culinary_connoisseur
Culinary Explorer
Hey there, dessert lovers! Ready to treat yourself to something truly decadent? Let's dive into this super scrumptious Chocolate Cheesecake Recipe 
. Trust me, it's the perfect way to satisfy that sweet tooth!
1200×1800
137.2 kB
. Trust me, it's the perfect way to satisfy that sweet tooth!1200×1800
137.2 kB
Ingredients
For Cheesecake
- 24 oz (680 g) cream cheese softened
- ¾ cup (150 g) granulated sugar
- 1 teaspoon vanilla extract
- ½ cup (120 g) sour cream
- 3 large eggs room temperature preferred
For Cake Layers
- 1 ¾ cup (220 g) all-purpose flour
- 1 cup (200 g) light brown sugar firmly packed
- 1 cup (200 g) granulated sugar
- ¾ cup (75 g) dark cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon table salt
- ½ cup (113 g) unsalted butter melted
- ⅔ cup (155 ml) vegetable oil
- 2 large eggs room temperature preferred
- 2 teaspoons vanilla extract
- 1 cup (236 ml) buttermilk
- ½ cup (118 ml) very hot or boiling water or coffee
For Frosting
- ¾ cup (170 g) unsalted butter softened
- 12 oz (340 g) cream cheese softened
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon table salt
- 6 cups (750 g) powdered sugar
- ¼ cup (25 g) dark cocoa powder
Instructions
- First, preheat your oven to 325°F (165°C) and line the bottom of an 8-inch springform pan with parchment paper. Set this prepared pan aside for later use.
- In a large mixing bowl, use an electric mixer to blend the cream cheese and sugar until the mixture is smooth, creamy, and free of lumps, making sure to occasionally scrape down the sides and bottom of the bowl with a spatula to ensure everything is well-mixed.Ingredients: 24 oz (680 g) cream cheese, ¾ cup (150 g) granulated sugar.
- Next, add the sour cream and vanilla extract to the mixture, stirring until fully combined.Ingredients: 1 teaspoon vanilla extract, ½ cup (120 g) sour cream
- With the mixer set to low speed, add the eggs one at a time, mixing just until each egg is incorporated. After each addition, scrape down the sides and bottom of the bowl to ensure a smooth and uniform batter. Be careful not to over-beat the mixture once the eggs have been added, as this can cause the cheesecake to crack and result in a less smooth texture.Ingredients: 3 large eggs
- Pour the batter into the prepared springform pan and place it on the center rack of the preheated oven. Bake for approximately 35 minutes, or until the cheesecake is set. The center of the cheesecake should have a slight jiggle, while the surface should be firm to the touch. The edges might start to show tiny cracks or begin to brown slightly when done.
- Once baking is complete, remove the cheesecake from the oven and let it cool for about ten minutes. Then, gently run a knife around the edge of the cheesecake to loosen it from the pan, which will help prevent cracking. Note that the cheesecake should remain in the springform pan until you are ready to assemble it.
- Allow the cheesecake to cool at room temperature until it is cool enough to handle. After that, cover it with foil or plastic wrap and refrigerate for a minimum of 4 hours and up to 2 days before you proceed with the final assembly.
For Cake Layers
- In a large mixing bowl, whisk together the flour, light brown sugar, granulated sugar, cocoa powder, baking soda, and salt until well blended.
1 ¾ cup (220 g) all-purpose flour, 1 cup (200 g) firmly packed light brown sugar, 1 cup (200 g) granulated sugar, ¾ cup (75 g) dark cocoa powder, 1 ½ teaspoons baking soda, ¾ teaspoon table salt.
- Add the melted butter and vegetable oil, stirring either by hand or with an electric mixer until the mixture is thoroughly combined and forms a thick batter.
½ cup (113 g) unsalted butter, melted, ⅔ cup (155 ml) vegetable oilI.
- Incorporate the eggs and vanilla extract, mixing well to combine.
2 large eggs, 2 teaspoons vanilla extractGradually add the buttermilk, stirring until the batter is smooth and well-mixed.1 cup (236 ml) buttermilkCarefully pour in the very hot water or coffee and stir until the batter is fully blended and uniform.
- Divide the batter evenly into prepared baking pans and bake at 350°F (175°C) for 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs.
½ cup (118 ml) very hot or boiling water or coffee.
- Let the cakes cool in their pans for 15 minutes, then run a knife around the edges and carefully invert them onto a cooling rack to cool completely before assembling. If the cakes have domed or uneven tops, level them with a cake leveler or a sharp knife before assembling.
For Frosting
- Using either an electric hand mixer or a stand mixer, beat the butter and cream cheese together until the mixture becomes smooth and thoroughly combined.
- Next, stir in 1 ½ teaspoons of vanilla extract and ¼ teaspoon of table salt.
- With the mixer set to low speed, gradually incorporate 6 cups (750 grams) of powdered sugar until the mixture is completely smooth and combined.
- Once the frosting is prepared, divide it in half (estimating the division is sufficient) and stir ¼ cup (25 grams) of dark cocoa powder into one of the halves until fully integrated.
Assembly
- Place the first layer of cake onto a cake platter and spread a layer of chocolate frosting over it.
- Remove the collar from the springform pan. If necessary, use a sharp knife to level the cheesecake by trimming off any edges that have risen slightly.
- Carefully place the cooled cheesecake on top of the first layer of frosting, aligning the center of the cheesecake with the center of the cake. If the cheesecake is slightly wider than the cake, align it as best as possible; the exterior frosting will compensate for any size differences during decoration.
- Cover the cheesecake with another layer of chocolate frosting, then place the remaining layer of chocolate cake on top. At this stage, it's recommended to apply a crumb coating—a thin layer of frosting spread over the cake to catch any crumbs. Refrigerate or freeze the cake uncovered for 10-15 minutes before proceeding.
- Generously apply thick patches of frosting over the entire cake, alternating between chocolate and white frosting. Use a straightedge or spatula to smooth the frosting around the cake. Optionally, drizzle the top with half a batch of chocolate ganache.
- Gently swirl the remaining frosting together and transfer it to a large piping bag fitted with a closed star tip. Pipe decorative dollops on top of the cake, if desired.
- Store the cake in the refrigerator until it is ready to be served.
