•1 cup boiling water , 2 cups granulated sugar , 1 3/4 cups flour
3/4 cup cocoa powder , 2 teaspoons baking soda , 1 teaspoon baking powder,1 teaspoon salt
2 eggs , 1 cup buttermilk , 1/2 cup oil ,1 teaspoon vanilla extract
Chocolate Buttercream Frosting
1 cup (2 sticks) unsalted butter, room temperature , 6 cups confectioners' sugar
•1 1/2 oz. unsweetened baking chocolate, melted , •1 t. vanilla extract,•1/2 c. milk
1 c. semi-sweet chocolate chips
1/2 c. heavy cream
1 t. vanilla extract
Heat oven to 450 degrees. Line the bottom of a 9 inch springform pan with wax paper. Grease the sides.
Use an electric mixer to beat cream cheese and sugar together. Mixing by hand, add eggs one at time. Blend in vanilla. Fold in chocolate chips and pour in to pan.
Bake for 10 minutes. Reduce temperature to 250 degrees and continue baking for 35 more minutes. Remove from oven and run a sharp knife around the edge of the pan to release the cheesecake. Cool completely in the pan, then chill in the refrigerator.
Heat oven to 350 degrees. Line the bottom of two 9 inch round pans with wax paper. Grease the sides. Bring some water to a boil and keep it simmering while you mix the other ingredients.
In a large mixing bowl combine the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, buttermilk, oil and vanilla. Beat with mixer until combined.
Add 1 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer. Pour the batter into pans. Bake for 25-30 minutes (until toothpick inserted in center comes out clean).
In a large mixing bowl, cream butter and sugar on low speed. Add chocolate and vanilla, mix well. Gradually add milk until you reach the desired consistency. Keep covered. Place the chocolate chips in a metal bowl. Heat cream over medium heat. Watch it closely and immediately remove from heat when it starts to boil. Pour over chocolate chips. Let sit for 1 or 2 minutes. Then slowly stir the mixture. Continue to stir until all the chips have completely melted. Stir in the vanilla.
Level the tops of your chocolate cake layers. Place one of the cake layers on top of the cheesecake in the springform pan. Invert the pan onto a cake stand, release the spring and remove the pan and wax paper. Top with the second layer of cake and spread buttercream frosting over the entire cake.
Press mini semi-sweet chocolate chips (approx. 2 cups) onto the sides of the cake. Put the cake in the fridge for an hour, then pour ganache on the top and smooth with a spatula. I used melted white chocolate in a piping bag to make the design on the top of my cake.
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