April 24, 2015
This recipes combines a moist, rich layer cake with a tangy chocolate cheesecake to make a super fancy, super delicious holiday masterpiece. If you love chocolate, this is your dessert!
Bake these for 35-45 minutes or until center of cake is almost set (the cake will puff up and brown on top, but don't worry. You're looking for a slight wiggle in the center, but not so much that it seems like the batter is liquid inside). Let the cheesecake cool.
While your cheesecakes are baking, you can mix up your cakes to stick in the oven, too. Grease two 9-inch round cake pans (I use Wilton's Cake Release) and also place a greased parchment round in the bottom of each.
In another bowl, combine the buttermilk, oil, eggs, and vanilla. While whisking or beating on low speed, slowly add the wet ingredients to the dry ingredients. While still whisking or beating on low, add the coffee and stir until just combined. Give it a last turn with a spatula to make sure all the ingredients are combined.
Cool in the pans for 30 minutes before turning the cakes out onto a sheet of parchment or wax paper, cooling completely, and then wrapping and freezing them until your cheesecakes are done chilling (I freeze cake layers to make them easier to handle when I frost them, but you then need to make sure you frost early enough for them to thaw before serving.)
Make frosting and assemble:
Gradually beat in the melted chocolate and the cocoa mixture (I kind of alternate adding a bit of each as I stir; otherwise, the frosting will harden instead of staying smooth and awesome. It still tastes good, but it's a little sad). Let this sit for exactly 30 minutes before you use it.