layer

• 16 ounces cream cheese (brick)
• 2/3 cup granulated sugar
• 1/3 cup dark cocoa powder
• Pinch of kosher salt
• 3 large eggs
• 1 egg yolk
• 1/3 cup heavy cream
• 3 ounces bittersweet chocolate, melted
• 1 1/2 teaspoons vanilla extract

For the frosting

• 3 ounces cream cheese (brick)
• 2 teaspoons vanilla extract
• 1/2 cup unsalted butter, softened
• 1/2 cup dark cocoa powder
• 2 tablespoons corn syrup
• 3 1/2 cups powdered sugar
• 2-3 tablespoons milk

For the raspberry sauce

• 2 cups frozen raspberries
• 1/4 cup granulated sugar

INSTRUCTIONS

To make the cake layers

1. Preheat your KitchenAid® Gas Convection Slide-In Range with Baking Drawer to 325          degrees F. Mist an 8-inch diameter by 3-inch deep cake pan with non-stick spray, and        line the bottom with a circle cut from parchment paper.

2. Place the sugar, flours, cocoa, baking powder, baking soda, and salt in the bowl of a          KitchenAid® Stand Mixer, and use the whisk attachment to combine. Add in the                butter, mixing on medium-low speed with the flat beater attachment, until the                mixture resembles damp sand. Mix in the eggs, one at a time, scraping the bottom and      sides of the bowl with a silicone spatula after each addition. Add the Greek yogurt and      vanilla, and mix on medium speed for about a minute and a half, to aerate the batter        and build the cake’s structure.


Read Full Recipe Here :  Brooklyn Blackout Cheesecake Cake

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