1 Betty Crocker Triple Chocolate Fudge Cake Mix
1 cup Buttermilk
1/4 cup Heavy Whipping Cream
1/3 cup Vegetable Oil
1.Heat oven to 350.
2.Generously spray three 9 inch cake pans with cooking spray, getting the sides sprayed well too. Place parchment paper on the bottoms of all 3 pans. Beat all ingredients together in a large bowl for on low for 30 seconds. Increase speed to medium and beat for 2 minutes. Divide cake mix evenly between the 3 pans. Bake for 18-22 minutes, or until a toothpick in the center comes out clean. Cool in pans for 15 minutes, then invert onto cooling racks. Gently peel off parchment paper. Let sit until completely cooled, about 2 hours. Wrap cakes in plastic wrap and refrigerate (or freeze if starting a day or more ahead) until ready to use.
3 (8-ounce) packages Cream Cheese, (use only full fat), at room temperature
1 1/3 cups Sugar
3 Tablespoons Cornstarch
1 tablespoon Vanilla
2 Extra-Large eggs
2/3 cup Heavy Whipping Cream
1.Heat oven to 350.
2.Generously butter the bottom and sides of one 9-inch spring form pan. Line the bottom of your pan with parchment paper, but do not let the paper come up the sides. You will be baking your cheesecake in a water bath.Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides. To make the cheesecake layer, put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a couple of times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each. Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each. Beat in the cream just until it's completely blended. Be careful not to over mix!
3.Gently spoon the batter into the foil-wrapped spring form and place it in a large roasting pan containing hot water that comes about 1 inch up the sides of the spring form. Bake the cake at 350 degrees F until the edges are light golden brown and the top is slightly golden tan, about 1 hour. Remove the cake from the water bath, transfer to a wire rack, and cool in the pan for 2 hours the refrigerate until it's completely cold, about 4 hours. Place in the freezer for 30-45 min before you assemble the cake.
Creamy Chocolate Malt Frosting
3/4 cups butter, softened
1 teaspoons Vanilla
1/2 cup unsweetened Cocoa Powder
3/4 cups heavy whipping cream
1/2cup Malted Milk Powder
3 1/2 cups.. Powdered Sugar
In large mixing bowl, beat butter and vanilla. In separate bowl, stir together malt powder and cocoa. Add to butter, beat on medium speed. Add whipping cream and beat on low til mixed in well. Add powdered sugar, mix well to combine.
To assemble the cake:
1.To assemble the cake, remove the cheesecake from the freezer and let stand at room temperature about 5 minutes. Place one layer of chocolate cake, top side down, on a cake plate and spread with some of the frosting. Release and remove the ring of the spring form, then remove the cheesecake from the bottom of the pan. Place top side down on the frosted cake layer, and remove parchment paper. Spread with some frosting.
2.Top with the second cake layer, top side down. Spread with more frosting and cover with the third cake layer, top side up. Brush away any crumbs from the sides and top of the cake layers. Frost the sides and top of the cake with the remaining frosting, spreading the top with frosting about 1/4 inch deep. Place chocolate curls on the top of cake.
3.Use a sharp straight-edge knife, not a serrated one, to cut it. Cover any leftover cake with plastic wrap and refrigerate, or wrap and freeze for up to 1 month.