This Chocolate Cheesecake Cake is a showstopper that combines rich dark chocolate cake layers with a silky, tangy cheesecake center — perfect for birthdays or a decadent weekend bake. I’ve made this several times for family gatherings and love how the textures balance: moist cake, creamy cheesecake, and a glossy chocolate finish. For a deeper read on this version’s inspiration and measurements, see the full Chocolate Cheesecake Cake recipe.
Why Make This Recipe
- Incredible flavor contrast: deep chocolate with bright, creamy cheesecake for a multi-layer taste experience.
- Crowd-pleaser for celebrations — it looks professional while staying easy enough for home bakers.
- Scales well: you can make it in a 9-inch springform or split into smaller rings for individual servings.
- Make-ahead friendly: it improves after resting overnight, which helps planning for events.
- Personal note: I love this cake because the cheesecake center keeps the cake surprisingly moist and prevents the layers from feeling heavy.
Recipe Overview
Prep time: 35 minutes (including cheesecake filling prep).
Cook time: 35–45 minutes (cake and cheesecake bake times combined).
Total time: about 2 hours (including cooling and partial chilling).
Servings: 10–12 slices.
Difficulty: Medium — requires layering and gentle cooling, but no advanced techniques.
Method: Bake a chocolate cake, prepare a no-bake or baked cheesecake layer, assemble, and chill before glazing.
My Experience Making This Recipe
On my first test I overbaked the cake layers; I now use a reliable oven thermometer and check doneness at 18–20 minutes for thin layers. I also discovered chilling the cheesecake layer briefly before assembly keeps it from seeping into the cake during the final bake or chill. Using a springform pan made release and presentation much easier.
How to Make Chocolate Cheesecake Cake
You’ll bake a chocolate cake (I recommend a dark cocoa batter) and prepare a smooth cheesecake filling with cream cheese, sugar, egg, and a touch of vanilla. The process involves layering: cake, cheesecake, then another cake layer, or baking the cheesecake inside the cake depending on the recipe variation. Expect to chill for at least 4 hours, preferably overnight, so the cheesecake sets and flavors meld.
Expert Tips for Success
- Use room-temperature cream cheese and eggs to avoid lumps in the cheesecake; beat gently to prevent over-aeration and cracking.
- Measure cocoa by weight if possible (about 20–25 g per 1/4 cup) for consistent chocolate intensity; Dutch-processed cocoa gives a deeper flavor.
- Bake on the center rack and rotate the pan halfway through if your oven runs hot; an oven thermometer helps you maintain 325–350°F depending on the recipe stage.
- Use a springform pan (9-inch recommended) and wrap the outside with foil if you water-bath the cheesecake to prevent leaks; a water bath gives a silkier cheesecake texture.
- For a glossy finish, make a ganache with equal parts chocolate and heavy cream by weight (e.g., 6 oz each) and pour when the cake is slightly chilled for a smooth coat.
How to Serve Chocolate Cheesecake Cake
- Serve slices at room temperature after removing from the fridge for 20–30 minutes to allow the textures to soften.
- Garnish with fresh raspberries, flaky sea salt, or toasted hazelnuts for contrast and color.
- Pair with espresso, port, or a dollop of lightly whipped cream for a classic presentation.
- Slice with a hot, dry knife (dip in hot water and wipe dry between cuts) for clean edges.
Storage and Reheating Guide
Store leftover cake tightly covered in the refrigerator for up to 5 days in an airtight container or wrapped in plastic wrap to prevent drying. For longer storage, freeze individual slices wrapped in parchment and foil for up to 2 months; thaw overnight in the fridge. Reheat briefly at room temperature — avoid microwaving whole slices as that can make the cheesecake runny; a 10–15 minute sit at room temperature is usually enough.
Recipe Variations
- Gluten-free: substitute the cake flour with a 1:1 gluten-free baking mix and add 1/4 tsp xanthan gum if your mix lacks it; bake times are similar.
