Chocolate Chip Cheesecake Cake
Description
This beautiful cake is so delicious with a wonderful cheesecake layer sandwiched between two layers of a vanilla chocolate chip cake. It's topped with a cream cheese frosting and then decorated with mini-chocolate chips.
Ingredients
Cheesecake:
Two 8 oz. packages cream cheese, at room temperature
2/3 c. granulated sugar
1/2 t. salt
2 large eggs
1/3 c. sour cream
1/3 c. heavy whipping cream
1 t. vanilla extract
1/2 c. mini-chocolate chips
Chocolate Chip Cake:
15.25 oz. box white cake mix
1 1/4 c. water
1/3 c. canola or vegetable oil
3 large egg whites
1 c. mini-chocolate chips
Frosting:
2 1/2 c. powdered sugar, sifted to remove lumps
Two 8 oz. packages cream cheese, at room temperature
1 stick (1/2 c.) butter, at room temperature
1 T. vanilla extract
more mini-chocolate chips, to decorate
Directions
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Cheesecake:
Preheat oven to 325 degrees. Spray a 9" springform pan with non-stick spray; line bottom with parchment paper.
In a large bowl, use an electric mixer to mix cream cheese, blending until smooth and creamy. Add sugar and salt; blend for 2 minutes, scraping down sides of the bowl, as needed. Add eggs, one at a time, blending after each addition. Mix in sour cream, whipping cream and vanilla; mix until smooth. Stir in chocolate chips. Pour batter into the prepared pan.
Bake for 45 minutes, until it's set to the touch and not jiggly. Remove from the oven; let cool on a wire rack for at least 1 hour. When cool, place pan in the freezer; let cheesecake freeze completely, in several hours or overnight.
Cake Layers:
Preheat oven to 350 degrees. Grease and flour two 9" round pans. It's easier to remove cake from the pans if they're lined with rounds of parchment paper too.
In a large bowl, use a hand mixer to combine cake mix, water, oil and egg whites. Add chocolate chips; stir into the batter until blended. Divide batter evenly between prepared pans, filling them 3/4 to 1" below the top of the pans. Bake 30 - 35 minutes, or until a wooden toothpick inserted into the center comes out clean. Watch closely, checking after 35 minutes and then every 5 minutes until they test done. Let cool for about 20 minutes; turn the cake layers out onto cooling racks to cool completely.
Frosting:
In a large bowl, using an electric mixer on medium-high speed, beat the powdered sugar, cream cheese, butter and vanilla until it's smooth and creamy, making sure to not over beat.
Cake Assembly:
Place a cake layer into the center of a cake plate; spread a thin amount of frosting on top. Remove the cheesecake from the freezer; take off the sides of the pan; slide a knife under the parchment to remove the cheesecake from the pan; peel off the parchment.
Measure cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than the cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as the cake layers. Place the cheesecake layer on top of the first cake layer; spread a thin amount of frosting on top. Place the second cake layer on top of the cheesecake.
Frost the Cake:
Use a long, thin spatula to cover the cake completely with a thin, even layer of frosting. Once the first layer of frosting is applied, making sure to cover bare spots. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and spread it down the sides of the cake. A piping bag can be used to add a decorative edge.
Add chocolate chips to decorate the top and sides of the cake.
Serve.
Keep refrigerated until ready to serve, refrigerating leftovers as well.
16 servings.