Chocolate Chip Cookie Dough Devil's Food Cake Cheesecake
INGREDIENTS
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Cake portion:
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The cake portion of this recipe is adapted from Rose Levy Beranbaum's Devil's Food Cake. I have reduced the batter quantity to make one 9-inch layer instead of two 9-inch layers.
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1 oz. fine quality bittersweet chocolate, chopped evenly
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1/4 cup plus 2 tbsp unsweetened dark cocoa powder
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1/2 cup hot coffee (can use hot water or decaf coffee if caffeine sensitive)
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1 egg
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1 egg yolk
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2 tbsp sour cream
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1 tsp vanilla bean paste or vanilla extract
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1 cup plus 2 tbsp all purpose flour
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3/4 cup light brown sugar, tightly packed
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1/2 tsp baking soda
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1/4 tsp salt
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8 tbsp (1 US stick) unsalted butter, softened
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Cheesecake portion:
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This crustless cheesecake uses half of a 3 oz. packet of cook-and-serve vanilla pudding mix. Be sure to add it to your shopping list!
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8 tbsp (1 US stick) unsalted butter, softened
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1/2 cup sugar
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2 8oz. packages cream cheese, softened
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2 eggs
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1.5 oz. (or 1/4 cup plus 2 tsp) cook and serve vanilla pudding mix
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2 tbsp sorghum molasses (not black strap)
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2 teaspoons vanilla bean paste or vanilla extract
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1 tsp baking powder
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Chocolate chip cookie dough:
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This recipe is adapted from "The Cupcake Project" blog. It is eggless, so it can safely be eaten in its raw form, but I do recommend refrigeration to maintain freshness.
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A word about quantities: I love a lot of cookie dough. My husband would have liked a smaller portion of cookie dough in relation to the other layers of the cake. The table below will allow you to make the amount that is right for you.
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I love a little cookie dough:
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1 cup all purpose flour
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1/4 tsp salt
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1/3 c +2 tbsp light brown sugar, packed
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1/4 c sugar
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1/4 c unsalted butter, melted
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1 tsp vanilla
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1/3 c chocolate chips
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2 tbsp whole milk
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I love a LOT of cookie dough (shown):
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3 cups all-purpose flour
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3/4 teaspoon salt
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1 ¼ cups light brown sugar, packed
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3/4 cup granulated sugar
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1 cup unsalted butter, melted
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1 1/4 tsp. vanilla extract
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1 cup chocolate chips
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6 tbsp. whole milk
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Light chocolate-molasses buttercream:
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Chocolate and molasses are used sparingly in this recipe to create a light tasting frosting that doesn't distract from the other elements of the cake.
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1 1/2 cups (24 tablespoons or 3 US sticks) unsalted butter, softened
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4 cups powdered sugar
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1 tsp vanilla bean paste or vanilla extract
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2 tbsp molasses
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1 tbsp cocoa powder (I used regular strength, not dark)
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1/4 tsp salt
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