| |

HOT COCOA CHEESECAKE CAKE

 2G0A3764abb-668x1024 HOT COCOA CHEESECAKE CAKE

HOT COCOA CHEESECAKE CAKE
This Hot Cocoa Cheesecake Cake is absolutely delicious!  It’s really easy to make, but looks like a Professional Baker did this one!   The layers are so moist, and the Butter cream Frosting topped with Chocolate Ganache is just wonderful.  This is stunning to serve, and everyone is going to love all the flavors that come together and melt in your mouth.  Make sure to keep this one in your favorites!


HERE’S WHAT YOU NEED:

FOR THE CAKE:

  • 1 Milk Chocolate Cake Mix – I used Pillsbury
  • 3 Eggs
  • 1/2 cup of Oil
  • 1 Cup of Hot Cocoa – instant mix will work fine, but make it with Milk, not water

FOR THE CHEESECAKE:

  • 3 packages of Cream Cheese – softened
  • 1 1/2 cups of Sugar
  • 1/2 cup of Heavy Cream
  • 1 Tablespoon of Vanilla
  • 3 Eggs
  • 2 Tablespoons of Sweetened Condensed Milk
  • BUTTER CREAM FROSTING:
  • 1 Stick of Butter – softened
  • 1 package of Cream Cheese – 8 ounces – softened
  • 1 32 ounce package of Powdered Sugar

FOR THE GANACHE:

  • 1 package of Ghirardelli Milk Chocolate Chips
  • 1/2 cup of Heavy Cream – more if needed
  • 1 Tablespoon of Butter
 how-to-make-hot-cocoa-cheesecake-cake-683x1024 HOT COCOA CHEESECAKE CAKE


HERE’S WHAT YOU DO: 
Pre-heat the Oven to 350 degrees.  Grease two 8 or 9 inch cake pans with Butter, and Place 2 Tablespoons of the Cake Mix in the pans, and ‘FLOUR’ the pans with the cake mix.  In the mixing bowl of a stand mixer, add the Cake Mix, Eggs, Oil, and Hot Cocoa (Make the Instant Cocoa in the Microwave – make sure to make it with Milk, and not water). Mix the cake mix on Medium high speed for two minutes.  Pour the cake mix into the pans, dividing the Batter evenly between the two pans.  Bake for 20 – 25 minutes, or until a toothpick inserted in the center comes out clean.  Remove the cake pans to a wire rack, and cool for 10 minutes.  Turn the Cake Pans upside down on the wire rack, remove pans, and cool cakes completely. 

Line the bottom of a 7 inch Spring-form pan with Parchment Paper.  In the mixing bowl of a stand mixer, add the softened Cream Cheese, Sugar, Heavy Cream, Vanilla, and Eggs.  Mix until all ingredients are blended.  Scrape down the sides of the bowl, and mix again, just until blended. Place a small dish of water on the bottom rack of the oven, directly under the Spring-form pan..  Pour the Cheesecake batter into the Spring-form pan, and place in the oven at 350 degrees for 20 minutes.  Turn the temperature down to 300, and finish baking for another 45 minutes.  Turn off the oven, and leave the Cheesecake in the oven for another 15 minutes.  Remove the Cheesecake from the oven, and place on a wire rack to cool completely. 

While the Cheesecake is cooling, make the Frosting:  In the mixing bowl of a stand mixer, place the Butter, and Cream Cheese, and mix until smooth and creamy.  Add the Powdered Sugar a little at a time, mixing between additions until all the powdered sugar is added.  Mix until completely smooth. 

 2G0A3760-740x1024 HOT COCOA CHEESECAKE CAKE

On a cake stand, or cake plate, spread a small amount of the Frosting right in the center, and place one of the Cakes, top side down on the Frosting.  Frost the cake with the Frosting, and then place the cooled Cheesecake on top of the first layer of Chocolate cake.  Frost the Cheesecake with the Frosting, and then add the other Chocolate Cake on top of the Cheesecake, top side up.  Frost the Cake, top and sides, in a Rustic manner (rustic is not perfect, but iced as smooth as possible) Place the Cake plate/stand in the refrigerator. 

Make the Ganache:  In a medium bowl, add the Milk Chocolate Chips, and Heavy Cream.  Place in the Microwave, and microwave at 15 second intervals, stopping every 15 seconds to stir the chocolate.  If the Chocolate becomes thick, add a little more Heavy cream, and stir until smooth, and continue until the chocolate is completely melted.  When the chocolate is melted completely, add the Butter, and stir well, until blended, and the chocolate is smooth and shiny.   Remove the cake/Cheesecake from the refrigerator, and pour the Ganache over the top of the Cake/Cheesecake, letting it run down over the edges, and coating the top.  Place the Cake/Cheesecake back in the refrigerator, and leave overnight for best results. 

When time to serve, cut in 2 inch pieces, serve, and Enjoy!
Makes 12 to 14  servings

Similar Posts