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3.92 stars (25 ratings)

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!
Prep Time1 hour 15 minutes
Cook Time2 hours 15 minutes
Chill Time:4 hours
Total Time7 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: Brooklyn blackout, Cake, Cheesecake
Servings: 12 servings
Calories: 709kcal

Ingredients

For the cake layers

For the cheesecake layer

For the frosting

For the raspberry sauce

US Customary - Metric

Instructions

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.

Nutrition

Calories: 709kcal | Carbohydrates: 85g | Protein: 9g | Fat: 39g | Saturated Fat: 23g | Cholesterol: 184mg | Sodium: 304mg | Potassium: 354mg | Fiber: 5g | Sugar: 70g | Vitamin A: 1300IU | Vitamin C: 5.3mg | Calcium: 109mg | Iron: 2.8mg