Chocolate Cheesecake Truffle Cake
I was invited to help celebrate Bahlsen’s, the European cookie company’s, 125th Anniversary by baking a birthday cake with 14 other bloggers. We were all sent Bahlsen’s Wafflelettten Cookies which are available in both dark and milk chocolate and I am getting a Tiffany Cake Plate, I can’t wait to see it! The winner will receive a 3 day workshop at the legendary Le Cordon Bleu’s “Bleu Ribbon Kitchen” at any US campus.
September is the #1 Birthday month, did you know that? Not only that September 16th is the #1 birthday date so that is the day that Bahlsen will announce the winner. They have named this contest “Let the Good Times Roll” because Waffeletten are made of a thin crispy wafer that is rolled and then dipped into rich luscious European chocolate. My only requirement to use the Waffeletten cookies in a creative way. I could use the Waffeletten either inside or outside of my cake so I decided on both ways.
I decided to make my favorite from scratch chocolate cake, it is so moist and bursts with chocolate flavor. I topped the cake with a mixture of the Waffeletten cookies and chocolate chips. In the middle is a creamy cheesecake loaded with chocolate chips. It is then topped with a creamy chocolate frosting that melts in your mouth. I topped the cake with some Waffeletten cream cheese truffles that I know you are going to love. It is like a party in your mouth when you take a bite.
If making a cake from scratch intimidates you, grab your favorite cake mix instead. However this is a really easy cake recipe that has never failed me and a great one to have in your repertoire. I baked the cake for 10 minutes before adding the Waffeletten cookies and chocolate chips so that the cookies don’t get too brown in the oven. I loved how the tops of the cakes came out and decided it was way too pretty to cover with frosting. If you are thinking this looks too complicated to make just think of it as a chocolate layer cake with a cheesecake middle. You could even leave the cheesecake middle out and this will be one of the best chocolate cakes you have ever eaten! The chocolate lover in you life will thank you if make them this cake and especially with this frosting. It is one the creamiest, melts in your mouth frosting you will ever make.
Let the Good Times Roll Truffles
The truffles mixture can be mixed up the day before. I wouldn’t roll them in the cookies until the day you frost the cake. I used a small scoop to make my truffles with but otherwise use a little more than a tablespoon of the mixture, you should get about 24 truffles. I ended up with 22 because I had to sample them… loved rolling them in the Waffeletten cookies, especially in the summer when working with chocolate can be difficult with the Florida humidity. These are so easy to make!
Chocolate Cake topped with Waffeletten cookies, Cake has a chocolate chip cheesecake middle and is frosted with a creamy chocolate frosting, Then it is topped with cheesecake truffles rolled in Waffeletten cookies.
- 1 cup butter - melted
- 1 cup boiling water
- 1/2 cup cocoa
- 1 3/4 cups sugar
- 1/2 cup sour cream
- 2 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1/2 teaspoon salt
- 1 1/4 teaspoons baking soda
- 2 cups all purpose flour
- 1 cup Bahlsen Waffeletten – crushed
- 1 cup chocolate chips
- 3 8 oz. packages cream cheese – softened
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 cup chocolate chips
- 4 oz. cream cheese
- 2 oz. unsweetened chocolate - broken into squares
- 1 1/2 cups confectioners sugar
- 1/4 teaspoon almond extract
- 1/2 package Waffeletten cookies – crushed
- 1 1/3 cup cocoa
- 1 cup whipping cream
- 1 cup butter
- pinch of salt
- 2 teaspoons vanilla
- 8 cups confectioners sugar
- Cake Instructions
- Add the cocoa and boiling water to a mixing bowl. Stir until combined. Add sugar and butter, mix in until the sugar starts to dissolve.
- Add the eggs, vanilla and sour cream. Blend in.
- Add the salt, baking soda, flour. Blend until thoroughly mixed. Cake batter will be runny.
- Grease and flour 2 8 inch cake pans cookie sheet. Pour cake batter into pan. Set timer for 10 minutes. Then carefully sprinkle the cake topping between both cakes over the tops.
- Bake in a 350 degree oven for about 30 minutes or until a tester comes out clean. Cool.
- Cheesecake Instructions
- Combine sugar and cream cheese in a mixer bowl fitted with the paddle attachment. Beat until sugar is thoroughly incorporated. Add the vanilla and almond extract. Add the eggs one at a time and mix until thoroughly combined.
- Using one of the same pans you baked the cakes in, trace a circle around the pan on parchment paper. Place inside of pan, pressing the edges up so it fits tightly to the bottom. Pour batter in pan.
- Bake at 325 degrees for 30 – 35 minutes. Cheesecake will puff slightly in the center when done. When the cheesecake isdone run a sharp knife around the edge of the cheesecake in the pan to loosen it from the sides. (this will help to prevent the cheesecake from cracking) Leave the cheesecake in the oven with the door cracked to cool.
- Truffle Instructions
- Soften cream cheese. Melt the broken chocolate pieces for up to 1 minute in the microwave. Let cool.
- Add the cream cheese, powdered sugar, almond extract and chocolate to your mixer bowl. Beat until thoroughly mixed together. Refrigerate for at least 30 minutes or until you can easily roll into balls.
- Crush the Waffeletten cookies on a piece of waxed paper.
- Roll the cream cheese into balls a little bigger than sweet cherries and then roll into the crushed cookies. Refrigerate, covered until ready to use.
- Frosting Instructions
- Heat whipping cream to a boil. Add cocoa to your mixing bowl and pour whipped cream over it. Stir well to blend. Let the mixture cool.
- Add butter a tablespoon at a time. Add vanilla and salt.
- Add confectioners sugar and whip until the desired consistency. (about 5 minutes)
- To assemble Cake
- Place one of the cakes on the cake plate with the cookies up. Spread a layer of frosting over the top.
- Add the cheesecake layer on top of the frosting.
- Add the remaining cake layer.
- Spread a thin layer of frosting around the outside of the cake to crumb coat it. Refrigerate cake for 30 minutes.
- Spread frosting on the cake sides. I did not frost the top because the Waffeletten cookies were so pretty, I went with that look.
- Pipe an edge around the bottom using a star tip.
- Pipe stars around the top edge and place a truffle on each one.
- Refrigerate cake until ready to serve, but I would take it out at least 45 minutes before serving.
Note: I baked the cakes the day before frosting them and assembled the cake the next morning. Assembling the cake including rolling the truffles took less than 45 minutes. You could also bake the cakes and cheesecake ahead of time and freeze them until the day of your party. If you don’t have buttermilk be sure to add a teaspoon of vinegar to the milk if you are subbing milk.
Here’s another version of this same chocolate cake using half almond flour.
German Chocolate Cake
Disclosure: This recipe is my entry for the Bahlsen USA “Let the Good Times Roll” Waffeletten Recipe Contest. I made the Happy Birthday banner using Stampin’ Up punches and paper.