Chocolate Cake Cheesecake Recipe
The secret to a super chocolate cake cheesecake recipe lies in balancing moisture, flavor, and texture. Freshly brewed coffee enhances the chocolate without making it bitter, while vegetable oil keeps the cake tender.Softened cream cheese and room-temperature eggs create a smooth, creamy cheesecake layer that bakes evenly.
Equipment
- 9-Inch Springform Pan,
- Mixing bowls
- Electric mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Sifter for cocoa and flour
- Saucepan
- Cooling rack
Ingredients
For the Chocolate Cake:
- 1 ¾ cups all-purpose flour spooned and leveled
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ¾ cup unsweetened cocoa powder
- 1 ¾ cups granulated sugar
- 2 large eggs at room temperature
- 1 cup buttermilk at room temperature
- 1 teaspoon salt
- 2 teaspoons espresso powder
- ½ cup vegetable oil
- 1 cup freshly brewed hot coffee regular or decaf
- 2 teaspoons pure vanilla extract
For the Cheesecake:
- 32 oz 4 packages cream cheese, softened to room temperature
- 1 cup granulated sugar
- ⅔ cup sour cream
- 4 large eggs lightly beaten, room temperature
- 1 ½ teaspoons vanilla extract
- ⅛ teaspoon salt
For the Frosting:
- ¾ cup unsalted butter softened
- 12 oz cream cheese softened
- ¼ cup dark cocoa powder
- ¼ teaspoon table salt
- 6 cups powdered sugar
- 1 ½ teaspoons vanilla extract
Instructions
Step 1: Heat the Oven
- Turn your oven on to 350°F (175°C). Grease a 9-inch spring form pan and place a piece of parchment paper on the bottom to prevent sticking.
Step 2: Make the Chocolate Cake Base
- Mix the flour, cocoa powder, baking soda, baking powder, espresso powder, and salt in one bowl. In another bowl, whisk together the eggs, sugar, buttermilk, oil, and vanilla extract until smooth. Slowly blend the dry ingredients into the wet mixture, adding hot coffee in portions. Stir until the batter looks smooth and shiny.
Step 3: Put the Batter in the Pan
- Pour the cake batter into your prepared pan and even out the top so it’s level.
Step 4: Prepare the Cheesecake Layer
- Beat the cream cheese until it’s soft and creamy. Add sugar and continue mixing until combined. Stir in the sour cream, eggs, vanilla extract, and a pinch of salt. Make sure everything is mixed well, but avoid over mixing.
Step 5: Combine Cake and Cheesecake
- Carefully pour the cheesecake mixture on top of the chocolate cake batter. Don’t worry if the layers look like they might blend they will separate slightly as they bake, giving a marble effect.
Step 6: Bake
- Place the pan in the oven and bake for about 60–70 minutes. The cheesecake should look mostly set but still have a slight wobble in the center. If the top starts to brown too fast, lightly cover it with foil.
Step 7: Let it Cool
- Take the cake out of the oven and leave it to cool in the pan for an hour. Then put it in the fridge for at least four hours, or overnight, so the cheesecake layer firms up completely.
Step 8: Make the Frosting
- Mix the butter and cream cheese together until smooth. Add cocoa powder, then sift in powdered sugar with a pinch of salt, stirring until fluffy. Stir in vanilla extract at the end.
Step 9: Frost the Cake
- Take the chilled cake out of the pan and spread the frosting evenly on top and around the sides.
Step 10: Serve
- Use a sharp knife to cut slices, wiping it clean between each cut. Serve cold to enjoy the best texture and flavor.
Notes
Notes: Using room-temperature ingredients ensures a smoother batter and cheesecake. Strong coffee enhances the chocolate flavor but can be substituted with decaf if preferred. For a prettier presentation, dust the top with cocoa powder or chocolate shavings.