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!
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.