Chocolate Motherload Cake

This Chocolate Motherload Cake will make all your chocolate dessert dreams come true! A layer of chocolate cake, then chocolate cheesecake, then chocolate ganache and chocolate sprinkles to finish it all off!

Today’s my birthday! I’m not going to talk about how old I’m getting (I try not to think about that), but I am going to talk a lot about this incredible chocolate cake! It’s seriously one of the most divine, decadent, drool-worthy desserts I’ve ever had the pleasure of enjoying! It definitely earns five gold stars!

I love to celebrate big when it’s my special day. When I say that, I mean I like to eat chocolate, and lots of it. 🙂 Because I can’t possibly feel guilty about it on my day of celebration! Have you heard that calories don’t count on your birthday? Yeah, I don’t even care if that’s not true. I party as if it is! 🙂

Since it wouldn’t be my birthday without loads of chocolate, I created a birthday cake just for myself, with nothing but chocolate. 🙂

I made my favorite homemade chocolate cake recipe, but cut the ingredients in half, because I wanted it to be a thinner layer. Next, I made an irresistible chocolate cheesecake mixture that I spread over the baked cake. Then I made a mouthwatering chocolate ganache to go over the cheesecake layer. Then, because we’re celebrating here, I couldn’t resist adding a healthy dose of chocolate sprinkles for good measure!

I’m telling you, I lose my self control around this cake! And I don’t even care! Because it’s that good! My pants may fit tighter, but I’m one happy camper as long as I’ve got this cake in my life!

How do you celebrate your birthday? Does it involve chocolate? Because, if so, we could be best friends!

Chocolate Motherload Cake

Christine of I Dig Pinterest

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Ingredients

  

• Chocolate Cake Layer:
• 1/4 c. shortening
• 3/4 c. sugar
• 1 large egg
• 1/2 tsp. vanilla extract
• 1/2 tsp. salt
• 1 c. all-purpose flour
• 1 1/2 heaping Tbsp. baking cocoa
• 1/2 c. milk with 1 tsp. baking soda stirred in
• 1/2 c. boiling water
• Chocolate Cheesecake Layer:
• 2 blocks 16 oz. cream cheese, softened
• 1/4 c. sour cream full fat
• 3/4 c. sugar
• 1/2 Tbsp. vanilla extract
• 1 large egg
• 3/4 c. semi-sweet chocolate chips melted
• Chocolate Ganache:
• 1/4 c. semi-sweet chocolate chips
• 1/4 c. heavy cream or just enough to make it spreadable
• Chocolate sprinkles or mini chocolate chips for topping

Instructions

 

• Preheat oven to 350 degrees Fahrenheit and grease a 9x13" cake pan.
• To make the chocolate cake layer: Add 1/2 c. milk to a bowl and stir in 1 tsp. baking soda until dissolved.
• In the bowl of an electric mixer, cream together shortening, sugar, egg, and vanilla.
• In a separate bowl, stir together salt, flour, and baking cocoa.
• Add half the flour mixture, half the milk, and half the boiling water, alternately, in that order, to the mixing bowl, scraping down the sides and mixing in between. Repeat with remaining half of flour mixture, milk and boiling water, mixing in between, until fully incorporated.
• Pour batter into prepared pan, spread evenly, and bake for approximately 12 minutes, or just until a toothpick inserted into the middle comes out clean.
• Allow that layer to cool for about 15 minutes, then make the chocolate cheesecake layer. Reduce the oven heat to 300 degrees Fahrenheit for the cheesecake layer.
• To make the cheesecake layer, in the bowl of an electric mixer, cream together softened cream cheese, sour cream, sugar, vanilla and egg. Mix in melted chocolate chips, scraping down the sides and ensuring it all gets incorporated evenly. Pour and spread this evenly over the baked chocolate cake layer, return it to the oven on 300 degrees Fahrenheit, and bake for approximately 52 minutes, or just until the cheesecake is set. Allow this to cool in the fridge for at least half an hour, then make the chocolate ganache by melting 1/4 c. chocolate chips and 1/4 c. heavy cream together (over stove top on low heat), stirring constantly, until smooth. Pour and spread over cheesecake layer. Sprinkle with chocolate sprinkles or mini chocolate chips. Let it cool completely in the fridge for at least a few hours before serving. Tastes the best when fully chilled!

Is there ever such a thing as too much chocolate? I think not!

I’m pretty sure that money can’t buy happiness, unless you use money to buy chocolate and then money equals total bliss!