Brooklyn Blackout Cheesecake Cake

Looking for the darkest most intense chocolate cake? Look no further. This dark chocolate cheesecake is sandwiched between two moist dark chocolate cake layers. Chocolate cream cheese frosting is holding everything together and gives it its unique flavor.

If you cannot decide between Chocolate cake and cheesecake - get it both!

How to get a the cheesecake and the chocolate cake same sized?


First of all, use a spring form pan for both cake and cheesecake if you have. Even better if you have a removable bottom cheesecake pan from fat daddios as it comes in 8 inches diameter just like regular cake pans. Also their cheesecake pans are identical to their cake pans.

Add a graham cracker crust or OREO crust under the cheesecake!

A graham cracker crust would be a lovely addition to the cheesecake and it makes it easier to move the cheesecake. Mix crumbs with butter and fill the mixture in a baking pan and press it to form a crust. Bake it and after the crust is cooled fill in the cheesecake batter and bake it in a water bath. After it has baked cut with a knife around the edges of the cake to release the cake from the baking pan. This is an important step to prevent the cake from cracking while cooling. When the cake has cooled for at least 4 hours in the fridge it is ready to be released from the baking pan.


Brooklyn Blackout Cheesecake Cake

Ingredients:

3/4 cup (150 g) sugar

3/4 cup (90 g) flour

1/2 cup (50 g) dark cocoa powder

2 tbsp black cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 large eggs

1/2 cup (125 ml) greek yogurt

1/2 cup (114 g) butter, softened

1 tsp vanilla


For the cheesecake layer:

16 oz (454 g) cream cheese, softened at room temperature

2/3 cup (130 g) sugar

2 tbsp black cocoa

1 tsp vanilla extract

1/4 tsp salt

3 large eggs, at room temperature

1 egg yolk

1/2 cup (125 ml) heavy cream, at room temperature

3 oz (90 g) dark chocolate, melted


For the chocolate cream cheese frosting:

1 cup (230 g) butter, softened

6 oz (180 g) cream cheese

1/2 cup (25 g) dark cocoa powder

4 tsp black cocoa powder

2 1/2 cups (325 g) powdered sugar

1 tsp vanilla, optional

2 tbsp corn syrup

3 tbsp milk



INSTRUCTIONS

Step 1:

Preheat the oven to 325 °F. The first step is to make the chocolate cake. Start off with a large bowl. Combine the sugar, salt, both cocoa powders, flour and baking agents. Whisk it until it is combined. Add in butter and mix it until it resembles wet sand. Add in the eggs one by one and mix it in. Add greek yogurt and vanilla and mix it for about a minute until it is nice and fluffy.

Step 2:

Fill the batter evenly in an 8-inch cake pan. Bake for 45 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool the layer in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 3:

The next step is to make the cheesecake. Start off with a large bowl or use a food processor. Add the cream cheese and mix it until smooth for about 4 minutes. Add sugar and cocoa powders. Mix until well combined. When it is smooth add melted dark chocolate and mix it in. Then add heavy cream and vanilla. Add the eggs last and mix them in until it is smooth.

Step 4:

To bake the cheesecake cover the spring form pan in aluminum foil or a silicon baking pan to make sure no water can enter. Place it in a slightly bigger baking pan and fill it 1 inch high with water. Bake the cake in a water bath for about 40 minutes. Turn off the oven and let it cool in the oven for about 10 minutes. Take it out of the oven and remove the water bath. With a knife cut around the edges to release the cake from the baking pan. This is an important step to prevent the cake from cracking while cooling. Let it come to room temperature for another 30 minutes. Then let it cool over night or for at least 4 hours in the fridge.

Step 5:

For the cream cheese frosting mix cream cheese until smooth. Then add butter and mix it for a few minutes to whip it nicely. Add in dark and black cocoa powder and mix it until it is smooth. Then add corn syrup and powdered sugar and mix it until it is smooth. You can adjust the frostings consistency by adding milk.

Step 8:

To decorate the cake, cut the cake one time horizontally to make two cake layers. Place the first cake layer on a plate and decorate it with some frosting. Top it with the cheesecake layer and then spread some chocolate frosting on top. Add the last cake layer and then cover the whole cake with frosting. Use a cake comb to smooth its sides and pipe frosting swirls on top of the cake. Add some chocolate sprinkles and that's it.


Enjoy!



**PRO-TIPS**

  • make a crust under the cheesecake batter. Use graham crumbs or crushed OREO cookies

  • Black cocoa powder gives this cake its extra deep chocolate flavor

 
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