Wow! Valentines Day already?! It blows my mind that time is flying by so quickly. For me, valentines day is the anniversary of when Rodney proposed to me. This day just says love and commitment all over it. I can’t believe that it has been 3 years of being engaged already! I am happy to say that now that we are back in Washington ( and plan on staying) we are finally planning a wedding!Anyways, this past weekend, we celebrated Valentines day a little early and it was amazing. First thing on the surprise list was painting pottery! Of course, I chose a mini cookie jar that I will use for my tea. But, as we are leaving the pottery studio, I notice a tea shop right next door! ( Watch out for the post on it coming soon!) Surprisingly, after such an eventful weekend, I still found time to make an AMAZING cake that I am excited to share with you all. This cake is a mashup of a couple Valentines Day staples. When I say mashup, I mean it. But, don’t think that you can just take your favorite recipe of this and that, and stick it together. While baking, I realized that this recipe is truly made to fit together, every layer is thoroughly thought out so that not one section over powers the others.This Black Forest Cheesecake Cake is so decadent and invigorating that you can’t go wrong in sharing it with your special someone.
Tea Pairing Suggestion
As I was making this cake, I was also sipping on one of all my all time favorite teas from my collection. In the spirit of the season, it is rose tea from The Republic of Tea. I tell you, not only is this cake amazing but pairing this tea with it takes it to a whole different level. Check out a full review here.
I hope you enjoy your Valentines day, and if you try this cake, let me know what you think in the comments below!
Black Forest Cheesecake Cake
This Black Forest Cheesecake Cake is so decadent and invigorating that you can't go wrong in sharing it with your special someone.
Preheat oven to 325ºF. Put a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Set aside.
In a stand or electric mixer, beat cream cheese, sugar, and salt until well combined. Add in eggs one at a time, beating at low speed until smooth. Beat in the vanilla, almond and sour cream. Pour the batter into the prepared springform pan. Put dollops of cherry pie filling (omit the cherries) scattered around the cheesecake batter. Use a knife to swirl the filling in.
Set a metal broiler tray on the bottom oven rack. Carefully pour the hot water from your kettle into the broiler tray. Place the springform pan in the oven on the rack above the boiler tray.
Bake the cheesecake for 45 – 55 minutes. It should be set to the touch and not jiggly. Remove the cheesecake and let it cool on a wire rack for about 10-15 minutes, run a butter knife or spatula around the edge to help prevent cracking.
Cool for at least an hour, then place the pan into the freezer and let the cheesecake freeze completely for several hours, or overnight.
Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. Set aside.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk,vinegar, oil and vanilla; With a mixer, beat on medium speed for about 2 minutes. Carefully, stir in boiling water. The batter will be very thin. Pour batter into prepared cake pans.
Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
In a large mixing bowl, beat cream cheese, butter and vanilla with an electric mixer until blended. Add powder sugar and beat until smooth.
Assemble the Cake
Place one cake layer in the center of a cake plate or platter. Spread a thin layer of frosting on top. Remove the cheesecake from the springform pan, layer the cheesecake layer on top of the bottom cake layer. Spread a thin layer of frosting on top of cheesecake. Peel off the parchment. Place the 2nd cake layer on top of the cheesecake.
Apply a thin layer of frosting to the top and sides of the cake to create a crumb coat. Put the cake in the refrigerator for 30 minutes. After 30 minutes, apply a second layer of frosting to the sides and top. Pipe a decorative edge on top of the cake. Add the remaining cherry pie filling to the top of the cake and carefully spread it up to the decorated edge. Sprinkle grated chocolate on decorated edge and sides of the cake. Keep cake refrigerated until ready to serve.