Friday, April 5, 2013

Black Tie Chocolate Affair

I truly, madly, deeply love Red Velvet Cake. It's not quite my favorite - that award stays with my chock full of yumminess Carrot Cake, but it's up there. I love the look of it, the flavor of it, and of course, the uniqueness of it.

Lately though, I just can't bring myself to pour two bottles of red dye into a cake - not since becoming much more conscious of what makes up most of the shelf foods we eat. I did find a beautiful rendition of this cake using beets I had planned to try, but didn't want to experiment on Valentine's Day. Since, truthfully, the only purpose in the dye is for coloring, it can easily be omitted. 

Chocolate Velvet Cheesecake Cake

This five layer cake is heaven sent. It is a great holiday dessert, (Valentine's day ♥) a wow someone you love dessert, copy cat Cheesecake factory dessert, or indulge yourself dessert. 

You have many excuses to eat this cake! 


Cheesecake:
16 oz cream cheese
½ cup sugar
Mix together until light and fluffy

Add
Pinch of salt
2 eggs
1 teaspoon vanilla
½ cup sour cream
Beat until thoroughly mixed

Pour batter into two 9" round springform pans lined with parchment paper
Bake at 325° F, 20 minutes, or just until cake is set
Allow to cool completely then remove outer rim of springform pan
Place cakes inside freezer 


Cake:
3 sticks of butter (1 ½ cups)
1 ½ cups sugar
Beat until incorporated and fluffy

Add
4 eggs
Beat until batter changes to lighter color

Add
1 teaspoon salt
2 teaspoons baking soda
½ cup cocoa powder
1 cup flour
Mix just until ingredients are mixed in

Add
1 cup buttermilk
1 tablespoons vinegar
Mix just until ingredients are mixed in

Add
1 ½ cups flour
Mix just until ingredients are mixed in

Evenly divide batter between three 9" round pans lined with parchment paper
Bake at F350° for 25 minutes, or until cake springs back to the touch
Allow to rest for 5 minutes, then invert on cake rack to cool completely

Frosting:  
3+/- cups powdered sugar 
8 oz cream cheese
1 cup butter
1 teaspoon vanilla
Beat until soft, creamy and spreadable


Finalè:
Remove cheesecake from freezer and peel off bottom of pan and parchment paper
Assemble cake beginning and ending with chocolate layers, and alternate with cheesecake layers
Apply a thin layer of frosting between each layer
Apply crumb coating to outside and top of cake, then frost cake with remaining frosting
Cover with chocolate shavings

2 years ago: Free Soda and Snacks, Lemon Lime Mt. Dew Gamer Cupcakes
3 years ago: Veto Week, Chocolate Chocolate Mint Cookies
4 years ago:  Words of a Prophet Day Two, Blackberry Pie

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