Black Forest Cheesecake Cake | Birthday Cake Recipe for Husband

Black Forest Cheesecake Cake Recipe

Black Forest Cheesecake cake sound so fancy right. This what happens when my husband is gifted with a wife who is a food blogger ;-). Food blogging has made his expectations of me go soaring high, each year I bake two fancy cakes one for our anniversary and one for his birthday, so I get a little carried away planning what cake I need to bake for these occasions in our life. Last year I baked for him a Tiramisu Cake , this year I promise, it was a last minute affair I decided on this cake only 2 days before and got the ingredients and baked it all in one day. In fact I did the frosting of the cake only the next day morning that was his birthday. So for compensation he had to do a little cake modelling for me :P. I love taking risks in the kitchen, I did not have a springfoam pan and yet I pulled off doing a cheesecake recipe. All thanks to God for He always answers my prayer ;0). We both love black forest cake and off late have been die hard fans of cheesecake, so combined both and thought of this and voila I saw a recipe for this so went ahead without any second thoughts. We love dessert cakes too and this recipe is such a keeper, a really rich one so save and plan it for your special occasions. Lets move on to the recipe and its a long post alert... 

Black Forest Cheesecake Cake Recipe

Birthday Cake for Husband

Blackforest cheesecake

Blackforest cheesecake

Blackforest cheesecake recipe

Blackforest Dessert Cake Recipe

Blackforest Dessert Cake Recipe

BACK FOREST CHEESECAKE CAKE

     A beautiful decadent 3 layered Blackforest Cake with a layer 
     of Cheesecake in the center. 

     Author : Priya Ranjit
     Recipe Source : Barbara Bakes

Category Dessert	Prep Time 20 mins	Bake Time 1.5 hrs	Total Time under 2 hrs	Yields 2- 9" cake	Serves 8-9 people

     Ingredients
     
    Cheesecake layer:

•     2 (8-ounce) packages cream cheese, room temperature
•     1/2 cup granulated white sugar
•     Pinch of salt
•     2 large eggs, room temperature
•     1/3 cup sour cream
•     1 teaspoon vanilla extract
•     1 cup cherry pie filling
•     
•     Chocolate Cake Layers:
•     1 3/4 cups plus 2 tablespoons sugar
•     1 3/4 cups all-purpose flour
•     3/4 cup Hershey’s cocoa
•     1 1/4 teaspoons baking powder
•     1 1/4 teaspoons baking soda
•     1 teaspoon salt
•     2 large eggs
•     1 cup plus 2 tablespoons milk
•     1/2 cup canola oil
•     2 teaspoons vanilla extract
•     1 cup boiling water
• 
  
•     Cream Cheese Frosting:
•     2 (8-ounce) packages cream cheese, room temperature
•     1/2 cup unsalted butter, room temperature
•     1 tablespoon vanilla extract
•     2 1/2 cups powdered sugar
•     1 cup cherry pie filling
•     Dark chocolate grated 

     

    Butter cream Frosting

    1/2 stick butter at room temperature
    Icing sugar 2 cups
    Vanilla 1 tsp
     

      Method

      Cheese cake layer 

      1. Pre-heat oven to 325F / 160 C, prep the 9" springfoam pan with butter and line 
       with parchment paper. 

       2. With a stand mixer or hand mixer beat the cream cheese for few seconds, add 
       in the sugar salt and beat until mixed well. Now add in the egg one at a time, 
       beat until combined. Add in the sour cream and vanilla beat until combined. 
       Pour in the batter to the prepared cake tin. Tip dollops of the cherry filling 
       alternatively. Using a knife push the cheeries into the batter and do random 
       swirls on the batter. 

       3. In the oven place the pan in the center of the oven, also place a square/ 
       rectangle pan below the cheesecake pan and pour in boiling water. Bake for 45-55 
       minutes until done. You will notice the cheesecake get firm and not jiggly. 

       4. Keep the cheesecake on the pan on top of a cooling rack for 15 minutes. Using a 
       knife losen the cheesecake from the pan by running the knife around the pan. 

       5. After an hour of cooling place the cheesecake in the freezer to set for few hours 
       (minimum 3 hrs or overnight).

       
       Chocolate cake layer 

       1. Preheat the oven to 350 F/ 180 C, prepare twp 9" cake pan by spraying oil/ 
        butter and lining with parchment paper around the pan and on the base set aside.

        2. Sift together flour, cocoa powder, baking powder, baking soda, sugar and salt               set aside. In another bowl whisk together egg, oil, vanilla and milk beat for 2 
        minutes in medium flame. Now tip in the flour and mix into the batter in batches.

       3. Add the boiling water to the batter and mix well, tip the batter in the pan and 
       bake for 30- 35 minutes. until a toothpick inserted comes clean. 

       4. Remove the pan from the oven and let it cool on the cooling rack for 1 hour. 

       
       Cream cheese frosting

       1.  In a large bowl beat the cream cheese, butter, sugar, vanilla until well         
       combined and smooth.
     
      Butter cream frosting (refer notes)

      1. In a bowl whisk together butter, icing sugar and vanilla until well combined. 

      Cake Assembly

      1. First place the chocolate cake layer and then keep the cream cheese layer and 

      top it with another chocolate cake layer. 

      2. do the crumb coating with cream cheese and refrigerate for 30 minutes to set. 

      3. Once the crumb coating is set now add another layer of cream cheese frosting. 

      4. Add the chocolate shavings to the side of the cake and refrigerate for 20 minutes 

      to set. 

      5. Now pipe the buttercream frosting on top and sides of the cake.

      6. Tip the cherry filling on the center and carefully spread it on top. 

      7. Refrigerate overnight or to set for atleast an hour. 

      

      Cooks Wisdom

      Tip 1

1. I halved the proportions and made a 6 inch cake, but I have shared the actual recipe for two 9" cake layers and one 9" cheesecake layer.     

      Tip 2

      2. I used buttercream frosting to get perfect designs since cream cheese frosting 
      tends to not give sharp edges but you can do either way.

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