Triple Chocolate Raspberry Cheesecake

triple chocolate cheesecake

Valentine’s Day is just around the corner! What screams love more than chocolate and berries? Cheesecake. I vote for cheesecake every time. I decided to take my favorite chocolate cheesecake recipe and add in a little raspberry flavor. Just to make it extra special I included a brownie crust! This triple chocolate raspberry cheesecake is perfect for any day of the week, but extra special for a holiday.

triple chocolate cheesecake

You guys! My life has been insanely busy the past month. Usually I am really good at finding balance, but I’ve honestly been a little overwhelmed. I told you all I started a new job back in November so I’ve been putting a lot of time into working, plus Patrick and I got engaged! So we have been planning the wedding and trying to come up with a lifestyle change for our diets. I ran out and renewed my gym membership. I bought lots of planners to organize my recipes and ideas for kelliericecakes.com! And now we just found out we need to move within the next few months!

So far I’ve been to the gym zero times and my blog ideas end up on post-its in my purse haha! I know I will find my balance again soon. What is really important to me is providing you all quality recipes and content.

triple chocolate cheesecake

Last year I became a brand ambassador for Rodelle Vanilla! They are truly my all time favorite baking brand and I thought there is no better way to kick off February than to post a dessert using two of my most used ingredients.

triple chocolate cheesecake

Rodelle organic cocoa powder is infused into each layer of the cheesecake along side their organic chocolate extract.

triple chocolate cheesecake

Ok now just imagine taking a bite and tasting a layer of fudge brownie, a layer of creamy rich chocolate raspberry cheesecake, dark chocolate ganache, and if you are a little extra like me you can make this chocolate whipped cream!

triple chocolate cheesecake

Triple Chocolate Raspberry Cheesecake
Author: 
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Layers of chocolate and raspberry come together to create a decedent cheesecake.
Ingredients
  • 1 box of fudge brownie mix (follow directions on box to make batter)
  • 3 (8oz) blocks of cream cheese room temperature
  • ½ box of sugar free raspberry jello
  • 1 cup of sugar
  • 1 tsp of organic chocolate extract
  • ½ cup of organic cocoa powder
  • 3 eggs room temperature
  • 4 cups of dark chocolate chips
  • ¼ cup of milk
  • 1 cup and 2 tbsp of cream
  • 1 tsp of instant espresso
  • another ¼ cup of cocoa powder
  • 1 tbsp of sugar
Instructions
  1. Preheat the oven to 350 degrees
  2. spray or grease a spring form pan
  3. pour brownie batter into the pan and bake for 10 minutes
  4. in a mixer whip the cream cheese and sugar
  5. add in the extract and eggs
  6. heat the milk just before boiling and pour over 2 cups of chocolate chips, stir to help chips melt completely
  7. add half the box of jello into the batter then the melted chocolate
  8. whip until you don't see any cream cheese chunks
  9. pour cheesecake batter into the spring form pan over the brownie batter
  10. bake 35-40 minutes until the top looks set but has a slight jiggle
  11. (it may take a littler longer depending on your oven)
  12. turn off the oven crack the door and let cool
  13. once easy to handle put in the fridge to finish cooling
  14. once completely chilled start making the ganache
  15. in a microwave safe bowl pour 2 tbsp of cream and espresso powder over 2 cups of chocolate and melt in intervals careful not to burn the chocolate
  16. drizzle over the cheesecake
  17. in a chilled bowl whip the cream with sugar and cocoa powder until you have light fluffy whipped cream

You may have noticed the additional whipped cream on top of the chocolate whipped cream… my story is I had a little prepared whipped cream leftover that I just haaaaaaaaad to use up. And I’m sticking to it!

triple chocolate cheesecake

 

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Pistachio Butter Cake (Happy 2nd Birthday KellieRiceCakes.com!)

pistachio butter cake

Yesterday marked the 2 year birthday of kelliericecakes.com! I cannot believe how fast time has flown by here! I am so excited to have found such a perfect outlet for all my food cravings. It is great timing too, because next week I will be at Macon Appliance Mart cooking at our first food demo. Looking back to the day I launched I love seeing how this site and community has grown. I have met so many fantastic people on this journey and learned so much. I can’t wait to see what this new year brings!

pistachio butter cake

Today I wanted to share one of my favorite recipes to celebrate! This pistachio butter cake is definitely going to satisfy any sweet tooth! Airy layers of butter cake with sweet pistachio butter cream and a drizzle of dark chocolate ganache.

pistachio butter cake

You can definitely buy pistachio paste, but making your own is fairly easy. I decorated this cake with some roses I picked up at the farmers market. I have definitely been into simple cake decorating lately. A chocolate or caramel drizzle and fresh flowers will finish any cake!

