Cheesecake Blackout Cake
- For the Cake Layers:
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup cake flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- For the Cheesecake Layer:
- 16 ounces cream cheese (brick)
- 2/3 cup granulated sugar
- 1/3 cup dark cocoa powder
- pinch of kosher salt
- 3 large eggs
- 1 egg yolk
- 1/3 cup heavy cream
- 3 ounces bittersweet chocolate, melted
- 1 1/2 teaspoons vanilla extract
- For the Frosting:
- 3 ounces cream cheese (brick)
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter, softened
- 1/2 cup dark cocoa powder
- 2 tablespoons corn syrup
- 3 1/2 cups powdered sugar
- 2-3 tablespoons milk
To make the cake layers
Preheat your KitchenAid® Gas Convection Slide-In Range with Baking Drawer to 325 degrees F. Mist an 8-inch diameter by 3-inch deep cake pan with non-stick spray, and line the bottom with a circle cut from parchment paper.
Place the sugar, flours, cocoa, baking powder, baking soda, and salt in the bowl of a KitchenAid® Stand Mixer, and use the whisk attachment to combine. Add in the butter, mixing on medium-low speed with the flat beater attachment, until the mixture resembles damp sand. Mix in the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition. Add the Greek yogurt and vanilla, and mix on medium speed for about a minute and a half, to aerate the batter and build the cake’s structure.
Transfer the batter to the prepared pan, and bake for 40 minutes, or until the cake is springy to the touch and a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow the cake to cool in the pan for 20 minutes, then invert onto a wire rack to cool completely.
To make the cheesecake Layer
Set the oven to Steam Bake – Desserts, at 350 degrees F, and fill the built-in Steam Rack tray with water. Mist an 8-inch diameter by 3-inch deep cake pan with non-stick spray, and line the bottom with a circle cut from parchment paper.
Place the sugar, cocoa, and salt in the bowl of a Stand Mixer, and use the whisk attachment to combine. Add the cream cheese, mixing on medium-low speed with the flat beater attachment until combined. Add the eggs and yolks, one at a time, stopping to scrape the bottom and sides of the bowl with a silicone spatula after each addition. Stir in the cream, melted chocolate, and vanilla, and transfer the cheesecake batter to the prepared pan. Rap the unbaked cheesecake sharply on the counter a few times, to eliminate any large air bubbles.
Bake for 20 minutes at 350 degrees F, then lower the oven temperature to 250 degrees F, and bake for another 60 minutes, or until set around the edges but still slightly jiggly towards the center. Turn off the oven, and prop the door open with a wooden spoon. Allow the cheesecake to cool slowly in the oven for at least an hour. Refrigerate for 2 hours to overnight before unmolding. (Wrap in a hot towel, if needed, to help release the cheesecake from the pan.)
To make the frosting
Place the cream cheese and vanilla in the bowl of a Stand Mixer, and beat with the flat beater attachment until smooth. Add the butter and mix until combined. Stir in the cocoa and corn syrup on low speed. Add the powdered sugar, and beat until smooth. Add the milk, a little at a time, while whipping, until the frosting reaches a spreadable consistency.
To assemble the brooklyn blackout cheesecake
Slice the cake layer horizontally in half, creating two thin layers. Place one on a serving platter. Top with the cheesecake. Add the other cake layer on top, and frost.