2 1/4 cups cake flour sifted
2 tablespoons unsweetened cocoa powder
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup full fat buttermilk, room temperature
2 tablespoons red food coloring
1 teaspoon vinegar(white distilled)
1 teaspoon vanilla extract
1 1/2 cups sugar
1 stick)unsalted butter, room temperature
2 large eggs, room temperature
Cheesecake ingredients
32 oz of cream cheese room temperature
16 oz sour cream
2 cups sugar
2 teaspoons vanilla extract
6 eggs large room temperature
METHOD FOR MAKING THIS BEAUTIFUL DESSERT
1. Preheat the oven to 350Degrees F or 180 Degrees C
2. In a large bowl Sift the sifted flour, cocoa powder, baking powder, baking soda, and salt together.In another bowl blend together buttermilk, red food coloring, vinegar, and vanilla extract .
3. Now Beat the sugar and butter in large bowl with an electric beater until light and fluffy.
4. Add the eggs one at a time, beating w after each addition till completely blended
5. After this Beat in dry ingredients in 3 additions alternately with buttermilk mixture in 2 additions.
6. Put about 1/4 inch of cake batter in the bottom of a greased and floured 10 inch springform.
7. Use the rest of the batter in a 13x9 or 9 inch cake pan.
8. Bake both the pans for about 20 minutes or until a toothpick inserted at the center of the cakes comes out clean.
9. Allow the cakes to Cool in the oven for about 5 minutes and turn out to cool completely.
10. Break the larger cake (NOT the one in the springform) into large chunks and set aside.)
Cheesecake preparation method
11. Preheat the oven to 375 Degrees F
12. Now with an electric beater Beat all the cheesecake ingredients together until the mixture is smooth.
Keep about t 1/2 cup cake crumbs for layering on the top.
13. Fold in the remaining cake chunks into the cheesecake batter.
14. Pour into a pan.
15. Cover the bottom of the springform (the one with the cake layer in it) with aluminum foil, bringing it up the sides.
16. Place the pan in larger pan of hot water. Water should come halfway up the sides.(like a double boiler)
17. Bake for about 45 minutes.
18. Turn oven off and leave door closed for 1 hour. Remove from oven.Allow it to come to room temperature level and cover tightly.
19. Refrigerate over night.
20. Top the cake with whipped cream and sprinkle the reserved crushed cake crumbs on top of the topping.