Pistachios are the perfect compliment to this butter cake. So salty and savory. Sweet and salty is one of my favorite combos so I love the layers of pistachio flavor in the buttercream.

pistachio butter cake

Pistachio Butter Cake (Happy 2nd Birthday KellieRiceCakes.com!)
Author: 
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Airy butter cake with a sweet pistachio butter cream and dark chocolate drizzle.
Ingredients
  • For the cake
  • 2¼ cups all-purpose flour
  • 1½ cups granulated sugar
  • 3 eggs + 1 egg yolk
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1¼ cups milk
  • ¼ cup vegetable oil
  • 1 stick butter melted and cooled
  • 2 tablespoon vanilla extract
  • For the pistachio paste
  • ¼ cup of pistachios
  • 2 tbsp of water
  • For the buttercream
  • 4 cups of powered sugar
  • 2 tbsp of vanilla extract
  • 3 tbsp of pistachio paste
  • 1 tsp of mint food coloring
  • ¼ cup of heavy cream
  • 2 sticks of soft butter
  • For the ganche
  • ¼ cup of heavy cream
  • 1 cup of dark chocolate chips
Instructions
  1. Preheat the oven at 350 degrees.
  2. In a mixer add the flour, sugar, baking powder, salt
  3. Mix lightly
  4. Add the butter, oil, vanilla, milk
  5. Turn the mixer on low
  6. Add the eggs one at a time
  7. Mix until dry ingredients are combined
  8. Pour into greased pans ( I used 3 6in pans, you can also use 2 8in pans)
  9. Bake for 30 minutes or until tops are set and lightly browned
  10. For the paste
  11. In a food processor pulse the pistachios and water until a thick paste forms
  12. For the frosting
  13. Mix the sugar, vanilla, butter, and pistachio paste until whipped
  14. Add in the cream a little at a time until you get the desired consistency
  15. For the chocolate ganche
  16. Heat cream in a sauce pan until the cream slightly bubbles around the edge
  17. Pull off the heat and add in the chocolate
  18. Stir until completely melted
  19. After the cakes have cooled, spread the icing over each layer.
  20. Stack layers and drizzle with chocolate

butter pistachio cake

Thank you for all of kind comments and support! Here is to another great year!

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Tiramisu Cheesecake and Big News!

tiramisu cheesecake

If you have been following my blog/social media for a while you will already know how much I believe in shopping local. Not only is the customer service experience so much better, but you typically find much better product.

I am excited to announce my long time favorite appliance store is partnering up with kelliericecakes.com! We will be doing a live cooking demo in their Viking show kitchen!

maconappliancedemo

I welcome anyone local to stop by! If you aren’t local keep a look out for our instastories to follow along! @kelliericecakes and @maconappliance

The menu is created around those moments when you suddenly have guests come over and you want to look like you have it together. I am creating three easy recipes that will look like you spent all day in the kitchen!

Now on to the Tiramisu Cheesecake!

tiramisu cheesecake

Two of our favorite desserts are Tiramisu and Cheesecake. Combined the two and wow! You have that creamy cheesecake bite with lots of rich coffee flavor. Seriously, the perfect dessert for coffee lovers. This cake received a unanimous thumbs up from the entire family.

