god damn I love a birthday cake

& I ESPECIALLY love a birthday cake when the recipient is not only one of my best friends…but a friend with


Aislinn has become my resident taste tester, brownie eater, buttercream judge, & all around kitchen side kick

so for HER birthday I knew she wouldn’t disappoint me *cough* *cough* Mats with her cake request this year

last year I did a chocolate & salted caramel cake – though I MIGHT have forgotten to let it come to room temp before cutting it and a drunk friend (who will remain nameless) attempted to cut it with a bread knife and let’s just say it didn’t work…

so THIS year not only was I determined to make her dream cake, but one I’d be able to take pictures of…

AKA no drunk people allowed

we started planning & sketching (yes I’m that crazy) out this cake about a month and half before her actual birthday.

yes im crazy i know

she wanted something with chocolate, and because she’s  (gretchen weiners voice) “SUCH a good friend”

she knew I’d want something blog-able and super not basiq – so we came up with this beauty

a crustless cheesecake, sandwiched between 2 chocolate cakes, layered with a seedless raspberry compote, chocolate ganache, and finished with a raspberry swiss meringue buttercream. 

it’s like if the cheesecake factory shopped at whole foods, got a blow out & glowed the fuuuuuq up.

okay enough words –

let’s get to the good shit




I used the same recipe from the Chocolate Mocha Cake 

*don’t be afraid of the coffee in the cake – it doesn’t make it TASTE like coffee, it just helps enhance the chocolate flavor*



8 oz of cream cheese, room temp (get the block package, not whipped or low fat)

1/4 cup & 2 tablespoons granulated sugar

1 egg, room temp

1/4 cup sour cream

3 tablespoons heavy whipping cream

1 teaspoon vanilla extract

1 tablespoon cornstarch

1 teaspoon all purpose flour



1 & 1/2 cups of frozen raspberries

1 tablespoon cornstarch

2 tablespoons of fresh lemon juice

1/4 cup sugar


12 oz egg whites (about 10 large eggs)

3 cups of granulated sugar

3 lbs (I know) unsalted butter, room temp

1-3 tablespoons of raspberry compote

*for other flavors omit the raspberries & add vanilla, almond extract, booze, or another fruit compote*



3oz bitter sweet chocolate, chopped

3 oz heavy cream



  • Pre-heat oven to 325°F & prepare a 6 inch springform pan
  • In a stand mixer or with a handheld mixer, whip the cream cheese until light and fluffy
  • Slowly add in sugar, making sure to incorporate fully
  • Add in the rest of the wet ingredients – mix to combine
  • Finally add in the dry ingredients and pour into prepared pan
  • Wrap the bottom of the pan in tinfoil, and place it into a cake pan filled with 1-2 inches of water
  • Bake for 35-40 minutes – it’ll be done when the edges have a little color and the middle is still a little jiggly
  • Let cool completely & store in the fridge until you’re ready to assemble


  • In small sauce pan over medium-high heat, combine all the ingredients, and boil until thickened *stir continuously*
  • Set aside until cool enough to handle – then strain mixture through a fine sieve, separating the seeds from the filling


  • In a heat safe bowl over a double boiler  – whisk together egg whites and sugar until the temp reaches 160°F
  • Transfer the mixture into the bowl of your stand mixer & whip on high until the bowl has cooled to the touch and the meringue holds stiff, glossy peaks
  • Slowly add cubed (softened) butter & whip until light & fluffy
  • With the mixer on low, add raspberry compote, a tablespoon at a time until desired color is reached
  • Reserve about 1/2 cup of buttercream in a separate bowl & add more raspberry compote, until you achieve a deeper pink


  • In a saucepan over medium heat (or in a microwave) slowly heat 3 oz. of heavy whipping cream
  • Once hot (but not scalding) – add the chopped chocolate & let sit for 1-2 minute & stir to combine


  • On a cake turner or cake stand, place buttercream on the bottom of a cake board
  • Place one of the cake layers onto the cake board, and begin layering with buttercream (high sides to prevent spillage), raspberry filling & ganache.
  • Gently place the cheesecake on top, making sure not to press too hard, and continue layering with the buttercream, filling, ganache, and the final cake layer.
  • Crumb coat & place in fridge for 20ish minutes or until cool to the touch
  • Begin the second layer of frosting, smoothing the buttercream until no bubbles or bumps are left – chill again
  • With your ganache in a decorating bottle, a piping bag or a spoon – slowly add drips down the sides of the cake, starting from the top. Place in the fridge to set
  • In a piping bag fitted with a french tip, pipe swirls along the border of the cake, filling in with smaller swirls in the center
  • DAY OF: place washed & dried raspberries on the swirls, and around the border
  • Enjoy! then make someone else do the dishes bc ur tired as fuuuuuuuuq

Watch the full video here:


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  1. Natasha Roth
    June 19, 2018 / 9:58 am

    I’m trying to make this cake but I was wondering if you know of a different icing that would be similar but not have as much butter in it.

    • meghanrienks
      June 20, 2018 / 8:59 am

      all buttercreams will have a ton of butter! So anything similar will! You could always do whipped cream and have it be a naked cake as long as you serve it right away! It won’t be as pretty- but less butter!

  2. abbie england
    June 20, 2018 / 8:21 pm

    i want to make the frosting for cupcakes (24) how should i lower the scale? any tips?

  3. susana
    June 26, 2018 / 12:23 am

    hi whats the size of the round pans you use? xx

  4. Elise
    July 18, 2018 / 1:46 am

    Do you have any recommendations for the dutch processed cocoa? I love the color that yours makes the cakes

  5. Chloe
    August 30, 2018 / 9:41 pm

    Where do you get your vanilla bean paste from?

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