Chocolate Cheesecake

This Chocolate Cheesecake is packed full of rich chocolate flavor, accompanied with a homemade Oreo cookie crust, and topped with dark chocolate ganache.

I made this for an Easter 2017 party, but it is really good for any gathering on any occasion.

IMG_2454

This recipe promotes chocolate as the most prominent flavor, so the type of chocolate you choose will be key in determining the outcome, or quality of the finished product. For my first time making it, it turned out just fine with semi-sweet chocolate chips. But obviously, there are many better and different options of baking chocolate out there.

In fact, I don’t necessarily recommend chocolate chips for baking. I would recommend quality baking chocolate, if you don’t mind the trouble. If you do mind, then chocolate chips work just fine.

I had the idea to make my own recipe for chocolate cheesecake when our friends invited us to their house for an Easter dinner. I knew they wanted something chocolatey, so cheesecake eventually sprang to mind, and with it came Chocolate.

It turned out great and received alot of compliments.

I hope you enjoy it too!


“Chocolate Cheesecake” Recipe  –      –      –   Print

chocolate cheesecake recipe card picture


 

IMG_2456

IMG_2473

Advertisements

Black Bottom Cupcakes

Black Bottom Cupcakes are a simple but delicious type of muffin; basically comprised of a chocolate-muffin base, then topped in the center with rich cheesecake filling. They satisfy chocolate lovers and cheesecake fans alike.

black bottom cupcakes main #3

This recipe may be different than others in that I use coconut oil in the batter rather than vegetable oil. I recently read a Bon Appetit snippet that explained that coconut oil was better in chocolate cake than other options; that coconut oil in fact increases the moistness of the cake the longer it sits after baked, instead of drying out. So I thought that principle should apply to these muffins.

This recipe is also different from others in that I use melted chocolate chips in addition to the usual cocoa powder. I also used hot coffee instead of the usual water, and used the hot coffee to melt the chocolate chips in. Double purpose.

The result is a great combination of rich cheesecake filling with dark chocolate base, which rises beautifully in the oven, and tastes as delicious as it looks. See recipe below.

Enjoy! Also, for full step-by-step pictures, see my post of this recipe on instructables.

black bottom cupcakes main #2


 

BLACK BOTTOM CUPCAKES RECIPE  – – – – – – – – – – –  PRINT

black bottom cupcakes recipe card picture

black bottom cupcakes main

Layered Lemon Cake

This layered lemon cake is comprised of three layers: Icing, Lemon Curd, then Icing, on three slices of cake.

lemon-cake-main

INGREDIENTS:

(Makes one medium size cake, 16 medium slices)

CAKE:

  • 3/4 cup of sugar
  • 1/2 cup butter, softened
  • 2 tsp. lemon zest
  • 3 eggs
  • 2 tsp. vanilla extract
  • 2 cups flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1/4 cup milk
  • 1/4 cup lemon juice

ICING:

  • 1 tablespoon of butter, melted
  • 3 cups powdered sugar
  • 1 tablespoon milk
  • 1 tablespoon lemon juice

FILLING:

  • Lemon curd

You can make your own lemon curd, or buy it from the store.

DIRECTIONS:

Grease two cake pans, and preheat oven to 350 degrees.

Cut the zest off a 1 lemon. Put it, and the sugar into a food processor, and blend for one minute, until all the zest is finely blended up. Transfer mixture to kitchen aid, or a plain ole stand mixer, and cream in butter. Add eggs one at a time, and then add vanilla.

In a separate medium bowl, combine flour, baking powder, and salt. Mix into wet ingredients until combined.

Pour batter into the two prepared cake pans, making sure one is thicker (the one you’ll cut lengthwise in half) than the other. Bake for about 25 minutes, or until cake springs back up to touch.

To make icing, whip melted butter, powdered sugar, milk and 1 Tbs. of lemon juice in a smallish bowl. Set to the side.

When they are done baking a cooled off, place the thinner cake section upside down on serving platter. Take the thicker one, and cut lengthwise in half. You’ll have two perfect thin section of cake for an extra layer.