tiramisu cheesecake

Imagine a graham cracker crust, a layer of coffee dipped lady fingers, smooth vanilla cheesecake, a layer of dark chocolate ganache and whipped cream. Yes please! I will take a slice with my morning coffee…

tiramisu cheesecake

Tiramisu Cheesecake and Big News!
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Graham cracker crust layered with coffee dipped lady fingers, creamy vanilla cheesecake, and dark chocolate ganache!
Ingredients
  • 24 ounces of cream cheese at room temp
  • 1 cup of sugar
  • 2 eggs
  • 1 cup of sour cream
  • 1 cup of strong coffee
  • 1 package of lady fingers
  • ¼ cup of cocoa powder
  • 1 tsp of vanilla
  • 2 cups of graham cracker crumbs
  • 2 tbsp of brown sugar
  • 2 tbsp of melted butter
  • 1 cup of dark chocolate chips
  • ¼ cup of whipping cream
Instructions
  1. Preheat the oven to 400 degrees
  2. Mix the melted butter, brown sugar, and graham cracker crumbs
  3. Pack into the bottom of an 8 in spring form pan
  4. Bake for 5 minutes then let cool
  5. Mix together the sugar, cream cheese, and vanilla
  6. Add the eggs one at a time
  7. Mix in the sour cream
  8. Dip lady fingers into the coffee and layer over the graham cracker crust
  9. Sprinkle cocoa powder over the lady fingers
  10. Pour the cheesecake mixture on top
  11. Bake for 20 minutes at 400*
  12. Lower the heat to 325 and continue to bake until the top is slightly browned and the cake only jiggles slightly
  13. Let cool to room temp before placing the the fridge
  14. For the ganache:
  15. Pour the chocolate and cream into a bowl and microwave 30 seconds at a time until the cream slightly bubbles
  16. Stir until thick and smooth
  17. Pour over the cheesecake and let set until completely chilled
  18. * Since I covered the cheesecake in ganache I wasn't too worried about cracking. You can make a traditional water bath for the cheesecake to bake in if you want a perfectly smooth top.

tiramisu cheesecake

Make at your own risk! This is very hard to resist! :p

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Merlot Brownies with Merlot Ganache and Sea Salt

 

red wine brownies

Every Valentine’s Day I sit and contemplate- wine or brownies? I picked up some of my favorite red wine from Trader Joes and I knew I wanted to do a Merlot infused ganache.

red wine brownies

Once I started throwing together the brownie batter I drizzled a little more Merlot into the batter. The result was sooo good. The wine brings out the richness in the chocolate while keeping them so fudgey and moist.

These are honestly even better the next day. Enjoy them with a little cocoa whipped cream or on their own!

Merlot Brownies with Merlot Ganache and Sea Salt
Author: 
Recipe type: Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Merlot Infused Brownies
Ingredients
  • 1 cup of sugar
  • 1 stick of salted butter
  • 2 tbsp of vanilla
  • 2 eggs
  • ¼ cup of Merlot
  • ¾ cup of cocoa powder
  • 1 tsp of baking soda
  • ½ cup of AP flour
  • For the ganache
  • ½ cup of heavy cream
  • 1 cup of chocolate chips
  • 2 tbsp of Merlot
  • Finish with sea salt
Instructions
  1. Preheat the oven to 350 degrees.
  2. Cream together the butter, sugar and vanilla.
  3. Add the eggs.
  4. Add in the baking soda and flour.
  5. Lightly mix until incorporated.
  6. Pour in the Merlot and stir until you have an even batter.
  7. Bake for 20-30 minutes until center is set.
  8. For the ganache-
  9. Heat the cream in the microwave for about 40 seconds on high.
  10. Add the vanilla and chocolate.
  11. Mix until the chocolate starts to melt.
  12. Add the Merlot and whisk until smooth.

Happy Valentine’s Day!

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Chocolate Pecan Pie

chocolate pecan pie

When the holidays come around there is nothing I want more then a huge slice of pecan pie. This year I wanted to change it up a little and add chocolate. If I am making something for the first time I usually go to the NYTimes recipe section online. They always have incredible recipes with very detailed reviews. I saw a recipe that had the chocolate melted into the butter then baked. They reviews were all over the place so I decided to just wing it and try creating my own recipe.

chocolate pecan pie

I know a lot of my recipes have millions of ingredients and are half a page long, but one thing  I am way too lazy to do is make my own pie crust. I usually have rolls of premade crust in my freezer. Perfect for those pie cravings. These giant dark chocolate chips are an absolutely perfect for this pie. I don’t think I would like it as much if the chocolate was melted in. I really enjoyed how you could taste that classic pecan pie filling with big bites of melty dark chocolate.

