Cheesecake Filled Chocolate Cake

Cheesecake Filled Chocolate Cake

Prep time 40 mins
Cook time 2 hours 5 mins
Total time 2 hours 45 mins
Author: Liz Berg
Recipe type: Cheesecake
Serves: 16-20

Ingredients
For Chocolate Cake Layers

2 cups sugar
1� cups all-purpose flour
� cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1 cup hot coffee
� cup canola oil
2 large eggs
2 teaspoon pure vanilla extract

For Cheesecake Layer

4 (8 ounce) packages cream cheese
1? cups sugar
� cup cornstarch
1 tablespoon pure vanilla extract
2 large eggs
� cup heavy whipping cream

For Hot Fudge

4 tablespoons butter, cut into chunks
� cup light corn syrup
4 oz. unsweetened chocolate, chopped
� cup brown sugar
� cup sugar
1-1� cups heavy cream (if icing your cake, start with 1 cup)
� teaspoon salt
2 teaspoons vanilla
Order Ingredients Powered by Chicory

Instructions

Make cakes first. Adjust oven rack to the middle position. Preheat oven to 350�. Butter and line 2, 8-inch baking pans with parchment paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the dry ingredients & mix.
Add in the buttermilk, hot coffee, oil, eggs, and vanilla. Mix on medium speed until well combined 1-2 mins.
Divide batter among cake pans and bake until a toothpick inserted comes out almost clean, about 35 to 40 minutes.
Let cake cool in pans about 10 minutes then remove from pans and cool on a cooling rack until completely cooled. I froze mine at this point until ready to assemble the cake.
To make cheesecake, lightly butter an 8-inch springform pan. Wrap it in foil and place in a larger pan for a water bath. Preheat oven to 350�.
With the paddle attachment of your stand mixer, beat one pack of cream cheese with ? cup sugar and cornstarch on low for 3 minutes. Add the rest of the cream cheese and blend. Increase mixer speed to high and add the red of the sugar. On medium add the eggs, vanilla and heavy cream and mix till just blended.
Pour into spring-form pan, then pour hot water into larger pan till it reaches 1 inch up sides of springform pan. Bake 60-75 minutes or till center is almost set. Let cool to room temperature then chill in refrigerator a few hours or overnight.
To make hot fudge, melt butter over medium heat in a large saucepan and swirl it around in pan to coat sides.
Add corn syrup and chocolate and stir until chocolate melts.
Add sugars, cream and salt and continue to cook over medium till mixture comes to a boil.
Using a candy thermometer, boil gently for 7 to 9 minutes, without stirring, until sauce is thickened and candy thermometer reaches 220-224�. Remove from heat. Pour sauce into 4 cup Pyrex measuring cup. Whisk in vanilla. Cool to room temperature on counter, then chill till it reaches spreadable consistency before frosting cake.
To assemble, place one chocolate layer on a serving plate, top with cheesecake layer, then the second chocolate layer. Frost with fudge sauce or just serve slices with a drizzle of fudge sauce.
Keep cake chilled.
Hot Fudge will last 2 weeks. Cool sauce completely before covering and chilling.

Notes

The fudge must be chilled to reach spreadable consistency. Keep cake refrigerated till serving time to keep the topping relatively firm.
I've decreased the amount of heavy cream in the fudge sauce so it's more spreadable. If you'd like it thinner, add up to � cup more cream.
An easier, just as delicious alternative would be to serve slices drizzled with fudge sauce and skip the icing step!