Welcome to a dessert experience that marries the richness of a classic chocolate cake with the creamy indulgence of cheesecake.
The Chocolate Cake Cheesecake Recipe is the ultimate treat for those who believe in the philosophy that more is always better when it comes to dessert.
This recipe combines two beloved desserts into one spectacular creation, offering a luscious layer of velvety cheesecake atop a moist, decadent chocolate cake.
Perfect for special occasions or a grand finale to a weeknight dinner, this dessert promises to be a showstopper.
This Chocolate Cake Cheesecake recipe will become a go-to recipe for its indulgent taste and delightful versatility.
This Chocolate Cake Cheesecake recipe is my go-to when I want to impress guests or simply satisfy my own cravings.
It’s a showstopper dessert that’s surprisingly easy to make, even if you’re not a seasoned baker.
Why You Will Love This Recipe
You will love this recipe because it combines the best of both worlds—rich, creamy cheesecake and moist, decadent chocolate cake.
It’s a dessert that feels luxurious and indulgent, yet it’s surprisingly easy to make. The layers come together beautifully, creating a stunning treat that’s perfect for special occasions or simply when you want to indulge in something truly delicious.
Plus, the smooth chocolate ganache on top adds an extra layer of flavor that’s hard to resist.
How To Prepare Chocolate Cake Cheesecake Recipe?
Recipe Overview
Preparation Time: 45 minutes
Cooking Time: 1 hour 15 minutes
Total Time: 2 hours (plus chilling time)
Course: Dessert
Cuisine: American
Calories: 560
Yield: 12 servings
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer or stand mixer
- Spatula
- Whisk
- Measuring cups and spoons
- Baking sheet
- Aluminum foil
Recipe Ingredients
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
For the Chocolate Cake Layer:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup boiling water
For the Chocolate Ganache Topping:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tsp vanilla extract
How To Make Chocolate Cake Cheesecake Recipe
1. Prepare the Cheesecake Layer:
1. Preheat the Oven: Start by preheating your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
2. Make the Cheesecake Batter: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and continue beating until well combined.
3. Add the eggs, one at a time, mixing on low speed until fully incorporated. Stir in the vanilla extract and sour cream until smooth.
4. Bake the Cheesecake: Pour the cheesecake batter into the prepared pan. Place the pan on a baking sheet and bake for 45-50 minutes, or until the center is set but still slightly jiggly. Allow the cheesecake to cool completely before proceeding.
2. Prepare the Chocolate Cake Layer:
5. Preheat the Oven: Once the cheesecake is baked, increase the oven temperature to 350°F (177°C).
6. Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
7. Mix the Wet Ingredients: In another bowl, combine the buttermilk, vegetable oil, egg, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Carefully stir in the boiling water until the batter is smooth.
8. Bake the Chocolate Cake: Pour the chocolate cake batter over the cooled cheesecake layer in the springform pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
3. Prepare the Chocolate Ganache Topping:
9. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and pour over the chocolate chips in a bowl.
10. Make the Ganache: Let the chocolate and cream sit for a minute, then stir until the chocolate is completely melted and smooth. Stir in the vanilla extract.
11. Top the Cake: Pour the ganache over the cooled chocolate cake, spreading it evenly with a spatula. Let the ganache set before serving.
Special Note
For the best results, I recommend chilling the cake for at least 4 hours before serving. This allows the cheesecake layer to firm up and makes slicing much easier.
If you’re feeling extra indulgent, serve each slice with a dollop of whipped cream or a few fresh berries.
Conclusion
The Chocolate Cake Cheesecake Recipe is not just a dessert; it’s an experience. This rich and luxurious treat combines the best of both worlds, offering a cake and cheesecake hybrid that’s perfect for those moments when only the most indulgent dessert will do.
Its moist chocolate cake base provides a delightful foundation for the creamy, tangy cheesecake topping, creating a symphony of flavors and textures that will leave your taste buds singing.
Enjoying a slice of this Chocolate Cake Cheesecake is not just about savoring a delicious treat but about indulging in a moment of pure culinary bliss.
So, preheat your oven, gather your ingredients, and get ready to enjoy a slice of heaven with this show-stopping dessert.
Here’s Are A Few More Chocolate Cake Recipes You Might Enjoy
Original Chocolate Mayonnaise Cake
Chocolate Cake Cheesecake Recipe
Equipment
- 9-inch spring form pan
- Mixing bowls
- Electric mixer or stand mixer
- Spatula
- Whisk
- Measuring cups and spoons
- Baking sheet
- Aluminum foil
Ingredients
For the Cheesecake Layer:
- 16 oz cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
For the Chocolate Cake Layer:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup boiling water
For the Chocolate Ganache Topping:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tsp vanilla extract
Instructions
Prepare the Cheesecake Layer:
- Preheat the Oven: Start by preheating your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- Make the Cheesecake Batter: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and continue beating until well combined.
- Add the eggs, one at a time, mixing on low speed until fully incorporated. Stir in the vanilla extract and sour cream until smooth.
- Bake the Cheesecake: Pour the cheesecake batter into the prepared pan. Place the pan on a baking sheet and bake for 45-50 minutes, or until the center is set but still slightly jiggly. Allow the cheesecake to cool completely before proceeding.
Prepare the Chocolate Cake Layer:
- Preheat the Oven: Once the cheesecake is baked, increase the oven temperature to 350°F (177°C).
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Mix the Wet Ingredients: In another bowl, combine the buttermilk, vegetable oil, egg, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Carefully stir in the boiling water until the batter is smooth.
- Bake the Chocolate Cake: Pour the chocolate cake batter over the cooled cheesecake layer in the springform pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
Prepare the Chocolate Ganache Topping:
- Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and pour over the chocolate chips in a bowl.
- Make the Ganache: Let the chocolate and cream sit for a minute, then stir until the chocolate is completely melted and smooth. Stir in the vanilla extract.
- Top the Cake: Pour the ganache over the cooled chocolate cake, spreading it evenly with a spatula. Let the ganache set before serving.