chocolate-pecan-pie

Pecan pie has always been my Dad’s favorite dessert. When I was a child a did not appreciate pecans the way I do now and I used to pick them all out of my pie. I would be left with that perfect sugary filling and crunchy crust. My mom always made us homemade whipped cream so that is a habit I carried with me. If you are in a kid free household this whipped cream is perfect to spike with a little bourbon.

image4-46

Chocolate Pecan Pie
Recipe type: Baking, Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8 slices
 
Classic pecan pie with a dark chocolate twist.
Ingredients
  • 1 Prepared sheet of pie dough
  • 2 tbsp of melted salted butter cooled
  • 2 cups of pecans (toasted)
  • 1 cup of sugar
  • 1 cup of light corn syrup
  • ½ cup of dark chocolate chips
  • 2 tbsp of pure vanilla extract
  • 2 tbsp of bourbon (optional)
  • 1 cup of heavy whipping cream
  • ½ cup of powdered sugar
  • 1 tsp of bourbon
Instructions
  1. Preheat the oven to 350 degrees.
  2. Mix together the butter, eggs, corn syrup, vanilla and sugar.
  3. Add bourbon if desired.
  4. Mix in the pecans and chocolate.
  5. Place pie dough into a pie dish and pour the filling over the top.
  6. Tap the dish on the counter to help the pecans rise to the top.
  7. Bake for 45-50 minutes or until the middle sets.
  8. I covered the pie with foil before baking and removed 15 minutes before finishing so the crust would not burn.
  9. Let the pie cool before serving.
  10. For the whip cream:
  11. In a large clean dry bowl add the cold heavy cream, sugar and bourbon (vanilla if you don't want bourbon).
  12. Mix with a hand mixer on high until soft peaks form.

image2-99

Doesn’t that look like the best bite ever?

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Hot Fudge Cheesecake

hot fudge cheese cake

Cheesecake is one of those desserts that I usually bypass for a huge piece of chocolate cake. BUT if it is done right it moves to the front of my dessert line up. I like my cheesecake to be creamy and thick. Your fork should slide right through without much effort. This hot fudge cheesecake starts with a thick chocolate graham crust followed by a creamy rich dark chocolate filling then topped with a hot fudge whipped cream and more hot fudge topping.

hot fudge cheesecake

Have you ever had the Godiva chocolate cheesecake from Cheesecake factory? This filling reminds me of that cake. This is sure to fill your every chocolate wish and desire. One slice sends me into a tiny chocolate coma.

hot fudge cheesecake

Hot fudge is pretty much my favorite topping of life. Growing up I worked with my best friends at Dairy Queen all through high school. To this day still one of my favorite jobs. I worked with my best friends, we ate cup fulls of hot fudge sundaes, and all of our high school peers visited us during all of our shifts. Bless our sweet managers. I am sure we drove them nuts. 16 year old girls hopped up on sugar and hormones… Back to those sundaes though. Now at 16 I was very conscious of my eating habits so naturally I skipped the ice cream and I would have cups of hot fudge topped with a huge portion of whipped cream and sprinkles. Whipped cream has less calories because its lighter right ? 16 year old logic at its best.

chocolate cheesecake

Hot Fudge Cheesecake
Recipe type: Desserts
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Creamy chocolate cheesecake topped with hot fudge and chocolate whipped cream.
Ingredients
  • For the crust:
  • 1½ cups of graham cracker crumbs
  • 2 tbsp dark chocolate powder
  • ½ stick of melted butter
  • ½ cup of sugar
  • For the filling:
  • 3 eggs room temp
  • 3 blocks of 8 oz cream cheese, softened
  • ¼ cup of hot fudge
  • 1½ cups of sugar
  • For the whipped topping:
  • 1 cup of heavy whipping cream
  • 1 cup of powdered sugar
  • 2 tbsp dark chocolate powder
Instructions
  1. Preheat oven to 375.
  2. For the crust:
  3. Mix the melted butter, sugar, chocolate, and graham cracker.
  4. Press into the bottom of the pan.
  5. I used a 6 inch spring form pan. You can use an 8 inch, but I wanted to have thicker slices.
  6. Bake for 10 minutes.
  7. With a mixer beat the eggs, cream cheese and sugar.
  8. Add in the hot fudge.
  9. Pour on top of the crust.
  10. I am super lazy so I never make a water bath for my cheesecakes. I just put a pan of water on the bottom rack and it usually prevents any cracking. If it does crack it is not a huge deal because we are covering the top with whipped cream.
  11. Bake for 1 hour and 15 minutes. The center should be very wobbly still. I turn off the oven and let the cake cool inside the oven for 20 minutes then on the counter until it is completely room temperature.
  12. It is VERY important to cool off completely before putting the the refrigerator. You do not want those hard crystallized sugar bits to appear in your creamy cake.
  13. Cool cheesecake in the refrigerator for 2 hours or overnight.
  14. To make the topping whip the cream, hot sugar and chocolate powder.
  15. Spread over the top.
  16. Serve with extra hot fudge.

