Chocolate Cake with Cheesecake Filling and Chocolate Ganache

Why I’ll Love This Recipe

I love how the tangy cheesecake cuts through the rich chocolate crumb, while that shiny ganache drapes every slice in pure indulgence. All three components can be made ahead, so assembly is straightforward, and the finished cake never fails to draw gasps when I cut into the creamy middle.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chocolate cake layers

• All-purpose flour

• Granulated sugar

• Unsweetened cocoa powder

• Baking powder

• Baking soda

• Fine sea salt

• Large eggs, room temperature

• Buttermilk, room temperature

• Hot coffee (or hot water)

• Vegetable oil

• Pure vanilla extract

Cheesecake filling

• Cream cheese, softened

• Granulated sugar

• Sour cream

• Large egg

• Pure vanilla extract

Chocolate ganache

• Semisweet or dark chocolate, finely chopped

• Heavy cream

• Unsalted butter (for extra shine)

directions

1. Bake the cheesecake center
   I preheat the oven to 325 °F / 165 °C and line an 8-inch springform pan with parchment. I beat cream cheese and sugar until smooth, then mix in sour cream, egg, and vanilla. I pour the batter into the pan, bake 30–35 minutes until just set, cool completely, and chill at least 2 hours (or overnight).

2. Make the chocolate cakes
   I raise the oven to 350 °F / 175 °C. In one bowl I whisk flour, sugar, cocoa, baking powder, baking soda, and salt. In another bowl I whisk eggs, buttermilk, coffee, oil, and vanilla. I combine wet and dry just until smooth, divide the thin batter between two greased 9-inch round pans, and bake 28–32 minutes. I cool layers 10 minutes in the pans, then turn them out to cool completely.

3. Prepare the ganache
   I heat cream to a simmer, pour it over chopped chocolate and butter, wait 1 minute, then stir from the center outward until glossy. I let it thicken to a pourable glaze.

4. Assemble
   I level cake tops if needed. I place one chocolate layer on a serving plate, center the chilled cheesecake round on top (parchment removed), then cap with the second chocolate layer. I chill 15 minutes to firm.

5. Glaze
   I pour ganache over the stacked cake, coaxing it to the edges so it cascades down the sides. I chill 30 minutes to set before slicing.

Servings and timing

• Makes 12 tall slices

• Active prep: 40 minutes

• Baking/chill: about 2 hours 15 minutes (largely inactive)

• Total: roughly 3 hours

Variations

• I swap half the dark chocolate for milk chocolate in the ganache for a milder finish.

• For mocha flair, I whisk 1 teaspoon espresso powder into the cake batter and ganache.

• A raspberry layer: I spread ½ cup seedless raspberry jam over the cheesecake before adding the top cake round.

• Gluten-free option: I use a cup-for-cup gluten-free baking blend in place of all-purpose flour.

storage/reheating

I refrigerate the covered cake up to 4 days; the flavors meld and the crumb stays moist. To serve, I let slices stand 10 minutes so the ganache softens. The cake also freezes well (whole or sliced) for 2 months—thaw overnight in the fridge. No reheating is required.

FAQs

Can I bake the cheesecake and cake layers on the same day?

I can, but chilling the cheesecake overnight makes assembly easier. If pressed for time, I quick-chill it in the freezer for 45 minutes while the cakes bake and cool.

Why use hot coffee in the batter?

Hot liquid “blooms” the cocoa, deepening chocolate flavor; coffee amplifies it without tasting like coffee. Hot water works too.

My ganache is too runny—what now?

I cool it 10 minutes longer, stirring occasionally, until it coats a spoon like warm honey before pouring.

How do I keep the cheesecake layer from sliding?

I dab a tablespoon of ganache or frosting on the bottom cake layer as “glue,” chill the stacked cake briefly, then glaze.

Can I halve the recipe for a smaller cake?

Yes. I bake the cheesecake in a 6-inch pan, the cake batter in two 7-inch pans, and reduce bake times by 5 minutes.

Conclusion

This Chocolate Cake with Cheesecake Filling and Chocolate Ganache fuses three beloved desserts into one show-stopping centerpiece: tender chocolate crumb, creamy cheesecake core, and mirror-gloss ganache. It’s rich yet balanced, impressive yet doable—my favorite way to wow guests or simply treat myself to a slice of chocolate heaven.