Chocolate Cheesecake Cake — SWEET MELI BAKERY

Jan 26

Jan 26 Chocolate Cheesecake Cake

PREP TIME: 45 MIN
COOK TIME: 25-30 MIN
TOTAL TIME:  1HR 10MIN 

There is no need for a celebration to make this cake. It is so good its great to have any day just because!

Ingredients

Chocolate Cake 

2 Cups Flour
2 Cups Sugar
2 Tsp Baking Soda 
1 Tsp Baking Powder
1/2 Tsp Salt
1/2 Dutch Processed Cocoa Powder
1/4 Cup Cocoa Powder
1 Cup Butter Milk
3/4 Cup Hot Water
3/4 Cup Vegetable Oil
2 Large Eggs
1 Egg White
2 Tsp Instant Coffee
2 Tsp Vanilla 
1 Can of dulce de leche for filling

Pretzel Buttercream 

1 1/2 Cups Unsalted Butter( Room Temp)
3 Cups Powdered Sugar
1/2 Cup Pretzel Crumbs
3 Tbsp Milk
1 Tsp Vanilla

Instructions

Chocolate Ganache

The first thing youre going to want to make is your ganache becuase it needs to cool and then set for 3-5 hours to get to the consistency you need it to be for piping and frosting.
In a heat safe bowl add the chocolate chips and heavy whipping cream and microwave in 1 minute intervals mixing inbetween.
Repeat until melted and combined well and is thick and silky.
Let is sit to cool for about 3-5 hours until it is no longer runny and has set.

Chocolate Cake

Preheat oven to 350F and prepare 2-8" pans or 3-6" pans with non stick spray and parchment paper.
In a bowl, whisk together your sugar, cocoa powder, flour, baking soda, baking powder, and salt. In a separate bowl add your instant coffee to the warm water and also whisk oil, vanilla, eggs, and buttermilk.
Add the dry ingredients into the wet ingredients. Whisk well until everything is combined well. It is a runny batter.
Pour your batter evenly into prepared pans.
Bake for about 25-30 mins or until a toothpick inserted in the center comes out clean.
Allow cake to cool completely.

Chocolate Cheesecake

Begin by chopping and melting chocolate in the microwave in 1 minute intervals mixing inbetween. It should only take 2 rounds. Allow to cool but not harden.
In a stand mixer with a paddle attachment or with a hand mixer beat cream cheese for 3-5 minutes until smooth and creamy.
Next add sugar, cocoa powder, vanilla and heavy whipping cream and beat on medium speed until you begin to get stiff peaks. Bring speed up to high until the mixture is thick and creamy but do not over mix.
Add the melted chocolate and mix it into the creamed mixture with a spatula until its well combined. Do not over mix.

Assembling

I prefer to work with frozen or chilled cake to assemble. It helps to stabilize the cake and helps have an easier assemble. If you wrap each layer in plastic wrap after the cake is cooled and allow it to chill in the freezer for 2-3 hrs minimum your cake will be easier to work with for stacking.
Carefully cut the domes of the cake layers. Next, with a piping bag frost the outer ends so you have a seal. Then, add a thin layer of ganache then a layer of cheesecake filling. Repeat on the next layer.
Once your layers are filled do your crumb coat on the cake with the ganache.
Chill the crumb coated cake for about 30 minutes to 1 hour.
Add the next layer of ganache to your cake and make it perfect or not so perfect.
Chill the cake for about 30 minutes and carefully add the oreo crumbs to the sides by getntly rubbing handfulls of crumbs on to the cake.
Top with fresh berries and enjoy!