Chocolate Cheesecake Cake
If you’re looking for a dessert that combines the creamy richness of cheesecake with the decadent delight of chocolate cake, look no further than this Chocolate Cheesecake Cake. It’s an indulgent treat that’s perfect for any occasion, from birthdays to holiday gatherings, and it’s sure to impress your family and friends. This cake features a luscious chocolate cheesecake layer sandwiched between layers of moist chocolate cake, all topped with a velvety chocolate ganache. Let’s dive into this delightful recipe that will have everyone clamoring for seconds!
The Upside of Chocolate Cheesecake Cake
Imagine slicing into this beautifully layered cake, revealing the stunning contrast between the dark chocolate and creamy cheesecake. Every forkful delivers a harmonious blend of textures and flavors. The richness of the chocolate pairs perfectly with the tangy creaminess of the cheesecake, making this dessert not just a feast for the eyes but also a delight for the palate. Plus, it’s a great way to elevate your typical chocolate cake to something truly extraordinary.
What You’ll Gather
- 5 ounces bittersweet chocolate (70% cocoa), chopped
- Two 8-ounce packages cream cheese, at room temperature
- 1/2 cup + 3 tablespoons granulated white sugar
- 2 tablespoons unsweetened cocoa powder
- 2 large eggs
- 1 cup all-purpose flour
- 1 cup granulated white sugar
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon instant espresso powder
- 3 large eggs, at room temperature
- 1 cup buttermilk, divided
- 3/4 cup (1 ½ sticks) unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 2 cups semisweet chocolate chips
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup sour cream
- 2 tablespoons light corn syrup
Equipment at a Glance
- Two 9-inch round cake pans – for baking the chocolate cake layers.
- Mixing bowls – for combining ingredients.
- Electric mixer – for achieving a smooth cheesecake mixture.
- Rubber spatula – for folding in ingredients gently.
- Double boiler or microwave-safe bowl – for melting chocolate.
- Cooling rack – for cooling the cake layers before assembling.
Chocolate Cheesecake Cake, Made Easy
Step 1: Prepare the Chocolate Cheesecake Layer
Start by preheating your oven to 325°F (160°C). Grease and line the bottom of a 9-inch round cake pan with parchment paper. In a double boiler or microwave, melt the 5 ounces of chopped bittersweet chocolate until smooth. Let it cool slightly.
In a mixing bowl, beat the cream cheese until creamy. Gradually add 1/2 cup + 3 tablespoons of granulated sugar and 2 tablespoons of cocoa powder. Beat until smooth. Add the two large eggs one at a time, mixing well after each addition. Finally, fold in the melted chocolate until combined. Pour this mixture into the prepared cake pan and bake for about 25-30 minutes, or until the edges are set and the center is slightly jiggly. Let it cool completely in the pan on a wire rack.
Step 2: Make the Chocolate Cake Layers
In another large mixing bowl, whisk together 1 cup of all-purpose flour, 1 cup of granulated sugar, 2/3 cup of cocoa powder, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt, and 1 teaspoon of instant espresso powder.
In a separate bowl, mix together 3 large eggs, 1 cup of buttermilk (reserve 1/4 cup for later), 3/4 cup of softened unsalted butter, and 1 teaspoon of vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid over-mixing to keep the cake light and fluffy.
Step 3: Bake the Cake
Divide the cake batter evenly between two greased 9-inch round cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 4: Prepare the Ganache
While the cakes are cooling, prepare the chocolate ganache. In a small saucepan, combine 1/2 cup of unsalted butter and 2 cups of semisweet chocolate chips over low heat, stirring until melted and smooth. Stir in 1 cup of sour cream and 2 tablespoons of light corn syrup until well combined. Remove from heat and let it cool slightly before using it to frost the cake.
Step 5: Assemble the Cake
Once the chocolate cake layers and cheesecake layer are completely cool, it’s time to assemble. Place one chocolate cake layer on a serving plate. Top it with the cooled cheesecake layer and then place the second chocolate cake layer on top.
