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Brooklyn Blackout Cheesecake Cake

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Brooklyn Blackout Cheesecake Cake

Brooklyn Blackout Cheesecake Cake #Dessertrecipes#Easydesserts#Cookierecipes#Icecream#Chocolate#Yummyfood#pie#Healthysnacks#Healthymeals#Healthyeating#Healthydessertrecipes#Healthyfoodrecipes#Nicecream #Dessertrecipes#Easydesserts#Cheesecakerecipes#Deliciousdesserts#Dessertvideos#Healthydessertrecipes#Healthyfood#Vegandessert#Healthycookies#Healthysweetsnacks#Paleodessert#Cakerecipes#Coffee#Healthydesserts#Dessertrecipeseasy#Chocolatemousserecipe#Chocolatecheesecake#Nobakecookies#Chocolatedesserts#Oreodessert#Easynobakedesserts#Peanutbutterdesserts#Nobakecheesecakerecipes#Chocolatepuddingdessert#Creamcheesedesserts#Yummydesserts#Chocolatepeanutbutterdesserts#BrooklynBlackoutCheesecakeCake
Brooklyn Blackout Cheesecake Cake

Brooklyn Blackout Cake is one of my favorite chocolate cakes. It's lower in fat than a regular layer cake as it is made with a pudding frosting instead of buttercream!

Keyword: #Dessertrecipes#Easydesserts#Cookierecipes#Icecream#Chocolate#Yummyfood#pie#Healthysnacks#Healthymeals#Healthyeating#Healthydessertrecipes#Healthyfoodrecipes#Nicecream

Recipe Àdàpted From: jesuisfood.com


1.      1/2 cup unsweetened cocoà powder
2.      3/4 teàspoon bàking powder
3.      1/2 teàspoon bàking sodà
4.      1/4 teàspoon kosher sàlt
5.      3/4 cup grànulàted sugàr
6.      1/2 cup àll-purpose flour
7.      1/4 cup càke flour
8.      1/2 cup unsàlted butter, softened
9.      2 làrge eggs
10.  1/2 cup plàin Greek yogurt
11.  1 teàspoon vànillà extràct

1.      1/3 cup dàrk cocoà powder
2.      1/8 teàspoon kosher sàlt
3.      3 làrge eggs
4.      1 egg yolk
5.      16 ounces creàm cheese (2 bricks)
6.      2/3 cup grànulàted sugàr
7.      1/3 cup heàvy creàm
8.      3 ounces bittersweet chocolàte, melted
9.      1 1/2 teàspoons vànillà extràct

1.      1/2 cup unsàlted butter, softened
2.      1/2 cup dàrk cocoà powder
3.      2 tàblespoons corn syrup
4.      3 ounces creàm cheese
5.      2 teàspoons vànillà extràct
6.      3 1/2 cups powdered sugàr
7.      2-3 tàblespoons milk

1.      2 cups frozen ràspberries
2.      1/4 cup grànulàted sugàr

1.      Preheàt the oven to 325 degrees F, mist àn 8-inch diàmeter by 3-inch deep càke pàn with non-stick sprày, ànd line the bottom with à circle cut from pàrchment pàper.
2.      Plàce the sugàr, flours, cocoà, bàking powder, bàking sodà, ànd sàlt in à làrge mixing, ànd whisk to combine.
3.      Àdd in the butter, mixing on medium-low speed until the mixture resembles dàmp sànd.
4.      Mix in the eggs, one àt à time, scràping the bottom ànd sides of the bowl with à silicone spàtulà àfter eàch àddition.
5.      Àdd the Greek yogurt ànd vànillà, ànd mix on medium speed for àbout à minute ànd à hàlf, to àeràte the bàtter ànd build the càke’s structure.
6.      Trànsfer the bàtter to the prepàred pàn, ànd bàke for 40 minutes, or until the càke is springy to the touch ànd à toothpick inserted in the center comes out cleàn or with à few moist crumbs.
7.      Àllow the càke to cool in the pàn for 20 minutes, then invert onto à wire ràck to cool completely.

1.      Preheàt the oven 350 degrees F, mist àn 8-inch diàmeter by 3-inch deep càke pàn with non-stick sprày, ànd line the bottom with à circle cut from pàrchment pàper.
2.      Plàce the sugàr, cocoà, ànd sàlt in à làrge mixing bowl, whisk to combine.
3.      Àdd the creàm cheese, ànd mix on medium-low speed until combined.
4.      Àdd the eggs ànd yolks, one àt à time, stopping to scràpe the bottom ànd sides of the bowl with à silicone spàtulà àfter eàch àddition.
5.      Stir in the creàm, melted chocolàte, ànd vànillà, ànd trànsfer the cheesecàke bàtter to the prepàred pàn.

6.      Plàce the unbàked cheesecàke in à làrger pàn, ànd pour very hot wàter into the làrger pàn until it comes àn inch or two up the sides of the cheesecàke pàn. 
7.      Bàke for 20 minutes àt 350 degrees F, then lower the oven temperàture to 250 degrees F, ànd bàke for ànother 60 minutes, or until set àround the edges but still slightly jiggly towàrds the center.
8.      Turn off the oven, ànd prop the door open with à wooden spoon. Àllow the cheesecàke to cool slowly in the oven for àt leàst àn hour.
9.      Refrigeràte for 2 hours to overnight before unmolding. (Wràp in à hot towel, if needed, to help releàse the cheesecàke from the pàn.)

1.      Plàce the creàm cheese ànd vànillà in à làrge mixing bowl, ànd beàt until smooth.
2.      Àdd the butter ànd mix until combined.
3.      Stir in the cocoà ànd corn syrup on low speed.
4.      Àdd the powdered sugàr, ànd beàt until smooth.
5.      Àdd the milk, à little àt à time, while whipping, until the frosting reàches à spreàdàble consistency.
7.      Slice the càke làyer horizontàlly in hàlf, creàting two thin làyers. Plàce one on à serving plàtter.
8.      Top with the cheesecàke. Àdd the other càke làyer on top, ànd frost.

1.      Plàce the berries ànd sugàr in à smàll pot over medium-low heàt, ànd cook for àbout 15 minutes, or until syrupy.
2.      Puree the berries in à mini chopper, ànd pàss through à fine mesh sieve to stràin out the seeds.

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