Introduction: 5-Layer Midnight Cake With Cheesecake Filling and Pink Buttercream
~5-layer midnight cake with cheesecake filling, covered with a generous layer of pink buttercream, glossy chocolate ganache, and topped with whipped cream and Oreos~
To be honest, the cake is pretty much just a chocolate cake with black food colouring added. I used to not like chocolate cake. I thought that it was too rich. I’d always opt for vanilla or red velvet. Chocolate cake just wasn’t my thing, but alas, times have changed. Maybe I’d been deprived of chocolate cake for too long, but this chocolate cake was the bomb. Even before I baked the cake, the cake batter was waving chocolatey scents at me, trying to get me to give in and admit that chocolate cake is one of the best kinds of cake. While I was trimming the cakes, I nibbled on some of the cake crumbs and I was in awe, trying to understand how I had ever disliked chocolate cake. This chocolate cake is velvety. It’s suuper moist and it’s perfectly sweet. It has a wonderful cocoa flavour that isn’t overwhelming, and it pairs beautifully with all the other flavours going on in this cake.
Speaking of other flavours…THE CHEESECAKE FILLING. I don’t know how many times I’ve said it, but cream cheese frostings are magical. Maybe that’s a biased opinion because they’re my favourite, but tbh I’ve never met anyone who dislikes cream cheese frosting. The cheesecake filling tastes pretty much just like cream cheese frosting, but there isn’t as much butter. The butter’s replaced with whipped cream, which is just folded in at the end, so that you end up with filling that’s extra fluffy and light, but definitely is not missing any flavour.
I don’t want to be writing an essay here, so I’m just going to tell you that the buttercream, chocolate ganache, whipping cream, and Oreos are perfect. Simply, utterly, perfect.
Recipe can also be found at https://cleancheatrepeat.wordpress.com/2016/09/26...
For the cake:
- 2 1/4 cups (285 g) all-purpose flour
- 2 1/4 cups (450 g) superfine sugar
- 1 cup (120 g) “black” unsweetened cocoa powder (or regular cocoa powder with 1 teaspoon black gel food colouring)
- 1 tablespoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups (360 ml) buttermilk, room temperature
- 1 cup (240 ml) hot coffee
- 3/4 cup (180 ml) vegetable oil
- 2 teaspoons pure vanilla extract
- 3 eggs, room temperature
For the cheesecake filling:
- 500g cream cheese, softened
- 100g unsalted butter, softened
- 200g freshly whipped cream
- 200g icing sugar, sifted
For the pink buttercream:
- 1 cup (226g) unsalted butter
- 4 cups (500g) powdered sugar
- 1 tablespoons whipping cream
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pink food colouring
For the chocolate ganache:
- 5 ounces (150 g) best-quality dark chocolate, chopped (I used Lindt)
- 3/4 cup (90 g) unsalted butter
- 1 tablespoon light corn syrup or honey
- For the whipping cream
- 1/2 cup whipping cream
- 1-2 tablespoons powdered sugar, to taste
- Oreos, for topping
Step 1: Bake the Cake
- For the cake, preheat oven to 180 degrees Celsius or 350 degrees Fahrenheit
- In a large mixing bowl, sift flour, sugar, black cocoa powder, baking soda, baking powder, and saltIn a medium bowl or measuring cup, combine the buttermilk, coffee, oil, and vanilla, and then mix in eggs
- Add liquid mixture to dry ingredients and whisk until smooth, about 1 minute.
- Divide batter equally among the three lined and greased 8-inch cake pans or weigh for accuracy.
- Each pan should weigh about 600 grams
- Bake the first two layers until a wooden pick inserted into the centre of the cake comes out clean, about 23 minutes.
- Allow the cakes to cool in pans on a wire rack for 10 minutes, and then turn onto rack to cool completely. Repeat with the final cake layer.
- When ready to assemble the cake, wrap the layers in plastic wrap and chill for about 30 minutes.
Step 2: Make the Cheesecake Filling
Use an electric mixer to whip cream cheese, butter, and icing sugar until pale and fluffy. Fold in whipped cream until combined
Step 3: Make the Pink Buttercream
Use an electric mixer to beat the butter until pale and fluffy. Add in the icing sugar, vanilla extract, food colouring, and 1 tablespoon of whipping cream and beat until combined
Step 4: Begin Assembling the Cake
- Trim the cake layers, and then halve them so that each cake becomes two layers.
- Place approximately 1/2 tablespoon of the cheesecake filling (or buttercream) on the center of a cake board, and place your bottom cake layer onto the cake board.
- Add about 1/2-3/4 cup of cheesecake filling onto the top of the cake, and using a small offset spatula, spread the filling so that it covers the top of the cake. It’s okay to let a little bit of filling go over the side.
- Add the next cake layer and repeat until you’ve reached your final cake layer
- Cover the cake with a thin layer of the cheesecake filling (or buttercream), also known as crumb coating it, and chill in fridge for at least 30 minutes
- Cover the cake in pink buttercream and chill in fridge for at least 15 minutes
Step 5: Make the Chocolate Ganache
While the cake is chilling, make the chocolate ganache
In a small bowl, melt the chocolate, butter, corn syrup and salt in the microwave, about 50 seconds, and stir until smooth. Let cool until it thickens slightly, about 15 minutes
Step 6: Make the Whipped Cream
Use a whisk or electric hand mixer to whip the cream until stiff peaks form. Whisk in the powdered sugar. Transfer the mixture into a piping bag fitted with a star tip
Step 7: Finish Assembling the Cake
- Remove the cake from the fridge and spoon the chocolate glaze to the edges of the cake, gently pushing some over the side and letting it dribble down.
- When you’ve finished putting chocolate glaze on the edges of the cake, spoon chocolate glaze into the centre until covered
- When the chocolate has set slightly, pipe the whipped cream around the edges of the cake and top each swirl with half an Oreo
Participated in the
Baking Contest 2016