Spread the chocolate ganache over the top and sides of the assembled cake, ensuring it’s evenly coated. Allow the ganache to set before slicing.
Holiday-Friendly Variations
- Festive Peppermint Chocolate Cheesecake Cake: Add crushed peppermint candies to the ganache for a minty twist.
- Caramel Swirl: Drizzle caramel sauce between the layers for a sweet surprise.
- Nutty Crunch: Add chopped nuts like hazelnuts or walnuts into the chocolate cake batter for added texture.
- Seasonal Flavors: Incorporate spices like cinnamon or nutmeg in the cake batter for a warm holiday flavor.
Chef’s Notes
- Ensure your cream cheese is at room temperature for a smooth cheesecake layer.
- For a richer flavor, consider using dark chocolate instead of semisweet chocolate chips.
- Don’t rush the cooling process; it’s crucial for the layers to maintain their shape when assembled.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 5 days.
Freezer-Friendly Notes
The Chocolate Cheesecake Cake freezes beautifully! To freeze, wrap each slice individually in plastic wrap, then place in a freezer-safe container. It will keep well for up to 3 months. Thaw in the refrigerator overnight before enjoying again.
FAQ
Can I use a different type of chocolate for this recipe?
Absolutely! While bittersweet chocolate provides a rich flavor, you can use semisweet or dark chocolate according to your preference. Just remember to adjust the sweetness if needed.
How can I prevent my cheesecake layer from cracking?
To prevent cracking, avoid overmixing the cheesecake batter and make sure not to overbake it. If it still cracks, don’t worry; the ganache will hide any imperfections!
Can I make this cake ahead of time?
Yes! You can bake the layers a day in advance and assemble the cake just before serving. The flavors meld beautifully when the cake sits for a few hours.
What can I substitute for buttermilk?
If you don’t have buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes to thicken before using.
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Before You Go
This Chocolate Cheesecake Cake is more than just a dessert; it’s an experience that brings joy and indulgence to any gathering. With each slice, you’ll discover layers of rich chocolate cake and creamy cheesecake that will make your taste buds dance. So, gather your ingredients, follow the steps, and treat yourself and your loved ones to this divine dessert. Happy baking!
Chocolate Cheesecake Cake
Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Grease and line the bottom of a 9-inch round cake pan with parchment paper.
- In a double boiler or microwave, melt the chopped bittersweet chocolate until smooth. Let it cool slightly.
- In a mixing bowl, beat the cream cheese until creamy. Gradually add the granulated sugar and cocoa powder. Beat until smooth.
- Add the two large eggs one at a time, mixing well after each addition. Fold in the melted chocolate until combined.
- Pour this mixture into the prepared cake pan and bake for about 25-30 minutes, or until the edges are set and the center is slightly jiggly. Let it cool completely in the pan on a wire rack.
- In another large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, salt, and instant espresso powder.
- In a separate bowl, mix together the eggs, buttermilk (reserve 1/4 cup for later), softened unsalted butter, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid over-mixing.
- Divide the batter evenly between two greased 9-inch round cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- In a small saucepan, combine the unsalted butter and semisweet chocolate chips over low heat, stirring until melted and smooth.
- Stir in the sour cream and light corn syrup until well combined. Remove from heat and let it cool slightly before using to frost the cake.
- Once the chocolate cake layers and cheesecake layer are completely cool, place one chocolate cake layer on a serving plate.
- Top it with the cooled cheesecake layer and then place the second chocolate cake layer on top.
- Spread the chocolate ganache over the top and sides of the assembled cake, ensuring it's evenly coated. Allow the ganache to set before slicing.
Notes
- Ensure your cream cheese is at room temperature for a smooth cheesecake layer.
- For a richer flavor, consider using dark chocolate instead of semisweet chocolate chips.
- Don’t rush the cooling process; it’s crucial for the layers to maintain their shape when assembled.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 5 days.
