Raspberry Oreo Mocha Cheesecake Cake

RASPBERRY OREO MOCHA CHEESECAKE CAKE

Rich, moist mocha cake and creamy Raspberry Oreo Cheesecake covered in mocha frosting and a mocha ganache!

Serves: 12-16 servings

INGREDIENTS

For the cake:

2 cups sugar
1¾ cups all-purpose flour
¾ cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk (I used regular milk)
½ cup vegetable oil
1 teaspoon vanilla extract
1 cup strong black coffee

For the cheesecake:

3 packages cream cheese
1 cup sugar
1 tsp vanilla
3 eggs
½ cup sour cream or plain yogurt
½ cup fresh raspberry puree (or thaw frozen berries, drain, and puree)
additional red food colouring, if desired for pink color
1 cup roughly chopped Oreos
For the frosting:
1⅔ cups chopped chocolate or good quality chocolate chips
¼ cup cream
½ cup strong brewed coffee
2 cups butter, room temperature
2½ cups icing sugar
For the ganache:
1 cup chopped chocolate or good quality chocolate chips
⅓ cup strong brewed coffee

INSTRUCTIONS

To prepare pans for cake and cheesecake:

I used 8" round cake pans, because I wanted a nice tall cake. You could also use 9" pans or 9" springform pans.

If using round cake pans, cut a piece of wax paper to fit the bottom of the pan. Spray the pan with non-stick spray, then place the piece of wax paper in the bottom, wax-side up. Spray the top of the wax paper with non-stick spray.

If using a springform pans, open the pan and place a piece of wax paper large enough to cover the bottom in the pan. Close the sides of the pan, and cut around the outside of the pan so the edges of the paper aren't hanging out. Wrap a piece of tin foil around the outside to catch any leaks. Spray the inside of the pan with non-stick spray.

For the cake:

Preheat oven to 350 degrees F and prepare pans.

In a large bowl, whisk together the sugar, flour, cocoa, baking powder and baking soda and salt until combined.

Add eggs, buttermilk, oil and vanilla and whisk until combined. Slowly whisk in coffee (batter will be thin).

Divide evenly between two pans. Bake at 350 for 25-30 minutes, or until a toothpick comes out clean or with moist crumbs.
Set aside to cool. Then wrap in plastic wrap and place in the freezer.

For the cheesecake:

Preheat oven to 325 degrees F and prepare pans (the same pans or the same size you used for the cake).

In the bowl of a stand mixer, add cream cheese, sugar and vanilla. Beat on medium-high until smooth.

Add eggs, sour cream/yogurt, and raspberry puree. Beat on medium speed until combined, scraping down the bowl half way.

Stir in oreos.

Divide evenly between 2 pans.

Bake at 325 degrees F for 40-50 minutes, until cheesecake is mostly set and just starting to brown at the edges. Remove from the oven and let rest until it reaches room temperature.

Refrigerate at least a couple hours before removing from the pan, wrapping in plastic wrap and placing in the freezer.

For the frosting:

In a small bowl, combine chocolate, cream and coffee. Microwave on high 1 minute. Stir until smooth, placing back in the microwave for 20-30 seconds if necessary.

Cool in the fridge for 10-20 minutes, stirring once.

In a stand mixer, beat butter, chocolate mixture and icing sugar: first on low speed for 2-3 minutes until combined, then increase the speed to medium or medium-high and beat until fluffy and the colour lightens substantially, another 3-4 minutes.

I recommend not refrigerating before frosting, as this frosting sets up nice and firm once refrigerated.

For the ganache:

Prepare the ganache only after the cake has been assembled and frosted. In a microwave safe bowl (or glass measuring cup), combine chocolate and coffee. Microwave for 45 seconds to 1 minute on high. Stir until smooth, microwaving another 20-30 seconds if necessary.

Let cool to room temperature before topping the cake.

Assembly:

I like to work with my cakes frozen because it's easier they're not as crumbly and they carve easily. This also means I can make the cake over several days.

Start with an 8" cardboard cake board on your cake tray. This is optional, but it makes it easier to move your cake from a carrier to your cake plate without making a mess of it.

Place one chocolate cake layer down and cover with a thin layer of frosting. Top with a cheesecake layer, and cover with a thin layer of frosting. *If your cakes are really uneven, you may want to trim the tops off slightly so they lay a little flatter.

Repeat layers one more time, so all 4 layers are used. Adjust cake layers slightly so they line up as evenly as possible (photo 2). If your edges are uneven and you want a nice straight cake, trim the sides with a long serrated knife (photo 3).

Cover cake with a thin layer of frosting to seal in the crumbs (photo 4).

Refrigerate cake for 1 hour, but leave the frosting on the counter.

Cover cake with remaining frosting, making sure to cover cake completely.

Refrigerate at least 1 hour.

Top with ganache, slowly pouring on top and spreading to the edges. Top with additional raspberries and chopped oreos.

NOTES

*This cake is easily made over a couple of days, freezing the layers in between. I recommend making the frosting and ganache only the day you want to complete the cake and serve it.

Recipe @
http://www.thereciperebel.com/raspberry-oreo-mocha-cheesecake-cake/