A deliciously decadent chocolate lovers cake filled with no-bake strawberry cheesecake filling and covered with more chocolate. It's easy, perfect for special occasions and the leftover cake makes some yummy cake pops too!
½cup+ 1 Tablespoon cocoa powder(I used Divine Cocoa)
5ouncesstrong coffee –I used vanilla crème brulee Keurig K-cup
⅛cupGrand Marnieror your favorite liqueur
Strawberry Cream Cheese Filling
4crushed strawberries + 3 chopped small
5.5oz.bittersweet chocolatechopped (I used Divine Bittersweet Chocolate)
4oz.half & halfor heavy cream if you’re not worried about calories
1-½teaspoonsGrand Marnieror your favorite liqueur
Adult Cake Pops
Leftover devil’s food cake
3Tablespoonsstrawberry cheesecake filling
4oz.bittersweet chocolate,chopped (I used Divine Bittersweet Chocolate)
Preheat oven to 350 degrees. Line one cookie sheet with sides with either a silpat or parchment paper.
In a large bowl, combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt together. Stir well and set aside.
In a medium bowl, whisk the eggs, buttermilk, oil and vanilla until well combined. Add to dry ingredients and mix until smooth.
Brew a 6-oz cup of coffee. I like to use my Keurig as it will brew a 6-oz cup with one K-cup. Add the brewed coffee and Grand Marnier to the cake batter and whisk til smooth.
Pour into prepared pan and bake for 20 minutes or until set. Cool on wire rack.
Using a large heart cookie cutter or a template, cut the cake into 6 hearts. Lift away scraps and place in bowl for later use (cake pops). Carefully set remaining hearts on wire rack until ready to assemble.
Strawberry Cheesecake Filling
Cream together cream cheese and sugar until smooth. Add vanilla & sour cream and mix well. Stir in strawberries and juice from crushed strawberries then add finely chopped strawberries for that extra pop of flavor.
Place bottom layers of heart chocolate cake on serving dish. Spread a nice layer of strawberry cheesecake filling over the top of the layers. You should be left with about 3 Tablespoons which will help make the cake pops with the scraps. Place top layers on filling. They are now ready for the ganache.
Place chopped chocolate in microwave safe measuring cup. Place in microwave and heat in 30 second increments, stirring in-between, until chocolate is melted. Usually takes 1 to 1-½ minutes. Add half & half and Grand Marnier and stir well.
Pour over cake, starting from middle, and let it drip down the sides. Let cakes sit while chocolate hardens. Store in refrigerator then remove and let sit out at room temperature about 20 minutes before serving. Make 3 double layer heart cakes.
Adult Cake Pops
Crumble left over devil’s food cake in large bowl. Add cheesecake filling. Chill for an hour.
Take out of refrigerator and form into balls. Place a popsicle stick, if desired, into each ball and place on waxed paper-lined cookie sheet. Place in freezer for about 2 hours.
Prepare chocolate coating. Place chocolate and shortening in microwave safe measuring cup. Place in microwave and heat in 30-second increments, stirring in-between, until chocolate is melted. Add in Grand Marnier and stir well.
Place chocolate in a tall thin container that will fit cake balls. Remove cake pops and dip immediately into warm chocolate. You can put sprinkles on them as soon as you pull out of chocolate or leave as is. Place back on waxed paper to cool.
I like to store mine in the refrigerator but they are fine in a covered container at room temperature.
Makes between 6-10 cake pops depending on size of heart shaped cutter and size of cake balls.