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Black Forest Cheesecake Cake A layer of smooth, creamy cheesecake swirled with tart pie cherries, sandwiched between layers of rich, moist chocolate cake covered in a luscious cream cheese frosting, then crowned with more cherries and grated chocolate. A triple layer black forest cheesecake cake that is part black forest cake and part cheesecake. My husband dreamed up this cake for this birthday. Two years ago for my grandson’s first birthday I made a Chocolate Cheesecake Cake, which everyone loved, especially my husband. My son’s birthday is three days after my husband’s and he always picks a black forest cake. So my husband thought it would be fun to combine the two cakes. The middle layer is a swirled cheesecake layer. I’ve made swirled cheesecakes many times in the past. In fact, my brother’s mother-in-law always looks forward to my Lemon and Berry Swirl Mini Cheesecakes. It’s a fun, easy way to serve cheesecake because the topping is already swirled on top. When you’re a food blogger’s husband your wife always wants you to pick something new that she can blog about instead of your favorite cake every year. So I’m grateful when my family helps me out with great new ideas for wonderful, decadent desserts for special occasions to share with my readers. I hope you enjoy this cake as much as we did. Black Forest Cheesecake Cake Ingredients: Cheesecake layer - 2 (8-ounce) packages cream cheese, room temperature - 1/2 cup granulated white sugar - Pinch of salt - 2 large eggs, room temperature - 1/3 cup sour cream - 1 teaspoon vanilla extract - 1 cup cherry pie filling Chocolate Cake Layers - 1 3/4 cups plus 2 tablespoons sugar - 1-3/4 cups all-purpose flour - 3/4 cup Hershey’s cocoa - 1-1/4 teaspoons baking powder - 1-1/4 teaspoons baking soda - 1 teaspoon salt - 2 large eggs - 1 cup plus 2 tablespoons milk - 1/2 cup canola oil - 2 teaspoons vanilla extract - 1 cup boiling water Cream Cheese Frosting - 2 (8-ounce) packages cream cheese, room temperature - 1/2 cup unsalted butter, room temperature - 1 tablespoon vanilla extract - 2 1/2 cups powdered sugar - 1 cup cherry pie filling - grated chocolate, optional Directions: Cheesecake layer Preheat oven to 325ºF. Put a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Set aside. In a stand or electric mixer, beat cream cheese, sugar, and salt until well combined. Add in eggs one at a time, beating at low speed until smooth. Beat in the vanilla and sour cream. Pour the batter into the prepared springform pan. Put dollops of cherry pie filling scattered across the top of the cheesecake batter. Use a butter knife to hide the cherries and swirl the pie filling in to the batter. Set a metal broiler tray on the bottom oven rack. Carefully pour the hot water from your kettle into the broiler tray. Place the springform pan in the oven on the rack above the boiler tray. Bake the cheesecake for 45 – 55 minutes. It should be set to the touch and not jiggly. Remove the cheesecake and let it cool on a wire rack for about 10-15 minutes, run a butter knife or spatula around the edge to help prevent cracking. Cool for at least an hour, then place the pan into the freezer and let the cheesecake freeze completely for several hours, or overnight. Cake layers Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. Set aside. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; With a mixer, beat on medium speed for about 2 minutes. Carefully, stir in boiling water. The batter will be very thin. Pour batter into prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frosting In a large mixing bowl, beat cream cheese, butter and vanilla with an electric mixer until blended. Add powder sugar and beat until smooth. Assemble the cake Place one cake layer in the center of a cake plate or platter. Remove the cheesecake from the springform pan, layer the cheesecake layer on top of the bottom cake layer. (I had to let my springform pan warm up a bit before it would open.) If your cheesecake layer is not the same size as your cake layer, you may need to trim it before adding it. Peel off the parchment. Place the 2nd cake layer on top of the cheesecake. Frost the cake Apply a thin layer of frosting to the top and sides of the cake to create