On top of the first section that you placed on the serving platter, spread on half of the icing evenly.

Place one section of the thicker halves on top of this iced layer. Then spread on the lemon curd thickly. Place on the last layer of cake. On this one, spread the final layer of icing. Now you’re ready to serve it. If you prefer, you can always refrigerate a few hours before serving, and it might hold up a little better…

See my original post of this recipe on instructables

lemon-cake-main-2

Chocolate Raspberry Cake

This rich chocolate raspberry cake is a great delicious cake for special occasions. The raspberry mixes perfectly with the chocolate. Raspberry jam mixture fills the middle of this cake, with not-too-rich, but delicious chocolate cake layering it, with chocolate raspberry frosting on the top.

chocolate-raspberry-cake-main

Ingredients: (makes two nine-inch cakes for stacking)

BATTER:

1 ¾ cups all-purpose flour

½ cup chocolate chips

¼ cup cocoa powder

½ cup coffee, hot

1 ¾ cup sugar

1 teaspoon salt

2 teaspoons vanilla extract

1 ¾ teaspoons baking soda

4 large eggs + 2 egg yolks

½ cup oil

1 cup buttermilk

¼ cup butter, softened

 

FILLING: (Not shown in pictures)

1/2 cup frozen raspberries

1/4 cup raspberry jam

 

FROSTING:

1 cup chocolate chips (8 oz)

⅔ cup heavy cream

4 tablespoons butter

1 teaspoon vanilla extract

¼ cup sugar

1 teaspoon corn syrup

1 cup frozen raspberries

 

DIRECTIONS:

Grease and flour two 9 inch cake pans, and line with parchment paper. Preheat oven to 350 degrees.

In a saucepan full of water over medium heat, in an empty medium heat-proof bowl, pour hot coffee. Pour in the baking chocolate and cocoa powder and stir until chocolate is melted. Pour in sugar, and stir until it is dissolved. Mix oil in well. Remove from heat and set aside.

NOTE: this contraption (the saucepan with water in it, on medium heat, with a medium bowl on-top of the water) is essentially almost like a double boiler in the way that it works.

In a medium bowl, combine flour, baking soda, and salt. Set aside for later.

Prepare buttermilk for pouring. If you don’t have buttermilk, just use an easy substitute: In a measuring glass as shown, pour in one tablespoon of vinegar, and then fill the rest up with milk until it reads as 1 cups worth. Set aside.

This process is called ‘ribboning’ and is a way to make cakes light and fluffy in texture. Put in eggs and egg yolks into stand mixer, if you have one, and beat for a few seconds, until mixed up. Add sugar, and whip on high for a couple minutes, until the mixture is doubled in size, and light and fluffy.

Go straight on to the next step from here.

Now is the time to add everything you’ve prepared: Add the chocolate mixture and softened butter to the sugar egg mixture, and mix until combined. Do not whip. just stir slowly into it.

Then add flour and butter mixture alternately, first flour, then buttermilk, then flour, etc., ultimately starting and ending with the flour. Scrape the sides and keep mixing for a few more seconds, until just combined. Do not overmix.

Pour in equal amounts into the prepared cake pans. Bake in preheated oven (350 degrees) for at least 25 minutes, continually checking at and after the time said.

The cakes are done when a toothpick inserted directly in the middle comes out with only a few moist crumbs.

When cakes are done, turn them upside down on a cooling rack, taking off pan, and then flipping the cakes right-side up again. Let them sit this way to cool for around two hours before attempting to put the frosting on.

Place frozen raspberries in a microwave safe bowl, and heat in ten second intervals, mashing well in between until raspberries are just like puree (as shown in pic).

Mix these crushed raspberries with the raspberry jam, and set aside.

To make the raspberry juice, which will go in frosting:

using the same process described in the last step, mash frozen raspberries in between ten second intervals in microwave, until it is just juicy mash. Strain using cheesecloth or a sieve (cheesecloth is better) into a bowl to obtain the raspberry juice (bottom pic).

This process is very similar to making ganache, just a bit different, with a bit different ingredients.

Melt heavy cream and butter in saucepan, and bring to a boil. Reduce heat to low, and stir in sugar and corn syrup until sugar is dissolved.

