High Altitude Black and White Cheesecake
Moist dark chocolate cake and creamy no bake vanilla cheesecake make a delicious pair in this striking black and white cheesecake.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
Chocolate Cake
- 1 cup all-purpose flour, fluffed, spooned and leveled
- ¾ cup + 2 tbsp granulated sugar
- 4 tbsp Dutch-processed unsweetened cocoa powder
- 2 tbsp black cocoa powder
- 1 tbsp instant espresso powder or instant coffee
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 large eggs
- ½ cup whole milk
- ½ cup sour cream
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ⅓ cup strong brewed coffee (can also use Kahlua or coffee liqueur)
Cheesecake
- 20 oz (2 1/2 blocks) cream cheese, softened at room temperature for 1 hour
- ⅔ cup powdered sugar
- 1 tsp vanilla bean paste or vanilla extract
- 1 ¼ cups cold heavy whipping cream,
Instructions
Chocolate Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly spray the bottom of an 8 or 9 inch round cake pan with non-stick baking spray.Baker's Note: I used an 8-inch cake pan in the photographed cake. A 9-inch pan will make slightly thinner layers.
- In a large bowl, sift together the flour, sugar, Dutch cocoa powder, black cocoa powder, espresso powder, baking soda, baking powder and salt.
- Separately, whisk together the eggs, milk, sour cream, vegetable oil and vanilla. Add the wet ingredients to the dry, and whisk until smooth, about 15-20 seconds.
- Pour the batter into the prepared pan. Bake the cake on the center rack for about 38 minutes for an 8 inch pan, or about 30-35 minutes for a 9 inch pan, until the center springs back when lightly touched and a cake tester or toothpick comes out clean, or with moist crumbs clinging to it. Set the pan on a cooling rack to cool for 30 minutes.
- After 30 minutes, brush or drizzle the coffee over the cake. Set the pan in the refrigerator, and cool completely, about 1 - 1 1/2 hours. When you're ready to add the cheesecake layer, turn the cooled cake out onto a serving plate or cake pedestal.
Cheesecake
- In the bowl of your stand mixer fitted with the paddle attachment (or with a hand held electric mixer), beat the cream cheese and powdered sugar for 1-2 minutes, until smooth.
- Add the vanilla bean paste and the cold heavy whipping cream. Beat on medium high speed for 1-2 minutes, stopping to scrape the bowl down several times, until very smooth, fluffy and thick enough to hold its shape.
- Fit a disposable 16-inch piping bag with tip 1M, and fill half full with the cheesecake filling. Pipe swirls on top of the chocolate cake, refilling the piping bag as needed.
- If you don't want to use a piping bag, you can also just pile the cheesecake on top of the chocolate cake and spread it out with an offset spatula, making it smooth or swirly on top.
- Serve immediately, or refrigerate in an airtight container or cake carrier until ready to serve.
Notes
The cake should be served chilled, and leftovers stored in a cake carrier, in the refrigerator, for up to 3-5 days.
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