Easy Chocolate Cheesecake Filled and Ganache-Topped Cake
There’s something captivating about the aroma of chocolate wafting through the house, especially when you’re attempting to create something as decadent as a Chocolate Cheesecake Filled and Ganache-Topped Cake. This cake, with its luscious layers and creamy cheesecake filling, is the kind of dessert that makes people weak in the knees — not to mention the celebratory air it brings to any occasion. Before we dive into the recipe, let me tell you how I stumbled upon this beauty and how it has become a staple in my kitchen.
A Sweet Discovery
It all began on a lazy Sunday afternoon. I’ll be honest — I was feeling a bit uninspired and was aimlessly scrolling through endless food blogs and Pinterest boards, looking for something that would reignite my love for baking. Suddenly, I stumbled upon a recipe for a chocolate cheesecake cake, and it was like the clouds parted, and sunlight streamed down onto my laptop screen! The combination of rich chocolate cake layered with creamy cheesecake felt like a warm hug. My heart raced as I imagined the layers, the textures, and, most importantly, the taste.
I decided that this would be the project of the day. Little did I know, it wasn’t going to be a walk in the park. You see, I’m not exactly a stranger to kitchen mishaps. Flour explosions, burnt cakes, and the occasional forgotten ingredient are part of my cooking charm, or rather, my cooking chaos. But the thought of this cake kept my spirits high. With a cup of coffee in one hand and my apron in the other, I was ready to dive in.
As I gathered my ingredients, I could already envision the smiles on my family’s faces when they tasted this cake. The smell of chocolate filled the air as I prepped, and I felt a wave of comfort wash over me. It was going to be a good day, I just knew it!
Why You’ll Love This Recipe
- Decadent Layers: The combination of rich chocolate cake with creamy cheesecake is out of this world.
- Impressive Presentation: This cake looks stunning, making it perfect for birthdays or celebrations.
- Leftover Heaven: Trust me; it tastes just as good (if not better) the next day, making it perfect for quick family meals.
- Easily Adaptable: You can add your favorite toppings, like berries or nuts, for an extra twist.
- Satisfies Any Sweet Craving: It’s comforting and delicious, like a warm blanket on a cold night.
- Picky Eater Approved: Even the toughest critics can’t resist a slice!
What Makes This Recipe Special?
This recipe isn’t just about chocolate and cheese; it incorporates personal memories and a love for baking. The first time I made it, the cake was a little lopsided, and I forgot to grease one pan properly, resulting in a “charmingly rustic” appearance. But when I served it, guests didn’t even mention aesthetics — they were too busy raving about the taste.
What makes this recipe unique is the rich chocolate flavor that perfectly complements the creamy cheesecake filling. Honestly, it feels like eating a slice of heaven. Each bite gives you that blissful chocolate high while the cheesecake layer adds a refreshing, tangy balance. And of course, the ganache! Oh, the ganache. It shines on top like a crown, glistening and beckoning with promises of sweetness and indulgence.
Ingredients
Now, let’s dive into the star-studded cast of ingredients:
- Flour (2 cups): The base of our cake, providing structure.
- Granulated Sugar (2 cups): Sweetens our cake and cheesecake filling beautifully.
- Unsweetened Cocoa Powder (3/4 cup): This gives us that deep chocolate flavor!
- Baking Powder (2 teaspoons) and Baking Soda (1.5 teaspoons): The leavening agents that help our cake rise.
- Salt (1 teaspoon): A touch of salt enhances the sweet flavors.
- Buttermilk (1 cup): Ensures the cake is moist and tender.
- Vegetable Oil (1/2 cup): Keeps the cake wonderfully moist and soft.
- Eggs (2 large): Binds the ingredients and creates structure.
- Vanilla Extract (2 teaspoons): Adds warmth and a depth of flavor.
- Boiling Water (1 cup): This may sound odd, but it’s the secret to a rich, fudgy cake!
- Cream Cheese (450 g): The star of our cheesecake filling, which should be at room temperature for easy mixing.
- Granulated Sugar (1/2 cup for cheesecake): Just a touch to sweeten our cream cheese.
- Vanilla Extract (1 teaspoon for cheesecake): Because, why not?
- Egg (1 large for cheesecake): Adds creaminess and helps set the filling.
- Chocolate Chips (1 cup, bitter or semi-sweet): Gotta have that chocolate element in the cheesecake layer.
- Heavy Cream (1/2 cup): For the ganache that tops our cake.
In terms of substitutions, if you happen to be out of buttermilk, you can easily make your own by mixing regular milk with a splash of vinegar or lemon juice. What’s vital is to ensure that your cream cheese is soft enough for blending — no one wants chunks of cream cheese in their cheesecake filling! Also, be careful not to overbeat the eggs in the cheesecake mixture to keep it fluffy.
