Chocolate Cheesecake Layer Cake

A decadent fusion of two classic desserts, this Chocolate Cheesecake Layer Cake is the ultimate treat for any celebration—or whenever I’m in the mood to indulge. It brings together the deep, moist richness of chocolate cake with the creamy, tangy smoothness of baked cheesecake, all wrapped in a luscious chocolate ganache. This cake is dramatic, delicious, and incredibly satisfying.

Why I Love This Recipe

I love how this dessert brings the best of both worlds: the moist and fluffy texture of chocolate cake with the rich, velvety cheesecake center. It’s the kind of show-stopping dessert I bring out when I want to wow guests or treat myself to something truly special. The contrast in textures and flavors is irresistible, and I can make it ahead of time, which makes entertaining easier. Plus, it’s surprisingly straightforward to assemble.

Ingredients

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

For the chocolate cake (2 or 3 layers):

• 200g (1 ½ cups) all-purpose flour

• 75g (⅔ cup) unsweetened cocoa powder

• 1 ½ tsp baking powder

• 1 ½ tsp baking soda

• ½ tsp salt

• 250g (1 ¼ cups) granulated sugar

• 2 large eggs

• 240ml (1 cup) buttermilk (or milk + 1 tbsp vinegar)

• 120ml (½ cup) vegetable oil

• 1 tsp vanilla extract

• 240ml (1 cup) hot coffee or hot water

For the cheesecake layer:

• 450g (16 oz) cream cheese, room temperature

• 100g (½ cup) granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 2 tbsp all-purpose flour

• 120ml (½ cup) sour cream or plain yogurt

For the chocolate ganache frosting:

• 300g (10 oz) dark chocolate, chopped

• 240ml (1 cup) heavy cream

• 2 tbsp butter (optional, for shine)

Optional toppings:

• Chocolate shavings or curls

• Cocoa powder or powdered sugar for dusting

• Berries or edible gold leaf for decoration

Directions

1. Make the cheesecake layer (first):

• I preheat my oven to 160°C (320°F), line, and grease an 8-inch springform pan.

• In a large bowl, I beat cream cheese and sugar until smooth.

• I add eggs one at a time, then mix in vanilla, flour, and sour cream.

• I pour the mixture into the pan and bake it for 40–45 minutes, just until set with a slight jiggle in the center.

• After cooling at room temperature, I chill it in the fridge for at least 3 hours or overnight.

2. Make the chocolate cake layers:

• I preheat the oven to 175°C (350°F), then grease and line two or three 8-inch pans.

• In a bowl, I mix the flour, cocoa powder, baking powder, baking soda, and salt.

• In another bowl, I whisk together sugar, eggs, buttermilk, oil, and vanilla.

• I combine the wet and dry ingredients, then stir in the hot coffee or water until smooth.

• I divide the batter between pans and bake for 25–30 minutes. Once baked, I let them cool completely.

3. Make the ganache frosting:

• I heat the cream until simmering, then pour it over the chopped chocolate.

• After letting it sit for a few minutes, I stir until smooth and add butter for extra gloss.

• I let it cool until it thickens enough to spread.

4. Assemble the cake:

• I place one chocolate cake layer on a plate.

• I spread a layer of ganache, then carefully add the chilled cheesecake layer.

• I top it with the second (or third) chocolate cake layer.

• I frost the entire cake with the ganache, smoothing the sides or creating texture as I like.

5. Decorate and chill:

• I finish it off with chocolate curls, a dusting of cocoa or powdered sugar, or some berries.

• I chill the cake for at least an hour before slicing—it helps the layers set beautifully.

Servings and timing

This cake serves 12–14 generous slices.
Prep time: 45 minutes
Bake time: Around 1 hour 15 minutes (combined)
Chill time: Minimum 4 hours (including cheesecake setting)
Total time: About 6 hours including chilling, or overnight for best results.

Variations

• Different chocolate levels: I sometimes use milk chocolate instead of dark chocolate in the ganache for a sweeter finish.

• Flavor twist: A teaspoon of instant espresso powder in the cake intensifies the chocolate flavor.

• Fruit layer: A thin layer of raspberry jam between the cheesecake and cake layers adds a fruity contrast.

• Nutty addition: Chopped hazelnuts or almonds in the ganache or between the layers give a crunchy texture.

• Mini version: I make individual mini cakes using smaller pans for a party-friendly presentation.

Storage/Reheating

I store leftovers in the fridge, covered, for up to 5 days. The cheesecake layer helps keep everything moist. For longer storage, I freeze individual slices tightly wrapped for up to 2 months. I let them thaw overnight in the fridge before serving. I don’t recommend reheating, as the texture is best cold or at room temperature.

FAQs

How do I prevent the cheesecake from cracking?

I make sure not to overbake the cheesecake—it should still jiggle slightly in the center. Also, cooling it slowly and chilling it properly helps prevent cracks.

Can I make this cake ahead of time?

Yes, I often bake the cheesecake layer a day in advance. I can also prepare the cake layers and ganache ahead of time, then assemble everything on the day I plan to serve it.

Can I use a boxed cake mix?

I prefer homemade, but if I’m short on time, I use a rich chocolate boxed cake mix and follow the same layering and assembly process.

Can I use white chocolate for the ganache?

Absolutely. I’ve used white chocolate ganache for a sweeter, more dramatic visual contrast. It’s especially beautiful when paired with fresh berries.

What’s the best way to slice this cake cleanly?

I use a sharp knife dipped in hot water and wiped clean between each cut. That helps me get those picture-perfect layers in every slice.

Conclusion

This Chocolate Cheesecake Layer Cake is my go-to dessert when I want something rich, beautiful, and absolutely unforgettable. It’s a little bit of effort for a big payoff—a creamy, chocolatey, layered masterpiece that’s as delicious as it is impressive. Whether it’s for a special event or just because I’m craving something amazing, this cake never fails to impress.

Print