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!
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!
You can find a full tutorial 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.
This post contains affiliate sales links.
Brooklyn Blackout Cheesecake Cake
For the cake layers
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (62.5 g) all-purpose flour
- 1/4 cup (31.25 g) cake flour
- 1/2 cup (43 g) unsweetened cocoa powder
- 3/4 teaspoon (0.75 teaspoon) baking powder
- 1/2 teaspoon (0.5 teaspoon) baking soda
- 1/4 teaspoon (0.25 teaspoon) kosher salt
- 1/2 cup (113.5 g) unsalted butter,, softened
- 2 large eggs
- 1/2 cup (100 g) plain Greek yogurt
- 1 teaspoon vanilla extract
For the cheesecake layer
- 16 ounces (453.59 g) cream cheese, (2 bricks)
- 2/3 cup (133.33 g) granulated sugar
- 1/3 cup (28.67 g) dark cocoa powder
- 1/8 teaspoon (0.13 teaspoon) kosher salt
- 3 large eggs
- 1 egg yolk
- 1/3 cup (79.33 ml) heavy cream
- 3 ounces (85.05 g) bittersweet chocolate,, melted
- 1 1/2 teaspoons (1.5 teaspoons) vanilla extract
For the frosting
For the raspberry sauce
- 2 cups (240 g) frozen raspberries
- 1/4 cup (50 g) granulated sugar
To make the cake layers
- Preheat the oven to 325 degrees F, mist an 8-inch diameter by 3-inch deep cake pan with non-stick spray, and line the bottom with a circle cut from parchment paper.
- Place the sugar, flours, cocoa, baking powder, baking soda, and salt in a large mixing, and whisk to combine.
- Add in the butter, mixing on medium-low speed until the mixture resembles damp sand.
- Mix in the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
- Add the Greek yogurt and vanilla, and mix on medium speed for about a minute and a half, to aerate the batter and build the cake’s structure.
- Transfer the batter to the prepared pan, and bake for 40 minutes, or until the cake is springy to the touch and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for 20 minutes, then invert onto a wire rack to cool completely.
To make the cheesecake layer
- Preheat the oven 350 degrees F, mist an 8-inch diameter by 3-inch deep cake pan with non-stick spray, and line the bottom with a circle cut from parchment paper.
- Place the sugar, cocoa, and salt in a large mixing bowl, whisk to combine.
- Add the cream cheese, and mix on medium-low speed until combined.
- Add the eggs and yolks, one at a time, stopping to scrape the bottom and sides of the bowl with a silicone spatula after each addition.
- Stir in the cream, melted chocolate, and vanilla, and transfer the cheesecake batter to the prepared pan.
- Place the unbaked cheesecake in a larger pan, and pour very hot water into the larger pan until it comes an inch or two up the sides of the cheesecake pan.
- Bake for 20 minutes at 350 degrees F, then lower the oven temperature to 250 degrees F, and bake for another 60 minutes, or until set around the edges but still slightly jiggly towards the center.
- Turn off the oven, and prop the door open with a wooden spoon. Allow the cheesecake to cool slowly in the oven for at least an hour.
- Refrigerate for 2 hours to overnight before unmolding. (Wrap in a hot towel, if needed, to help release the cheesecake from the pan.)
To make the frosting
- Place the cream cheese and vanilla in a large mixing bowl, and beat until smooth.
- Add the butter and mix until combined.
- Stir in the cocoa and corn syrup on low speed.
- Add the powdered sugar, and beat until smooth.
- Add the milk, a little at a time, while whipping, until the frosting reaches a spreadable consistency.
To assemble the brooklyn blackout cheesecake
- Slice the cake layer horizontally in half, creating two thin layers. Place one on a serving platter.
- Top with the cheesecake. Add the other cake layer on top, and frost.
To make the raspberry sauce
- Place the berries and sugar in a small pot over medium-low heat, and cook for about 15 minutes, or until syrupy.
- Puree the berries in a mini chopper, and pass through a fine mesh sieve to strain out the seeds.