How to Make It Step-by-Step
Let’s get into the fun part — the step-by-step instructions for creating this masterpiece. Ready? Grab your apron!
Step 1: Preheat and Prep
First things first, preheat your oven to 350°F (175°C). Trust me, nothing is worse than a cake that doesn’t rise. While that’s happening, grease your two 9-inch cake pans and line the bottoms with parchment paper. This little trick saves you from the sad scene of your cake sticking to the pan.
Step 2: Make the Cake Batter
In a large mixing bowl, whisk together 2 cups of flour, 2 cups of granulated sugar, 3/4 cup of cocoa powder, 2 teaspoons of baking powder, 1.5 teaspoons of baking soda, and 1 teaspoon of salt. The smell of cocoa is heavenly!
Next, add in the wet ingredients: 1 cup of buttermilk, 1/2 cup of vegetable oil, 2 eggs, and 2 teaspoons of vanilla extract. At this point, mix until smooth — and when I say smooth, I mean smooth like a jazz playlist on a lazy Saturday evening.
Now for the secret weapon: add 1 cup of boiling water to the mixture. It will seem way too runny, but trust the process! This step is crucial for achieving that rich, moist cake texture.
Step 3: The Cheesecake Layer
In another bowl, beat together 450 g of cream cheese, 1/2 cup of granulated sugar, 1 teaspoon of vanilla extract, and 1 egg until it’s all smooth and creamy. When it’s ready, you’ll know because it’ll have a luxurious texture that calls for a taste test — I mean, who can resist?
Step 4: Layer the Cake
Pour half of the cake batter evenly into each prepared cake pan. This step can get a little messy if you’re not careful, so I often use an ice cream scoop to get it just right.
Once the first layer is in, spread the cheesecake mixture evenly on top of that cake batter. It’s a magical moment, seeing that creamy layer settle right on top. Wow, the textures already! Now, pour the remaining cake batter over the cheesecake layer in each pan. It feels like an act of culinary art — so satisfying.
Step 5: Bake
Pop those babies in the oven for about 35-40 minutes, or until a toothpick inserted into the center comes out clean. As it bakes, the delightful smell of chocolate will envelop your kitchen like a warm hug. And don’t be surprised if you find yourself doing a little dance while waiting — I know I do!
Step 6: Prepare the Ganache
Once your cake layers are all baked and have cooled down adequately, it’s ganache time! Heat 1/2 cup of heavy cream in a small saucepan until it’s just about to boil. Pour it over 1 cup of chocolate chips and let that sit for about 5 minutes. Stir it gently until it transforms into a smooth, glossy ganache. I could honestly just eat the ganache by the spoonful, but I digress.
Step 7: Assemble the Cake
Now, carefully stack the two cake layers on top of each other. Make sure the cheesecake layer is the center of this confectionery masterpiece. Pour the ganache over the top of the cake, allowing it to drip down the edges like a sweet waterfall. Honestly, at this point, all you need is a comfortable chair and a good Netflix series.
Step 8: Chill and Serve
Once the ganache is drizzled, chill the cake in the fridge for about an hour to help it set. When you’re ready to dig in, slice a generous piece and watch as the layers reveal themselves. The moment you do, it’s like a beautiful surprise — chocolate cake, cheesecake, and ganache all wrapped up in one divine slice.
Tips for Best Results
- Don’t Skip the Parchment Paper: Seriously, it makes a world of difference for a cake that comes out of the pan clean.
- Use Room Temperature Ingredients: This isn’t one of those recipes where you can half-heartedly put cold cream cheese in the mix. It should be room temp for a silky finish.
- Taste as You Go: Always sample your chocolate ganache as it comes together; just don’t blame me if you eat half of it before it even reaches the cake!
Ingredient Substitutions & Variations
- For a healthier twist, consider using Greek yogurt in place of cream cheese in the cheesecake layer. It still retains some creaminess and reduces the calories a bit.
- Want a little crunch? Add some crushed nuts or chocolate shavings on top of the ganache before it sets.
- Feeling adventurous? Swap out the chocolate chips for white chocolate or add in some fruit purees for unexpected flavors!
Serving Suggestions
Serve this cake with a scoop of vanilla ice cream or topped with whipped cream and some fresh berries — because, honestly, what’s chocolate without a little contrast? And if you’re looking for the perfect pairing, a warm cup of coffee or a chilled glass of milk creates that classic, cozy dessert moment. Picture this: snuggling up with a slice of this cake while watching your favorite rom-com. Sounds like the perfect evening, right?
