The Chocolate Cake Cheesecake Recipe is a decadent fusion of two classic desserts layered into one unforgettable treat.
Combining rich chocolate cake and creamy chocolate cheesecake, this dessert is designed for true dessert lovers who appreciate deep flavors and indulgent textures.
This Chocolate Cake Cheesecake Recipe reflects my passion for creating and exploring new culinary experiences. I developed it for those who seek comfort, celebration, and a little luxury in every bite.
Its roots trace back to American kitchens where cheesecake and chocolate cake have long held their own, now blended into something bolder.
Below, I’ve laid out simple steps, serving ideas, creative twists, storage methods, and answers to common concerns.
Why Peoples Like Chocolate Cake Cheesecake Recipe?
People enjoy the Chocolate Cake Cheesecake Recipe because it brings together two beloved desserts in one rich, indulgent bite.
The creamy, smooth texture of cheesecake pairs perfectly with the moist, deep flavor of chocolate cake, creating a balance that satisfies both cheesecake and chocolate lovers.
Chocolate Cake Cheesecake Recipe offers layers of flavor and texture that feel special and comforting at the same time.
This Chocolate Cake Cheesecake Recipe stands out at gatherings, celebrations, or as a personal treat, making it a favorite for those who enjoy something truly indulgent and memorable.
How To Prepare Chocolate Cake Cheesecake Recipe?
Prep Time: 45 minutes
Cook Time: 1 hour 10 minutes
Total Time: About 2 hours (plus cooling and chilling time)
Course: Dessert
Cuisine: American
Yield: 14 people
Kitchen Utensils Needed
- Springform pan (9-inch)
- Two mixing bowls (medium and large)
- Hand mixer or stand mixer
- Spatula
- Saucepan (for melting chocolate)
- Whisk
- Baking tray
- Parchment paper
- Cooling rack
Ingredients
Chocolate Cheesecake Layer:
- 450g (16 oz) cream cheese, softened to room temperature
- 100g (½ cup) granulated sugar
- 30g (¼ cup) unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 large eggs
- 120ml (½ cup) sour cream
- 115g (4 oz) semi-sweet or dark chocolate, melted and slightly cooled
Oreo Crust (Base for Cheesecake):
- 20 Oreo cookies, finely crushed
- 70g (5 tablespoons) unsalted butter, melted
Chocolate Cake Layer:
- 220g (1¾ cups) all-purpose flour
- 75g (¾ cup) unsweetened cocoa powder
- 400g (2 cups) granulated sugar
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 240ml (1 cup) buttermilk
- 120ml (½ cup) vegetable oil
- 2 teaspoons vanilla extract
- 240ml (1 cup) hot coffee (or hot water if preferred)
Chocolate Frosting:
- 225g (8 oz) cream cheese, softened
- 115g (½ cup) unsalted butter, softened
- 240g (2 cups) powdered sugar
- 45g (½ cup) unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 30–45ml (2–3 tablespoons) milk or heavy cream (adjust for desired consistency)
Instructions
Step 1: Prepare the Oreo Crust
Preheat the oven to 160°C (325°F). Line the bottom of a 9-inch springform pan with parchment paper. Combine crushed Oreo cookies and melted butter until the texture resembles wet sand. Press firmly into the bottom of the pan. Bake for 10 minutes. Set aside to cool.
Step 2: Make the Chocolate Cheesecake Layer
In a large bowl, beat the softened cream cheese until smooth. Add the sugar and cocoa powder; mix well. Blend in the eggs one at a time, followed by vanilla and sour cream. Lastly, mix in the melted chocolate until the batter is fully combined and creamy.
Step 3: Bake the Cheesecake Layer
Pour the cheesecake batter over the pre-baked Oreo crust. Smooth the top with a spatula. Bake for 45–50 minutes or until the center is just set. Allow to cool at room temperature, then refrigerate for at least 3 hours (or overnight) until firm.
Step 4: Bake the Chocolate Cake
Preheat oven to 175°C (350°F). Grease and line two 9-inch round cake pans. In a large bowl, mix flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, whisk together eggs, buttermilk, oil, and vanilla. Gradually add the wet ingredients to the dry, mixing until just combined. Stir in hot coffee to thin the batter. The batter will be thin – this is normal.
Step 5: Bake the Cake Layers
Divide the batter evenly between the two prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then remove and transfer to a wire rack to cool completely.
Step 6: Prepare the Chocolate Frosting
Beat cream cheese and butter until smooth and fluffy. Add powdered sugar and cocoa powder, mixing slowly to prevent a sugar cloud. Mix in vanilla extract and gradually add milk or cream until the frosting reaches a smooth, spreadable consistency.
Step 7: Assemble the Cake
Level the cake layers if needed. Place one chocolate cake layer on a serving plate. Carefully place the chilled cheesecake (with crust) on top. Add the second chocolate cake layer on top of the cheesecake.
