EASY

BLACK FOREST CHEESECAKE  CAKE

This Black Forest Cake has a layer of smooth cherry cheesecake sandwiched between layers of rich, moist chocolate cake. It’s covered in a cream cheese frosting and crowned with more cherries and grated chocolate.

 INGREDIENTS

Cheesecake – 2 packages 8-ounces each cream cheese, at room temperature – ½ cup granulated white sugar – Pinch salt – 2 large eggs room temperature – 1 teaspoon vanilla extract – ⅓ cup sour cream – 1 cup cherry pie filling

 INGREDIENTS

Chocolate Cake Layer – 1 ¾ cups + 2 tablespoons sugar – 1-¾ cups all-purpose flour – ¾ cup Hershey’s cocoa – 1-¼ teaspoons baking powder – 1-¼ teaspoons baking soda – 1 teaspoon salt – 2 large eggs – 1 cup plus 2 tablespoons milk – ½ cup canola oil – 2 teaspoons vanilla extract – 1 cup boiling water

 INGREDIENTS

Frosting – 2 8-ounce packages cream cheese, room temperature – ½ cup unsalted butter room temperature – 1 tablespoon vanilla extract – 2 ½ cups powdered sugar – 1 cup cherry pie filling – grated chocolate optional

Preheat the oven to 325ºF. Put a kettle of water on the stove to boil.

Prepare cheesecake batter. Set a metal broiler tray on the bottom oven rack. Carefully pour the hot water from your kettle into the broiler tray. Place the springform pan in the oven on the rack above the boiler tray.

Bake the cheesecake for 45 – 55 minutes. It should be set to the touch and not jiggly. Remove the cheesecake and let it cool on a wire rack for about 10-15 minutes, run a butter knife or spatula around the edge to help prevent cracking.

Prepare the cake layers. Bake for 30 – 35 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pans to wire racks.

Prepare frosting and assemble cake according to recipe directions. 

Assemble and frost the cake according to recipe. Enjoy!

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