How to Store and Reheat Leftovers
If you happen to have leftovers (which, let’s be real, is a rare occurrence), simply wrap the cake tightly in plastic wrap or store it in an airtight container. It will keep well in the fridge for up to a week — if it lasts that long!
To reheat, simply pop a slice in the microwave for about 10-15 seconds. It’s like a warm hug in dessert form. Just be careful not to overdo it; we’re not trying to make it molten lava cake here!
Make-Ahead and Freezer Tips
Good news: You can freeze this cake! Allow it to cool completely, then wrap it tightly in plastic and foil before freezing. It’ll keep in there for about 2-3 months. When you’re ready to indulge, simply thaw it in the fridge overnight before serving.
Common Mistakes to Avoid
- Not Prepping Your Pans: I’m telling you, the parchment paper saves the day — don’t skip it!
- Overmixing Batter: You want to mix just until combined; otherwise, your cake can turn out tough.
- Rushing the Ganache: Patience is key! Letting the chocolate sit in the warm cream is essential for that luscious texture.
Frequently Asked Questions (FAQ)
Q: Can I make this cake in advance?
A: Absolutely! Just let it cool completely, wrap it well, and store it in the fridge or freezer.
Q: What do I do if my cake sinks?
A: It might be an issue of underbaking or too much liquid — be sure to check the toothpick test next time.
Q: How do I know when the cheesecake layer is set?
A: It should appear slightly firm but still jiggles a bit when you gently shake the pan.
Q: Can I use another type of chocolate?
A: Yes! Feel free to experiment with milk or dark chocolate depending on your preference.
Cooking Tools You’ll Need
- 2 9-inch cake pans
- Mixing bowls
- Electric mixer (a whisk would also work, but just know my arms would be sore for days)
- Rubber spatula
- Measuring cups and spoons
- Parchment paper
- Small saucepan for the ganache
Final Thoughts
This Chocolate Cheesecake Filled and Ganache-Topped Cake isn’t just dessert; it’s a memory in the making. Each layer tells a story — of patience, indulgence, and the joy of creating something delicious from scratch. Whether you’re serving it for a birthday party or having a cozy night in, this cake is a celebration on an ordinary platter.
The next time you find yourself feeling uninspired in the kitchen, remember this recipe. I promise you’ll find joy in the process, chaotic moments and all. I’d love to hear your stories and adaptations if you give it a go.
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend! Happy baking!
Chocolate Cheesecake Filled and Ganache-Topped Cake
Ingredients
For the Cake
- 2 cups Flour The base of our cake, providing structure.
- 2 cups Granulated Sugar Sweetens our cake and cheesecake filling beautifully.
- 3/4 cup Unsweetened Cocoa Powder This gives us that deep chocolate flavor!
- 2 teaspoons Baking Powder The leavening agent that helps our cake rise.
- 1.5 teaspoons Baking Soda
- 1 teaspoon Salt A touch of salt enhances the sweet flavors.
- 1 cup Buttermilk Ensures the cake is moist and tender.
- 1/2 cup Vegetable Oil Keeps the cake wonderfully moist and soft.
- 2 large Eggs Binds the ingredients and creates structure.
- 2 teaspoons Vanilla Extract Adds warmth and a depth of flavor.
- 1 cup Boiling Water Essential for a rich, fudgy cake.
For the Cheesecake Layer
- 450 g Cream Cheese The star of our cheesecake filling, at room temperature.
- 1/2 cup Granulated Sugar To sweeten our cream cheese.
- 1 teaspoon Vanilla Extract Flavoring for the cheesecake.
- 1 large Egg Adds creaminess and helps set the filling.
- 1 cup Chocolate Chips (bitter or semi-sweet) Essential chocolate element in the cheesecake layer.
For the Ganache
- 1/2 cup Heavy Cream For the ganache that tops our cake.
- 1 cup Chocolate Chips The base for the ganache.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans and line the bottoms with parchment paper.
Make the Cake Batter
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the buttermilk, vegetable oil, eggs, and vanilla extract. Mix until smooth.
- Carefully stir in boiling water until combined.
Prepare the Cheesecake Layer
- In another bowl, beat together cream cheese, sugar, vanilla extract, and egg until smooth.
Layer the Cake
- Pour half of the cake batter into each prepared cake pan.
- Spread the cheesecake mixture evenly on top, then pour the remaining cake batter over the cheesecake layer.
Bake
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Prepare the Ganache
- Heat the heavy cream in a saucepan until just about to boil, then pour it over chocolate chips.
- Let it sit for about 5 minutes before stirring until smooth.
Assemble the Cake
- Stack the cake layers, ensuring the cheesecake layer is in the center.
- Pour the ganache over the top, allowing it to drip down the edges.
Chill and Serve
- Chill the cake in the fridge for about an hour before slicing and serving.
