Barkeater Chocolates’ Citrus Surprise Layer Cake
Bottom Layer (Crust)
½ c. softened butter
1 c. sugar
3 large eggs
1 tsp vanilla
1/3 c. cocoa powder
½ c. flour
Preheat oven to 350 & grease a 9” spring form pan. Cream butter & sugar. Add eggs, 1 @ time, beating well after each addition. Add vanilla & mix. Add flour & cocoa & mix just to combine. Spread batter into pan & set aside.
Second Layer (Chocolate Cheesecake)
8 oz softened cream cheese
½ c. whole milk ricotta
¾ c. sugar
1/3 of 1 bar of Barkeater Chocolates’ Citrus Surprise bar, melted & cooled (Save the rest for later)
2 large eggs
1 Tbls flour
Beat cheeses & sugar until smooth. Stir a small amount of cheese into chocolate. Put stirred chocolate into the cheese & blend. Beat in eggs, 1 @ time. Add flour & beat well. Pour batter over the bottom layer in pan. Bake for about 20 minutes. Cover with foil & continue to bake another 15-20 minutes or until cake is set in center. Cool completely.
Third Layer (Mousse)
¾ c. heavy cream (whipped into stiff peaks)
8 oz mascarpone cheese
4 oz cream cheese
¼ c. sugar
¾ tsp vanilla
1 tsp unflavored gelatin / 1 Tbls cold water / 1 Tbls boiling water
Beat both cheeses & sugar until smooth. Blend in vanilla. Gently fold whipped cream into cheese mixture to combine. In a cup soften gelatin in cold water for 1 minute. Pour boiling water into gelatin & stir until completely dissolved. Cool for about 4-5 minutes & fold into mousse until combined. Spread over the cooled cake & freeze for about 1 hour.
Top Layer (ganache)
2 & 2/3 bars of Barkeater Chocolates’ Citrus Surprise Bars, chopped into small pieces
1 c. heavy cream
2 Tbls butter
1 (10-12 oz bag) mini chocolate chips
Heat on stove or in microwave, heavy cream & butter until just boiling. (I micro for 2 min) Pour cream over chopped chocolate & let sit several minutes to soften. Stir to combine into a smooth icing. Cool for several minutes until a soft spreading consistency. Remove cake from freezer & remove side of pan. Spread ganache over the top & sides of cake & then immediately press mini chips into the side of the cake until completely coated. Refrigerate.
Over the Top Layer
¾ c. heavy cream
1/3 c. confectioners’ sugar
2 Tbls cocoa powder
½ tsp orange extract
Whip all ingredients into stiff peaks. Pipe cream around edge & center of top to create a professional look. Refrigerate for several hours before serving.
