Sorry, I know I'm supposed to be blogging about healthy clean eating and putting up recipes with cakes made from raw kale that taste exactly like
Y'all have probably made resolutions and I really want to support you in that, fingers crossed that it all works out for you.
But I made a resolution that I thought I had a chance I might keep so it had nothing at all to do with giving up cheesecake, frosting, chocolate and/or peanut butter.
Truthfully I made this cake for Christmas day kinda in rebellion to making pavlova to take to every family event. I mean, I like pavlova as much as the next person but there is only so much you can eat.
So I thought I would like some cheesecake, then I thought, hmmm maybe some chocolate cake would finish it off and I had a bit of peanut butter frosting left over in the fridge so I covered the whole lot in that.
and it came together to make this cake. Seriously cut these slices really, really thin
Chocolate Oreo Cheesecake
makes one tall 6" cake
1 X 6" Oreo Cheesecake no crust (recipe below)
2 X 6" chocolate cake (recipe below)
Chocolate ganache set to spreading consistency
Optional - a few meringues, Oreos, chopped peanuts
Place 1 of the chocolate cakes onto a cake board or your cake stand, cover the top with a layer of chocolate ganache and pop the cheesecake onto the top of the cake pressing down lightly. Place in fridge to set.
Remove from fridge, cover top of cheesecake with a layer of chocolate ganache and then place the other chocolate cake onto the cheesecake, press down lightly.
Cover sides and top of cake with a thin layer of chocolate ganache and then chill in fridge until set. .
When set remove from fridge and cover whole cake with a layer of peanut frosting, return to fridge to set.
Gently heat ganache until it becomes just pour-able and top cake with a layer of ganache allowing a little to spill over the edges. Retain any extra ganache to heat and use as a sauce for serving
Decorate top as desired, I added some meringue, Oreo's and chopped peanut, although if you have extra peanut frosting some swirls of frosting with mini Oreo's would be cute.
500g (17 3/4oz - if you round up to 18 oz it will be ok) cream cheese (full fat)
1/2 cup sugar
1 egg plus 1 egg white
2 tsp lemon juice
1 tsp vanilla extract
3 tsp plain flour (1 US Tbsp all purpose flour)
14 Oreo Cookies (whole or broken - I used whole)
Preheat oven to 160C
Grease and line a 6" tin with baking paper.
Beat cream cheese and sugar together until smooth. Add egg and egg white, lemon juice, vanilla and flour, beat until just combined.
Pour half mixture into prepared tin, press half Oreos into mixture, pour half of the remaining mixture in and top with remaining Oreos, then the rest of the cheesecake mixture.
Bake in preheated oven for around 40 minutes or until the center is just set.
Allow to cool in tin for 15 minutes. Run a plastic knife around the edge of the cake to loosen sides and then carefully tip out cake onto a cake board to cool.
1 1/2 cups plain flour
1 tsp bicarb soda (baking soda)
1/4 baking powder
1/2 cup cocoa powder
1/2 cup hot water
1/2 cup cool water
115 g unsalted butter (4 oz butter) room temperature cut into small squares
1 1/4 cup caster sugar (superfine) use regular white sugar if caster sugar not available
1 tsp vanilla
Preheat oven to 160 C fan forced (325 F) and grease flour and line 2 X 6" tins with baking paper.
Sift together flour, baking soda, baking powder and salt.
Mix the hot water and cocoa to make a paste then add the cool water mix until well combined, set aside.
In a large bowl of a stand mixer mix together butter and sugar at high speed until well creamed (about 2-3 mins).
Reduce speed to low and mix in eggs then vanilla mixing until well combined.
Add 1/3 of the flour, mix until just combined then add 1/2 the cocoa mixture, mix again until combined and scrape down sides. Add another 1/3rd of the flour, mix, add the remainder of the cocoa mix and scrape down sides then add the final flour and mix until completely combined.
Divide mixture evenly between the 2 X 6" tins and bake for 30 - 35 minutes or until a skewer inserted in the cake comes out clean.
Allow to cool in tin for 5 minutes then carefully turn out onto a wire rack to cool completely.
1/2 cup icing sugar (confectioners)
1/2 cup peanut butter
50 g (1 3/4oz) unsalted butter
1 tsp vanilla extract
1 to 3 Tbsp milk
Mix sugar, peanut butter, butter and vanilla until light and fluffy. Add milk to make frosting to a spreadable consistency (in hot weather less milk will be required)
500 g (17 3/4oz - if you round up to 18 oz it will be ok) dark chocolate
175 g ( 6 1/8 oz) cream*
Place chocolate and cream in microwave safe bowl and heat at high heat for 2 minutes. Allow to sit for a minute and then whisk until smooth. Cover bowl and allow to set to desired consistency.
*I made this in summer in cool weather use 250g cream.
Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.
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Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.