Tuxedo Cheesecake

Photo Credit: http://yumandyummer.com

Tuxedo Cheesecake

Original Recipe: http://yumandyummer.com/2011/11/kerry-vs-the-cheesecake-factory-a-tuxedo-cheesecake-showdown/

Ingredients:
For the Fudge Cake:

•     2 cups of flour
•     2 cups sugar
•     1 cup unsweetened cocoa powder
•     1 cup chilled buttermilk
•     1/2 cup vegetable oil
•     2 large, free range eggs, room temperature
•     2 teaspoons baking soda
•     1 teaspoon baking powder
•     1 teaspoon salt
•     1 packet Starbucks Via dissolved in 1 cup of near-boiling water

For the Chocolate Swiss Buttercream Frosting:

•     3 sticks of unsalted butter at room temperature
•     1/2 cup confectioners sugar
•     9 oz semisweet chocolate
•     4 egg whites

For the White Chocolate Mascarpone Filling:

•     16 oz mascarpone
•     6 oz white chocolate, chopped
•     1/2 cup heavy whipping cream
•     1/2 cup confectioners sugar

For the Chocolate Buttercream Frosting:

•     3 sticks unsalted butter, room temperature
•     9 oz semisweet chocolate

Directions:
For the Fudge Cake:

1. Preheat oven to 350 degrees. Grease and line four 8″ cake pans (or two if not divvying up into two cakes) with parchment paper, and lightly grease and dust with cocoa powder.
2. In a bowl, sift and whisk together all the dry ingredients and set aside. In a stand mixer, combine eggs, buttermilk, and oil and whisk together until just combined. Using the paddle attachment, start mixing the wet ingredients on low speed while slowly adding the dry ingredients, ensuring all is properly incorporated.
3. Add the cup of coffee and mix until just combined. Remove bowl from mixer and scrape down the sides and bottom with a rubber spatula, ensuring any hidden clumps of dry ingredients are found and dealt with. The batter will have a very thin consistency.
4. Pour half of the batter, roughly 2 1/2 cups, into each prepared pan and bake for 35 minutes, or until a toothpick is inserted and comes out dry. Allow cake to cool for about 15 minutes and then flip them over onto a wire rack to continue to cool while you make the filling.

For the Chocolate Swiss Buttercream Frosting:

1. Place a large strip of parchment paper inside two cake pans each so a bit of the parchment hangs over the outside of the cake pan. This will be helpful in releasing the filling after cooling.
2. In your stand mixer with the paddle attachment, mix the butter on medium speed for 3 minutes or until light yellow and fluffy.
3. In a double boiler over medium heat, melt the chocolate and set aside to cool slightly.
4. Combine sugar and egg whites in a *clean, dry heat proof bowl and set over a pan of water on medium to medium-low heat. Heat up the egg whites while stirring frequently until they register at 160 degrees on a candy thermometer, making sure to not raise the heat on the stove too much otherwise the eggs will start to cook, which is not what you want. Remove from heat and beat eggs on medium speed for 3 to 5 minutes, or until stiff, glossy peaks form. *It is important to use a clean bowl when mixing the egg whites, as well as clean beaters, otherwise they will not whip and you will have to start over.
5. Add chocolate to the stand mixer with the butter mixture and beat on low for 2 minutes.
6. Remove bowl from mixer and fold in whipped egg whites.
7. Pour mixture into two prepared cake pans and put in fridge for one hour to set.

For the White Chocolate Mascarpone Filling:

1. Place a large strip of parchment paper inside two cake pans each so a bit of the parchment hangs over the outside of the cake pan. This will be helpful in releasing the filling after freezing.
2. Using a double boiler, melt the white chocolate and set aside to cool slightly.
3. Once the white chocolate has cooled, place mascarpone and white chocolate into a stand mixer with the paddle attachment and mix on low for 3 to 5 minutes.
4. Whisk together the heavy cream and sugar until semi-stiff peaks form.
5. Fold heavy cream into mascarpone mixture and pour half the mixture into each prepared cake pan.
6. Place in freezer to set for one hour.

For the Chocolate Buttercream Frosting:

1. In a double boiler melt the semisweet chocolate and set aside to cool slightly.
2. In a stand mixer with the paddle attachment, mix the butter on medium speed until yellow and fluffy.
3. Turn mixer on low and slowly add chocolate, mixing for 1 to 2 minutes until fully incorporated.

To Assemble:

1. Slice the fudge cakes in half lengthwise and set top half aside.
2. Spread a very small amount of buttercream frosting on the bottom half and place the chilled chocolate Swiss buttercream layer on top.
3. Place white chocolate mascarpone layer on top of the chocolate Swiss buttercream layer, and spread a very small amount of buttercream frosting on top to ensure proper adhesion of the cake. Place the top half of the fudge cake on top of the mascarpone layer.
4. Spread a thin “crumb” layer of buttercream frosting all over the cake — this does not have to be pretty. Think of this as the primer for the cake so no crumbs get into the finished frosting layer. Place in fridge for 15 to 20 minutes, or until the crumb layer has hardened.
5. Spread the remaining buttercream frosting over the cakes and garnish with chopped white chocolate, sliced almonds, chocolate chips, powdered sugar, or whatever you’d like.
6. Now you can holler at me.

Quick notes

This recipe will make two regular 8″ round cakes, or one very large one if you decide to not divvy up into two separate cakes. THIS CAKE MUST BE KEPT FROZEN