Chocolate Cheesecake Cake
Equipment
Ingredients
Cake Layers
all-purpose flour (sifted)
250 g
unsweetened cocoa powder
75 g
granulated sugar
300 g
baking soda
8 g
baking powder
8 g
salt
3 g
buttermilk (room temperature)
240 ml
vegetable oil
120 ml
large eggs (room temperature)
2 pcs
vanilla extract
10 ml
Cheesecake Layer
cream cheese (room temperature)
450 g
granulated sugar
100 g
large eggs (room temperature)
2 pcs
sour cream (room temperature)
120 ml
vanilla extract
5 ml
Chocolate Ganache
heavy cream
240 ml
dark chocolate (chopped)
200 g
unsalted butter
30 g
Instructions
Prepare Cheesecake Layer
Preheat oven to 160°C. Line 20cm springform pan with parchment. Beat cream cheese and sugar until smooth. Add eggs one at a time, then sour cream and vanilla. Pour into prepared pan.
Cool Cheesecake Layer
Turn off oven, leave cheesecake inside for 30 minutes with door slightly open, then cool completely at room temperature.
Prepare Chocolate Cake Batter
Preheat oven to 175°C. Whisk flour, cocoa, sugar, baking soda, baking powder, and salt. Mix in buttermilk, oil, eggs, and vanilla until just combined.
Bake Cake Layers
Divide batter between two 20cm round pans. Bake for 25-30 minutes until toothpick comes out clean. Cool in pans 10 minutes, then remove to wire rack.
Make Chocolate Ganache
Heat cream until steaming. Pour over chopped chocolate and butter. Let sit 2 minutes, then stir until smooth. Cool until spreadable consistency.
Assemble the Cake
Place one cake layer on serving plate. Top with cooled cheesecake layer. Add second cake layer. Cover entire cake with ganache, creating smooth finish.
Chill and Set
Refrigerate assembled cake for 2 hours to set the ganache and allow layers to firm.
Original recipe
Storage
Store in airtight container. Bring to room temperature before serving for best texture
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.