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  • Ice cubes
  • 1 to 2 juicy limes (you need 1-ounce juice and a wheel for garnish)
  • 1 ounce golden rum,(recommended: Mount Gay)
  • 6 ounces ginger beer
  • 1/2 ounce dark rum, (recommended: Meyers's)


Fill a highball glass or large wine goblet ...

2011-04-27 17:21:44

Dark and Stormy

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For the chocolate sponge cake:

  • 4 egg whites
  • 2 egg yolks
  • 1/4 tsp. cream of tartar
  • 1 pinch salt
  • 1/3 cup sugar
  • 1 tsp. vanilla extract
  • 1/4 cup flour
  • 1/4 cup cocoa powder.

For the chocolate mousse

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Hello, I'm Jessica, 36 years old. I’m married and have 2 daughters. I know how difficult and nicely is to have family. I shall try to share with you everything I know about motherhood, child, body care and of course I'll open secrets about kitchen.

2011-02-11 21:42:20

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Home » Dessert, Kitchen » Cheesecake Stuffed Dark Chocolate Cake


  • Unsweetened cocoa (for dusting)
  • 1 (18.25 ounces) package devil’s food cake mix
  • 1 (3.4 ounces) package chocolate instant pudding mix
  • 3 large eggs
  • 1 1/4 cups (300 ml) milk
  • 1 cup (235 ml) canola oil
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoon chocolate extract (optional)
  • 1 teaspoon almond extract
  • 3 (1.55 ounces) milk chocolate bars, chopped (for example Hersheys)
  • 3 (16 ounces) cans cream cheese frosting
  • 1 (7.75 ounces) boxes frozen cheesecake bites, coarsely chopped (for example Sara Lee)
  • 1 (12 ounces) jar dulce de leche caramel sauce (for example Smucker’s)
  • Double chocolate rolled wafer cookies, coarsely broken (for example Pirouline)
  • Chocolate fudge rolled wafer cookies, coarsely broken (for example Pepperidge Farm)


1 Pre-heat the oven at 350ºF or 180ºC.
2 Combine the cake mix, milk, oil, instant pudding mix, eggs, chocolate extract, vanilla extract, and almond extract in a large bowl. Mix with an electric mixer for a minute at a low speed. Turn the mixer on a medium speed and beat for 2 additional minutes.
3 Use a rubber spatula to manually fold in the chopped milk chocolate bars.
4 Grease the cake pans and then lightly dust the bottoms with cocoa.
5 Place the pans in the oven for about 32 minutes or when the cakes “spring back” when you lightly touch them.
6 Leave the cakes to cool for about 10 minutes. Carefully remove the cakes from the pans and use cooling racks to let them cool completely.
7 Wrap each cake in plastic wrap and place them in the refrigerator between 1 to 24 hours.
8 Slice each cake into half horizontally with a serrated knife. You’ll get 4 layers out of this.
9 Create your layered cake. Take a layer and place it on a cake plate. Use a rubber spatula to frost about 1/2 cup of the cream cheese frosting on it. Sprinkle about 1/4 of the cheesecake bites evenly all over the frosting. Place another cake layer on top and repeat the steps with the frosting and cheesecake bites. Don’t use cheesecake bites on top of the top layer.
10 Decorate the top of the cake. Use about 3/4 cup (or more if needed) of frosting to frost the top layer and all around the sides of the cake.
11 Drizzle and drop caramel sauce all over your cake. Let it drip down the sides for a more heavenly look. Place a few rolled wafer cookies in the middle of the cake and sprinkle the top layer (and sides) with cheesecake bites.
12 Place the cake in the refrigerator and let it chill until it’s ready to be served.

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