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Dessert | |
| Cheesecake Cooking spray 3 (8-ounce) packages cream cheese, at room temperature 1⅓ cups sugar 3 tablespoons cornstarch 1 tablespoon pure vanilla extract 2 extra-large eggs ⅔ cup heavy cream Chocolate Cake 2� cups sifted cake flour 2 teaspoons baking powder � teaspoon fine salt 12 tablespoons (1� sticks) unsalted butter, at room temperature 1 cup granulated sugar � cup firmly packed dark brown sugar 3 extra-large eggs, separated 4 ounces bittersweet or semisweet chocolate, melted and cooled 1 tablespoon pure vanilla extract 1� cups whole milk � teaspoon cream of tartar Dark Fudge Frosting 6 cups (1� pounds) sifted confectioners� sugar � cup unsweetened cocoa powder � teaspoon fine salt 1� cups (3 sticks) unsalted butter, at room temperature 6 ounces bittersweet or semisweet chocolate, melted and cooled 2 tablespoons dark corn syrup 2 tablespoons pure vanilla extract � cup heavy cream, or more if needed 2 ounces bittersweet or semisweet chocolate, shaved to form chocolate curls | |
| 1. To make the cheesecake layer, preheat the oven to 350�F and generously grease with nonstick cooking spray the bottom and sides of a 9-inch springform pan, preferably nonstick. Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides. 2. Place 1 package of the cream cheese, ⅓ cup of the sugar, and the cornstarch in a large bowl and beat with an electric mixer on low speed until creamy, about 3 minutes, scraping the bowl down a couple of times. Blend in the remaining 2 packages cream cheese, 1 package at a time, scraping the bowl down after each. Raise the mixer speed to medium and beat in the remaining 1 cup sugar, and then the vanilla. Blend in the eggs, one at a time, beating well after adding each. Beat in the cream just until it�s completely blended. Do not overmix. 3. Pour the batter into the prepared pan and place it in a large shallow pan. Add hot water to reach about 1 inch up the sides of the springform. Bake until the edges are light golden brown and the top is light golden tan, about 1� hours. 4. Remove the springform from the water bath, transfer it to a wire rack, and cool for 2 hours. Then cover the pan with plastic wrap and refrigerate until completely cold, about 4 hours. Place in the freezer until ready to assemble the cake. 5. To make the chocolate layer, preheat the oven to 350�F if necessary. Butter and flour or generously grease with nonstick cooking spray the bottom and sides of three 9-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper. 6. Sift the flour, baking powder, and salt together into a medium bowl. In a large bowl, beat the butter and both sugars together with an electric mixer on medium speed until light yellow and creamy. Add the egg yolks, one at a time, beating well after each. Beat in the melted chocolate and the vanilla. Using a wooden spoon, stir in the flour mixture, alternating with the milk, mixing well after each until blended. 7. Put the egg whites and cream of tartar in a clean bowl and beat on high speed until stiff (but not dry) peaks form. Fold about one-third of the whites into the chocolate batter; then gently fold in the remaining whites. Don�t worry if you still see a few white specks�they�ll disappear during baking. 8. Divide the batter evenly among the prepared cake pans. Bake until a toothpick inserted in the center comes out with moist crumbs clinging to it, about 30 minutes. Cool the cakes in the pans on a wire rack for 15 minutes. Then remove the cakes from the pans and gently peel off the paper liners. Let cool completely, about 2 hours. Then cover with plastic wrap and refrigerate overnight or until ready to assemble the cake. 9. To make the frosting, sift the confectioners� sugar, cocoa powder, and salt together into a large bowl. In another large bowl, beat the butter with an electric mixer on high speed until light yellow and slightly thickened, about 3 minutes. With the mixer still running, beat in the chocolate, corn syrup, and vanilla. Reduce the mixer speed to low and beat in the sugar-cocoa mixture in two additions, beating well after each. Blend in the cream until the frosting has a spreading consistency, adding a little more cream if needed. Whip the frosting on high speed until light and creamy, about 2 minutes. 10. Remove the cheesecake from the freezer and let stand at room temperature for 10 minutes. Place 1 layer of devil�s food cake, top side down, on a cake plate and spread some of the frosting over the top. Release and remove the ring of the springform; then remove the frozen cheesecake from the bottom of the pan. Place the cheesecake, top side down, on the frosted cake layer and spread some frosting over it. Top with the second devil�s food layer, top side down. Spread with more frosting and cover with the third devil�s food layer, top side up. Frost the sides and top of the cake with the remaining frosting. Decorate with the chocolate curls. Refrigerate for at least 2 hours to allow the cheesecake to thaw enough to slice easily. 11. Use a sharp straight-edge knife, not a serrated one, to cut into slices. | |
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