Chocolate Cheesecake Cake

• Cake:

1. Line the bottom of a round cake pan (8″ x 4″ or 20cm x 10cm) with parchment paper. Preferably use a solid bottom cake pan to avoid leakage, because this batter is very thin.
2. Preheat the oven to 350°F (180°C).
3. In a large bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir to combine.
4. Add the eggs, oil, vanilla extract, and hot water to flour mixture and whisk.
5. Add the buttermilk. Whisk until well combined. The batter will be very thin
6. *Buttermilk substitute: Add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Stir, then let it stand for 5 minutes.
7. Pour batter into prepared pan.
8. Bake at 350°F (180°C) for 45-55 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow to cool completely.
9. Cut the top to level and then cut the cake in half to create two layers.

• Chocolate Cheesecake:

1. Melt the chocolate using a double-boiler or microwave on medium power, stopping to stir every 40 seconds, until it’s completely smooth. Let it cool at room temperature.
2. In a small microwave-safe bowl, place water and sprinkle the powdered gelatin. Stir until the gelatin is completely dissolved. Let it stand for 3-5 minutes to bloom. The gelatin will absorb the water.
3. Microwave it for 15 seconds to melt. Set aside.  
4. In the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese until creamy.
5. Add the sugar and heavy whipping cream. Beat on medium-high speed until stiff peaks form, about 2 minutes.
6. Using your mixer on low speed, add the melted chocolate. Beat until smooth. Scrape the sides and bottom of the bowl with a rubber spatula to make sure that all the ingredients are properly mixed.
7. Add the melted gelatin with the mixer still on, to avoid lumps, and beat until combined.

• Assembling:

1. You can assemble the cake inside a cake ring or inside an acetate ring, made with a 31” (78cm) x 4.5” (11cm) strip.
2. Place the first cake layer, spread the filling evenly and cover with the second cake layer. 
3. Refrigerate for 6 hours or overnight before unmolding.

• Frosting 1:

1. Melt the chocolate using a double-boiler or microwave on medium power, stopping to stir every 40 seconds, until it’s completely smooth.
2. Add the milk and whisk until completely smooth.
3. Spread evenly over the top of the cake. Refrigerate until set.

• Frosting 2:

1. Melt the chocolate using a double-boiler or microwave on medium power, stopping to stir every 40 seconds, until it’s completely smooth.
2. Add the heavy cream and whisk until completely smooth.
3. Refrigerate for about 20-30 minutes or until firm enough to pipe.
4. Decorate using a piping bag.

Keep the cake refrigerated until serving time.

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