I needed to make Alex Browning a birthday cake. She had mentioned chocolate when I asked her what kind of cake she'd like, and the recipe I settled on seemed to accommodate that request pretty well. It is, after all, called Chocolate Eruption Cake.
This cake was so intense, it was actually a two day process. Day one consisted of making a pan of the most dense brownie recipes you can find, lots of sugar and butter, the way it's really done. You're probably thinking, "But Molly, you're making a cheesecake! Why would you make brownies?" Well, dear reader, the answer is quite simple. A regular graham cracker crust just isn't enough for the most epic cheesecake known to mankind. Instead, one is obviously expected to use brownies. Oh yes, and because you will obviously have far too many brownies to include them all in the crust, you should probably put them in the actually batter, too. But we'll get to that part later :D.
So day two I actually cut the brownies up and assembled them in my brownie pan...
Of course, to compliment such a rich crust naturally one would prepare a ridiculously rich batter. And lots of it. This recipe called for a whopping 2 1/2 pounds of cream cheese, I did a double take when I read the recipe. For those of you who don't know how much cream cheese that actually it is, think five packages:
Some of you are now probably thinking, "Well that's all great, but for a Chocolate Eruption Cheesecake, this really doesn't have that much chocolate." Oh but just you wait! After I actually turned that cream cheese into a batter with a few eggs, some sweetened condensed milk, and whipping cream, I took about 1/3 of that batter and added 1 1/2 cups white chocolate chips and poured it over that delicious looking brownie crust. The other 2/3 of batter had even better things in store. To that I added: 1 cup chocolate chips, 2 cups chopped snickers bars, and almost 2 cups chopped brownie chunks. Before being stirred in, it looked like this...
You can't even see the chocolate chips! Clearly this picture doesn't do it justice.
So 1/2 that batter was poured on top of the layers I already had going. Why just 1/2 you make ask? Because I drizzled 1/4 a cup of caramel topping in between that chocolate filled batter that's why! And of course dolloped another 1/4 c on after I'd added the last of the cheesecake batter. By epic I mean really really epic. Especially since after the cake came out of the oven I drizzled 1/4 cup EACH of melted white, milk, and semisweet chocolate chips on top. Oh yes.
Since it was a birthday cake I decided to actually declare it a birthday cake by adding a little birthday sign. HAPPY BIRTHDAY ALEX!!!
This cheesecake, which I was fortunate enough to snag a couple slivers of over the course of the following week, was beyond delicious. It's so moist and chocolaty, the perfect indulgence. Even though it's time consuming and definitely calorie-wise an "X-rated" dessert according to the book it came from, I whole-heartedly recommend it, especially for special occasions. If you've got the time/spirit to give it a go I'd love to share the recipe, just hit me up!