Chocolate Orange Cheesecake Layer Cake

• Produce

  • 1 Orange, Zest of large

• Refrigerated

  • 5 Egg

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 2 cups Chocolate chips
  • 1 1/4 cup Cocoa
  • 4 cups Icing sugar
  • 1/2 tsp Salt
  • 3 cups Sugar
  • 2 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Drinks

  • 1 cup Coffee, black

• Dairy

  • 1 cup Butter
  • 1 1/2 lbs Cream cheese
  • 3 tbsp Milk
  • 1 cup Soured milk
  • 1 1/4 cup Whipping cream

• Beer, Wine & Liquor

  • 2 oz Orange liqueur

Found on rockrecipes.com

Description

Ingredients

• 2 cups sugar
• 2 cups all purpose flour
• ¾ cup cocoa
• 2 tsp. baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 eggs
• 1 cup soured milk
• 1 cup black coffee
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 2 ounces orange liqueur ( to pour on the baked cake. Optional)
• 1 ½ pounds (Three 8 oz blocks) cream cheese
• 1 cup sugar
• 3 eggs
• 1 tsp vanilla extract
• ¾ cup whipping cream
• Finely minced zest of one large orange
• 4 cups icing sugar (powdered sugar)
• ½ cup cocoa
• 1 cup softened butter
• 3-4 tablespoons milk (or just enough to bring the frosting to a thick but spreadable consistency)
• 2 cups chocolate chips
• ½ cup whipping cream

Directions

• Combine all ingredients (except the orange liqueur) in a mixing bowl and beat with electric mixer for 2 minutes.
• Pour into 2 greased and floured 10 inch cake pans. Bake at 325 degrees F for 25-30 minutes or until toothpick inserted in the center comes out clean.
• Remove from pans and cool completely on wire racks.
• When completely cool, poke the surface of the two layers with a fork and pour 1 ounce of orange liqueur over the surface of each of the layers. Let it soak in for several minutes.
• Cream together the cream cheese, and 1 cup of sugar.
• Add, the eggs, one at a time beating well after each addition.
• Next, add the vanilla extract, orange zest and whipping cream
• Pour into a 10 inch springform pan that has the bottom lined with parchment paper. (The parchment paperer is essential to release the cheesecake from the pan later.)
• Bake at 325 degrees F for about 50 minutes to an hour or until the surface of the cake no longer looks glossy. Remove from oven and immediately run a sharp knife around the edge of the pan to release the cake. Cool completely in the pan.
• When completely cool, place one of the chocolate cake layers on top of the cheesecake in the springform pan. Invert the pan onto a serving plate, release the spring on the pan and remove the pan and parchment paper. Top with the second layer of cake and spread a thin layer of Chocolate Buttercream Frosting over the entire sides and top of the cake. Let this sit in the fridge for an hour or two before adding the Chocolate Ganache Glaze.
• Mix together the icing sugar and cocoa. Slowly blend in the softened butter.
• Beat in the milk (or just enough to bring the frosting to a thick but spreadable consistency)
• In a double boiler melt together the chocolate chips and whipping cream.
• Stir the chocolate constantly as it melts. You do not want this to get too hot. I remove it from the heat several times during the melting process to keep the chocolate just at melting temperature. Cool to lukewarm then quickly pour the chocolate ganache onto the center of the cooled cake and using a frosting spatula, work very quickly to spread the ganache evenly over the top of the cake, letting it spill over the sides, so that you can spread it in a thin layer over the sides as well.
• Garnish with sliced oranges or supremed orange slices.