100 Days of Happy: Day 5 Chocolate Cheesecake Cake

To continue my 100 days of happy I decided to take a culinary challenge. I have made cheesecake before but never have I added cake. Chocolate cake on cheesecake is INSANE! Well guess what I am doing it and I must say in the end it was fabulous! 

Now you can tweek this standard cheesecake recipe as I did to make it your own but this is where I started. To incorporate the peanut butter I just added it to the cream cheese mixture. Please keep in mind this is a two step process. You must prepare the cheesecake and then freeze it. Freezing it not only helps it set but it helps it stay level when topping it with the cake layer.

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After freezing the cheesecake for at least 8 hours remove from the free form pan and get it ready for the chocolate cake. Put the cheesecake back in the freezer wrapped in foil until your ready to assemble. Baking the chocolate cake in the cheesecake pan ensures the perfect shape and size to top the cheesecake. Trust me you will thank me when you do. With the chocolate cake batter you want to fill the free form pan a third of the way. Give the pan a few taps for air bubbles and then put it in the oven. You will have excess batter left over. You don’t have to waste it. Take a zip lock bag or tupperware and freeze it for another day. You can keep the batter up to 6 months.

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Once the cake is cooled then you can remove the cheesecake from the freezer to start your assembly. Place the frozen cheesecake on a cake plate. Then top it evenly with the chocolate cake. Then take your garnache and pour over the cake. With the back of spoon spread evenly. Let the chocolate fall down the sides. Finally place the cake bake in the fridge uncovered for 8 hours.

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Then you can cut and eat. Enjoy!

What You Need

Standard Cheesecake Recipe

What You Need

1-1/2 cups graham cracker crumbs
3 Tbsp. sugar
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs

HEAT oven to 325°F.

MIX graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.

BEAT cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours. Overnight is best.

via Kraft

Chocolate Cake Recipe

Original recipe makes

2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Preheat oven to 350 degrees F (175 degrees C). Grease and flour free form pan

In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.

Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

via All Recipes

Chocolate Garnache

1 cup of Semi Sweet Chocolate
1/2 cup of Heavy Cream

In a heat resistant bowl place it over a pot that is third of the way filled with water. Pour the chocolate and heavy cream inside the bowl. Let the steam melt the chocolate inside the bowl. Stir until the chocolate is melted and shiny.

xoxo

Jersey