How To Make Brooklyn Blackout Cheesecake Cake

BROOKLYN BLACKOUT 

CHEESECAKE CAKE

moist chocolate cake surrounds a layer of the darkest chocolate cheesecake, all wrapped in a very made and fudge-y buttercream that may satisfy the deepest desire. If you've got a chocoholic in your life, you’ve gotta create them this Brooklyn Blackout Cheesecake Cake!

Prep Time : 1 Hr 15 Mins

Cook Time : 2 Hr 15 Mins

Total Time : 3 Hr 30 Mins

Serves : 10 – 12

INGREDIENTS

For The Cake Layers

• 1/2 cup all-purpose flour
• 1/4 cup cake flour
• 3/4 teaspoon baking powder
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon kosher salt
• 2 large eggs
• 1/2 cup plain Greek yogurt
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, softened

For The Cheesecake Layer

• Pinch of kosher salt
• 3 large eggs
• 1 egg yolk
• 1/3 cup heavy cream
• 16 ounces cream cheese (brick)
• 2/3 cup granulated sugar
• 1/3 cup dark cocoa powder
• 3 ounces bittersweet chocolate, melted
• 1 1/2 teaspoons vanilla extract

For The Frosting

• 2 teaspoons vanilla extract
• 1/2 cup unsalted butter, softened
• 1/2 cup dark cocoa powder
• 2 tablespoons corn syrup
• 3 1/2 cups powdered sugar
• 3 ounces cream cheese (brick)
• 2-3 tablespoons milk

For The Raspberry Sauce

• 1/4 cup granulated sugar
• 2 cups frozen raspberries

INSTRUCTIONS

To Make The Cake Layers

1. Preheat the oven to 325 degrees F, mist associate 8-inch diameter by 3-inch deep cake pan with non-stick spray, and line rock bottom with a circle cut from parchment paper.
2. Place the sugar, flours, cocoa, baking powder, baking soda, and salt in a large mixing, and whisk to mix.
3. Add in the butter, mix on medium-low speed until the mixture resembles damp sand.
4. Mix in the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula when every addition.
5. Add the Greek yogurd and vanilla, and blend on medium speed for a about a minute and a half, to aerate the batter and build the cake’s structure.
6. Transfer the batter to the prepared pan, and bake for forty minutes, or until the cake is springly to the touch and a toothpick within the center comes out clean or with some moist crumbs. 
7. Allow the cake to chill within the pan for twenty minutes, then invert onto a wire rack to cool completely.

To Make Cheesecake Layer

1. Preheat the oven 350 degrees F, mist Associate in Nursing 8-inch diameter by 3-inch deep cake pan with non-stick spray, and line bottom with a circle cut from parchment paper.
2. Place the sugar, cocoa, and salt in a large  bowl, whisk to mix.
3. Add the cream cheese, and mix on medium-low speed till combined.
4. Add the eggs and yolks, one at a time, stopping to scrape the bottom and sides of the bowl with a silicone spatula when every addition.
5. Stir in the cream, melted  chocolate, and vanilla, and transfer the cheesecake batter to the prepared pan. 
6. Place the unbaked cheesecake during a larger pan, and pour very hot water into the larger pan until it comes an inch or 2 up the sides of the cheesecake pan.  
7. Bake for twenty minutes at 350 degrees F, then lower the oven  temperature to 250 degrees F, and bake for another an hour, or until set round the edges but still slightly jiggly towards the center. 
8. Turn off the oven, and prop the door open with a wood spoon. allow the cheesecake to cool down slowly in the oven for at least an hour. 
9. Refrigerate for two hours to overnight unmolding. (Wrap in a hot towel, if needed, to assist unharness the cheesecake from the pan.)

To Make The Frosting

1. Place the cream cheese and vanilla in a large mixing bowl, and beat until smooth.
2. Add the butter and mix until combined.
3. Stir in the cocoa and corn syrup on low speed.
4. Add the powdered sugar, and beat until smooth.
5. Add the milk, a little at a time, while whipping, until the frosting reaches a spreadable consistency.

To Assemble The Brooklyn Blackout Cheesecake

1. Slice the cake layer horizontally in half, make 2 thin layers. Place one on a serving platter. 
2. Top with the cheesecake. Add the other cake layer on top, and frost.

To Make The Raspberry Sauce

1. Place the berries and sugar in a small pot over medium-low heat, and cook for about 15 minutes, or until syrupy.
2. Puree the berries in a mini chopper, and pass through a fine mesh sieve to strain out the seeds.