There’s something truly magical about a Cheesecake Filled Chocolate Cake. It takes me back to my childhood, where a simple gathering could turn into a delightful feast with just one dessert. I remember the first time I made this cake—it was for my best friend’s birthday. Everyone gathered around, their eyes wide with anticipation. When I sliced into the cake, revealing the creamy cheesecake layer within, it was as if I had cracked open a treasure chest of flavors. The combination of rich chocolate and silky cheesecake is simply irresistible.

Recipe Snapshot

Total Time:
60 mins

Prep Time:
0 mins

Cook Time:
0 mins

Difficulty:
Hard

Calories:
450 kcal

Protein:
7 g

Diet:
Vegan, Gluten-Free, AIP

Fat:
23 g

Tools Used:
Wooden Spoon, Mixing Bowl, Frying Pan, Chef’s Knife, Whisk, Large Pot, Blender, Baking Sheet, Oven

The Best Thing About This Cheesecake Filled Chocolate Cake

An Unforgettable Combination

The perfect balance of flavors is what makes this Cheesecake Filled Chocolate Cake so beloved. The chocolate cake is moist and decadent, while the cheesecake layer brings a lightness that elevates the dessert. Together, they create a mouthwatering experience that lingers long after the last bite.

A Showstopper for Any Occasion

This cake is not just a dessert; it’s a centerpiece. Whether it’s a birthday, holiday gathering, or just a weekend treat, this cake grabs attention. Sharing it with friends and family becomes a delightful ritual, where every slice sparks joy and conversation.

Endless Customization

The beauty of this recipe is its flexibility. You can easily adapt the flavors to suit your preferences. Want to add a hint of orange zest to the cheesecake? Go for it! Craving a berry compote on top? That works too. This cake encourages creativity, making it a canvas for your culinary expressions.

Perfect for Chocolate Lovers

If you’re a chocolate fanatic, this cake is definitely for you. It’s not just a cake; it’s an experience steeped in rich cocoa goodness. Each bite is a celebration of your love for chocolate, perfectly balanced by the creamy cheesecake filling.

Impressive Yet Achievable

Despite its impressive appearance, the Cheesecake Filled Chocolate Cake is surprisingly easy to make. With straightforward steps and accessible ingredients, anyone can pull off this showstopper. I can assure you that the looks of awe on your guests’ faces will be worth every minute spent in the kitchen.

Lasting Memories

Food is more than sustenance; it’s about creating memories. Every time I bake this cake, I think of the laughter, the joy, and the heartfelt moments shared over dessert. A slice of this cake is not just a treat but a reminder of the love and connection we share with those around us.

Cheesecake Filled Chocolate Cake Ingredients

When it comes to the ingredients for the Cheesecake Filled Chocolate Cake, each one plays a crucial role in crafting this delectable dessert. The harmony between the rich chocolate and creamy cheesecake is what makes this cake a true delight. Here’s a closer look at the key players:

2 cups sugar: This sweetener balances the rich flavors and adds moisture to the cake.
1 ¾ cups all-purpose flour: Essential for structure, the flour ensures the cake holds together perfectly.

¾ cups cocoa powder: Adds that deep chocolate flavor that lovers crave.
2 teaspoons baking soda: This leavening agent gives the cake its light texture.
1 teaspoon baking powder: Works alongside baking soda for that perfect rise.

1 teaspoon salt: Enhances the sweetness and flavors of the cake.
1 cup buttermilk: Adds moisture and a slight tang that enhances the flavor.
1 cup hot coffee: Deepens the chocolate flavor, making it more intense.

½ cup canola oil: Keeps the cake moist and tender.
2 large eggs: Binds everything together and adds richness.
2 teaspoons pure vanilla extract: A classic flavor enhancer that rounds out the taste.

Cooking Method for Cheesecake Filled Chocolate Cake

Making the Cheesecake Filled Chocolate Cake is a delightful process that brings together the best of both worlds: chocolate cake and creamy cheesecake. Let’s dive into the steps to create this masterpiece!

Start by making the cakes first. Adjust your oven rack to the middle position and preheat your oven to 350ºF. Prepare two 8-inch baking pans by buttering them and lining the bottoms with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt. Mix them together to ensure even distribution.
Next, add the wet ingredients to the dry mix. Pour in the buttermilk, hot coffee, canola oil, eggs, and vanilla extract. Mix on medium speed for about one to two minutes until everything is well combined and you have a smooth batter.

