Chocolate “porterhouse” Recipe
“NY Strip” – Chocolate Cake with White Chocolate Mousse Layer, “Filet” – Red Velvet Cake with Cream Cheese Layer, “Bone” – White Chocolate
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake and Mousse Ingredients
Method
Preparation Steps
- 1
Chocolate Cake Layer
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
- 3
- 4
Pour the wet ingredients into the dry ingredients and mix until combined. Divide the batter evenly between the prepared pans.
- 5
Bake for 30-35 minutes, or until a toothpick inserted comes out clean. Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- 6
Red Velvet Cake Layer
Prepare the red velvet cake mix according to package instructions and bake in two 9-inch round cake pans. Allow to cool completely.
- 7
White Chocolate Mousse Layer
In a double boiler, melt the white chocolate chips until smooth. In a separate bowl, whip the heavy cream until soft peaks form.
- 8
Gently fold the melted white chocolate into the whipped cream until fully combined. Chill in the fridge for at least 30 minutes.
- 9
Cream Cheese Layer
In a bowl, beat the cream cheese until smooth. Gradually add powdered sugar and mix until well combined.
- 10
Layer the cakes starting with the chocolate cake, then spread a layer of white chocolate mousse, followed by the red velvet cake, and top with the cream cheese mixture.
- 11
Finish with the remaining chocolate cake on top. Decorate with melted milk chocolate chips and serve.
