| Level: | Intermediate |
| Total: | 2 hr 15 min |
| Prep: | 45 min |
| Inactive: | 1 hr |
| Cook: | 30 min |
| Yield: | 3 (9-inch) cakes |
Ingredients
- 2/3 cup sugar
- 16 ounces cream cheese
- 2 teaspoons vanilla extract
- 2 whole eggs, room temperature
- 16 ounces semisweet chocolate morsels
- 3 cups all-purpose flour
- 2 cups cocoa powder
- 1 tablespoon plus 1 teaspoon baking soda
- 2 teaspoons baking powder
- 4 cups sugar
- 1 teaspoon kosher salt
- 6 whole eggs
- 2 cups buttermilk
- 2 teaspoons vanilla extract
- 8 ounces unsalted butter, melted and cooled
Instructions
- Make the New York Cheesecake Swirl:
- In the bowl of an electric mixer fitted with a paddle attachment, beat the sugar, cream cheese, and vanilla extract on high speed until well combined. Add the eggs and continue to beat on high speed. Make sure to scrape down the sides to ensure incorporation of all the ingredients. Once combined, gently fold in the chocolate morsels. Chill the mixture for approximately 1 hour.
- Make the Rich Chocolate Cake:
- Preheat the oven to 350 degrees F.
- Lightly grease and flour 3 (9-inch) cake pans and set aside. In a large bowl, sift the flour, cocoa powder, baking soda, and baking powder together. Add the sugar and salt and stir to combine well.
- In a medium bowl, whisk together the eggs, buttermilk, vanilla and melted butter. Add the wet ingredients to the dry ingredients in small increments, gently folding the mixture until well combined.
- Pour the mixture into 1 of the prepared cake pans, only filling the pan halfway. Randomly place teaspoon-size dollops of the cream cheese mixture atop the chocolate cake batter. Repeat with the remaining 2 prepared cake pans. Bake for approximately 30 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool completely on a wire rack.
Reviews
This cake was delicious! I made it for a surprise birthday party and everyone loved it! This is a large recipe, so if you’re not making it for a large group I would suggest cutting the portions in half. I did make the full batch because I had about 18 people to serve and I still had left overs.
I had read people were having problems with it spilling over, so instead of using the pans suggested, I used a large rectangular pan and large muffin pans for the rest left over. I changed around the times a little for each and they came out great!
I would actually recommend using the larger pan, and they were a hit in muffin form….also easy for my guests to grab to take home.
Overall, great recipe!
I had read people were having problems with it spilling over, so instead of using the pans suggested, I used a large rectangular pan and large muffin pans for the rest left over. I changed around the times a little for each and they came out great!
I would actually recommend using the larger pan, and they were a hit in muffin form….also easy for my guests to grab to take home.
Overall, great recipe!
I have not made this cake I plan to but not yet I am going to give it a 5 star rating because I dont want to ruin its rep but those of you who are complaining about the time it took to bake the cake you have to remember that each oven is different. Michelle could have been using a brand new oven where as others could be using the oven thats been in there home for 15 years so the times will vary its a fact of life
I found this cake to be very good and was received well by my family but here are a few words of wisdom:
1. Cooking time suggested is too short. My cakes took close to an hour!
2. Batter will over flow
3. Cake is very dense and filling!
4. Batter will make three cakes so have enough people to feed!
Very good chocolate flavor!
I found this cake too dense and dry. I tried the recipe without the cheesecake desiring a moist chocolate cake for my family. I now have an enormous cake that no one will eat. The preparation is very easy but results are less than desirable. I may try it again by adding slightly more butter and experimenting with cake flour.
First off, let me thank those of you who stated that they had pan overflow in their oven. I put down a pan to catch it because even though I used 3, 3 inch high, 9 inch round pans, they overflowed. However, what I was able to save was quite yummy and I cut it up, sprinkled with powdered sugar and no one ever knew that the cake they were eating was such a disaster to cook. I won’t make this again.
I was looking for a rich chocolate cake to make for my wife’s birthday, and this looked like the best recipe on the site.
Sure enough, it was absolutely delicious. I have had similar cakes at very nice restaurants in around the US.
I too, using 9″ pans, had some cake overflow, it rose very fast and I had to bake it about 5 minutes longer than suggested. After cooling they kind of fell in the center one worse than the others. Getting them out of the pans was a challenge, the cream cheese swirl made them gooey and I thought I may have used too much. I had a lot of the cream cheese mixture left over as well as cake batter. I frosted the cake with a chocolate cream cheese frosting and did my best to make it look nice. Despite it being an “ugly” cake everyone loved the taste and took leftovers home with them. I’ll try this one again but I’m thinking of making cupcakes or using a 13″x9″ inch pan instead.
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This cake was so delicious and tender, very moist with a great chocolate flavor. I used Hershey’s special dark chocolate chips instead of semi-sweet and frosted it with chocolate cream cheese icing. I don’t know why everyone else’s cake is overflowing – maybe they’re using 8″ cake pans? The recipe calls for 9″ pans, and mine came out fine. I did notice that there was more than enough of the cheesecake mixture, so I only used about half of it, dropping it in at intervals on top of the cake. The cake cooks up around it so the cheesecake is on the inside. Wonderful!
I received tons of compliments on this recipe when I served it at a party recently. I topped it with a light homemade cream cheese frosting and finished it by sprinkling it with mini chocolate chips. It was wonderful!
This recipe is delicious. It definitely makes a lot of cake, and both times that I’ve made it, I’ve had cake spill over the edges, but that won’t stop me from making it again. I’m not even a chocolate cake fan, but I can eat this any day. Add a little vanilla ice cream and it’s absolutely perfect.