If you’re searching for a showstopper dessert that’s a cross between two classics, let me introduce you to Chocolate Cheesecake Cake. Imagine decadent layers of tender chocolate cake hugging a dreamy, creamy cheesecake center, all wrapped up in luscious chocolate frosting. Each slice delivers the perfect harmony of deep cocoa flavor and velvety tang, making this cake the ultimate treat for any celebration or special night in. Trust me, if you love chocolate and crave cheesecake, this is the dessert mash-up you never knew you needed!
Ingredients You’ll Need
This recipe may look impressive, but every ingredient has an important job—simple staples that, together, create incredible texture, flavor, and that eye-catching layered look. Here’s what you need for Chocolate Cheesecake Cake, plus a few helpful pointers to make prep a breeze:
- Cream cheese: Use full-fat for the best flavor and creaminess in your cheesecake layer—don’t skimp!
- Granulated sugar: Adds just the right amount of sweetness to both cheesecake and cake layers.
- Eggs: They bind the layers and provide richness; room temperature is best for smooth mixing.
- Sour cream: Just a bit in the cheesecake for tang—you’ll love the extra creaminess.
- Vanilla extract: Accentuates and balances the chocolate and creamy flavors.
- All-purpose flour: The backbone of your chocolate cake layers, creating structure without heaviness.
- Unsweetened cocoa powder: For bold, deep chocolate flavor—Dutch process or natural both work!
- Baking soda & baking powder: The magic duo that keeps your cake layers lofty and soft.
- Salt: Just enough to amplify flavors and curb any over-sweetness.
- Brown sugar: Gives a hint of molasses depth to the chocolate cake layers.
- Vegetable oil: Yields moist, tender cake layers that stay soft—even after chilling.
- Buttermilk: Adds tang and helps the cake rise fluffy and light.
- Hot water or brewed coffee: Intensifies the chocolate flavor—coffee especially brings out cocoa notes.
- Unsalted butter: Whips up into the fluffiest, richest chocolate frosting.
- Powdered sugar: Sweetens and thickens the frosting for that smooth, billowy finish.
- Heavy cream: Loosens up the frosting to a spreadable, creamy consistency.
How to Make Chocolate Cheesecake Cake
Step 1: Make the Cheesecake Layer
Start by lining and greasing your springform pan—this ensures your cheesecake pops out easily later. Beat cream cheese and sugar together until beautifully smooth, then blend in eggs, sour cream, and vanilla. Bake until the center is just set (a gentle jiggle is perfect), then cool completely. Freezing the cheesecake layer for an hour makes handling it and assembling the cake layers way less stressful!
Step 2: Bake the Chocolate Cake Layers
Prepping the chocolate cake is almost as easy as a boxed mix (but infinitely better). Whisk your dry ingredients and sugars, then add the eggs, oil, buttermilk, and vanilla. A splash of hot water or coffee heightens the chocolatey richness—trust me, this is the secret for that crave-worthy depth. Divide the batter evenly, bake, and let those gorgeous layers cool before you build your Chocolate Cheesecake Cake.
Step 3: Assemble the Cake
Time for the magic! Place one chocolate cake layer on your serving plate, gently position the chilled cheesecake layer on top, and cap it with the second chocolate cake. Assembling while everything is chilled helps keep your layers neat and defined (no sinking or slipping!).
Step 4: Make the Chocolate Frosting
Beat softened butter until creamy, then slowly add powdered sugar, cocoa powder, and salt. For that swoon-worthy texture, mix in vanilla and heavy cream until the frosting is fluffy, smooth, and effortlessly spreadable. Coat your cake with a generous layer, smoothing the top and sides for a truly irresistible finish. A quick chill in the fridge firms everything up—and makes your first slice extra photogenic!
How to Serve Chocolate Cheesecake Cake
Garnishes
Dress up your Chocolate Cheesecake Cake with chocolate curls, a sprinkle of cocoa powder, or even a scattering of fresh raspberries. Sometimes, a light dusting of powdered sugar across the top looks gorgeous against the deep chocolate frosting, and a touch of sea salt is a welcome surprise for extra chocolate-lovers.
Side Dishes
This cake is so rich that a scoop of vanilla ice cream, a dollop of whipped cream, or a mound of fresh berries on the side is the perfect complement. If you’re serving for a party, coffee or espresso will really play up the chocolate and cheesecake flavors. Some folks even love a touch of caramel sauce for extra indulgence!
