Confusion Cake
Author: Betsy Cohen
Prep time: 45 mins
Cook time: 1 hour 10 mins
Total time: 1 hour 55 mins
  • 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
  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.
Additional time is needed to refrigerate the cake.
Recipe by Desserts Required at