Tuxedo Cheesecake

For 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!

For 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.

For 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.

For 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.

For 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.

ASSEMBLY:

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.