I actually made this cake for Christmas. It was a showstopper (and crowd-pleaser!), but unfortunately I didn’t get any pictures before it was sliced. I had planned to post the recipe sooner, but then I posted Most Popular Recipes of 2015 and My Favorite Recipes of 2015 …and then it was January! #TimeFlies I wasn’t sure if it was appropriate to post a decadent cheesecake cake when everyone’s trying to eat healthy. So I waited a couple weeks, posted several healthy recipes (here, here, here, & here), and then decided that since Valentine’s Day is quickly approaching I would finally post my Black Forest Cheesecake Cake =).

I’ve made cheesecake cakes a few times before (Snickers Cheesecake Cake, Red, White and Blue Cheesecake Cake, and a German Chocolate Cheesecake Cake). They are definitely a labor of love! This Black Forest Cheesecake Cake looks fancy, but other than the chill time it really doesn’t take any more time (or effort) than most layer cakes. You start by making a basic cheesecake with a cherry swirl, then you make a classic chocolate cake, and finally a cream cheese frosting. A few hours of chilling later, you stack the cakes and cheesecake, top generously with a cream cheese frosting, and finish it off with more cherries and some grated chocolate! Looks fancy and taste delicious! It’s the perfect dessert for Valentine’s Day. Enjoy!

Black Forest Cheesecake Cake

Cheesecake layer:
2 (8-ounce) packages cream cheese, room temperature
1/2 cup granulated white sugar
pinch of salt
2 large eggs, room temperature
1/3 cup sour cream
1 tsp vanilla extract
1 cup cherry pie filling
Chocolate Cake Layers:
1 3/4 cups plus 2 tbsp sugar
1-3/4 cups all-purpose flour
3/4 cup Hershey’s cocoa
1-1/4 tsp baking powder
1-1/4 tsp baking soda
1 tsp salt
2 large eggs
1 cup plus 2 tablespoons milk
1/2 cup canola oil
2 teaspoons vanilla extract
1 cup boiling water
Cream Cheese Frosting:
2 (8-ounce) packages cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1 tbsp vanilla extract
2-1/2 cups powdered sugar
1 cup cherry pie filling
grated chocolate, optional

1.  For the cheesecake layer: Preheat oven to 325ºF. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Set aside.
2. In a stand or electric mixer, beat cream cheese, sugar, and salt until light and fluffy. Add in eggs one at a time, beating at low speed until smooth. Beat in the vanilla and sour cream. Pour the batter into the prepared springform pan. Put dollops of cherry pie filling scattered across the top of the cheesecake batter. Use a butter knife to hide the cherries and swirl the pie filling in to the batter.
3. Bake the cheesecake for 45 – 55 minutes. It should be set to the touch and not jiggly. Remove the cheesecake and let it cool on a wire rack for about 10-15 minutes, run a butter knife or spatula around the edge to help prevent cracking. Cool for at least an hour, then place the pan into the freezer and let the cheesecake freeze completely for several hours, or overnight.
4. For the chocolate cake: Preheat oven to 350°F. Grease two 9-inch round cake pans and line bottoms with parchment paper. Set aside.
5. In bowl of stand mixer, combine sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla. Beat on medium speed for about 2 minutes. Carefully, stir in boiling water. The batter will be very thin. Pour batter into prepared cake pans.
6. Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely and level cakes with serrated knife.
7. For the frosting: In bowl of stand mixer with paddle attachment, beat cream cheese, butter and vanilla with light and fluffy. Add powder sugar and beat until smooth.
8. To assemble the cake: Place one cake layer in the center of a cake plate or platter. Remove the cheesecake from the springform pan, layer the cheesecake layer on top of the bottom cake layer. If your cheesecake layer is not the same size as your cake layer, you may need to trim it before adding it. Peel off the parchment. Place the 2nd cake layer on top of the cheesecake.
9. To frost the cake: Apply a thin layer of frosting to the top and sides of the cake to create a crumb coat. Put the cake in the refrigerator for 30 minutes. After 30 minutes, apply a second layer of frosting to the sides.
10. Pipe a decorate edge on top of the cake. Add the remaining cherry pie filling to the top of the cake and carefully spread it up to the decorated edge. Sprinkle grated chocolate on decorated edge and sides of the cake. Refrigerate several hours or overnight before serving. Store leftovers in the fridge.
*from Barbara Bakes

Categories: Cakes, Cheesecake

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