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Ingredients

For the cheesecake layer:

• 3 (8-ounce) packages cream cheese (use only full fat), at room temperature
• 1 1/3 cups sugar
• 3 tablespoons cornstarch
• 1 tablespoon pure vanilla extract
• 2 extra-large eggs
• 2/3 cup heavy or whipping cream

For the devil's food cake (3 layers):

• 2 1/4 cups sifted cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
• 1 cup granulated sugar
• 1/2 cup firmly packed dark brown sugar
• 3 extra-large eggs, separated
• 4 ounces bittersweet or semisweet chocolate, melted and cooled
• 1 tablespoons pure vanilla extract
• 1 1/2 cups whole milk
• 1/2 teaspoon cream of tartar

For the Chocolate Curls:

• 12 ounces bittersweet or semisweet chocolate, shaved into Large Chocolate Curls (see below)

For the dark fudge frosting:

• 6 cups sifted confectioners' sugar (1 1/2 pounds)
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 1/2 cups (3 sticks) unsalted butter, at room temperature
• 6 ounces bittersweet or semisweet chocolate, melted and cooled
• 2 tablespoons dark corn syrup
• 2 tablespoons pure vanilla extract
• 1/2 cup heavy or whipping cream

Description

Food Network Invites You To Try This Devil's Food Cheesecake Recipe From Throwdown With Bobby Flay.

Food Network