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Homemade Chocolate Cheesecake Cake photo

Chocolate Cheesecake Cake

This Chocolate Cheesecake Cake is a showstopper! A rich chocolate cake layered with creamy cheesecake and topped with silky ganache.
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Prep Time 45 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 50 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cheesecake Layer:
  • 5 ounces bittersweet chocolate (70% cocoa), chopped
  • 2 packages cream cheese (at room temperature)
  • 1/2 cup granulated white sugar
  • 3 tablespoons granulated white sugar
  • 2 tablespoons unsweetened cocoa powder
  • 2 large eggs
For the Chocolate Cake Layers:
  • 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 unsalted butter (at room temperature)
  • 1 teaspoon vanilla extract
For the Ganache:
  • 2 cups semisweet chocolate chips
  • 1/2 cup unsalted butter (at room temperature)
  • 1 cup sour cream
  • 2 tablespoons light corn syrup

Equipment

  • Two 9-inch round cake pans
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Double boiler or microwave-safe bowl
  • Cooling rack

Method
 

Prepare the Chocolate Cheesecake Layer
  1. Preheat your oven to 325°F (160°C). Grease and line the bottom of a 9-inch round cake pan with parchment paper.
  2. In a double boiler or microwave, melt the chopped bittersweet chocolate until smooth. Let it cool slightly.
  3. In a mixing bowl, beat the cream cheese until creamy. Gradually add the granulated sugar and cocoa powder. Beat until smooth.
  4. Add the two large eggs one at a time, mixing well after each addition. Fold in the melted chocolate until combined.
  5. 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.
Make the Chocolate Cake Layers
  1. In another large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, salt, and instant espresso powder.
  2. In a separate bowl, mix together the eggs, buttermilk (reserve 1/4 cup for later), softened unsalted butter, and vanilla extract.
  3. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid over-mixing.
Bake the Cake
  1. 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.
  2. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Ganache
  1. In a small saucepan, combine the unsalted butter and semisweet chocolate chips over low heat, stirring until melted and smooth.
  2. 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.
Assemble the Cake
  1. Once the chocolate cake layers and cheesecake layer are completely cool, place one chocolate cake layer on a serving plate.
  2. Top it with the cooled cheesecake layer and then place the second chocolate cake layer on top.
  3. 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.