This is my all time favorite dessert! I was so happy when I found a recipe for it. It is quite the process, but sooo worth it. There are 5 layers and then the frosting. We will start with the bottom and work our way up. Thanks to my friendy Sandy for taking the picture!She's an awesome photographer!
Chocolate Layer Cake
9 tablespoons sugar 1/2 cup flour
1 egg 3 tablespoons cocoa powder
1/2 teaspoon vanilla extract 1/2 teaspoon baking powder
2 tablespoons vegetable oil 1/4 teaspoon baking soda
1 tablespoon shortening 1/4 teaspoon salt
1/4 cup water
Make chocolate cake layer by combining the sugar, egg, and vanilla in a bowl and mix it with an electric mixer on high for one minute. Add the oil and shortening and mix well. Then add the water, mix until smooth.
Combine the rest of dry ingredients in another bowl. Add this to the bowl of wet ingredients and mix until smooth. Pour into a well greased 10-inch SPRINGFORM pan (this is important, you have to be able to open the sides of the cake while keeping it on the pan).
Bake at 350 for 25 minutes. Let cool.
Chocolate Cheesecake Layer
3/4 cup heavy cream
1/2 cup sugar
1/2 teaspoon vanilla extract
8 ounces of cream cheese, softened
1 3/4 cup semi-sweet chocolate chips
Make this layer when the cake is almost cooled. Add the heavy cream, sugar, and vanilla to a bowl and mix on high until the cream form stiff peaks. Mix in the cream cheese until smooth. Melt the chocolate chips in the microwave in a glass bowl on high for 30 seconds. Stir and then heat the chips for another 15 to 30 seconds. Stir until smooth then mix them into the cream mixture. Spoon the mixture over the chocolate cake layer. Cover and refrigerate for 1 hour.
Fluffy Cheesecake Layer
3/4 cup heavy cream
1/4 cup sugar
1/2 teaspoon vanilla extract
8 ounces cream cheese, softened
Make this layer just like the last one, but without the chocolate chips. Mix the cream, sugar, and vanilla together until the cream forms stiff peaks. Add the cream cheese in until smooth. Spread over the chocolate cheesecake layer and chill for another hour.
Chocolate Custard Mousse Layer
1 egg
3/4 cup heavy cream
1/4 cup sugar
1/2 teaspoon vanilla extract
1 1/4 cup semisweet chocolate chips
Using a metal bowl, whisk together the egg, cream, and sugar. Set the bowl over water that is simmering in a saucepan over medium-low heat (if you have a double boiler you can use that instead). Whisk for 6 minutes or until thick. Remove the bowl from the heat and add the chocolate chips and vanilla with a spoon until smooth. Spread over the fluffy cream cheese layer.
White Swirl
2 tablespoons white chocolate chips
1 tablespoon heavy cream
1 tablespoon powdered sugar
Combine all ingredients and heat in a glass dish in the microwave for 30 seconds. Take out and stir. Heat in 15 second increments until smooth. Drizzle over the chocolate custard layer and use a knife to make the swirl into the custard. Chill until firm. About an hour.
Dark Chocolate Buttercream Frosting
2 cups powdered sugar
3 tablespoons dark cocoa powder
1/4 cup (1/2 stick) butter, softened
1/4 cup sugar
1/3 cup heavy cream
6 ounces of mini chocolate chips
Mix all ingredients using an electric mixer until smooth. Load the frosting into a pastry bag. Use the large star tip.
Remove the cake from the springform pan and pipe the frosting around the edge of the cake.
Press the mini chocolate chips around the sides of cake. Press firmly to make the chips stick. Chill the cake for at least another hour. Use a serrated knife to cut pieces.
Enjoy!
Seriously sooo good.
I made this for a birthday and it was just for two people. They froze half of it and said it was even better frozen!
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