Devil's Food Cheesecake

In her Thursday Thirteen post, Mom mentioned the cheesecake I made for Mother's Day - here is the recipe. I combined a devil's food cake and a New York cheesecake to make it and iced it all over with chocolate frosting. Yum!

Devil's Food Cake

• 2 1/4 cup cake flour
• 3/4 cup Dutch Process cocoa powder
• 2 1/4 cups sugar
• 1 teaspoon salt
• 2 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 12 Tablespoons unsalted butter, very soft
• 1 3/4 cups buttermilk
• 4 large eggs

Set oven rack at the middle level of the oven and preheat to 375 degrees. Grease bottom and sides of 2 10-inch round cake pans and line the bottom with a circle of parchment paper. For the cake batter, sift the dry ingredients into a mixer bowl and add the butter. Mix for 2 minutes on low speed. Add half of the buttermilk and continue mixing 5 minutes longer. Scrape bowl and beaters. Mix remaining buttermilk with eggs, and add a third at a time to the batter, stopping and scraping between each addition.

Divide batter between prepared pans and bake for 30-40 minutes. Cool in pan on rack for 10 minutes, unmold onto rack, and cool right side up. This recipe also says to let in sit for a day before frosting, but I'm not sure why. I did have to wait anyway, but I wouldn't see any problem with icing the cake once it was cool.

Philadelphia New York Cheesecake (modified)

• 5 8-oz. packages cream cheese
• 1 cup sugar
• 3 tablespoons flour
• 1 tablespoon vanilla
• 1 cup sour cream
• 4 eggs

Heat oven to 325 degrees if using a silver springform pan or to 300 degrees if using a dark nonstick springform pan. This calls for a 9 inch pan; but I used our 10 inch, and it turned out fine. Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour into pan.

Bake 1 hour 10 minutes or until center in almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. 

The above recipe did have a crust plus toppings, but since I was combining it with the cake, I just wanted the actual cheesecake part. :) Once it was firm and cold, I stacked one layer of devil's food, the cheesecake, and then the second devil's food layer on top. You could split each chocolate layer into two and fill with icing, but it wasn't necessary. Chocolate frosting went over everything, with halved strawberries for garnish.

~Sarah

Comments

[Susan Ramey Cleveland]

Oh my goodness gracious! That cake looks like it could do some serious damage to my calorie count. It also looks delicious, Sarah. Cheesecake and devil's food. What a combo.

[Jenny]

That looks delicious!

[victoria]

Sarah, That looks really wonderful. Our eldest daughter is official pastry chef around here and is always looking for new dessert recipes. This is one that's definitely worth giving a try. Thanks so much for sharing it.

Victoria