Black Forest Cheesecake Cake
A stunning dessert that combines the rich chocolate of brownies with the velvety texture of a cheesecake cream and the fruity freshness of cherries. On top, the luscious, glossy cherry sauce runs here and there like a ruby tear, stealing the show! Perfect for celebrations or any special occasion when we want to impress.
🛒Ingredients
For the chocolate brownies
- 🍬 380 g sugar
- 🌾 220 g flour
- 🍫 90 g cocoa powder
- 🧁 1¼ tsp baking powder
- 🥄 1¼ tsp baking soda
- 🧂 1 tsp salt
- 🥚 2 eggs
- 🥛 250 g milk
- 🌻 120 g vegetable oil
- 🍨 2 tsp vanilla extract (or 2 vanilla vials)
- 💧 1 cup boiling water
For the cheesecake layer
- 🥣 400 g cream cheese
- 🍭 1/2 cup icing sugar (60 g)
- 🧂 A pinch of salt
- 🥚 2 eggs
- 🍶 1/3 cup yogurt (70–80 g)
- 🍨 1 tsp vanilla extract (or 1 vanilla vial)
- 🍒 1 cup cherry sauce
For the frosting
- 🥣 400 g cream cheese
- 🧈 110 g butter at room temperature
- 🍨 1 tsp vanilla extract (or 1 vanilla vial)
- 🍭 2½ cups icing sugar (185 g)
- 🍒 1 cup cherry sauce
- 🍫 Grated dark chocolate for sprinkling
For the cherry sauce, you can click on one of the links below
We will also need
3 baking pans or rings, 20–25 cm in diameter (I used 3 disposable pans, 23 cm each)
Depending on the diameter you choose, the cake will turn out taller or shorter.
👩🍳Preparation
For the chocolate brownies
In a bowl or straight into the mixer bowl, mix all the dry ingredients first, ie sugar, flour, cocoa, baking powder, baking soda and salt.
Add the eggs, milk, oil, vanilla and beat on medium speed for two minutes. Then add the boiling water little by little. The batter will be quite thin.
Divide it into two buttered and lightly floured pans. Bake in a preheated oven at 180°C for 30-35 minutes, until you dip a toothpick in the centre and it comes out clean. Set aside to cool.
For the cheesecake layer
Preheat the oven to 160°C and bring a jug of water to a boil. Butter or grease a pan and spread baking paper on the bottom. Fold the baking paper several times and cut according to the dimensions of the pan to fit exactly.
Beat the cream cheese with the icing sugar and salt in the mixer. Add the eggs one by one. Add the yogurt and vanilla. Pour the mixture into the pan.
Arrange the cherries from the sauce over the surface of the cheesecake mixture.
Pour the remaining syrup, from the cherry sauce, in drops. Get creative and swirl the syrup with a skewer or knife to create beautiful patterns.
Place the pan in a larger pan. There, in the largest pan, carefully empty the boiling water, you prepared, and fill the larger pan with hot water until it reaches halfway up the sides of the cheesecake pan. Transfer the pans to your oven and bake at 160°C for 45-55 minutes. When you take it out, let it cool for about an hour and then put it in the fridge to cool completely. You can prepare it from the previous day and leave it in the fridge overnight.
For the frosting
Beat the cream cheese, butter and vanilla until smooth. Add the icing sugar and beat until the frosting is light and creamy. Refrigerate the frosting until firm enough to spread easily.
🔸 Alternatively, you can use whipped cream instead of the frosting.
Assembly
Take the cheesecake layer out of the fridge and run a knife around the edge of the cheesecake, although it usually comes off on its own. Remove one of the two cakes from the pan and place it on top of the cheesecake cream.
Put a plate upside down on top of them and turn them all upside down so that the cake is on the bottom and the cream is on top. Remove the pan from the cheesecake.
Remove the baking paper. Be careful not to forget it because it’s surprisingly hard to notice once it’s in place! Take the second cake and place it on top.
Cover the entire cake with the frosting and create round patterns with a piping bag around the surface and leave an empty space in the middle to spread the cherry sauce. Sprinkle with grated dark chocolate and spread the second cup of cherry sauce in the centre.
And now comes the best part, it’s time for the first slice! 😉
Enjoy!
Nanà…
