Description
Double Chocolate Cheesecake Cake is a rich, indulgent dessert combining moist, chocolatey cake layers with a silky, deeply flavored chocolate cheesecake filling. Perfectly balanced in texture and flavor, this cake offers an irresistible treat for chocolate lovers and is simple enough for beginners to master.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- Optional: 1 cup chocolate chips
Cheesecake Filling Ingredients
- 16 oz cream cheese, room temperature
- 3/4 cup sugar
- 3 large eggs, room temperature
- 1/4 cup cocoa powder
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and grease your cake pans. In a bowl, sift together the all-purpose flour and cocoa powder. In another large bowl, cream the softened butter and sugar together until fluffy. Gradually add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Slowly combine the dry ingredients with the wet ingredients, stirring gently until just combined. Fold in the optional chocolate chips if using.
- Make the Cheesecake Filling: Beat the cream cheese in a large mixing bowl until smooth and free of lumps. Add sugar and continue beating until well blended. Add eggs one at a time, mixing thoroughly after each. Mix in the cocoa powder, heavy cream, and vanilla extract until the mixture is silky and consistent.
- Assemble the Layers: Pour a portion of the chocolate cake batter evenly into the prepared pans. Dollop the cheesecake filling on top of the batter and spread gently, leaving some cake batter to pour over the cheesecake. Alternate the cake batter and cheesecake mixture layers to create a marble effect.
- Bake Until Set: Bake the assembled cake for 40 to 50 minutes or until the cheesecake layer is set but still slightly jiggly in the center. Use a toothpick inserted into the cake portion (not the cheesecake) to check doneness—the toothpick should come out mostly clean.
- Cool and Chill: Allow the cake to cool completely in the pans on a wire rack. Once cooled, refrigerate the cake for at least 4 hours or overnight to let the flavors meld and the cheesecake layer firm up perfectly.
Notes
- Use room temperature eggs and cream cheese to ensure smooth blending and prevent lumps.
- Gently fold ingredients to keep the cake tender and avoid a dense texture.
- Using a water bath while baking helps prevent cracks and promotes even baking.
- Choose high-quality cocoa powder and chocolate chips for the richest flavor.
- Refrigerate the cake for a minimum of 4 hours, preferably overnight, for best taste and texture.
- Leftovers keep well covered in the fridge up to 4 days and freeze well for longer storage.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 130 mg
Keywords: double chocolate cheesecake cake, chocolate cake, cheesecake, chocolate dessert, layered cake, homemade chocolate cake