Wednesday, April 3, 2013

Oreo Cheesecake Chocolate Cake with White Chocolate Frosting

I generally use my husband's birthday cakes as a reason to experiment with different cake recipes.  When I found a recipe with cake and cheesecake I had to make it.  I have a cheesecake addiction and I believe anything is better when you add cheesecake.  I'm not sure which part of this cake is the best part:  the cake, the cheesecake or the frosting. 
Oreo Cheesecake Chocolate Cake with White Chocolate Frosting  (adapted from Erin's Food Files)
20 oz cream cheese, room temperature
3/4 cups sugar
1/2 tablespoon vanilla extract
1/4 teaspoon coarse salt
2 large eggs
1/2 cup sour cream
6 coarsely crushed Oreo cookies

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

8oz white chocolate
2 sticks butter, softened slightly to room temperature
2 tsp vanilla
approx 4-6 cups powdered sugar
1/4 - 1/3 cup heavy cream or milk

Preheat oven to 325 degrees. Boil approximately 4 cups of water. Beat cream cheese on medium speed until smooth.  Gradually add sugar and beat until fluffy.  Mix in vanilla extract and salt.  Mix eggs in, one at a time. Add the sour cream and mix.  Fold in the crushed Oreos. 

Spray the bottom of a 9 in. springform pan with non-stick cooking spray and line the bottom of the pan with parchment or wax paper.  Wrap the bottom half of the springform pan in aluminum foil.  Pour the cheesecake filling into the pan and place the pan into a roasting pan.  Pour the boiling water into the roasting pan.  The water should come halfway up side of the springform pan.  Bake until the center of the cheesecake is just set.  This should take about 45 minutes.  Remove the pan from the water.  Let the cheesecake cool completely.  Remove outer ring of the springform pan, but leave the metal bottom.  Wrap in plastic wrap and freeze.

Heat oven to 350°F. Spray two 9-in. round pans with non-stick cooking spray and line with wax or parchment paper.  Mix together sugar, flour, cocoa, baking power, baking soda and salt.  Mix in eggs, milk, oil and vanilla.  Beat at mediium speed for 2 minutes.  Add in the boiling water.  Pour batter into prepared pans.

Bake for 30 to 35 minutes or until a tooth pick comes out clean when inserted in the center of the cake.  Remove from pans to wire racks. Cool completely.

Place white chocolate in a microwave safe bowl.  Heat for 30 second intervals until completely melted.  Make sure to stir the chocolate in between intervals.  Allow the chocolate to cool slightly.  While your chocolate is cooling, beat the butter in a mixer until smooth.  Once the chocolate has cooled slightly, add it to the butter and mix.  Add in vanilla, milk and powdered sugar. 

Spread some frosting on the bottom of the cake stand this will help prevent the cake from moving when frosting.  Place one layer of cake on a plate.  Frost the top of the layer.
Unwrap the cheesecake and remove the metal bottom.  Peel off the wax paper.  Place cheesecake layer on top of the bottom cake layer.  Frost the top of the cheesecake layer.

Place top layer of cake on top of the cheesecake, frost the entire cake with a crumb coat of frosting.  Place in fridge to allow the frosting to harden.  Finish frosting the cake.  Refrigerate until ready to serve.


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