Chocolate chips should be in a medium, deep heatproof bowl. Pour this hot heavy cream mixture over the chocolate chips, and stir until chocolate chips are melted.

Stir in the raspberry juice, and then place bowl into an ice bath, as shown above. Stir constantly until frosting is cold, and starts hardening to the sides.

Take out of ice bath, and whip with a beater until frosting is light and fluffy.

Go onto the next instructions immediately before it melts:

Start with the first layer of cake. Spread all of the raspberry jam mixture onto this layer. Then carefully put some of the frosting on top of this. Place the second layer on top of it. Then ice the rest of the cake, sides, and top completely with all the remaining chocolate-raspberry frosting.

A cake frosting knife as shown in pic is very helpful in this situation.

Refridgerate 20 minutes before serving

Store in fridge, completely plastic wrapped to keep it from drying out.

Here’s the link to my original post of this recipe on instructables.

chocolate raspberry cake main #2.jpg

Chocolate Cake with Ganache Frosting

Finally, JUST a chocolate cake. A rich, plain old chocolate cake, using many of the same ingredients and techniques that are used in my instructables Raspberry Chocolate Cake and Harry Potter’s Birthday Cake

chocolate-cake-main

I learned a lot from Jen Wold’s Cake Decorating Class on Instructables, and really recommend it to any beginner cake makers (like me) who like to make cake, and want to learn how.

Ingredients:

(For Cake Batter, Makes three 6-inch round cakes)

1 ¾ cups all-purpose flour

½ cup chocolate chips

¼ cup cocoa powder

½ cup coffee, hot

1 ¾ cup sugar

1 teaspoon salt

2 teaspoons vanilla extract

1 ¾ teaspoons baking soda

4 large eggs + 2 egg yolks

½ cup oil

1 cup buttermilk

¼ cup butter, softened

 

(For Frosting)

1 ⅓ cup chocolate chips (a bit more than 8 oz of baking chocolate)

⅔ cup heavy cream

4 tablespoons butter

1 teaspoon vanilla extract

¼ cup sugar

1 teaspoon corn syrup

 

DIRECTIONS:

Butter and flour three 6-inch cake pans, and preheat oven to 350 degrees.

If you only have two 6-inch cake pans, don’t worry. You can bake two cakes, then take them out, and use the same one to bake in again, with the reserved batter.

Over a saucepan filled a bit with simmering water, in a medium bowl, pour the hot coffee. Stir in chocolate chips and cocoa powder, and stir until chocolate is melted. Stir ½ cup of sugar until it is creamy and dissolved, a couple minutes. Mix oil in well. Remove from heat and set aside.

In a medium bowl, combine flour, salt, and baking soda.

To substitute buttermilk, if you don’t have it: in a measuring cup, add 1 tablespoon of vinegar. Fill the rest of the cup up with milk and let sit for a few minutes. Combine this, or buttermilk, in a medium bowl with vanilla.

In a stand mixer, whip all the eggs, and the remaining 1 ¼ cup of sugar on high for a few minutes, until fluffy and light. Stir in the chocolate mixture and softened butter until completely combined.

Add a bit of the flour mixture, and a bit of the buttermilk mixture alternately into the sugar mixture in the stand mixture, starting and ending with the flour mixture. Stir until combined, no more, no less.

Pour the batter in equal shares into the prepared cake pans, (if you only have two 6-inch pans, then pour 2/3 of the batter into the two of them, and reserve the other third for when the next pan is out of the oven).

Bake in preheated oven for at least 25 minutes, checking to see if done after 25 minute period. Doneness is reached when toothpick inserted in the middle comes out with only a few crumbs.

If you only had two 6-inch cake pans, now’s the time to bake that other cake real quick, and you’re done with the cakes!

When done, flip cakes over, still in their pans onto cooling rack, peel off the parchment paper. Then flip right side up on the racks and let cool completely before frosting, a couple hours. Then with a large serrated knife, level the tops of the cakes off, so you have a nice even surface, and a nice even cake, and not the Leaning Tower of Pisa.

