Brooklyn Blackout Chocolate Cheesecake

Start by preparing the chocolate cake mixture.

In a bowl, combine 2 cups of cake flour, 3/4 cup of cocoa powder, 1 teaspoon salt, 2 teaspoons baking powder, and 1 1/2 teaspoons baking soda.

Add 1 cup of brown sugar and 1 cup of white sugar to the dry ingredients and mix well.

In another bowl, combine 4 eggs, 3/4 cup of evaporated milk, 3/4 cup of oil, 1 tablespoon of vanilla, and 1 teaspoon of instant coffee powder dissolved in 1 cup of hot water.

Mix the wet ingredients into the dry ingredients until well combined.

Prepare two 9-inch round layer cake pans by lining them with parchment paper.

Pour the batter evenly into the prepared pans and bake at 340°F for about 30 minutes or until done.

For the chocolate cheesecake, soften 2 cups of cream cheese (450 grams) before adding 2/3 cup of sugar and 1 egg yolk.

Add 3 whole eggs one at a time, mixing well after each addition.

Incorporate 1/3 cup of cocoa powder and 2 tablespoons of black cocoa for color.

Melt 100 grams of bittersweet dark or milk chocolate in the microwave or double boiler and add it to the mixture while warm.

Prepare a ring mold (9 inches) for the cheesecake, ensuring it is well lined to prevent leaking.

Pour the cheesecake mixture into the mold and prepare for a water bath by adding hot water around the mold, about 1 inch deep.

Bake the cheesecake at 325°F for about 40 minutes, checking for a jiggly center.

For the ganache, bring 1 cup of all-purpose cream to a boil, then remove from heat and add 500 grams of chopped chocolate, stirring until smooth.

Let the ganache cool at room temperature until ready to assemble the cake.

Once the chocolate cake is done, check the cheesecake; if the middle is jiggly, bake for an additional 10 minutes.

Remove the cheesecake from the mold and place it on top of one chocolate cake layer, using ganache to help it stick.

Cover the cheesecake with more ganache and place the second chocolate cake layer on top, decorating as desired.

Equipment Needed

Spice Level:

Allergens