 

chocolate cheesecake

I hope you make this cheesecake! If you do don’t forget to tag me! #kelliericecakes

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Classic Chocolate Ganache Macarons

maracons

Hi this is my first attempt at macarons! As in my first successful attempt. These delicate cookies only have a handful of ingredients, but are truly the most high maintenance cookie I have ever made.  I made 5 batches yesterday using a variety of methods I found online. This is what worked best for me.

image1 (100)

Almost every recipe I found required you to run the almond meal through a food processor. I did not see much of a difference when I did this so I skipped it for my final attempt. I also tried 3 batches using the sugar syrup method. I am not sure if I just did not get the syrup into the eggs before they cooled, but I was not getting that super crisp shell. This recipe I just added the sugar straight into the eggs.

image3 (36)

The first couple of batches I did not let the batter dry out enough before baking. The pictures show the final attempt when I left them on the counter for 5 hours before baking. These had a perfect crispy shell and nice chewy center. I also had a much better result with the “feet” the longer my cookies rested before baking.

image2 (52)

Probably the most important lesson I learned was DO NOT OVER MIX. I was very confused when I read a lot of recipes comparing the batter to lava. I don’t know about you, but I am around cake batter more often then lava. The egg whites still need to be airy. They definitely deflate when mixed, but you can still see a slight bounce to the mixture once folded. If the batter is runny that means it was over mixed.

Classic Chocolate Ganache Macarons
Recipe type: Cookies, Macarons
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Classic French Macarons With Chocolate Ganache
Ingredients
  • Cookie Shells-
  • 1 cup almond flour/meal
  • 2 cups powdered sugar
  • 3 tbsp cocoa powder
  • 1 pinch of cream of tartar
  • 3 room temp large egg whites
  • 1 tsp vanilla
  • ⅛ cup of sugar
  • Filling-
  • ¼ cup cocoa powder
  • 3 tbsp heavy cream
  • ½ cup of salted butter
  • 2 cups powdered sugar
Instructions
  1. In a large bowl whisk the almond flour, powdered sugar and cocoa powder.
  2. In a separate clean bowl beat the egg whites and vanilla on high speed until white and frothy.
  3. Add in the ⅛ cup of sugar.
  4. Beat on high until stiff peaks form.
  5. You should be able to turn the bowl upside down and the egg whites stay in place.
  6. Very gently fold the egg whites into the dry mixture.
  7. Do not over mix.
  8. The mix should look like very thick cake batter.
  9. I used a piping bag with a round tip.
  10. I used two baking sheets with baking mats.
  11. I found that the baking mats were much easier then parchment paper.
  12. Pipe batter in even circles about 1½ inches. I fit about 20 per sheet.
  13. Let sit on the counter untouched for at least 2 hours.
  14. My best results came from 5 hours.
  15. Preheat the oven to 350.
  16. Bake for about 5 minutes then rotate.
  17. Bake for another 5 minutes.
  18. Let cool before filling.
  19. For the filling-
  20. Mix together the sugar, butter, cocoa. Add cream as needed. I left my ganache slightly loose so it would not disturb the delicate shells. I wanted something easy to mold.

When you pipe the batter on the baking sheets you will see a little curly cue from the piping bag. The perfect batter will flatten out slightly and that point will disappear. When letting the discs dry before baking you will know they are ready when the tops are already hardened slightly and not sticky.