Heat heavy cream and butter in saucepan on medium heat until it just begins to boil. Make sure butter is melted. Return heat to low, and stir in corn syrup, and sugar, until sugar is dissolved. Add vanilla.

Pour hot mixture over chocolate chips in a medium metal bowl, and stir until chocolate is melted. Place chocolate mixture in bowl in a ice bath, and stir until frosting hardens a bit. Take out of ice bath and whip with a beater until it is light and fluffy.

Now’s the time to ‘decorate’ the cake, or just frost it. As I mentioned before, there is a great class on Instructables making a great cake, particularly the decorating. See that class here.

It was a really helpful class, and here’s my own instructions on how to ice the cake:

If you haven’t yet, level the rounded tops of the cake layers so that they are flat, with a knife.

Start with the first layer of cake.

Put some of the frosting on top of the center. With your knife angled outwards, turn the cake platter, and push the frosting gradually out, until there is a smooth circle of frosting on the top of the cake.

If you want to, as I did, you can smash some fruit like strawberries, or raspberries in between layers, as in picture.

Place the second layer on top of it. Repeat the process as described above.

Then put on the last layer of cake. Then ice the rest of the cake, sides, and top, making sure to reserve a good bit of icing for going over the cake again. The first layer you just put on is the ‘crumb’ layer, and after cooling it in the fridge for 20 minutes or so, you should have a nice solid cake to put the last layer of ganache on.

A cake frosting knife as shown in pic is very helpful in this situation. After applying the final layer of ganache, refrigerate for another 20 + minutes, and then take out of fridge.

Now, if you want to, you can do something extra that will probably make your cake look smoother and nicer.

Run your cake knife over really really hot water for about fifteen seconds, then quickly dry it with a paper towel, and run the hot knife smoothly over the cold ganache. Repeat this a few times until you have a smooth frosting.

Store in fridge, completely plastic wrapped to keep it from drying out.

Serve.

To see full step-by-step pictures for this recipe, go to my original post on instructables.

chocolate-cake-main-2

Molasses Marble Cheesecake

This cheesecake is great for the holidays, and has enough cheese in it for any cheese eater. Molasses is marbled into the filling to achieve the festive splash of brown, and the crust is made by crushing/processing molasses cookies.

molasses-cheesecake-main

Ingredients:

 

For the Crust:

7 molasses cookies, hardened

1 tablespoon butter, melted

 

For Filling:

4 (8oz) packages cream cheese, softened

¾ cup sugar

2/3 cup sour cream

½ cup half and half

3 large eggs + 1 egg yolk

¼ cup flour ½ teaspoon vanilla

1/8 cup molasses

¼ teaspoon salt

 

DIRECTIONS

Preheat oven to 400 degrees.

For crust, put molasses cookies in food processor, and process until it is all crumbs. Add in 2 tablespoons of butter, melted, until crumbs hold together well by pressing. Press crust material along the bottom of a 9-inch springform pan.

Beat together the cream cheese and sugar until creamy. Then add in flour, salt, sour cream, half and half, eggs and yolk, and vanilla. Pour mixture into spring-form pan.

Then pour molasses on top, and swirl it in with a knife to achieve a marbled look.

Bake at 400 degrees for 10 minutes, then set oven to 350 and bake for 50 minutes

Then turn off oven (DO NOT OPEN OVEN), and let sit in cooling oven for an hour or so. Then take out of oven, and let sit on cooling rack until cooled off enough to put in fridge. Refrigerate at least 6 hours before consuming.

molasses-cheesecake-main-2

 

Harry Potter’s Birthday Cake AS SEEN IN THE MOVIE

I made this cake to match the one in the movie: the one Hagrid gave Harry Potter for his birthday, in the first Harry Potter movie: The Sorcerer’s Stone.

harrys-birthday-cake-main

See the original cake from the movie: http://lovelace-media.imgix.net/uploads/1022/41bca…

Inside is a rich chocolate cake with chocolate frosting filling.

