My mum and brother share a birthday, but every year I make two cakes for the occasion to acknowledge that it really IS two separate occasions.
Inside this bad-boy, between two layers of super moist chocolate cake, I’ve hidden a chocolate chip cheesecake. Not just any cheesecake, either – it was made from my mum’s famous recipe, and birthdayafied with colorful sprinkles!
I thought this cake was really fun because on the outside it looks like any old chocolate cake, but once you cut it open, BOOM, sprinkles and cheesecake and chocolate chips and deliciousness!!
My mum’s Famous Chocolate Chip Cheesecake recipe includes vanilla extract, but I thought the chocolate icing and cake would be complemented by almond, so I used almond emulsion to make the almond flavor really stand out. The sprinkles were a special addition too – her regular cheesecake looks festive with just chocolate chips, but the sprinkles were what made the cake fit for a birthday! I think this would be great for Halloween with orange and purple sprinkles, or looking forward to Christmas, red and green.
OR, even better yet, purple and gold for Vikings football Sundays! 😀
- 2 c granulated sugar
- 1 3/4 c all-purpose flour
- 3/4 c cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs large
- 1 c milk of your choice
- 1/2 c vegetable oil
- 2 tsp vanilla extract
- 1 c boiling water
- 16 oz cream cheese 2 blocks
- 1/2 c granulated sugar
- 1 tsp almond emulsion
- 2 eggs large
- 1/2 c chocolate chips
- 1/4 c sprinkles
- 3.9 oz chocolate pudding 1 box
- 16 oz heavy whipping cream
- 3 c powdered sugar
- 1/3 c cocoa powder
- 1/3 c salted butter softened
- 1/4 c milk
- 1 tsp vanilla extract
Combine sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla and beat for 2 minutes. Stir in boiling water. Pour batter into two greased and floured pans (8", 9", 10")
Bake at 350 for 30 to 35 minutes or until tests done.
Beat cream cheese, sugar, and almond emulsion until smooth. Add eggs and mix until just blended. Fold in chocolate chips and sprinkles. Pour into a well greased and floured springform pan, the same size as the one used for chocolate cake. Bake at 350 for 30-40 minutes or until center is almost set.
Combine pudding and whipping cream in a large bowl. Whisk until fluffy.
Combine all ingredients and whip until light and fluffy.
Place 1 layer of chocolate cake on a cake plate or board. Spread a layer of chocolate filling over top of cake. Place cheesecake on top of filling. Spread a layer of chocolate filling over top of cheesecake. Place second cake layer on top of filling. Ice with whipped icing.