Ingredients
New York Cheesecake Swirl:
- 2/3 cup sugar
- 16 ounces cream cheese
- 2 teaspoons vanilla extract
- 2 whole eggs, room temperature
- 16 ounces semisweet chocolate morsels
Rich Chocolate Cake:
- 3 cups all-purpose flour
- 2 cups cocoa powder
- 1 tablespoon plus 1 teaspoon baking soda
- 2 teaspoons baking powder
- 4 cups sugar
- 1 teaspoon kosher salt
- 6 whole eggs
- 2 cups buttermilk
- 2 teaspoons vanilla extract
- 8 ounces unsalted butter, melted and cooled
Directions
Make the New York Cheesecake Swirl:
In the bowl of an electric mixer fitted with a paddle attachment, beat the sugar, cream cheese, and vanilla extract on high speed until well combined. Add the eggs and continue to beat on high speed. Make sure to scrape down the sides to ensure incorporation of all the ingredients. Once combined, gently fold in the chocolate morsels. Chill the mixture for approximately 1 hour.
Make the Rich Chocolate Cake:
Preheat the oven to 350 degrees F.
Lightly grease and flour 3 (9-inch) cake pans and set aside. In a large bowl, sift the flour, cocoa powder, baking soda, and baking powder together. Add the sugar and salt and stir to combine well.
In a medium bowl, whisk together the eggs, buttermilk, vanilla and melted butter. Add the wet ingredients to the dry ingredients in small increments, gently folding the mixture until well combined.
Pour the mixture into 1 of the prepared cake pans, only filling the pan halfway. Randomly place teaspoon-size dollops of the cream cheese mixture atop the chocolate cake batter. Repeat with the remaining 2 prepared cake pans. Bake for approximately 30 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool completely on a wire rack.
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Read all 10 reviews
By pav8229
on February 23, 2013
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This cake was delicious! I made it for a surprise birthday party and everyone loved it! This is a large recipe, so if you're not making it for a large group I would suggest cutting the portions in half. I did make the full batch because I had about 18 people to serve and I still had left overs.
I had read people were having problems with it spilling over, so instead of using the pans suggested, I used a large rectangular pan and large muffin pans for the rest left over. I changed around the times a little for each and they came out great!
I would actually recommend using the larger pan, and they were a hit in muffin form....also easy for my guests to grab to take home.
Overall, great recipe!
By jemh2012
Michigan
on January 02, 2012
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I have not made this cake I plan to but not yet I am going to give it a 5 star rating because I dont want to ruin its rep but those of you who are complaining about the time it took to bake the cake you have to remember that each oven is different. Michelle could have been using a brand new oven where as others could be using the oven thats been in there home for 15 years so the times will vary its a fact of life
By jtmiller411_119...
Farmingdale, 72
on July 20, 2009
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I found this cake to be very good and was received well by my family but here are a few words of wisdom:
1. Cooking time suggested is too short. My cakes took close to an hour!
2. Batter will over flow
3. Cake is very dense and filling!
4. Batter will make three cakes so have enough people to feed!
Very good chocolate flavor!
Read all 10 reviews