How to Make Cheesecake Stuffed Dark Chocolate Cake

Step-by-Step Guide

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   Step 1: Pre-heat the oven to 350ºF/180ºC.

   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. ,,,, Carefully remove the cakes from the pans and use cooling racks to let them cool completely. ,, You'll get four layers out of this. , 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. , Use about 3/4 cup (or more if needed) of frosting to frost the top layer and all around the sides of the 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. ,
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   Step 2: Combine the cake mix

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   Step 3: instant pudding mix

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   Step 4: chocolate extract

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   Step 5: vanilla extract

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   Step 6: and almond extract in a large bowl.

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   Step 7: Use a rubber spatula to manually fold in the chopped milk chocolate bars.

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   Step 8: Grease the cake pans and then lightly dust the bottoms with cocoa.

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   Step 9: Place the pans in the oven for about 32 minutes or when the cakes "spring back" when you lightly touch them.

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    Step 10: Leave the cakes to cool for about 10 minutes.

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    Step 11: Wrap each cake in plastic wrap and place them in the refrigerator between 1 to 24 hours.

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    Step 12: Slice each cake into half horizontally with a serrated knife.

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    Step 13: Create the layered cake.

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    Step 14: Decorate the top of the cake.

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    Step 15: Drizzle and drop caramel sauce all over your cake.

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    Step 16: Place the cake in the refrigerator and let it chill until it's ready to be served.

Detailed Guide

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