The Ultimate Chocolate Cake with Cheesecake Filling and Chocolate Ganache

If there’s one dessert that truly feels like a celebration of love, indulgence, and pure chocolate bliss—it’s this Chocolate Cake with Cheesecake Filling and Chocolate Ganache. Thank you for being here, my sweet-toothed friend! I can’t wait to share this decadent recipe that’s been a showstopper at every gathering I’ve brought it to. And hey, if you love desserts that double as therapy, be sure to subscribe to my email list for more comforting recipes straight to your inbox.

Overview of Recipe Content

This recipe is a triple threat: rich chocolate cake, creamy cheesecake filling, and glossy ganache. It’s ideal for birthdays, holidays, or any cozy weekend when you’re craving something unforgettable.

You’ll fall in love with:

• The contrast between the moist chocolate crumb and the silky cheesecake center.
• The velvety chocolate ganache that drips like a dream.
• The fact that it looks (and tastes!) like a professional bakery creation—but is totally doable at home.

What It Tastes Like

Imagine the best chocolate fudge cake you’ve ever had—now imagine it hugging a layer of New York-style cheesecake and wearing a silky, dark chocolate ganache coat. That’s this cake.

Health & Nutritional Benefits

While this isn’t a “light” dessert, it’s made from scratch with real ingredients—no mixes, no shortcuts. You can control sugar levels, use dark chocolate for antioxidants, and swap in Greek yogurt or reduced-fat cream cheese if you’d like.

Ingredients

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For the chocolate cake:

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 cups sugar
• 1 ½ tsp baking soda
• 1 ½ tsp baking powder
• 1 tsp salt
• 2 eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot coffee

For the cheesecake filling:

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract

For the chocolate ganache:

• 1 cup heavy cream
• 8 oz semi-sweet chocolate, chopped
• 1 tbsp butter

Tools You’ll Need

• Two 9-inch round cake pans
• Hand or stand mixer
• Mixing bowls
• Offset spatula
• Wire rack

Suggested Substitutions

• No buttermilk? Use 1 cup milk + 1 tbsp lemon juice.
• Dairy-free option: Use vegan cream cheese and coconut milk for the ganache.
• Coffee substitute: Hot water or espresso for milder flavor.

How to Make Chocolate Cake with Cheesecake Filling and Chocolate Ganache

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1. Prepare the oven: Preheat to 350°F (175°C). Grease and line two 9-inch pans with parchment paper.
2. Mix the cake batter: Combine all dry ingredients in a large bowl. Add eggs, buttermilk, oil, and vanilla; beat until smooth. Slowly pour in hot coffee—batter will be thin but perfect.
3. Make the cheesecake filling: In another bowl, beat cream cheese and sugar until creamy. Add eggs and vanilla; beat just until smooth.
4. Assemble: Pour half of the chocolate batter into one pan. Add cheesecake filling on top, spreading gently. Cover with remaining chocolate batter.
5. Bake: Bake for 50–55 minutes or until a toothpick inserted comes out clean. Let cool completely.
6. Make the ganache: Heat heavy cream until just simmering. Pour over chopped chocolate; wait a minute, then stir until glossy. Add butter for shine.
7. Frost: Pour ganache over cooled cake, letting it drip down the sides. Chill for 30 minutes before slicing.

And yes, licking the ganache bowl is mandatory.

What to Serve with Chocolate Cake with Cheesecake Filling and Chocolate Ganache

• A scoop of vanilla or raspberry ice cream
• Fresh strawberries or raspberries
• A tall glass of cold milk—or for adults, a glass of red wine or espresso martini

Tips for Making It Perfect

• Use room temperature ingredients for a smooth batter and cheesecake layer.
• Don’t overbake; slightly under is better than dry cake.
• Chill the cake before slicing for clean, beautiful layers.
• Make it a day ahead—flavors deepen overnight!

Storage Instructions

• Refrigerate: Store covered for up to 5 days.
• Freeze: Wrap slices individually in plastic and freeze up to 2 months.
• Reheat: Bring to room temperature or warm in the microwave for 10 seconds for gooey bliss.

General Information

This layered delight has roots in the modern trend of “mash-up desserts”—think cronut, brookie, or cheesecake brownie. The idea? Combine two beloved treats into one showstopper. This version takes that idea to pure chocolate heaven.

Frequently Asked Questions

1. Can I make this cake ahead of time?
Yes! Bake and assemble up to 24 hours ahead. Add ganache right before serving for the freshest shine.

2. Can I use boxed cake mix?
You can, but I promise the homemade version is worth it—it’s richer and bakes more evenly.

3. What kind of chocolate works best for ganache?
Use high-quality bar chocolate (like Ghirardelli or Lindt). Chips can have stabilizers that affect texture.

4. Can I make it gluten-free?
Yes, substitute a 1:1 gluten-free flour blend.

5. Why did my cheesecake layer sink?
You may have overmixed the batter. Be gentle to keep that fluffy structure intact.

Conclusion

There you have it—the dessert that turns ordinary days into celebrations. This Chocolate Cake with Cheesecake Filling and Chocolate Ganache is decadent, dramatic, and downright delicious.

If you loved this, you’ll adore my other recipes like:

• Classic Red Velvet Cake with Cream Cheese Frosting

Until next time—keep your whisks ready and your hearts happy. 🍫💕

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Interactive Elements

If you make this recipe, I’d love to see it! Leave a comment or review below, or tag me on Pinterest with your chocolate masterpiece.

Nutritional Information

Nutrient	Per Serving (1 slice)
Calories	540
Fat	32g
Saturated Fat	18g
Carbohydrates	56g
Sugar	40g
Protein	9g
Fiber	3g
Sodium	320mg

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