Tuesday, March 14, 2017


    what you need:

  • 2¼ cups sifted cake flour (sifted, then measured)
  • 2 tablespoons unsweetened cocoa powder
  • 1¼ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup full fat buttermilk, room temperature
  • 2 tbs red food coloring (one bottle)
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon vanilla extract
  • 1½ cups sugar
  • ½ cup (1 stick) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • Cheesecake
  • 32 oz cream cheese
  • 16 oz sour cream
  • 2 cups sugar
  • 2 teaspoon vanilla
  • 6 eggs

How to Make It


  • Preheat oven to 350°F.
  • Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into a bowl.
  • Blend the buttermilk, food coloring, vinegar, and vanilla in another bowl .
  • Beat the sugar and butter in large bowl until light and fluffy.
  • Add eggs 1 at a time, beating well blended after each addition.
  • Beat in dry ingredients in 3 additions alternately with buttermilk mixture in 2 additions.
  • Put about ¼ inch of cake batter in the bottom of a greased and floured 10 inch springform.
  • Use the rest of the batter in a 13x9 or 9 inch cake pan.
  • Bake both pans for about 20 minutes or until a toothpick comes out clean.
  • Cool in pans about 5 minutes and turn out to cool completely.
  • Break the larger cake (NOT the one in the springform) into large chunks and set aside.
  • (can be done a day ahead)
  • Preparation time: 10 minute(s)
  • Cheesecake

  • Preheat oven to 375F
  • Beat the cheesecake ingredients together until smooth.
  • Reserve about ½ cup cake crumbs for the top.
  • Fold the remaining cake chunks into cheesecake batter.
  • Pour into pan.
  • Cover the bottom of the springform (the one with the cake layer in it) with aluminum foil, bringing it up the sides.
  • Place pan in larger pan of hot water. Water should come halfway up the sides.
  • Bake for 45 minutes.
  • Turn oven off and leave door closed for 1 hour. Don’t PEEK!
  • Remove from oven, take out of bain marie.
  • Let come to room temperature and cover tightly.
  • Refrigerate over night.

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