Chocolate Cheesecake Layer Cake

This indulgent cake merges the rich, fudgy goodness of chocolate cake with the creamy, tangy decadence of cheesecake, finished with a glossy chocolate ganache. The combination of textures and flavors makes it a crowd-pleaser for birthdays, holidays, or any celebration. While the recipe requires multiple components, each step is straightforward, and the result is well worth the effort.

Ingredients

For the Chocolate Cake :

• 1¾ cups (220g) all-purpose flour
• ¾ cup (65g) unsweetened cocoa powder
• 2 cups (400g) granulated sugar
• 1½ tsp baking powder
• 1½ tsp baking soda
• 1 tsp salt
• 2 large eggs, room temperature
• 1 cup (240ml) whole milk, room temperature
• ½ cup (120ml) vegetable oil (or canola oil)
• 2 tsp vanilla extract
• 1 cup (240ml) boiling water

For the Cheesecake Layer:

• 16 oz (450g) full-fat cream cheese, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup (120ml) sour cream, room temperature
• ¼ cup (60ml) heavy cream, room temperature
• Pinch of salt

For the Chocolate Ganache:

• 8 oz (225g) semi-sweet chocolate, chopped (or chocolate chips)
• ¾ cup (180ml) heavy cream
• 1 tbsp unsalted butter (optional, for extra shine)

Optional Toppings:

• Whipped cream
• Chocolate shavings or curls
• Fresh berries (raspberries or strawberries)
• Crushed cookies or nuts

Equipment Needed

• Two 8-inch round cake pans (for chocolate cake)
• One 8-inch springform pan (for cheesecake)
• Parchment paper
• Mixing bowls and whisk or electric mixer
• Spatula and offset spatula
• Wire cooling racks
• Saucepan or microwave-safe bowl (for ganache)
• Cake stand or serving plate

Instructions

Step 1: Prepare the Cheesecake Layer

The cheesecake layer needs time to chill, so it’s best to make it first, ideally a day ahead.

1. Preheat and Prep: Preheat your oven to 325°F (160°C). Grease an 8-inch springform pan and line the bottom with parchment paper. Wrap the outside of the pan with aluminum foil to prevent leaks if using a water bath (optional but recommended for even baking).
2. Mix the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl as needed. Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract, sour cream, heavy cream, and a pinch of salt, mixing until just combined. Avoid overmixing to prevent cracks.
3. Bake the Cheesecake: Pour the batter into the prepared springform pan. If using a water bath, place the pan in a larger baking dish and fill the dish with hot water halfway up the sides of the springform pan. Bake for 40–45 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
4. Chill: Remove the cheesecake from the oven and water bath (if used). Let it cool completely at room temperature, then cover and refrigerate for at least 4 hours, preferably overnight.

Step 2: Bake the Chocolate Cake Layers

The chocolate cake layers are moist and rich, providing a perfect contrast to the creamy cheesecake.

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment paper, and lightly flour the sides.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
3. Combine Wet Ingredients: In a separate bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until smooth. Add the wet ingredients to the dry ingredients and mix until just combined. The batter will be thick at this stage.
4. Add Boiling Water: Carefully stir in the boiling water. The batter will become thin, which is normal and ensures a moist cake. Mix until smooth.
5. Bake: Divide the batter evenly between the two prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Step 3: Make the Chocolate Ganache

The ganache adds a glossy, decadent finish to the cake.

1. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil). Alternatively, microwave the cream in a heatproof bowl until steaming.
2. Combine with Chocolate: Place the chopped chocolate (or chocolate chips) in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1–2 minutes. Stir gently until the mixture is smooth and glossy. Add the butter, if using, and stir until melted for extra shine.
3. Cool Slightly: Let the ganache cool for 10–15 minutes until it thickens slightly but is still pourable.

Step 4: Assemble the Cake

Assembly is where the magic happens, bringing together the cake and cheesecake layers.

1. Level the Cakes: If the chocolate cake layers have domed tops, use a serrated knife to level them for a flat surface.
2. First Cake Layer: Place one chocolate cake layer on a cake stand or serving plate. If desired, spread a thin layer of ganache or frosting to help the cheesecake adhere.
3. Add Cheesecake Layer: Carefully remove the chilled cheesecake from the springform pan by running a knife around the edges and releasing the spring. Gently place the cheesecake layer on top of the first cake layer. If the cheesecake is slightly smaller than the cake layers, don’t worry—it will still look stunning.
4. Top Cake Layer: Place the second chocolate cake layer on top of the cheesecake, pressing gently to secure.
5. Apply Ganache: Pour the cooled ganache over the top of the cake, starting in the center and letting it drip naturally down the sides for a dramatic effect. Use an offset spatula to smooth the top if desired.

Step 5: Decorate and Serve

1. Optional Decorations: For extra flair, pipe whipped cream rosettes around the top edge, sprinkle with chocolate shavings, or add fresh berries or crushed cookies.
2. Chill: Refrigerate the assembled cake for 30 minutes to set the ganache. This also makes slicing easier.
3. Serve: Use a sharp knife to cut clean slices, wiping the knife between cuts for neat presentation. Serve chilled or at room temperature for a softer texture.

Tips for Success

• Room Temperature Ingredients: Ensure cream cheese, eggs, sour cream, and heavy cream are at room temperature for the cheesecake to prevent lumps and ensure a smooth texture.
• Prevent Cheesecake Cracks: A water bath helps the cheesecake bake evenly, reducing the risk of cracks. Cooling the cheesecake slowly in the oven also helps.
• Make Ahead: The cheesecake layer can be made 1–2 days in advance and stored in the refrigerator. The cake layers can also be baked a day ahead and wrapped tightly in plastic wrap.
• Storage: Store the assembled cake in the refrigerator, covered, for up to 5 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 1 month.
• Variations: Add a layer of raspberry jam between the cheesecake and top cake layer for a fruity twist, or mix crushed Oreos into the cheesecake batter for extra texture.

Serving Suggestions

This cake is rich, so small slices go a long way. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for contrast. A hot cup of coffee or espresso complements the deep chocolate flavors perfectly.

Nutritional Not

This is a decadent dessert, high in sugar and fat due to the chocolate, cream cheese, and ganache. Enjoy in moderation as part of a balanced diet. For a lighter version, consider using reduced-fat cream cheese or cutting the sugar in the cheesecake by ¼ cup.