Chocolate lovers, rejoice! Moist chocolate cake surrounds a layer of the darkest chocolate cheesecake, all wrapped in a rich and fudge-y buttercream that will satisfy the deepest craving. If you have a chocoholic in your life, you’ve gotta make them this Brooklyn Blackout Cheesecake Cake!
Hey guys! I’m popping in again! On Monday I shared these dark chocolate cookies for Halloween, and now I’ve got another incredible chocolate creation for you today!
Whoo-ie! This thing was sinful. Obviously I bake a lot of decadent treats, but most of the time I just have one or two servings and then leave the rest for my friends and family. This time though… this time was different.
What can I say? When it comes to chocolate desserts, I just don’t have very much self-control. And I could not be trusted around this Brooklyn Blackout Cheesecake Cake. I mean, can you blame me? Layers of the deepest, darkest moist chocolate cake, sandwiched around a dense, creamy cheesecake layer that’s incredibly decadent all on it’s own, all wrapped in the most amazing dark chocolate buttercream frosting. Nestled into a pool of jammy raspberry sauce- it’s a chocoholic’s dream come true!
Brooklyn Blackout Cheesecake Cake
Chocolate lovers, rejoice! Moist chocolate cake surrounds a layer of the darkest chocolate cheesecake, all wrapped in a rich and fudge-y buttercream that will satisfy the deepest craving. If you have a chocoholic in your life, you've gotta make them this Brooklyn Blackout Cheesecake Cake!
For the Cake Layers:
- ¾ cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup cake flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1 teaspoon vanilla extract
For the Cheesecake Layer:
- 16 ounces cream cheese (brick)
- 2/3 cup granulated sugar
- 1/3 cup dark cocoa powder
- pinch of kosher salt
- 3 large eggs
- 1 egg yolk
- 1/3 cup heavy cream
- 3 ounces bittersweet chocolate, melted
- 1 ½ teaspoons vanilla extract
For the Frosting:
- 3 ounces cream cheese (brick)
- 2 teaspoons vanilla extract
- ½ cup unsalted butter, softened
- ½ cup dark cocoa powder
- 2 tablespoons corn syrup
- 3 ½ cups powdered sugar
- 2-3 tablespoons milk
Please visit KitchenAid's blog, The Kitchenthusiast, for the full recipe instructions.
You can find the full recipe over on KitchenAid’s blog, the Kitchenthusiast. Make sure and bookmark it, it’s perfect for a celebration!
Before I sign off, I just want to take a moment to acknowledge the sudden and tragic loss of one of the pillars of the food blogging community. Joan was the author of Chocolate, Chocolate, and More, and she passed unexpectedly just a little less than a week ago. I never had the pleasure of meeting Joan, but I had a tremendous amount of respect for her. We shared many mutual friends, and I assumed it was only a matter of time before we crossed paths. I’m so sad to know that that will never come to pass. Joan leaves behind three children. If you are a lover of chocolate desserts, like the one I have shared here, please click over to Joan’s site and enjoy her legacy. Just visiting her site for a minute or two will help to keep it thriving and earning for the family she’s left behind. And if you have a few extra moments, please consider sharing one of her posts on Facebook, Pinterest, or Twitter, along with the hashtag #ChocolateforJoan.