Divide the batter evenly between the two prepared cake pans. Then, place them in the oven and bake for about 35 to 40 minutes. To check for doneness, insert a toothpick in the center—if it comes out almost clean, the cakes are ready.
Once baked, let the cakes cool in the pans for around 10 minutes. After this, carefully remove them from the pans and place them on a cooling rack to cool completely.
While the cakes cool, it’s time to make the cheesecake layer. Lightly butter an 8-inch springform pan, then wrap it in foil to create a water bath. Preheat the oven again to 350ºF.

In a stand mixer, beat one package of cream cheese with ⅓ cup sugar and cornstarch on low speed for three minutes. After that, add the rest of the cream cheese and blend.
Gradually increase the mixer speed to high and add the remaining sugar. Once combined, switch to medium speed and incorporate the eggs, vanilla, and heavy cream. Mix until just blended.
Pour the cheesecake batter into the springform pan. In a larger pan (like a roasting pan), add hot water until it reaches one inch up the sides of the springform pan. Bake for 60 to 75 minutes or until the center is almost set.

When the cheesecake is ready, allow it to cool to room temperature, then chill it in the refrigerator for a few hours, or ideally overnight.
To make the hot fudge sauce, melt butter over medium heat in a large saucepan, swirling it to coat the sides. Add corn syrup and chocolate, stirring until the chocolate melts completely.
Next, add the remaining sugars, cream, and salt, cooking until the mixture comes to a boil. Using a candy thermometer, gently boil for 7 to 9 minutes without stirring until the sauce thickens and reaches 220 to 224ºF. Remove from heat and allow to cool.

To assemble the cake, place one chocolate layer on a serving plate, then carefully add the cheesecake layer on top, followed by the second chocolate layer. Frost with the hot fudge sauce or serve slices drizzled with it.
Keep the cake chilled until ready to serve. The hot fudge sauce can last for up to two weeks; just ensure it’s cooled completely before covering and chilling.

Things Worth Knowing

Cheesecake Layer: Ensure your cheesecake batter is smooth to avoid lumps. This ensures an even texture.

Baking Temperature: Keeping the oven temperature stable helps achieve the perfect rise in cakes.
Water Bath: Using a water bath for the cheesecake prevents cracks on the surface by maintaining a moist environment.
Cooling Time: Allow your cakes to cool completely before assembling to prevent melting the cheesecake filling.

Tips and Tricks about Cheesecake Filled Chocolate Cake

Here are some essential tips to help you master the Cheesecake Filled Chocolate Cake:

Storage: Store any leftovers in an airtight container in the refrigerator for up to five days.
Freezing: The assembled cake can be frozen, but it’s best to freeze the layers separately. Wrap each layer in plastic wrap tightly.

Serving Temperature: For the best flavor and texture, serve the cake chilled. It allows the cheesecake to hold its shape.
Variations: Feel free to customize the cheesecake flavor. Swirl in some fruit puree or add a hint of citrus zest for a twist.
Presentation: Garnish with chocolate shavings or fresh berries for an elegant touch.

Serving Ideas for Cheesecake Filled Chocolate Cake

Serving the Cheesecake Filled Chocolate Cake can be as delightful as making it. Here are some ideas:

Dessert Table: This cake is perfect for a dessert table at parties. Its impressive layers will surely catch everyone’s eye.
Birthday Celebrations: Serve it at birthdays or special occasions where something remarkable is needed to impress guests.

Seasonal Pairings: In the summer, you can pair it with fresh berries, while in cooler seasons, a warm drink complements it beautifully.
Storage Tips: Always keep leftovers in the refrigerator to maintain its freshness. Consider cutting slices and wrapping them individually for easy access.
After-Dinner Treat: This cake can be served after dinner, paired with coffee or tea, making a perfect ending to a meal.

FAQ

To store your Cheesecake Filled Chocolate Cake, cover it with plastic wrap or keep it in an airtight container in the refrigerator. This will help maintain its freshness and texture. The cake can typically last up to five days in the fridge. If you have any leftovers, it’s best to keep them chilled to prevent the cheesecake from becoming too soft.

Yes, you can freeze Cheesecake Filled Chocolate Cake. For best results, freeze the layers separately before assembling. Wrap each layer tightly in plastic wrap and then in aluminum foil. This method helps prevent freezer burn and keeps the cake fresh. When ready to enjoy, thaw in the refrigerator overnight before serving. The cheesecake layer can also be frozen separately.

