Cheesecake Filled Chocolate Cake
If you’re a fan of indulgent desserts, then you’re in for a treat with this Cheesecake Filled Chocolate Cake. Imagine sinking your fork into a moist, rich chocolate cake only to discover a luscious, creamy cheesecake center. This dessert is not just a cake; it’s an experience that combines the best of both worlds. Whether you’re celebrating a special occasion or simply treating yourself, this cake is sure to impress. The balance of flavors and textures makes every bite a delight. Let’s dive into how to create this decadent masterpiece!
Why It’s My Go-To
There’s something incredibly satisfying about making a cake that not only looks stunning but also tastes divine. The Cheesecake Filled Chocolate Cake has become my go-to dessert for gatherings, birthdays, and even quiet nights at home with a good book. The rich chocolate flavor paired with the creamy cheesecake filling creates a harmonious blend that everyone loves. Plus, it’s surprisingly simple to make, which makes it a win-win in my book!
What Goes In
To create this delightful Cheesecake Filled Chocolate Cake, you will need the following ingredients:
- 2 cups sugar – This adds sweetness and moisture.
- 1 ¾ cups all-purpose flour – The foundation of our cake.
- ¾ cup cocoa powder – For that rich chocolate flavor.
- 2 teaspoons baking soda – To help our cake rise.
- 1 teaspoon baking powder – A little extra leavening for fluffiness.
- 1 teaspoon salt – To balance the sweetness.
- 1 cup buttermilk – For moisture and tenderness.
- 1 cup hot coffee – To enhance the chocolate flavor.
- ½ cup canola oil – For a moist texture.
- 2 large eggs – To bind everything together.
- 2 teaspoons pure vanilla extract – For a depth of flavor.
Gear Up: What to Grab
Before we get started, gather the following tools to make your baking experience seamless:
- Mixing bowls – For combining ingredients.
- Measuring cups and spoons – Precision is key in baking.
- Whisk – To mix ingredients thoroughly.
- Electric mixer – For a smooth batter.
- Two 9-inch round cake pans – To bake the layers of cake.
- Cooling rack – Essential for cooling the cakes.
- Spatula – For spreading frosting and cheesecake filling.
How to Prepare Cheesecake Filled Chocolate Cake
Let’s get down to the fun part—baking! Follow these steps to create your delicious Cheesecake Filled Chocolate Cake.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly.
Step 2: Prepare the Cake Batter
In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt. Make sure everything is well combined.
Step 3: Add Wet Ingredients
In a separate bowl, mix together the buttermilk, hot coffee, canola oil, eggs, and vanilla extract. Once combined, pour this mixture into the dry ingredients. Use your electric mixer to blend everything until smooth and well incorporated.
Step 4: Divide and Bake
Grease your 9-inch cake pans, then pour the chocolate batter evenly into both pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Once done, remove from the oven and let cool in the pans for about 10 minutes before transferring to a cooling rack.
Step 5: Make the Cheesecake Filling
In a medium bowl, beat together 8 ounces of cream cheese (softened), 1/2 cup sugar, 1 large egg, and 1 teaspoon vanilla extract until smooth. This will be your delicious cheesecake filling.
Step 6: Assemble the Cake
Once the chocolate cake layers have completely cooled, place one layer on a serving plate. Spread the cheesecake filling evenly on top. Carefully place the second chocolate layer on top of the cheesecake filling.
Step 7: Frost and Decorate
You can frost the cake with your favorite chocolate frosting or simply dust it with powdered sugar for a lighter touch. Feel free to get creative with toppings like chocolate shavings or fresh berries!
Adaptations for Special Diets
If you or someone you know has dietary restrictions, here are some adaptations you can make:
- Dairy-Free: Use almond milk or coconut milk in place of buttermilk, and dairy-free cream cheese for the filling.
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Vegan: Replace eggs with flaxseed meal (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg), use plant-based milk, and vegan cream cheese.
Don’t Do This
When making your Cheesecake Filled Chocolate Cake, be mindful of these common pitfalls:
- Don’t overmix the batter—this can lead to a dense cake.
- Avoid using cold ingredients; make sure everything is at room temperature for better mixing.
- Don’t skip the cooling time; frosting a warm cake can lead to a melty mess.
- Be careful not to overbake; keep an eye on the cakes towards the end of the baking time.
Keep-It-Fresh Plan
To ensure your Cheesecake Filled Chocolate Cake stays fresh and delicious, follow these tips:
- Store the cake in an airtight container at room temperature for up to 3 days.
- If you want to keep it longer, refrigerate it for up to a week.
- For longer storage, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil for up to 3 months.
- Thaw the cake in the refrigerator overnight before serving.
Ask the Chef
Can I use a different type of oil?
Absolutely! You can use vegetable oil or melted coconut oil for a slightly different flavor and texture.
What if I don’t have buttermilk?
You can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and it will work perfectly.
Can I make this cake ahead of time?
Yes! You can bake the layers a day in advance and store them wrapped in plastic wrap in the fridge. Just assemble and frost the cake on the day you plan to serve it.
How can I make the cheesecake filling fluffier?
Be sure to beat the cream cheese well before adding other ingredients. Whipping it until smooth and creamy will give you a lighter filling.
Because You Liked This
If you enjoyed making the Cheesecake Filled Chocolate Cake, you might also love these recipes:
- Red Velvet Cake – A classic that never disappoints!
- Moist Carrot Cake – Packed with flavor and topped with cream cheese frosting.
- Vanilla Bean Cheesecake – A creamy delight that stands on its own.
- Chocolate Mousse Cake – Decadent and rich for chocolate lovers.
Make It Tonight
Now that you have all the tools and tips, it’s time to roll up your sleeves and get baking! This Cheesecake Filled Chocolate Cake is not just a dessert; it’s a labor of love that will reward you with smiles and satisfied taste buds. Whether you’re hosting a gathering or enjoying a quiet evening, this cake is sure to be the star of the show. So, gather your ingredients, follow the steps, and indulge in a slice (or two) of this divine creation. Happy baking!
Cheesecake Filled Chocolate Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, mix together the buttermilk, hot coffee, canola oil, eggs, and vanilla extract. Pour this mixture into the dry ingredients and blend until smooth.
- Grease your 9-inch cake pans, pour the chocolate batter evenly into both pans, and bake for 30-35 minutes.
- In a medium bowl, beat together the cream cheese, sugar, egg, and vanilla extract until smooth to make the cheesecake filling.
- Once cooled, place one cake layer on a serving plate, spread the cheesecake filling on top, and add the second layer.
- Frost with chocolate frosting or dust with powdered sugar. Add toppings as desired.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to a week for longer freshness.
- Wrap and freeze for up to 3 months for longer storage.
