Maggie May's StoryI made this cake for a gathering. I got the idea after having a tuxedo cheesecake at Cheese Cake Factory. I tried to recreate it basically. It didn't turn out 100% like Cheese Cake Factory, but pretty close...and still yummy!
The cake went to fast, wasn't able to take a picture of an individual slice. :(
Enjoy! Go Cheesecake!
FOR DEVIL FOOD LAYER:
feel free to use your favorite boxed devil's food cake recipe, or your own favorite recipe.
i used my own recipe as seen in my " mousse stuffed espresso cupcakes with cappuccino butter cream frosting"
FOR CHOCOLATE CHEESE CAKE LAYER:
cream cheese, softened
salted butter, softened
1 1/2 tsp
1 1/2 c
dark chocolate chips 60% cocao or higher (or chopped chocolate)
FOR MASCARPONE CHEESE LAYER:
mascarpone cheese, softened
unsalted butter, softened
FOR GANACHE LAYER
dark chocolate chips (or chopped chocolate)
1 1/2 tsp
FOR MOUSSE TOPPING:
dark chocolate chips, (or chopped chocolate)
heavy cream, chilled
espresso powder, instant
1For Devil's Food cake:
1- Bake as directed on box for 9 inch spring form pan, or as your own recipe requires.
2- Cool cake completely and set aside.
Side note: Again you need to yield one 9 inch round cake layer. Please use spring form pan!
2For Chocolate Cheesecake layer:
1- In a double boiler, melt chocolate chips.
2- Cream remaining chocolate cheesecake layer ingredients together.
3- Once chocolate is completely melted, stir into cheesecake batter. Mix vigorously until completely incorporated. If using a hand or stand mixer, mix on high for 1 minute.
3- Set aside.
3For Mascarpone Cheese Layer:
1- Cream Mascarpone cheese and butter together.
2- Add heavy cream, sugar and vanilla to mascarpone batter.
3- Beat on high until you get soft peeks, like whipped cream.
4- Set aside.
4For Mousse Topping:
1- Beat cream, vanilla and sugar into peaks. Put in fridge to chill.
2- In a double boiler, add chocolate, espresso powder, and butter. Melt completely, stirring occasionally.
3- Once melted chocolate mixture is hot, stir in egg yolks one at a time. Stir vigorously until completely incorporated.
4- Mix whipped cream into chocolate mixture slowly.
5- Once completely incorporated, pour mixture into a glass bowl and refrigerate for 6 hours.
Side note: This recipe can be made up to 2 days ahead of time.
5For Ganache layer:
1- Scald heavy cream with vanilla extract in a heavy bottomed sauce pan.
2- Pour over chocolate and stir until smooth.
Side note: Use ganache immediately after making it. Plan your time out accordingly so ganache is made right before you need to use it.
1- Level your devil's food cake layer out to about 1/2 - 3/4 inch thick. Place cake layer on a cake dish, or cake round.
2- Take ring from the spring form pan you used to bake the devil's food cake and secure it back around your cake layer.
3- Pour your chocolate cheesecake mixture on top of devil's food cake layer, even out. Let set in refrigerator for 1 hour.
4- With spring form pan ring still in place, On top of chocolate cheesecake layer pour mascarpone cheese mixture and even out. I chose to pour a little chocolate sauce in the mascarpone layer, but this is optional. Chill for another hour.
5- With spring form pan ring still in place, pour fresh ganache over your mascarpone layer. Lat cool for 20-30 minutes until it stiffens up.
6- Slice a sharp knife around the edges of the spring form pan ring and release the spring form pan ring from the cake. Remove carefully.
7- Frost the outsides of your cake with the chocolate mousse.
8- I chose to garnish the cake with a little melted white chocolate, semi-sweet chocolate chips and I chose to garnish the top of my cake with my excess mousse. All garnish is optional of course. Make your cake pretty anyway you like. :)
9- Chill cake completely before serving.