Name: Chocolate Cake with Cheesecake Filling and Ganache
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; ¾ cup unsweetened cocoa powder; 2 tsp baking powder; 1½ tsp baking soda; 1 tsp salt; 1 cup buttermilk; ½ cup vegetable oil; 2 large eggs; 2 tsp vanilla extract; 1 cup boiling water; 450 g cream cheese, softened; ½ cup granulated sugar; 1 tsp vanilla extract; 1 large egg; 1 cup semi-sweet chocolate chips; ½ cup heavy cream

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A heavenly combination of rich, moist chocolate cake layers with a creamy cheesecake center and glossy chocolate ganache topping. This indulgent dessert is the perfect fusion of two beloved classics, creating a decadent treat that melts in your mouth.

Why You’ll Love This Recipe

This Chocolate Cake with Cheesecake Filling and Ganache is the ultimate dessert for any chocolate lover. The layers of moist chocolate cake perfectly complement the smooth, tangy cheesecake filling, while the silky ganache adds an elegant finish. It’s ideal for birthdays, celebrations, or any special occasion where you want to impress your guests with a luxurious, homemade dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Cake:
2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water

For the Cheesecake Filling:
450 g cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
1 large egg

For the Chocolate Ganache:
1 cup semi-sweet chocolate chips
½ cup heavy cream

Directions

Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the buttermilk, vegetable oil, eggs, and vanilla extract. Mix until smooth, then carefully stir in the boiling water. The batter will be thin—this ensures a moist cake.
Make the Cheesecake Filling:
In another bowl, beat the softened cream cheese, sugar, vanilla, and egg together until smooth and creamy.
Assemble the Cake:
Pour half of the chocolate batter evenly into the prepared pans. Spread the cheesecake filling over the batter, then pour the remaining chocolate batter on top.
Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before assembling.
Prepare the Ganache:
Heat the heavy cream in a saucepan just until it begins to simmer. Pour the hot cream over the chocolate chips and let sit for 5 minutes. Stir until smooth and glossy.
Assemble and Decorate:
Place one cake layer on a serving plate, spread a thin layer of ganache over it, then top with the second cake layer. Pour the remaining ganache over the top, letting it drip down the sides beautifully. Allow it to set slightly before serving.

Servings and Timing

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 10–12

Variations

White Chocolate Version: Replace the dark chocolate chips with white chocolate for a sweeter, creamier twist.
Berry Addition: Add a layer of fresh raspberries or sliced strawberries between the cheesecake and chocolate layers for a fruity contrast.
Nutty Touch: Sprinkle chopped hazelnuts, almonds, or walnuts over the ganache before it sets for added crunch.
Coffee Infusion: Add 1 teaspoon of instant espresso powder to the cake batter to intensify the chocolate flavor.

Storage/Reheating

Refrigeration: Store the cake in an airtight container in the refrigerator for up to 5 days.
Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Reheating: For a slightly warm slice, microwave for 10–15 seconds before serving.

FAQs

How do I keep the cheesecake layer from sinking?

Ensure the cheesecake filling is thick and the cake batter is evenly divided before layering to maintain balance.

Can I use a different type of pan?

Yes, you can bake this cake in a 9×13-inch pan for a single-layer version. Adjust the baking time accordingly.

Can I make the cake ahead of time?

Absolutely! You can bake the cakes a day in advance and store them tightly wrapped. Assemble with ganache before serving.

What type of chocolate works best for ganache?

Semi-sweet or bittersweet chocolate is ideal for a balanced, rich flavor. Avoid using milk chocolate as it may be too sweet.

Can I substitute cream cheese with something else?

For a lighter version, you can use mascarpone, though the flavor will be milder.

How can I make the cake extra moist?

Adding hot water to the batter ensures a moist crumb. Don’t overbake the cake layers.

Can I use milk instead of buttermilk?

You can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

How do I get a smooth ganache?

Stir the chocolate and cream slowly until fully combined and glossy. Avoid whisking too vigorously.

Can I add flavor to the cheesecake filling?

Yes, add lemon zest, a touch of caramel, or even cocoa powder for a twist.

How should I serve this cake?

Serve slightly chilled or at room temperature with a drizzle of extra ganache or a scoop of vanilla ice cream.

Conclusion

This Chocolate Cake with Cheesecake Filling and Ganache is the epitome of dessert indulgence. With its rich layers, creamy center, and glossy finish, it’s sure to impress at any gathering. Each bite delivers the perfect balance of textures and flavors — a true masterpiece for chocolate and cheesecake lovers alike.