The top frosting is a normal buttercream frosting, died pink, and written on with green decorative icing.

harrys-birthday-cake-second-main

INGREDIENTS:

For Batter:

1 ¾ cups all-purpose flour

½ cup chocolate chips

¼ cup cocoa powder

½ cup coffee, hot

1 ¾ cup sugar

1 teaspoon salt

2 teaspoons vanilla extract

1 ¾ teaspoons baking soda

4 large eggs + 2 egg yolks

½ cup oil

1 cup buttermilk

¼ cup butter, softened

For Middle Frosting:

½ cup chocolate chips = 4oz baking chocolate

½ cup heavy cream

1 tablespoons butter

½ teaspoon vanilla extract

⅛ cup sugar

1 teaspoon corn syrup

 

For Pink Top Frosting:

¼ cup butter, softened

3 cups powdered sugar

¼ cup milk

¼ teaspoon vanilla

Red food coloring

Green Decorative Icing

DIRECTIONS:
Butter two 9 inch cake pans, then coat with flour. Tap out any excess flour.

Over a saucepan filled a bit with water, in a medium bowl, pour the hot coffee. Stir in chocolate chips and cocoa powder, and stir until chocolate is melted.

Stir ½ cup of sugar until it is creamy and dissolved, a couple minutes. Mix oil in well. Remove from heat and set aside.

In a medium bowl, combine flour, salt, and baking soda.

 

(To substitute buttermilk, if you don’t have it: in a measuring cup, add 1 tablespoon of vinegar. Fill the rest of the cup up with milk and let sit for a few minutes.)

Combine buttermilk in a medium bowl with vanilla.

In a stand mixer, whip all the eggs, and the remaining 1 ¼ cup of sugar on high for a few minutes, until fluffy and light.

Now preheat the oven to 350 degrees.

Stir in the chocolate mixture and softened butter until completely combined.

Add a bit of the flour mixture, and a bit of the buttermilk mixture alternately into the sugar mixture in the stand mixture, starting and ending with the flour mixture. Stir until combined, no more, no less.

Scrape the sides, and mix a little to make sure everything is combined.

Pour the batter in equal shares into the two prepared cake pans, and bake in preheated oven for at least 25 minutes, checking to see if done after a 25 – 30 minute period.

Doneness is reached when toothpick inserted in the middle comes out with only a few crumbs.

When done, flip cakes over, still in their pans onto cooling rack, peel off the parchment paper. Then flip right side up on the racks and let cool completely before frosting, a couple hours.

Level the tops of the cakes with a knife.

Heat heavy cream and butter in saucepan on medium heat until it just begins to boil. Make sure butter is melted. Return heat to low, and stir in corn syrup, and sugar, until sugar is dissolved. Add vanilla.

Pour hot mixture over chocolate chips in a medium metal bowl, and stir until chocolate is melted.

Place chocolate mixture in bowl in a ice bath, and stir until frosting thickens and cools. Take out of ice bath and whip with a beater until it is light and fluffy.

Spread the recently whipped chocolate filling thickly onto the top of the bottom cake layer. Keep the frosting half an inch away from the sides.

Place the other half down on-top, and press firmly down. Place in fridge while you go on to the next step:

Place all Frosting Ingredients (softened butter, milk, vanilla, powdered sugar, and 3-4 drops red food coloring) into a tall small bowl, and whip until thick. I used about 3-4 drops of the red food coloring to turn it light/dark pink, but if it has not reached that shade as shown in the main picture, then you can put a few more drops in.

Spread a thin layer all around the cake first. This is called the crumb layer.

Place in the fridge at this point for twenty to thirty minutes.

Take out after duration, and coat with a thicker coating of the pink frosting.

You can get a tube of green decorative icing at a grocery store easily, they just are relatively expensive.

First, with a toothpick, sketch out the letters on the cake. Then carefully tube out the green stuff, drawing “HAPPEE BIRTHDAE HARRY” on the cake like so. (see picture).

Place in fridge until ready to serve.

 

____________________________________________________

 

For all step by step pictures, go see my original post of this recipe on instructables.

See a few of the pictures below:

icing-harrys-cake-1
middle frosting
icing-harrys-cake-2
top pink frosting
icing-harrys-cake-3
green words on-top