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

FANTASTIC TASTE

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 N G R E D I E N T S

• CHOCOLATE CAKE •

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*

• CHEESECAKE•

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

• RASPBERRY FILLING•

1 & 1/2 cups of frozen raspberries

1 tablespoon cornstarch

2 tablespoons of fresh lemon juice

1/4 cup sugar

• RASPBERRY SWISS MERINGUE BUTTERCREAM •

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*

• GANACHE •

3oz bitter sweet chocolate, chopped

3 oz heavy cream

I N S T R U C T I O N S

THE CAKE:

Follow step-by-step directions here

THE CHEESECAKE:

• 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

THE FILLING:

• 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

THE FROSTING:

• 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

THE GANACHE:

• 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

THE ASSEMBLY:

• 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