Chocolate Layer Cake with Cherry Cheesecake Filling and Frosting
A moist chocolate cake layered and covered with a fluffy, creamy no bake cherry cheesecake. This cake needs a few hours for the cheesecake to firm up in the refrigerator for the best flavor an be easy to slice. Bring the slices to room temperature for 10 to 15 minutes before serving.
Open in Cookpad AppCooking Instructions
- 1
Prehest oven to 3050. Spay a 10 inch cake pan with 3 inch sides with bakers spray
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In a bowl whisk hot water, coffee granules and cocoa powder until smooth
- 3
In another bowl whisk together flour, baking soda and salt
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In a third large bowl beat eggs, vanilla and sugar until well combined and pale, add oil and sour cream and stir in then stir in flour mixture, then cocoa mixtire until smooth
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Pour into prepared pan
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Bake 35 to 40 minutes until a toothpick inserted in center comes out just clean. Cool on rack 20 minutes before removing from pan to cool completely
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When cake is completely cool, cut it in half with a large sharp knife to have 2 layers
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PREPARE CHERRY CHEESECAKE FILLING
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Beat cream cheese until smooth
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Beat in confectioner's sugar, vanilla and cherry extract , salt and cherry preserves
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In a seperate cold large bowl beat heavy whipping cream until it holds firm peaks
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Fold whipped cream and cherry cream cheese mixture until uniform in color
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Place one layer of cake on serving plate
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Cover with 2/3 of the cheesecake mixture
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Top with remaining cake layer
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Cover top and sides with temaing cherry cheese cake mixture
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Garnish with red and white and heart sprinkles and chocolate shavings. Refrigerate at least 6hoursor overnight to firm up cheesecake
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