Layers of moist yellow cake, cheesecake and pastry cream, topped off with a silky chocolate ganache.
Keyword: Cake, Cheesecake, Chocolate
2large eggsroom temperature
Pastry cream ingredients:
3large egg yolks
2tbspall purpose flour
Yellow cake ingredients:
2large eggs room temperature
1large egg yolkroom temperature
1 1/4Ccake flour
3/4tsptsp baking powder
Chocolate ganache ingredients:
3/4Cheavy whipping cream
Preheat oven to 325F°. Cut 2 pieces of parchment paper to fit inside of a 9-inch round cake pan. Lightly grease the sides and bottom of your pan. Place one round in the bottom, set aside.
In a large bowl or stand mixer, cream softened cream cheese and granulated sugar. Add salt, vanilla and sour cream, beating until nearly combined. Add eggs and mix until no streaks remain. Poor batter into prepared cake pan.
Bake for 45 minutes (with bake even strips attached if desired). Turn off the oven after 45 minutes, leaving cheesecake in to rest for an additional 30 minutes. Remove from oven, cool on a wire rack for several hours prior to transferring to the fridge to chill until fully set, or overnight.
When cheesecake is completely chilled, carefully remove to a large platter or cutting board lined with parchment paper. Return to the fridge.
In a medium saucepan over medium heat, cook milk and 2 tbsp sugar. When sugar has dissolved, add flour and salt. Bring to a low boil. In a small bowl, combine yolks and remaining 2 tbsp sugar. While whisking eggs, in a slow and steady stream add some of the hot milk to the eggs. Return mixture to pan and return pan to heat. Boil for 1 minute, stirring continuously. Remove from heat, add butter and vanilla. Stir until completely incorporated. Transfer to a small bowl. Tightly cover with plastic wrap pressed into the custard surface, to prevent a crust. Cool to room temperature prior to chilling in the fridge.
Clean and prepare 9-inch round cake pan, as done previously. Preheat oven to 350F°.
In a large bowl or stand mixer, cream butter and sugar. Add eggs and vanilla. With mixer on low, add half of the dry ingredients followed by the oil and half of the buttermilk, repeat with remaining ingredients. Transfer to prepared cake pan. For a level top, wrap pan with 1 soaked bake even strip. Bake for 25-35 minutes or until cake is golden and a cake tester comes out clean.
Allow cake to rest in pan for 5-10 minutes prior to inverting cake onto a wire rack to cool completely.
Slice cake in half, to create two rounds. Place one half on your desired surface. Top off with cheesecake layer, trim edges if needed. Spread entire bowl of custard on top of cheesecake. Carefully place remaining cake half on top of the pastry cream. Set aside.
Add chocolate to a medium bowl, set aside. Heat cream and butter in a small saucepan over medium heat, bring to a low boil. Pour warm cream mixture over chocolate. Stir gently until completely smooth.
Slowly pour ganache over the top cake layer, allowing it to drip down the sides. Even out with an offset spatula. Use as much or as little ganache as desired.
If eating within 24 hours, cheesecake-cake may be covered and left out at room temperature, any longer and it should be refrigerated.