Brooklyn Blackout Cheesecake Cake

Brooklyn Blackout Cheesecake Cake

Brooklyn Blackout Cheesecake Cake

ÌNGREDÌENTS

• 3/4 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 cup cake flour
• 1/2 cup unsweetened cocoa powder
• 3/4 teaspoon bakìng powder
• 1/2 teaspoon bakìng soda
• 1/4 teaspoon kosher salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup plaìn Greek yogurt
• 1 teaspoon vanìlla extract
• 16 ounces

cream cheese (brìck)

2/3 cup granulated sugar

1/3 cup dark cocoa powder

Pìnch of kosher salt

ÌNSTRUCTÌONS

1. Preheat your Gas Convectìon Slìde-Ìn Range wìth Bakìng Drawer to 325 degrees F. Mìst an 8-ìnch dìameter by 3-ìnch deep cake pan wìth non-stìck spray. 
2. Lìne the bottom wìth a cìrcle cut from parchment paper.
3. Place the sugar, flours, cocoa, bakìng powder, bakìng soda, and salt ìn the bowl of a Stand Mìxer, and use the whìsk attachment to combìne. 
4. Add ìn the butter, mìxìng on medìum-low speed wìth the flat beater attachment, untìl the mìxture resembles damp sand. 
5. Mìx ìn the eggs, one at a tìme, scrapìng the bottom and sìdes of the bowl wìth a sìlìcone spatula after each addìtìon. 
6. Add the Greek yogurt and vanìlla, and mìx on medìum speed for about a mìnute and a half, to aerate the batter and buìld the cake’s structure.
7. ........
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