god damn I love a birthday cake
& I ESPECIALLY love a birthday cake when the recipient is not only one of my best friends…but a friend with
FANTASTIC TASTE
Aislinn has become my resident taste tester, brownie eater, buttercream judge, & all around kitchen side kick
so for HER birthday I knew she wouldn’t disappoint me *cough* *cough* Mats with her cake request this year
last year I did a chocolate & salted caramel cake – though I MIGHT have forgotten to let it come to room temp before cutting it and a drunk friend (who will remain nameless) attempted to cut it with a bread knife and let’s just say it didn’t work…
so THIS year not only was I determined to make her dream cake, but one I’d be able to take pictures of…
AKA no drunk people allowed
we started planning & sketching (yes I’m that crazy) out this cake about a month and half before her actual birthday.
yes im crazy i know
she wanted something with chocolate, and because she’s (gretchen weiners voice) “SUCH a good friend”
she knew I’d want something blog-able and super not basiq – so we came up with this beauty
a crustless cheesecake, sandwiched between 2 chocolate cakes, layered with a seedless raspberry compote, chocolate ganache, and finished with a raspberry swiss meringue buttercream.
it’s like if the cheesecake factory shopped at whole foods, got a blow out & glowed the fuuuuuq up.
okay enough words –
let’s get to the good shit
I N G R E D I E N T S
• CHOCOLATE CAKE •
I used the same recipe from the Chocolate Mocha Cake
*don’t be afraid of the coffee in the cake – it doesn’t make it TASTE like coffee, it just helps enhance the chocolate flavor*
• CHEESECAKE•
8 oz of cream cheese, room temp (get the block package, not whipped or low fat)
1/4 cup & 2 tablespoons granulated sugar
1 egg, room temp
1/4 cup sour cream
3 tablespoons heavy whipping cream
1 teaspoon vanilla extract
1 tablespoon cornstarch
1 teaspoon all purpose flour
• RASPBERRY FILLING•
1 & 1/2 cups of frozen raspberries
1 tablespoon cornstarch
2 tablespoons of fresh lemon juice
1/4 cup sugar
• RASPBERRY SWISS MERINGUE BUTTERCREAM •
12 oz egg whites (about 10 large eggs)
3 cups of granulated sugar
3 lbs (I know) unsalted butter, room temp
1-3 tablespoons of raspberry compote
*for other flavors omit the raspberries & add vanilla, almond extract, booze, or another fruit compote*
• GANACHE •
3oz bitter sweet chocolate, chopped
3 oz heavy cream
I N S T R U C T I O N S
THE CAKE:
Follow step-by-step directions here
THE CHEESECAKE:
Pre-heat oven to 325°F & prepare a 6 inch springform pan
In a stand mixer or with a handheld mixer, whip the cream cheese until light and fluffy
Slowly add in sugar, making sure to incorporate fully
Add in the rest of the wet ingredients – mix to combine
Finally add in the dry ingredients and pour into prepared pan
Wrap the bottom of the pan in tinfoil, and place it into a cake pan filled with 1-2 inches of water
Bake for 35-40 minutes – it’ll be done when the edges have a little color and the middle is still a little jiggly
Let cool completely & store in the fridge until you’re ready to assemble
THE FILLING:
In small sauce pan over medium-high heat, combine all the ingredients, and boil until thickened *stir continuously*
Set aside until cool enough to handle – then strain mixture through a fine sieve, separating the seeds from the filling
THE FROSTING:
In a heat safe bowl over a double boiler – whisk together egg whites and sugar until the temp reaches 160°F
Transfer the mixture into the bowl of your stand mixer & whip on high until the bowl has cooled to the touch and the meringue holds stiff, glossy peaks
Slowly add cubed (softened) butter & whip until light & fluffy
With the mixer on low, add raspberry compote, a tablespoon at a time until desired color is reached
Reserve about 1/2 cup of buttercream in a separate bowl & add more raspberry compote, until you achieve a deeper pink
THE GANACHE:
In a saucepan over medium heat (or in a microwave) slowly heat 3 oz. of heavy whipping cream
Once hot (but not scalding) – add the chopped chocolate & let sit for 1-2 minute & stir to combine
THE ASSEMBLY:
On a cake turner or cake stand, place buttercream on the bottom of a cake board
Place one of the cake layers onto the cake board, and begin layering with buttercream (high sides to prevent spillage), raspberry filling & ganache.
Gently place the cheesecake on top, making sure not to press too hard, and continue layering with the buttercream, filling, ganache, and the final cake layer.
Crumb coat & place in fridge for 20ish minutes or until cool to the touch
Begin the second layer of frosting, smoothing the buttercream until no bubbles or bumps are left – chill again
With your ganache in a decorating bottle, a piping bag or a spoon – slowly add drips down the sides of the cake, starting from the top. Place in the fridge to set
In a piping bag fitted with a french tip, pipe swirls along the border of the cake, filling in with smaller swirls in the center
DAY OF: place washed & dried raspberries on the swirls, and around the border
Enjoy! then make someone else do the dishes bc ur tired as fuuuuuuuuq