Step 8: Frost the Cake
Spread a thin layer of frosting all over the cake for a crumb coat. Chill for 15 minutes, then apply a generous layer of chocolate frosting over the top and sides.
Step 9: Decorate
You can garnish with chocolate shavings, Oreos, ganache drizzle, or piped frosting for a more elegant presentation.
Step 10: Chill and Serve
Refrigerate the assembled cake for at least 1 hour before slicing. This helps the layers set and makes slicing cleaner. Serve chilled or at room temperature.
Note: You can freeze the entire cake or individual slices. Wrap tightly and store in the freezer for up to 1 month. For extra stability, chill the assembled cake before frosting. Let the cake come to room temperature for about 15–20 minutes before serving for the best texture and flavor
Nutrition Facts Of Chocolate Cake Cheesecake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 680 |
| Fat | 40g |
| Saturated Fat | 22g |
| Carbohydrates | 75g |
| Sugar | 55g |
| Protein | 8g |
| Fiber | 4g |
| Sodium | 380mg |
Why My Recipe Works
Your Chocolate Cake Cheesecake Recipe works because it’s built on balance, texture, and flavor. Each layer crunchy Oreo crust, velvety chocolate cheesecake, and moist chocolate cake is carefully developed to complement the others without overpowering.
The Chocolate Cake Cheesecake Recipe is rich but not overly dense, the cake is moist without being heavy, and the frosting ties everything together with a smooth, chocolatey finish.
You use tested ingredients in proper proportions, with simple, clear steps that guide anyone through the process. Chilling and layering techniques ensure structure and clean slices. Every element is crafted to deliver consistent results, even for home bakers.
How To Decorate And Serve Chocolate Cake Cheesecake Recipe
Decorating and serving the Chocolate Cake Cheesecake Recipe can be as simple or as fancy as you like. To keep it elegant, spread the chocolate frosting smoothly over the entire cake using an offset spatula.
For a touch of flair, pipe rosettes or swirls around the edges with a piping bag fitted with a star tip. Adding chocolate shavings, curls, or a sprinkle of crushed Oreos on top gives extra texture and visual appeal.
Fresh berries, like raspberries or strawberries, add a pop of color and freshness. When Chocolate Cake Cheesecake Recipe serving, slice with a warm knife for clean pieces.
Present on a pretty plate with a dollop of whipped cream or a drizzle of chocolate sauce to impress your guests.
My Tips for Success
1. Allow cream cheese, eggs, and butter to come to room temperature before mixing. This ensures a smooth, lump-free batter and better blending throughout each layer.
2. Line the springform pan with parchment paper and grease the sides well. Do the same for your cake pans to prevent sticking and make removal easier.
3. Mix just until smooth after adding each ingredient. Overmixing adds too much air, which can cause the cheesecake to crack during baking.
4. Let the cheesecake cool fully at room temperature, then refrigerate it for several hours or overnight. This helps it set properly and hold its shape when layering.
5. Use a serrated knife or cake leveler to even out the tops of your chocolate cakes. This gives you a flat, stable surface for stacking and frosting.
6. Once assembled, chill the full cake for at least 1 hour. This firms up the layers and makes frosting smoother and slicing cleaner for beautiful presentation.
Additions And Substitutions
To switch things up or work with what you have, here are a few ideas I’ve personally tried and loved:
◆ Add chocolate chips to the cheesecake batter or cake layers for extra bursts of chocolate.
◆ Swap Oreos in the crust with chocolate graham crackers or digestive biscuits for a different base flavor.
◆ Use espresso instead of hot coffee to deepen the chocolate flavor in the cake.
◆ Top with ganache instead of frosting if you prefer a glossy, rich finish.
◆ Add fresh raspberries or sliced strawberries between the layers for a fruity twist.
Make it gluten-free by using 1:1 gluten-free flour blend and gluten-free cookies for the crust.
How To Store Leftovers
To store Chocolate Cake Cheesecake Recipe leftovers, I always wrap the cake tightly with plastic wrap or place slices in an airtight container, then keep it in the fridge. It stays fresh for up to 5 days.
For longer storage, freeze individual slices just wrap them well and place in a freezer-safe container. When I want a slice later, I let it thaw overnight in the fridge. It still tastes rich, creamy, and just as satisfying.
Frequently Asked Questions (FAQs)
Can I make this cake in advance?
Yes, you can make all the layers a day or two ahead. Store the cheesecake and cake layers separately in the fridge, then assemble and frost when ready to serve.
Can I freeze the Chocolate Cake Cheesecake?
Absolutely. Slice and wrap each piece tightly in plastic wrap and foil, then freeze for up to one month. Thaw in the fridge overnight before serving.
What can I use instead of buttermilk?
Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 10 minutes before using as a buttermilk substitute.
Why did my cheesecake crack?
Overmixing the batter or baking at too high a temperature can cause cracks. Make sure ingredients are room temperature and avoid overbeating once eggs are added.
