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Homemade Chocolate Cheesecake Cake recipe photo

Chocolate Cheesecake Cake

This Chocolate Cheesecake Cake is a decadent delight! A perfect fusion of rich chocolate cake and creamy cheesecake that will impress everyone.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 cup all-purpose flour
  • 1 cup granulated white sugar
  • 2/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs at room temperature
  • 1 cup buttermilk divided
  • 3/4 cup unsalted butter at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups semisweet chocolate chips
For the Cheesecake Filling:
  • 2 packages cream cheese at room temperature
  • 1/2 cup granulated white sugar
  • 3 tablespoons granulated white sugar
  • 2 tablespoons unsweetened cocoa powder
  • 3 large eggs at room temperature
  • 1 cup sour cream
  • 1/2 cup unsalted butter at room temperature
  • 2 tablespoons light corn syrup
  • 1 teaspoon instant espresso powder

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Cake pans
  • Springform pan
  • Cooling rack

Method
 

Preparation:
  1. Preheat your oven to 350°F (175°C). Grease and flour your two 9-inch round cake pans and a springform pan.
  2. In a large mixing bowl, whisk together the flour, 1 cup of sugar, 2/3 cup cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, combine the buttermilk, eggs, melted butter, and vanilla extract. Gradually mix the wet ingredients into the dry ingredients until just combined. Fold in the chocolate chips.
  4. Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool for 10 minutes before transferring to a cooling rack.
Cheesecake Filling:
  1. In a mixing bowl, beat the cream cheese until smooth. Gradually add in the remaining sugar and cocoa powder, mixing until well combined. Add eggs one at a time, mixing well after each addition. Stir in sour cream, melted butter, and corn syrup until creamy.
  2. Pour the cheesecake filling into the prepared springform pan. Bake at 325°F (160°C) for 45-50 minutes. Allow to cool completely before removing from the pan.
Assembly:
  1. Once cooled, place one layer of chocolate cake on a serving platter. Spread half of the cheesecake on top, then add the second layer of chocolate cake. Top with remaining cheesecake and refrigerate for at least 4 hours.
  2. Before serving, you can add a drizzle of chocolate ganache or a dollop of whipped cream.

Notes

  • Store in an airtight container in the refrigerator for up to 5 days.
  • Freeze individual slices wrapped tightly in plastic wrap for up to 3 months.
  • For a unique twist, layer in fruit preserves between the cake and cheesecake.