I hope you try these! Once I got the hang of them it was pretty routine. These cookies really are beautiful and so easy to switch up!

 

 

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Chocolate Cake Topped With Mocha Cream Cheese Frosting And Filled With Dark Chocolate Ganache

chocolate cake

I can’t stop looking at gum paste flowers. Seriously. They are so creative and beautiful. Some look so realistic I don’t think you can tell a difference at first glance. I really wanted to try creating some roses with gum paste. I bought the Wilton gum paste powder from a craft store, a few different gel food colorings, some powdered sugar and improvised the rest. I saw so many tools to make flowers. I was pretty overwhelmed. I decided to try using what I had at home first before buying any special tools.

image3 (33)

I can’t lie. I am pretty impressed with the way this rose turned out. It was extremely time consuming, but not necessarily hard. I think over time it will become second nature. Now this is not a tutorial on how to make these roses. Once I really get the hand of it and know exactly what tools are needed I will definitely share. For now I decided to share this amazing cake recipe. All my favorite things in one sweet cake slice.

chocolate cake

CLICK HERE for my favorite chocolate cake recipe

Chocolate Cake Topped With Mocha Cream Cheese Frosting And Filled With Dark Chocolate Ganache
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
 
Mocha cream cheese frosting with dark chocolate layers.
Ingredients
  • For the frosting:
  • 4 ounces of cream cheese
  • 4 tbsps of softened butter
  • 3 cups of powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp instant espresso powder
  • 1 tbsp heavy cream
  • For the ganache filling:
  • 4 ounces of dark chocolate
  • ½ cup of heavy cream
Instructions
  1. For the frosting:
  2. Mix together the cream cheese and butter.
  3. Add in the vanilla and espresso powder.
  4. Slowly pour in the powdered sugar.
  5. Finish off with heavy cream.
  6. Add more or less sugar depending on how creamy you want your frosting. I left mine on the stiff side so I could pipe it on the cake.
  7. For the ganache:
  8. Heat the cream in a sauce pan on medium low.
  9. When the cream begins to bubble remove from heat and add chocolate.
  10. Mix until thickened.
  11. Let cool before using.
  12. Assembly:
  13. After your cake layers have cooled (don't forget to click the link for my favorite chocolate cake!) add the ganache to the middle of the cake. Place in the fridge until ganache has set and slightly hardened. Frost the cake with your cream cheese mixture. I used my left over frosting to pipe an edge around my cake.

cake slice

I recommend keeping this cake cool until you are ready to eat. The ganache will melt in your mouth like a truffle!

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Chocolate Chip Cookie Layered Cheese Cakes

Cheesecake

Easter is coming. Soon. Every year I try to make a big complex dessert, but this year I am staying simple. These layered cheesecakes require no baking, short stove top time, and come together in minutes.

Something about homemade pudding is so  comforting. The flavor is so much richer than if you used an instant pudding pack. It takes a little longer, but the result is definitely worth it.

The cheesecake layer is no bake and it is so easy. It is basically the same combo I make for my cinnamon roll danish filling. Sweet, tart, and light.

The cookies you can use what you have on hand, store bought, or these. They just give the best crust especially if you make these the day before.

chocolate chip cookie cheese cake

I recommend only filling your cups 3/4 of the way and using whipped cream. It is going to make it more of a single serving. I filled these cups to the brim for the picture and honest they were about 2.5 servings.