Do I need a springform pan for the cheesecake layer?
Yes, a springform pan makes it much easier to remove the cheesecake cleanly and layer it neatly with the cake. If you don’t have one, line a regular pan with parchment and leave an overhang to lift it out.
Conclusion
This is truly one of the best and most amazing Chocolate Cake Cheesecake Recipe I’ve ever made, and I’ve done my best to make the process easy for you to follow and understand.
Every layer is rich, satisfying, and comes together beautifully when you follow each step. I hope you feel confident enough to try Chocolate Cake Cheesecake Recipe now.
I’m sure once you make Chocolate Cake Cheesecake Recipe, you’ll see just how delicious it really is. Give it a try and let me know how much you enjoyed Chocolate Cake Cheesecake Recipe after that first bite!
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Chocolate Cake Cheesecake Recipe
Equipment
- Springform pan (9-inch)
- Two mixing bowls (medium and large)
- Hand mixer or stand mixer
- Spatula
- Saucepan (for melting chocolate)
- Whisk
- Baking tray
- Parchment paper
- Cooling rack
Ingredients
Chocolate Cheesecake Layer:
- 450 g 16 oz cream cheese, softened to room temperature
- 100 g ½ cup granulated sugar
- 30 g ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 large eggs
- 120 ml ½ cup sour cream
- 115 g 4 oz semi-sweet or dark chocolate, melted and slightly cooled
Oreo Crust (Base for Cheesecake):
- 20 Oreo cookies finely crushed
- 70 g 5 tablespoons unsalted butter, melted
Chocolate Cake Layer:
- 220 g 1¾ cups all-purpose flour
- 75 g ¾ cup unsweetened cocoa powder
- 400 g 2 cups granulated sugar
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 240 ml 1 cup buttermilk
- 120 ml ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 240 ml 1 cup hot coffee (or hot water if preferred)
Chocolate Frosting:
- 225 g 8 oz cream cheese, softened
- 115 g ½ cup unsalted butter, softened
- 240 g 2 cups powdered sugar
- 45 g ½ cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 30 –45ml 2–3 tablespoons milk or heavy cream (adjust for desired consistency)
Instructions
Step 1: Prepare the Oreo Crust
- Preheat the oven to 160°C (325°F). Line the bottom of a 9-inch springform pan with parchment paper. Combine crushed Oreo cookies and melted butter until the texture resembles wet sand. Press firmly into the bottom of the pan. Bake for 10 minutes. Set aside to cool.
Step 2: Make the Chocolate Cheesecake Layer
- In a large bowl, beat the softened cream cheese until smooth. Add the sugar and cocoa powder; mix well. Blend in the eggs one at a time, followed by vanilla and sour cream. Lastly, mix in the melted chocolate until the batter is fully combined and creamy.
Step 3: Bake the Cheesecake Layer
- Pour the cheesecake batter over the pre-baked Oreo crust. Smooth the top with a spatula. Bake for 45–50 minutes or until the center is just set. Allow to cool at room temperature, then refrigerate for at least 3 hours (or overnight) until firm.
Step 4: Bake the Chocolate Cake
- Preheat oven to 175°C (350°F). Grease and line two 9-inch round cake pans. In a large bowl, mix flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, whisk together eggs, buttermilk, oil, and vanilla. Gradually add the wet ingredients to the dry, mixing until just combined. Stir in hot coffee to thin the batter. The batter will be thin – this is normal.
Step 5: Bake the Cake Layers
- Divide the batter evenly between the two prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then remove and transfer to a wire rack to cool completely.
Step 6: Prepare the Chocolate Frosting
- Beat cream cheese and butter until smooth and fluffy. Add powdered sugar and cocoa powder, mixing slowly to prevent a sugar cloud. Mix in vanilla extract and gradually add milk or cream until the frosting reaches a smooth, spreadable consistency.
Step 7: Assemble the Cake
- Level the cake layers if needed. Place one chocolate cake layer on a serving plate. Carefully place the chilled cheesecake (with crust) on top. Add the second chocolate cake layer on top of the cheesecake.
Step 8: Frost the Cake
- Spread a thin layer of frosting all over the cake for a crumb coat. Chill for 15 minutes, then apply a generous layer of chocolate frosting over the top and sides.
Step 9: Decorate
- You can garnish with chocolate shavings, Oreos, ganache drizzle, or piped frosting for a more elegant presentation.
Step 10: Chill and Serve
- Refrigerate the assembled cake for at least 1 hour before slicing. This helps the layers set and makes slicing cleaner. Serve chilled or at room temperature.
Notes
Nutrition Facts Of Chocolate Cake Cheesecake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 680 |
| Fat | 40g |
| Saturated Fat | 22g |
| Carbohydrates | 75g |
| Sugar | 55g |
| Protein | 8g |
| Fiber | 4g |
| Sodium | 380mg |
Hi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.