Red Velvet Chocolate Chip Cheesecake Layer Cake

Hello!  And the first cheesecake layer cake of this year has made its appearance!  (For more cheesecake layer cakes see here and here and here.)

I’m going to keep it short today because I’m getting over some dread disease that made me sleep away the last 10 or so days.  For reals, I haven’t felt like getting out of bed, much less like getting up and baking.
I haven’t even been craving chocolate.  That’s how sick I’ve been.

It’s the kind of sick where I’m not even sure what’s real anymore and what’s just a fever dream.  When I walked Cookie yesterday evening my neighbors’ kids were dressed in snowsuits sitting on a sled in their driveway.  (I still live in Phoenix so the snow gear was more than unnecessary.) 
But then, like I said, I had zero desire to eat anything other than soup.  Not even red velvet cake could tempt me.  Not even the creamiest cheesecake studded with adorable mini chocolate chips.  Not even a cake draped in decadent chocolate ganache.  (The ganache is optional but makes the cake that much more special.)

And now that I have my appetite back I’m so glad that this is one cheesecake layer cake that I didn’t give away.  Red velvet is a cake that always makes me smile because I love brightly colored anything.  And obviously I couldn’t say no to chocolate chip cheesecake even with a gun to my head.

Ingredients
Cheesecake layer:

• 2 8-ounce packages cream cheese, at room temperature
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 2 large eggs at room temperature
• 1 large egg yolk
• 1/4 cup sour cream
• 1/4 cup heavy cream
• 1 teaspoon vanilla
• 3/4 cup mini chocolate chips
• Red velvet cake layers:
• 1 15.25-ounce box red velvet cake mix
• 4 large eggs at room temperature
• 8 tablespoons unsalted butter melted
• 1 cup whole milk at room temperature

Cream cheese frosting:

• 2 8-ounce packages cream cheese, at room temperature
• 1 cup unsalted butter at room temperature
• 2 cups powdered sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• Dark chocolate ganache drip:
• 7.5 ounces dark chocolate finely chopped
• 3/4 cup + 2 tablespoons heavy cream*

Instructions

1. Cheesecake layer:
2. Preheat the oven to 350 degrees. Spray an 8-inch round cake pan with cooking spray. Line the bottom of the pan with parchment paper, then generously spray the pan with cooking spray again. Set pan aside.
3. Beat the cream cheese, sugar, and flour together with an electric mixer set to medium. Beat in the eggs and egg yolk one at a time, mixing until just incorporated. Scrape down the sides and bottom of the bowl. Turn mixer to low speed and beat in the sour cream, heavy cream, and vanilla until smooth. Fold in the mini chocolate chips.
4. ............................................

for full instruction please see : tsybitsykitchen.com

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