Chocolate Cake Cheesecake Recipe
This Chocolate Cake Cheesecake recipe combines rich, moist chocolate cake with a creamy cheesecake layer. A chocolate cake base is topped with smooth cheesecake filling, then baked together for a decadent dessert. Perfect for special occasions, it's often finished with a chocolate ganache or frosting. Serve chilled for the best texture and flavor contrast.
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
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 |