To check if the cheesecake is done baking, gently shake the pan. The edges should be set while the center has a slight jiggle to it. An inserted toothpick should come out mostly clean. Remember that the cheesecake will continue to set as it cools, so it’s better to pull it out slightly underdone rather than overbaking it.

Absolutely! The Cheesecake Filled Chocolate Cake is very versatile. You can enhance the cheesecake layer by adding different flavors. Consider mixing in fruit purees, citrus zest, or even extracts like almond or coffee. These additions can truly elevate the flavors and personalize the cake to your taste.

Conclusion

The Cheesecake Filled Chocolate Cake is a wonderful blend of rich chocolate and creamy cheesecake that is sure to impress not just visually but also with its amazing taste. Whether you’re celebrating a special occasion or just want to treat yourself, this cake is a perfect choice. I encourage you to try making this delightful dessert—your friends and family will be raving about it for days!

Cheesecake Filled Chocolate Cake

The ultimate indulgence, this Cheesecake Filled Chocolate Cake combines rich chocolate cake with creamy cheesecake. Perfect for any occasion, it's sure to satisfy your sweet tooth. Make it tonight and impress your friends and family!

Print Recipe Pin Recipe

Course Desserts

Cuisine American

Servings 4 servings

Calories 450 kcal

Equipment

Wooden Spoon
Mixing Bowl
Frying Pan
Chef's Knife
Whisk
Large Pot
Blender
Baking Sheet
Oven

Ingredients

2 cups sugar
1.75 cups all-purpose flour
0.75 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cups buttermilk
1 cups hot coffee
0.5 cups canola oil
2 large eggs
2 teaspoons pure vanilla extract

Instructions

Make cakes first. Adjust the oven rack to the middle position. Preheat oven to 350º. Butter and line 2, 8-inch baking pans with parchment paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the dry ingredients & mix.

Add in the buttermilk, hot coffee, oil, eggs, and vanilla. Mix on medium speed until well combined 1-2 mins.
Divide batter among cake pans and bake until a toothpick inserted comes out almost clean, about 35 to 40 minutes.
Let cake cool in pans for about 10 minutes then remove from pans and cool on a cooling rack until completely cooled. I froze mine at this point until ready to assemble the cake.

To make cheesecake, lightly butter an 8-inch springform pan. Wrap it in foil and place it in a larger pan for a water bath. Preheat oven to 350º.
With the paddle attachment of your stand mixer, beat one pack of cream cheese with ⅓ cup sugar and cornstarch on low for 3 minutes. Add the rest of the cream cheese and blend.
Increase the mixer speed to high and add the red of the sugar. On medium add the eggs, vanilla, and heavy cream and mix till just blended.

Pour into spring-form pan, then pour hot water into a larger pan (I use a roasting pan) till it reaches 1 inch up sides of springform pan. Bake for 60-75 minutes or till the center is almost set.
Let cool to room temperature then chill in refrigerator for a few hours or overnight.
To make hot fudge, melt butter over medium heat in a large saucepan and swirl it around in the pan to coat sides.

Add corn syrup and chocolate and stir until chocolate melts.
Add sugars, cream, and salt and continue to cook over medium till the mixture comes to a boil.
Using a candy thermometer, boil gently for 7 to 9 minutes, without stirring, until the sauce is thickened and the candy thermometer reaches 220-224º. Remove from heat.

Pour sauce into 4 cup Pyrex measuring cup. Whisk in vanilla. Cool to room temperature on the counter, then chill till it reaches a spreadable consistency before frosting the cake.
To assemble, place one chocolate layer on a serving plate, top with the cheesecake layer, then the second chocolate layer. Frost with fudge sauce or just serve slices with a drizzle of fudge sauce.
Keep the cake chilled. Hot Fudge will last 2 weeks. Cool sauce completely before covering and chilling.

Notes

Tip 1: Store any leftovers in an airtight container in the refrigerator for up to five days.
Tip 2: The assembled cake can be frozen, but it's best to freeze the layers separately. Wrap each layer in plastic wrap tightly.
Tip 3: For the best flavor and texture, serve the cake chilled. It allows the cheesecake to hold its shape.

Tip 4: Feel free to customize the cheesecake flavor. Swirl in some fruit puree or add a hint of citrus zest for a twist.
Tip 5: Garnish with chocolate shavings or fresh berries for an elegant touch.