This Chocolate Cheesecake Filled and Ganache-Topped Cake is a showstopper dessert combining rich chocolate cake, creamy chocolate cheesecake filling, and silky chocolate ganache. Perfect for birthdays, celebrations, or any occasion that calls for indulgence.
Ingredients (Serves 8–10)
For the Chocolate Cake
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1¾ cups all-purpose flour
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1½ cups granulated sugar
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¾ cup unsweetened cocoa powder
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1½ teaspoons baking powder
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1½ teaspoons baking soda
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½ teaspoon salt
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2 large eggs
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1 cup milk
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½ cup vegetable oil
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2 teaspoons vanilla extract
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1 cup boiling water
For the Chocolate Cheesecake Filling
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16 oz (450 g) cream cheese, softened
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½ cup sugar
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2 large eggs
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½ cup semi-sweet chocolate chips, melted and cooled
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1 teaspoon vanilla extract
For the Chocolate Ganache
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1 cup heavy cream
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8 oz (225 g) semi-sweet chocolate, chopped
Instructions
1. Bake the Chocolate Cake
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Preheat oven to 350°F (175°C).
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Grease and line two 8-inch round cake pans.
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In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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Add eggs, milk, oil, and vanilla extract. Beat until smooth.
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Stir in boiling water carefully—the batter will be thin.
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Divide batter between prepared pans and bake for 30–35 minutes, or until a toothpick comes out clean.
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Cool in pans for 10 minutes, then remove to wire racks.
2. Prepare the Chocolate Cheesecake Filling
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Beat cream cheese and sugar until smooth.
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Add eggs one at a time, then stir in melted chocolate and vanilla extract.
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Mix until creamy and well combined.
3. Assemble the Cake
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Place one cake layer on a serving plate.
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Spread cheesecake filling evenly over the top.
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Carefully place the second cake layer on top.
4. Make the Ganache
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Heat heavy cream until just simmering.
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Pour over chopped chocolate in a bowl.
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Let sit for 1–2 minutes, then stir until smooth and glossy.
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Pour ganache over the top of the cake, letting it drip down the sides.
5. Chill & Serve
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Refrigerate the cake for at least 2 hours to set the cheesecake and ganache.
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Slice with a sharp knife and serve chilled or at room temperature.
Tips for Perfect Chocolate Cheesecake Cake
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Use room-temperature cream cheese for smooth filling.
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Melt chocolate gently for the ganache to avoid burning.
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Chill the cheesecake layer slightly before adding the top cake layer to prevent sliding.
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For extra flavor, add a pinch of espresso powder to the cake batter.
Variations
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Peanut Butter Chocolate Cake: Add a peanut butter layer on the cheesecake filling.
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Berry Twist: Top ganache with fresh raspberries or strawberries.
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Chocolate Lover’s Dream: Add chocolate chips between layers for extra texture.
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Mini Cakes: Make in 6-inch pans for smaller, individual cakes.
This Chocolate Cheesecake Filled and Ganache-Topped Cake is rich, indulgent, and perfect for chocolate lovers, combining moist cake, creamy cheesecake, and smooth ganache in every bite.