Creative Ways to Present
Cake stands and layered slices always look impressive, but you can try mini versions in jars for picnics, or cut small squares for desserts buffets. If you’re gifting, wrap individual slices with parchment and ribbon. For a playful twist, serve tiny “cake pops” made from chilled cake cutouts dipped in melted chocolate.
Make Ahead and Storage
Storing Leftovers
Leftover Chocolate Cheesecake Cake keeps beautifully in the refrigerator. Just cover it tightly with plastic wrap or store in an airtight container to prevent dryness. The flavors meld together overnight, and you might find that the texture is even better on day two!
Freezing
If you’ve got extras or want to prep ahead for a special occasion, you can absolutely freeze this cake. Slice it first for easy portions, wrap each piece well in plastic and foil, and freeze for up to one month. Thaw overnight in the fridge—it will taste just as fabulous as fresh-baked.
Reheating
This cake is best served chilled or at room temperature—there’s no need to reheat. If you prefer a slightly softer bite, let your slice sit at room temp for about 20–30 minutes before serving. It keeps that gorgeous, fudgy texture without melting the cheesecake layer.
FAQs
Can I make the cheesecake layer ahead of time?
Absolutely! You can bake and freeze the cheesecake layer up to two days in advance. Just keep it well wrapped so it doesn’t pick up any freezer odors, and it’ll be ready to assemble when you need it.
What’s the best way to cut neat slices?
For picture-perfect slices, use a long, sharp knife dipped in hot water and wiped dry between each cut. A chilled cake is much easier to slice cleanly, especially with those beautiful layers.
Can I use a different frosting?
Sure! While the classic chocolate frosting is traditional for Chocolate Cheesecake Cake, you can switch things up with vanilla buttercream or even a chocolate ganache for a more decadent finish.
Is coffee necessary in the cake batter?
No, but it does intensify the chocolate flavor without making your cake taste like coffee. If you prefer, use hot water instead for equally moist results.
How long does Chocolate Cheesecake Cake last in the fridge?
Stored properly in an airtight container, this cake will stay fresh for up to five days. If you can resist it that long, you’ll be amazed how delicious it remains!
Final Thoughts
If you’re dreaming of the ultimate dessert fusion, Chocolate Cheesecake Cake is your answer. Every bite is a little celebration, and it’s the kind of cake that brings big smiles (and request for seconds). Don’t be surprised if it quickly becomes your go-to showpiece—gather your ingredients and make some sweet memories!
Print
Chocolate Cheesecake Cake Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 2 hours (plus cooling and chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the ultimate chocolate lover’s dream with this decadent Chocolate Cheesecake Cake. Layers of rich chocolate cake sandwich a creamy cheesecake layer, all coated in a velvety chocolate frosting. This show-stopping dessert is perfect for special occasions or whenever you crave a truly indulgent treat.
Ingredients
For the cheesecake layer:
2 (8 oz) packages cream cheese (softened), 1/2 cup granulated sugar, 2 large eggs, 1/4 cup sour cream, 1 teaspoon vanilla extract
For the chocolate cake layers:
1 3/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 cup granulated sugar, 1/2 cup brown sugar, 2 large eggs, 1/2 cup vegetable oil, 1 cup buttermilk, 1 teaspoon vanilla extract, 1/2 cup hot water or brewed coffee
For the chocolate frosting:
1 cup unsalted butter (softened), 3 1/2 cups powdered sugar, 3/4 cup unsweetened cocoa powder, 1/2 teaspoon salt, 1 teaspoon vanilla extract, 1/4 cup heavy cream (more as needed)
Instructions
- Make the cheesecake layer: Preheat oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. In a medium bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla. Pour into the prepared pan and bake for 35–40 minutes, or until the center is set. Cool completely, then freeze for at least 1 hour or until firm.
- Make the chocolate cake layers: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and sugars. Add eggs, oil, buttermilk, and vanilla. Beat until smooth. Slowly mix in the hot water or coffee. Divide batter evenly between pans and bake for 30–35 minutes or until a toothpick comes out clean. Let cakes cool completely.
- Assemble the cake: Place one chocolate cake layer on a serving plate. Remove the chilled cheesecake from the pan and place it on top. Add the second chocolate cake layer.
- Make the frosting: Beat butter until creamy. Add powdered sugar, cocoa powder, and salt. Mix in vanilla and heavy cream until smooth and fluffy. Frost the top and sides of the cake. Chill before slicing for neat layers.
Notes
- For clean layers, freeze the cheesecake layer and slightly chill the cake layers before assembling.
- This dessert is rich and best served in small slices.
- Store leftovers in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 47g
- Sodium: 340mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 110mg
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