- Lower-dairy / dairy-free: use full-fat vegan cream cheese and coconut cream; refrigerate longer to ensure firm setting.
- Intensely chocolate: fold chopped bittersweet chocolate into the batter and use a dark chocolate ganache for topping.
- Mini version: bake in six 4-inch springform pans or use a muffin tin lined with foil for individual chocolate cheesecake cakes.
Nutritional Highlights
- High in calcium from cream cheese and dairy components, providing some bone-friendly nutrients.
- Rich and calorie-dense — best enjoyed in moderate portions (one slice per person).
- Allergen note: contains dairy, eggs, and gluten (unless modified); adjust for nut allergies if adding toppings.
Troubleshooting Common Issues
- Cracked cheesecake center: cool gradually and avoid high oven temperatures; a water bath and room-temperature ingredients help prevent cracks.
- Soggy cake layers: ensure cheesecake filling is not too loose; chill the cheesecake layer briefly before assembly and don’t overfill the pan.
- Runny ganache or glaze: cool ganache to warm (not hot) before pouring; if too thin, let it thicken slightly at room temperature or refrigerate for a few minutes.
Frequently Asked Questions
Q: Can I bake the cheesecake inside the cake layers?
A: Yes — you can assemble and bake the cheesecake sandwiched between two thin cake batters, but use a lower temperature (325°F) and longer bake time so the cheesecake sets without overbrowning the cake. A water bath is helpful in this method to keep the center creamy.
Q: How do I prevent the cheesecake from sinking?
A: Avoid overmixing the batter which incorporates air that collapses during cooling. Bake until the edges are set and the center jiggles slightly; then cool gradually to room temperature before chilling.
Q: Can I make this ahead for a party?
A: Absolutely — make it a day ahead and keep it refrigerated. Chilled overnight it slices cleaner and the flavors deepen, making it ideal for events.
Q: Is there a shortcut for a quicker version?
A: Use store-bought chocolate cake layers and prepare a no-bake cheesecake filling (gelatin or cornstarch-set) to layer between them; chill for a few hours until set.
Conclusion
For a different take on cheesecake-stuffed chocolate desserts and inspiration for assembly, this Cheesecake Stuffed Chocolate Cake tutorial offers helpful technique notes and variations that complement the approach used here.
Print
Chocolate Cheesecake Cake
- Total Time: 120 minutes
- Yield: 10-12 servings 1x
- Diet: Vegetarian
Description
A showstopper that combines rich dark chocolate cake layers with a silky, tangy cheesecake center, perfect for birthdays or decadent weekends.
Ingredients
- 1 ¾ cups cake flour
- 1 ½ cups granulated sugar
- ½ cup unsweetened dark cocoa powder
- ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 2 tsp vanilla extract
- 1 cup boiling water
- 16 oz cream cheese, softened
- ¾ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 6 oz bittersweet chocolate, for ganache
- 6 oz heavy cream, for ganache
Instructions
- Preheat the oven to 350°F (180°C) and grease a 9-inch springform pan.
- In a bowl, mix together the dry ingredients for the cake.
- In another bowl, whisk together the oil, eggs, buttermilk, and vanilla extract.
- Combine the wet and dry ingredients, then stir in the boiling water.
- Pour the batter into the prepared pans and bake for 18-20 minutes for thin layers.
- For the cheesecake layer, beat the cream cheese and sugar until smooth, then add eggs and vanilla.
- Pour the cheesecake filling over one chocolate cake layer, then top with another layer of chocolate cake.
- Chill the assembled cake for at least 4 hours, preferably overnight.
- For the ganache, heat the chocolate and cream together until smooth, then pour over the chilled cake.
- Slice and serve at room temperature, garnished with fresh raspberries or sea salt.
Notes
Ensure all ingredients are at room temperature for the cheesecake layer. Bake cakes on the center rack and cool gradually to prevent cracks.
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg