Devil’s Food Cheesecake

Oh. My. Goodness! Yes, this is as delicious and rich as it looks!

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I love birthdays and I think that they should be celebrated. My dear friend, Jonathan, was having a birthday and I wanted to make him something special. My offers to jump out of the cake were met with a request to make the cake by some of his friends. Sounds just as fun for me!

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Whenever Jonathan and I venture to NYC we always end up at Junior’s, which are known for their cheesecakes. Since we both love chocolate we go for the gold with their layered devil’s food cheesecake which is rich and decadent. Neither of us can ever finish a piece. Of course this was my inspiration for the dessert I was preparing for him.

So here it is!  You’ll notice that the cake part is the Black Magic cake, which can be found on a previous post here but this time I made it with Choffy (brewed coco beans instead of coffee beans).  You can get Choffy here

For the cheesecake layer:
3 (8-ounce) packages cream cheese (use only full fat), at room temperature
1 1/3 cups sugar
3 tablespoons cornstarch
1 tablespoon pure vanilla extract
3 extra-large eggs
2/3 cup heavy whipping cream

For the cake layers (makes 3 layers)

 1 3/4 cup all purpose flour
2 cups  sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
 1 cup Choffy (you can substitute coffee, but why would you want to do that??)
1 cup buttermilk
1/2 cup vegetable oil
1 tsp real vanilla extract
For the dark fudge frosting (I recommend making this in 2 batches):
12 cups sifted confectioners’ sugar (1 1/2 pounds)
1 cup unsweetened cocoa powder
1 teaspoon salt
3 cups (6 sticks) unsalted butter, at room temperature
12 ounces bittersweet or semisweet chocolate, melted and cooled
4 tablespoons dark corn syrup
4 tablespoons pure vanilla extract
1 cup heavy whipping cream
Whew!  That’s a lot of ingredients!  Better give you another sneak peak at the finished product so you don’t get discouraged!
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Now, the instructions!
The Cheesecake layer:
Preheat the oven to 350 degrees F and generously grease the bottom and sides of one 9-inch springform pan and wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.To make the cheesecake layer, put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a couple of times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each. Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each. Beat in the cream just until it’s completely blended. Be careful not to overmix!Gently spoon the batter into the foil-wrapped springform and place it in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake the cake at 350 degrees F until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cake from the water bath, transfer to a wire rack, and cool in the pan for 2 hours, cover with plastic wrap, and refrigerate (while still in the pan) until it’s completely cold.

For your cake layers (3):
Very important: Line the bottom of all three pans with parchment paper (don’t let the paper come up the sides).

Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer.
 Add eggs, coffee, buttermilk, oil, and vanilla.
Beat at medium speed for two minutes. Batter will be thin.
 Pour batter into  cake pans.
 Bake at 350 degrees for approximately 20 minutes (be sure that tooth pick comes out clean)
For your Frosting:
In a large bowl, sift the confectioners’ sugar, cocoa, and salt together.
In another large bowl, cream the butter with a mixer on high until light yellow and slightly thickened, about 3 minutes.
With the mixer still running, beat in the chocolate, corn syrup, and vanilla.
Reduce the mixer speed to low and beat in the sugar-cocoa mixture in two additions, beating well after each.
Blend in the cream until the frosting is a spreading consistency, adding a little more cream if needed.
Whip the frosting on high until light and creamy, about 2 minutes more.
Don’t get discouraged!  You’re in the home stretch!  See!!
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Let’s put it all together!
Place one layer of devil’s food cake, top side down, on a cake plate and spread with some of the frosting.
Release and remove the ring of the springform, then remove the frozen cheesecake from the bottom of the pan.
Place top side down on the frosted cake layer and spread with some frosting.
Top with the second devil’s food layer, top side down.
Spread with more frosting and cover with the third devil’s food layer, top side up.
Frost the sides and top of the cake with the remaining frosting, spreading the top with frosting about 1/2 inch deep.
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Feel free to add fancy chocolate curls and chocolate chips (which is what I did) or oh heck!  Go put your feet up and serve it as is!  It’s beautiful and they will think it’s delicious!
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Don’t hate me because I’m beautiful
Happy birthday Jonathan!  Here’s to many more!

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One thought on “Devil’s Food Cheesecake

  1. Pingback: Shamaretto Cheesecake (or Amaretto Cheesecake) | The Sassy Stove

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