• About Desserts Required
  • FAQ
  • Contact

Desserts Required

  • Home
  • Recipe Blog
    • Amazing Finds
    • Beverages
    • Breads
    • Brownies
    • Cakes
    • Cheesecakes
    • Cookies
    • Creme Brûlées – Custards
    • Fruit
    • Ice Cream
    • Pies and Tarts
    • Road Trips For Food
    • Treats, Nuts & Such
  • Recipe Index
  • Betsy’s Favorite Finds
  • Contact
  • February 8, 2023

Confusion Cake

September 16, 2013 By Betsy Cohen

Confusion Cake because the cake could not decide if it was a pound cake or a cheesecake.  You don't have to, either.  You'll love both in one!

Confusion Cake

Sometimes it takes a couple of tries (or more) to get a dessert right. Confusion Cake is the perfect example of this.

I love pound cake and I also love cheesecake, so it wasn’t a big stretch to decide to combine these two into one cake. The idea was great but the execution of the first round became a major challenge.

I baked the cake in a well-greased bundt pan. I thought that would work but I was wrong. The cake stuck to the bottom of the pan, which turns out to be the top, so I was gluing the pieces back to the cake.

I’m not one to throw out a perfectly good cake, even if it looks bad and I decided to take it to a meeting at Samuel’s school. I mean, really, how could I pass up the opportunity to get feedback from so many people at one time? Unfortunately, the only knife available for cutting the cake was plastic…making it quite difficult to say the least.

I was chairing the meeting and was more focused on what was being discussed about school related items than my cake. At the end of the meeting I received a note that included the following comments from some of those who tried the cake:

“I can’t stop!”

“Creamy”

“Great”

“Beyond delicious. Love that it is not too sweet and is dense and rich. I would make it in bars instead of a bundt – and add some crunch – maybe top like nuts and/or choc chips.”

“Filling is so yummy. I could eat it as a meal. Forget the main entrée – this IS the meal.”

I loved all the feedback and I am so grateful for my friends who helped me figure out my next step.

I went home and assembled another batch. This time I baked it in a parchment lined baking pan. After the cake refrigerated for several hours, I was able to simply lift the parchment paper out of the pan. It peeled back easily and then I chose to trim the sides of the cake. I, also, decided to top the cake with a chocolate ganache. Maybe next time I will add some crunch, too.

I took the revised cake squares to my friend’s home for Break Fast after Yom Kippur. Everyone loved them and worked together to come up with the name, Confusion Cake. I thought it was great, because the cake could not decide if it was a pound cake or a cheesecake.

I love it when friends work together!

confusion-cake-3265
confusion-cake-3267
confusion-cake-3270
confusion-cake-3273
confusion-cake-3269
confusion-cake-3271
confusion-cake-3288
confusion-cake-3291
confusion-cake-3296
confusion-cake-3297
confusion-cake-3298
confusion-cake-3301
confusion-cake-3302
confusion-cake-3317
confusion-cake-3318
confusion-cake-3320
confusion-cake-3321
confusion-cake-3322
confusion-cake-3323
confusion-cake-3324
confusion-cake-3325
confusion-cake-3328
confusion-cake-3329
confusion-cake-3346

