Death by Chocolate Oreo Cheesecake Cake
Both of my kids celebrate their birthdays in August. My son will be 26 and my daughter 23 years old. I love celebrations and as you know I love cooking and baking, so of course I had to make a spectacular birthday cake.
My newest inspiration is Pinterest, with a collage of photos to inspire and delight the mind. After much debate I decided on a layered cake, sandwiching an Oreo cheesecake. Now I had to decide what type of cake to layer with my cheesecake.
My daughter loves Red Velvet Cake and my son Chocolate Cake or Red Velvet. Once deciding on the layers it was unanimous to frost the cake with Cream Cheese Frosting, a favorite of ours.
What I’d forgotten was to take into account the altitude here in the mountains, and I left my book at home, “Pie in the Sky,” the perfect book for high altitude baking.
The Oreo cheesecake turned out just as planned, but the Red Velvet Cake sunk in the center. Since it flopped, we sampled what turned out to be a grainy cornmeal textured Red Velvet Cake – inhaling could cause serious choking!
Back to the drawing board.
With cheesecake in the freezer, I rummaged through what books I had with me, and online. I saw one recipe for a high altitude Chocolate Espresso Fudge Cake that looked moist and creamy, but decided since we’d already spent a fortune on ingredients that failed, we’d go with what we know is sensational.
Do you remember my Chocolate Avalanche Cake? Eating it is totally orgasmic! With that in mind I decided with my kids approval, to make the chocolate portion of that cake, which constitutes 2 layers, with the Oreo Cheesecake layer sandwiched between. I’ve made many chocolate cakes from scratch but none are as moist and delicious as this. Since it is our second go around, we needed a sure thing.
Don’t let the semi-homemade portion of this recipe change your mind. Trust me on this one – it’s outrageous!
Here’s the recipe:
Before starting this recipe be sure to read it thoroughly. I would suggest making this layered cake over two days. First, I’d make the Oreo Cheesecake on Day 1, freezing it, then make the Death By Chocolate Cake, and once cooled place in the refrigerator. On Day 2, make the Cream Cheese Frosting, chill then assemble the layer cake and apply a *crumb coating – placing back into the refrigerator for at least an hour. Apply the final coat and serve.
Death By Chocolate Oreo Cheesecake Cake
CHEESECAKE:(Adapted from: Erin’s Food Files)
20 ounces bar cream cheese, room temperature
3/4 cups sugar
1/2 tablespoon vanilla extract
1/4 teaspoon coarse salt
2 large eggs
1/2 cup sour cream
6 coarsely crushed Oreo sandwich cookies
DEATH BY CHOCOLATE CAKE:
1 cup sour cream
½ cup canola oil
½ cup water
1 box Devils Food Chocolate Cake mix (no pudding added)
3.4 oz. Package of Vanilla Instant Pudding mix
12 oz. package semi-sweet chocolate chips, melted
CREAM CHEESE FROSTING:
24 ounces cream cheese, softened
1 1/2 cups heavy cream
2 1/2 cups powdered sugar
1 1/2 cups powdered sugar
12 Tbsp. unsalted butter, softened
2 teaspoons vanilla extract
Preheat oven to 325 degrees.
**Set a kettle of water to boil for a water bath.
Using an electric mixer, beat cream cheese on medium speed until fluffy, scraping down side of bowl as needed. Gradually add sugar, beating until fluffy. Beat in vanilla extract and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream. Fold in crushed Oreos.
Cut parchment paper in a circle and line the bottom of the cheesecake pan. Wrap bottom half of pan in heavy duty foil. Pour in batter; place in a roasting pan.
Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 45 minutes. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Remove outer ring of springform pan, but leave metal bottom. Wrap in plastic wrap and freeze.
Mix first 4 ingredients well.
Add Devils Food Chocolate Cake mix, Vanilla Instant Pudding mix, and Chocolate Chips
Mix all together and pour in two 9″ round cake pans that have been sprayed with non-stick spray
Bake at 350F degrees for 25-30 minutes (at 9,000 feet I baked the cake at 375F degrees for 30 minutes).
Let cool 15 minutes then invert on a rack – for best results refrigerate at least an hour before crumb coating
Beat cream cheese, 2 1/2 cups powdered sugar, butter, and vanilla.
In another bowl whisk cream and 1 1/2 cups powdered sugar to firm peaks. Fold in cream cheese mixture. Chill 1 hour or until firm but spreadable.
Remove cheesecake from freezer and remove metal bottom. Carefully peel parchment paper off bottom of cheesecake.
Remove chocolate cake and cream cheese frosting from refrigerator.
Lay one 9” chocolate cake round on cake plate. Spread a thin layer of frosting over top of cake. Place cheesecake on top spreading another thin layer of frosting on top, then lay final chocolate layer on top of cheesecake placing another thin layer of icing on top of the cake as well as the sides.
*This is called a crumb coat – Crumb coating, also known as dirty icing, a cake, does not, as its name suggests, mean adding crumbs to the outer coating of a cake. Instead, crumb coating is the step that most pastry chefs take to make sure that all the loose crumbs on a cake are trapped in an initial coat of icing so that when you add the second (and actual) icing layer no crumbs mix with the icing and look bad.
Remove layered cake from the refrigerator and ice the entire cake with the remaining Cream Cheese Frosting. Serve immediately or place back in the refrigerator until ready to serve.
Death By Chocolate Oreo Cheesecake Cake is everything and more you’ll ever want from a birthday cake or celebration cake. Change it up however, you like, using different layers and icing to suit your tastes. You’ll think you died and went to heaven!
**Water Bath – Some foods require moisture in the oven, as well as a milder heat source than the direct heat of the oven, such as custards, puddings, and cheesecakes.
Although you don’t absolutely have to use a water bath, cheesecakes tend to crack without the moist heat and custards can become rubbery if they’re not baked in a water bath.
A Water Bath is a pan of water placed into an oven. The hot water provides a constant, steady heat source and ensures even, slow cooking for recipes that call for a water bath.
The best type of pan to use for a water bath is a roasting pan or other pan with sides at least 1-1/2 to 2 inches high. That will allow you to put enough water into the pan so it won’t all evaporate before your pudding or cheesecake has baked.