This Recipe is a combination of 2 Recipes and my own thing.
Best if made the day before serving.
Perfect for Holidays!
For the Cake:
I like the Marbled kind.
3 c Sifted Flour.
1 Tbsp Baking Powder.
1 tsp Baking Soda.
1/2 tsp Salt.
1 cup salted Butter.
2 c Sugar.
4 eggs.
1 1/4 c Buttermilk.
1 1/2 tsp real Vanilla
1/4 c Cocoa Powder (set aside until after mixing and pouring half the White vanilla batter into its Cake Pan)
For the filling:
24 oz softened cream cheese.
1/2 c Sour cream.
3/4 c sweetened Condensed Milk.
2 tsp Vanilla.
1/2 c white chocolate chips.
1/2 c bittersweet Chocolate chips.
1 1/2 Tbsp Unflavored Gelatin
3 Tbsp water.
1/2 cup cream divided in two 1/4 cups to melt the chocolates.
For the Ganache:
Ganache is a 1:1 ratio of heavy whipping Cream and Chocolate
3/4 c or 6 oz Bittersweet chocolate.
3/4 c Heavy Whipping Cream
DIRECTIONS FOR THE CAKE…. Set Oven 350°
Line a 10 x 15 Jelly Roll Pan with Parchment Paper. I overlap the paper over the edges of the Pan to give me something to grab. Just crease the paper at the bottom inside Edges and top side Edges.
Spray a little bit of Baking Spray under the Parchment to help it stay and not shift.
Grease and Flour the Parchment.. Set aside
In a med sized Bowl, add the Flour, Salt, Baking Powder, and Baking Soda. Fluff up well with a Whisk.
Using a stand Mixer, add the Butter and whip for a couple of minutes until light, stop the Mixer and scrape the sides down and then start it up again on low setting and slowly, with Mixer running, add the Sugar and Vanilla and beat until wellllll incorporated, mixture should be light and fluffy.
On medium, add Eggs, one at a time, mixing well after each. Scrape the sides a couple of times. It takes a few minutes to do it well..
With Mixer running on 2 (low) alternately add the Flour and Buttermilk.
When it’s done mixing, pour a little more than half of the VANILLA Batter into the prepared Jelly Roll Pan. Spread it out evenly and to the sides of the pan.
Next add the Cocoa Powder to the rest of the Vanilla Batter and mix in well, but not too long. Scrape sides with a spatula. Spoon the CHOCOLATE Batter in various places on top of the White Batter in the pan. Use a knife to drag the chocolate through the Vanilla to marble it .
Bake at 350° for about 25-30 min until done.
Check fore doneness. You can insert a toothpick and it should come out clean, or touch the middle and it won’t depress.
Take Cake out of the Oven and cool it well. All the way, other wise it will melt the Mousse.
Next step.
White Chocolate and Bittersweet Chocolate Cheesecake Mousse.
Clean and dry the Mixer Bowl. (This is where 2 bowl would be handy).
Add the Philadelphia Cream Cheese into the clean mixing Bowl and mix on medium speed scraping the sides periodically for about 7-8 min. It should be nice and smooth, whipped and fluffy.
Add the Sweetened Condensed milk, Sour Cream and Vanilla and mix for a couple min more for about 3-4 min to make sure it’s well combined.
Mix the Water to the Gelatin and heat it on the stovetop just enough to melt the Gelatin, let it cool just enough to slowly drizzle it into the whipped Cream Cheese mixture while mixer is running on low. Mix well and pour half of the mix into a med sized Bowl and leave the other in the Mixing Bowl. Set aside.
In two separate small Sauce Pans, add 1/4 cup Cream to each and the White Chips to one and the Dark in another, heat barely til melted, don’t leave ..it happens fast. Do not over heat or you chance the Chocolates seizing up.
When the Chocolates have been mixed well into their Creams, let them cool a bit, then fold each of them into their own Bowl of the Cream Cheese from above. Fold gently as to not flatten the Mousse. You should have 2 nice bowls of Mousse, one with Dark Chocolate and one with White Chocolate. Set aside.
Go back to the Cake.
You will eventually end up with 4 layers of Cake , so go back to the Sheet Cake that should be cooled by now.
For a pattern, place a large Spring Form Pan on top of the Cake to the far left side or right edge, (you will need 2 of these). Slightly depress the pan rim into the Cake. Use a sharp knife, cutting to the inside of the Rim’s imprinted mark of the Cake. Repeat. You will have 2 round Cakes.
Take one Circle of the Cake cutout and lay carefully onto a Cutting Board and cut it into 2 halves through the center height wise. ( I use another 1/2 inch cutting board to do this, placed on the back side of the Cake, but still on top of the cutting board. I use it as a guide to rest my knife blade on as I saw through the middle to make the two layers. Take a long sharp knife to do this, and you are using your finger tip as a ruler to do this. Hold the knife handle with your finger extending past the handle, toward the counter, past the handle in front of the cake in the cutting board just to the counter so that you can rest the tip of your finger on the counter to evenly guide the knife through the Cake. Make sense. Your just cutting 2-1/2” layers of cake per round of Cake that you just cut. Totaling 4- 1/2” layers . You will be using 3 of these.
Line the bottom of the Spring Form Pan with parchment paper. I wrap it over and around the bottom, hold it together underneath it as I close the spring form around the bottom.
Spray the inside of the pan quickly with Pam.
Put the first Round of Cake down into the Spring Form Pan with the fresh cut side up.
Spoon about 3/4” Chocolatee Mousse on the layer of Cake.
Lay the second Cake Round, on top of the Chocolate Mousse layer, with the cut side up.
Next….Spoon about 3/4” of the White Chocolate Mousse on that layer and fit the third Cake Round on top. This time with the cut side down, this will accept the ganache without a bunch of crumbs getting in.
Make the Ganache by heating the Cream in a small Sauce Pan. Do not Boil.
Add the Bittersweet Chips to it. Remove Pan from the heat and stir until Chips are melted in and the sauce has thickened.
Let the Ganache cool slightly and pour on top of the cake slowly, spreading it to be 1/4” thick to the edges of the Spring Form Cake Pan.
Without covering, put the whole thing in the Frig until Ganache is set enough to cover with Saran Wrap. When it’s cool enough, Cover with the Saran Wrap. Return cake to the Refrigerator.
Let set for a few hours, overnight is best.
When serving, use a sharp straight blade knife and push the tip into the middle and gently push to the bottom and gently use a sawing motion as you pull toward you to keep the Ganache intact..