Confusion Cake
Print
Recipe Type: Dessert
Author: Betsy Cohen
Prep time: 45 mins
Cook time: 1 hour 10 mins
Total time: 1 hour 55 mins
Serves: 24
Ingredients
  • Pound cake:
  • 2¾ cups all purpose flour
  • ½ teaspoon baking soda
  • 14 tablespoons unsalted butter, softened
  • 2½ cups sugar
  • 5 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • Cheesecake:
  • 2 – 8 ounce cream cheese, softened
  • ⅓ cup sugar
  • 2 eggs
  • 1½ teaspoons vanilla extract
  • 12 ounces semisweet chocolate chips, melted
  • Chocolate ganache topping:
  • 12 ounces semisweet chocolate chips
  • 3 tablespoons unsalted butter
  • 6 tablespoons heavy whipping cream
Instructions
  1. For the pound cake:
  2. Preheat the oven to 325°. Line a 9” x 13” baking pan with parchment paper and set aside.
  3. Whisk together the flour and baking soda and set aside.
  4. Cream the butter and sugar on medium speed for three minutes until light and fluffy, scraping the bowl down as needed. Add the eggs and mix on low to combine.
  5. Mix in ½ of the dry ingredients followed by the sour cream and vanilla. Blend in the remaining dry ingredients.
  6. For the cheesecake:
  7. Beat the cream cheese and sugar together until creamy, about three minutes, scraping the bowl down as needed. Add the eggs and vanilla. Blend in the melted chocolate.
  8. Transfer ½ of the pound cake evenly to the prepared pan. Spoon the cheesecake over the pound cake and level with a metal spatula. Top with the remaining pound cake, gently leveling this layer out. You do not want to mix the layers.
  9. Bake at 325° for 1 hour and 10 minutes. Cool completely and then refrigerate for several hours or overnight.
  10. For the chocolate ganache topping:
  11. In a small saucepan over medium low heat melt the butter with the cream. When it starts to simmer, turn the stove off and add the chocolate chips. Stir until the chips are completely melted. Allow the topping to sit for 5 minutes. Transfer the topping to a gallon size plastic freezer bag and set aside.
  12. Lift the parchment paper out of the pan and transfer the cake, still attached to the parchment, on to a cutting board. Peel back the sides of the parchment paper. Trim the sides off the cake. If the sides are still higher than the center, gently push down on the top of the cake around the edge. Slice into individual pieces, cleaning the knife in between cuts. Do not remove from the parchment paper.
  13. Cut a small corner off the freezer bag and drizzle the topping all over the top of the cake. Refrigerate to set, still on the cutting board.
  14. Once set, transfer the slices to a serving tray.
  15. Store in the refrigerator.
  16. Betsy's tidbits:
  17. Spray the baking pan with nonstick cooking spray before placing the parchment paper into the pan. This helps the paper stay in place.
  18. It is optional to trim the cake edges.
  19. If necessary, use a small paring knife to separate the slices once the topping sets.
Notes
Additional time is needed to refrigerate the cake.
3.2.1255

 

Share:

  • Tweet
  • Share on Tumblr

Related

Desserts Required - Betsy's Favorite Things

Filed Under: Cakes Tagged With: all purpose flour, baking powder, butter, cream cheese, eggs, salt, semisweet chocolate chips, sour cream, sugar, vanilla extract

  • Facebook
  • Google+
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

About Betsy

Happylicious By Betsy December 2015 lo res I have loved desserts for as long as I can remember. Growing up I loved the smell of freshly baked challah in my maternal great-grandmother’s kitchen, the incredible butter cookies from my paternal grandmother and the perfect pies my mother used to bake when company came over. More about me.
logo
Food Advertising by

Free Updates

Get all my yummy recipes delivered to your inbox!

Sunday Supper Movement

Food and Wine Conference - Brand Ambassador - 2017

my foodgawker gallery

Epicurious Community Table Contributor


Epicurious Community Table Contributor

Most Popular Posts

  • Guava Cheesecake
  • Orange Creamsicle Cheesecake #SundaySupper
  • Mango Pineapple Crisp
  • Chocolate Dipped Coconut Macaroons
  • Archie’s Lakeshore Bakery

Recent Recipes & Posts

  • Gooey Halloween Brownie Cups #HalloweenTreatsWeek
  • Halloween Brownie Pudding Parfaits #HalloweenTreatsWeek
  • S’mores Cookies
  • Peach Blackberry Crisp
  • Brownie Ice Cream Sundaes #SummerDessertWeek

Archives

Home | About | Privacy Policy | Contact
Copyright © 2023 Desserts Required | Site by Pixel Happy Studio
Desserts Required
  • Home
  • Recipe Blog
  • Recipe Index
  • About
  • FAQ
  • Contact