Easter dessert

Chocolate Chip Cookie Layered Cheese Cakes
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Layers of creamy cheesecake, smooth dark chocolate pudding and salty chocolate chip cookie.
Ingredients
  • For the pudding:
  • 4 ounces of dark chocolate
  • 2 tsp vanilla extract
  • 1 cup of sugar
  • ¼ cup of cornstarch
  • pinch of salt
  • 4 egg yolks
  • 2 cups of milk (whole preferably)
  • 1 tsp of unsalted butter
  • For the cheesecake:
  • 8 ounces of low fat cream cheese - room temp
  • 1 cup of powdered sugar
  • 1 tsp vanilla
  • 2 tbsp milk
  • For the cookie crust:
  • 2 large chocolate chip cookies
  • 2 tbsp butter
  • ¼ tsp salt
  • For the topping:
  • Whipped cream
  • Extra Chocolate Chip Cookies
Instructions
  1. In a cool pan mix the cornstarch, salt and sugar.
  2. Add in the milk and vanilla and whisk until everything is combined.
  3. You should not be able to see cornstarch chunks.
  4. Put the pan over medium heat.
  5. Add in the egg yolks.
  6. Keep whisking until everything is mixed.
  7. Add in the chocolate. (I like the unsweet baking bars)
  8. Whisk consistently until the mixture thickens and starts bubbling.
  9. This will take 10-15 minutes.
  10. It will seem extremely liquid-y then suddenly very thick.
  11. Turn down to low heat and keep stirring.
  12. The chocolate should be melted and evenly mixed.
  13. Take off the heat and let cool.
  14. Be sure you stir every few minutes while it cools to keep the skin from forming,
  15. For the cheesecake:
  16. Mix the cream cheese, vanilla and powdered sugar.
  17. Add the milk as needed.
  18. It should be just slightly looser than the pudding.
  19. For the crust-
  20. Break the cookies into crumbs.
  21. (I just put the cookies in a bag and roll it with my dough roller until all pieces are broken up)
  22. Melt the butter and add to the mixture.
  23. Add the salt.
  24. Pack 1-2 tbsps into each cup
  25. Assembly:
  26. Once the pudding has cooled (it can be warm, but not hot. you don't want to break the glass)
  27. add to the cups over the cookie crust.
  28. I would start with 2 tbsps
  29. Repeat with cheesecake mixture.
  30. Keep layering until you have the desired amount.
  31. Make sure the cheesecake is the final layer on top to prevent the pudding skin.
  32. Top with whipped cream and cookie crumbs.
  33. Refrigerate for 2-3 hours before serving. Best when cooled over night.

Let me know if you try this recipe! Tag me #kelliericecakes

cheesecake layers

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Chocolate Fudge Layer Cake

chocolate fudge cake

After nearly 4 weeks of eating clean and detoxing I decided to have a cheat day. Not just any cheat day. A chocolate fudge cake cheat day. You can make this cake in two 9 inch pans or as a sheet cake, but I decided to be really difficult. I made two 6 inch layers with a side of four cupcakes. I wanted to use the extra cupcakes and pieces from evening out the layers to freeze for cake pops. Yum!

chocolate cake

There is one special ingredient in this cake. I was in the kitchen throwing together ingredients and I decided to make a cup of coffee. I just bought some caramel nut k cups and the smell is so sweet and delicious. I went ahead and used the cup of coffee in the batter instead of the boiling water.

Such. A. Good. Decision. This cake is so smooth and fudge-y with that hint of caramel. Topped with my dark chocolate butter cream it is THE perfect cheat meal.

Chocolate Fudge Cake

Chocolate Fudge Layer Cake
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Smooth fudge-y chocolate cake bursting with dark chocolate frosting.
Ingredients
  • 2 cups of sugar
  • 2 cups of AP flour
  • 2 eggs
  • 1 cup of very hot caramel nut (or hazelnut) coffee
  • 1 cup of 2 % milk
  • ¾ cup of dark chocolate cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ canola oil
  • For the frosting -
  • 2 sticks of room temperature butter
  • 2 cups of powered sugar
  • ¾ cup of dark chocolate cocoa powder
  • ½ tsp salt
  • 1 tbsp milk
Instructions
  1. Preheat the oven to 350 degrees.
  2. Mix together the sugar, milk, oil, and 2 eggs. Add in the dry ingredients. Once mixed together add in the coffee and very carefully mix until the batter comes together.
  3. Batter will be very thin.
  4. Add to prepared cake pans and bake for 25-30 minutes.
  5. Use a tooth pick and test. If the tooth pick comes out clean (no liquid batter) the cakes are ready.
  6. For the frosting-
  7. Mix together 1 cup of sugar, the butter and the cocoa powder. Add in remaining sugar and milk as needed for desired smoothness.

This is definitely one of my favorite new recipes. The layers are so thick and fudge like. The frosting truly is the perfect pairing.

 

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