a crumb coat. Put the cake in the refrigerator for 30 minutes. After 30 minutes, apply a second layer of frosting to the sides. Pipe a decorate edge on top of the cake. Add the remaining cherry pie filling to the top of the cake and carefully spread it up to the decorated edge. Sprinkle grated chocolate on decorated edge and sides of the cake. Keep cake refrigerated until ready to serve. More cake recipes you might like: Chocolate Cheesecake Cake, Barbara Bakes Chocolate Cake with a No-Baked Oreo Cheesecake Filling, Barbara Bakes Red Velvet Cheesecake Cake, Recipe Girl Peanut Butter Cup Chocolate Cake Cheesecake, Sprinkle Bakes Chocolate Chip Cheesecake Cake, Bird on A Cake
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View this post on Instagram Sve što nam treba u petak je jaka kava i kremasta poslastica. U tom slučaju kombinacija espressa, vanilije i čokolade zvuči savršeno. Puno energije i bogat okus zasigurno će potaknuti sretne misli i inspiraciju. Prava je istina da većina nas započinje dan uz šalicu jake kave, a tijekom dana broj ispijenih kava dodatno se multiplicira. Sve je lakše uz taj maleni boost snažnog okusa i topline. Jak i hrabar okus kave u kombinaciji s čokoladom stoga postaje sve poželjnija formula za idealan kolač. Pogotovo petkom kada je energija pri kraju, a tek počinje vikend kada bismo trebali biti spremni za nove pustolovine i uživanja u prirodi. Idealan oproštaj od radnog tjedna i tako sladak uvod u vikend trebao bi doći u znaku ukusnog kolača. Zato donosimo recept za neodoljivu poslasticu koja će vas oboriti s nogu. Gotovo je nemoguće pojesti samo jednu krišku ove torte, ali počinje vikend pa si možete dozvoliti mali nestašluk. View this post on Instagram Torta od čokolade s espressom Ova torta će vas potpuno oduševiti kremastim užitkom i mekim biskvitom koji potiče lijepe emocije. Uz malo spretnosti umijesite podlogu i premažite je domaćom kremom za slast kakvu priželjkujete na svom jelovniku cijelog tjedna. Upustite se u kulinarsku avanturu s čokoladom, kavom i jednostavnom kombinacijom okusa koja će zadovoljiti svačiji ukus. Biskvit - 85 g mliječne čokolade - 1 šalica vruće kave - 1/2 šalice kiselog vrhnja - 1/2 šalice punomasnog mlijeka - 1/2 šalice ulja - 3 jaja - 1 čajna žličica ekstrakta vanilije - 2 šalice brašno - 2 šalice šećer - 3/4 šalice kakao praha - 2 žličice sode bikarbone - 1 žličica praška za pecivo - 1 žličica soli Espresso krema s maslacem - 400 g maslaca - 2 čajne žličice ekstrakta vanilije - 1/4 čajne žličice soli - 1/4 šalice espresso - 4 šalice šećera View this post on Instagram Postupak Zagrijte pećnicu na 180 celzijusa. U kalup za pečenje stavite pergamentni papir, nanesite tanki sloj ulja i pospite brašnom. Stavite čokoladu u malu posudu. Ulijte vruću vodu preko nje i prekrijte komadom prozirne folije. U drugoj posudi pomiješajte kiselo vrhnje, mlijeko, ulje, jaja i vaniliju. Posebno miksajte brašno, šećer, kakao prah, sodu bikarbonu, prašak za pecivo i sol dok sve ne sjedinite smjesu u koju polako ubacite kiselo vrhnje. Povećajte brzinu i miksajte dok ne sjedinite smjesu, oko 20 – 30 sekundi. Miješajte čokoladu i vruću vodu dok ne postane potpuno glatka. Polako prelijte smjesu s čokoladom u tijesto i sve promiješajte. Smjesu za tijesto ulijte u protvan pa pecite 25 – 35 minuta. Nakon toga prebacite kolač na pladanj i ostavite da se ohladi 30 minuta. U posebnoj zdjeli miješajte maslac dok krema ne postane glatka i kremasta. Dodajte vaniliju, sol i espresso. Miješajte oko minutu dok se sve ne sjedini. Lagano dodajte šećer miješajući dok ne dobijete homogenu smjesu. Povećajte brzinu do srednje razine dok krema ne postane lagana i pahuljasta zaustavljajući se prema potrebi oko 6 – 8 minuta. View this post on Instagram Za kraj Izrežite biskvit na pola (vodoravno) kako bi dobili četiri sloja. Stavite jedan sloj na tanjur za posluživanje i lagano natopite espressom pa premažite kremom od maslaca. Pomoću spatule kremu ravnomjerno širite preko biskvita. Ponovite s još dva sloja, a zatim gornji sloj nanesite na gornju stranu. Kolač ukrasite lomljenom čokoladom. Ova poslastica uljepšat će vam dane vikenda, a kavu s prijateljima učiniti još boljom. Baš onako ugodnom kako zamišljamo idilična listopadska druženja uz slatki predah. Foto: Instagram, Unsplash