Not too little, not too much

Death by Chocolate Cheesecake 10/12/2010

Few days ago my baby girl turned 11 months so, as every month, I had to make a cake to celebrate. I really didn’t know what to do, I wanted a cheesecake but in the same time I wanted chocolate so I decided to go with a chocolate cheesecake. Easier said than done, by the time I manage to free my hands and get Tiffany out of the kitchen I told myself that a cheesecake is not actually a birthday cake so I went back to the idea of having a cake. Browsing through my recipes I laid my eyes on a Death by chocolate cake and my mouth started drooling, if that’s not a sign, that I give up.

 

 

I like chocolate cakes, actually I love chocolate cakes but I was in the mood some for cheese too so instead of using a chocolate filling why not use, let me think, oh yes, a cheesecake filling.

That seemed to be the  perfect cake, now all I needed to do is start making it.

Death by chocolate cake

Ingredients

8 oz chocolate chips

4 oz butter

2/3 cup milk

1 1/4 cup sugar

2 tsp vanilla extract

2 eggs

2/3 cup sour cream

2 cups self-raising flour

1 tsp baking powder

 

 

Directions

 

Place chocolate, butter and milk in a saucepan. Heat gently until smooth.

 

Remove from heat and add sugar and vanilla. Mix well, let it cool for a while.

 

In a large bowl beat the egg yolks and  sour cream.

 

Add the chocolate mixture to it.

 

Sift the flour and baking powder and fold in.

 

Whisk the egg whites until stiff; fold into the mixture.

 

Preheat the oven at 350F. Pour the mixture into a greased 10 inch cake pan and bake for 45-50 minutes or until a skewer comes out clean. (the recipe is for a 8 inch cake but i didn’t want it too tall so I used a wider cake pan)

 

Cool in the pan for 15-20 minutes then invert to a wire rack to cool.

 

When is completely cooled slice the cake in 3 layers, 2  thinner (bottom and top), about half-inch each and 1 (the middle) thicker, about 1 inch.

 

Leave the bottom and top to a side and with a large cookie cutter or a knife cut 5 rings out of the middle layer. Carefully, separate in 2 parts.

 

 

Cover the cake pan with foil. Place one of the thin layers in the bottom and then 3 rings.

 

Set aside while making the cheesecake filling.

 

Cheesecake filling – is actually a no bake cheesecake, one of those desserts that you lie shamelessly telling everyone how hard it is to make such a creamy, delicious  and no top cracks cheesecake, he he he, does that ring a bell?

Ingredients and Directions

2 8 oz packages cream cheese

1 14 oz can sweetened condensed milk

juice from 1 lemon

vanilla extract

 

In a large bowl beat the cream cheese slowly adding the milk.

 

Add the fresh squeezed lemon juice and vanilla extract. Beat until smooth.

 

With a piping bag fill the 2 spaces between the cake rings with cheesecake filling.

 

Lay the other 2 rings on top of the cheesecake and fill the 3 spaces.

 

Cover with the remaining thin layer and foil and refrigerate over night.

 

Next day take the cake out of the fridge, remove from the pan and foil and set aside while making the frosting.

 

White chocolate cheesecake frosting – after all it is a death by chocolate cake, so why not add some chocolate to the frosting

Ingredients and directions

8 oz white chocolate

2 8 oz packages cream cheese

1 14 oz can sweetened condensed milk

juice from 1 lemon

 

Melt the chocolate and mix it with the milk

 

In a bowl beat the cream cheese while slowly adding the chocolate milk mixture

 

Add the lemon juice and beat until smooth.

 

Frost the cake

 

Usually half of the frosting would be enough, but my husband loves a cake with lots of frosting, but you can only make out of 1 package of cream cheese and half can of condensed milk.

 

Refrigerate the cake for at least 2 hours before the final touches.

 

 

closer

 

stay away, the cake is all mine

 

 

 
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