Chocolate Cake with Cheesecake Filling and Chocolate Ganache
An indulgent dessert featuring a rich chocolate cake layered with creamy cheesecake filling and topped with luscious chocolate ganache, perfect for any special occasion.
Ingredients
Cheesecake Layer
- 450 g cream cheese, softened Softened to a creamy perfection
- 100 g granulated sugar Adding a touch of sweetness
- 2 large eggs Light and fluffy
Chocolate Cake
- 2 cups all-purpose flour Ensuring a tender crumb
- 400 g granulated sugar For delightful sweetness
- 75 g unsweetened cocoa powder Giving rich, deep chocolate flavor
- 1.5 tsp baking powder For light and airy texture
- 1.5 tsp baking soda Helping it rise beautifully
- 1 tsp salt Enhancing all the flavors
- 2 large eggs To bind everything together
- 1 cup whole milk Contributing to tenderness
- 0.5 cup vegetable oil Ensuring moistness
- 2 tsp vanilla extract Adding aromatic warmth
- 1 cup boiling water Making the batter ultra-smooth
Ganache
- 2 cups semi-sweet chocolate chips For luscious ganache
- 1 cup heavy cream For silky ganache
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a mixing bowl, beat together cream cheese and granulated sugar until silky smooth. Add eggs one at a time, mixing well after each addition, then pour into one prepared pan.
- In another bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until smooth. Gradually stir in the boiling water.
- Pour the chocolate batter into the second prepared pan.
Baking
- Bake both cake layers in the oven for about 30-35 minutes or until a toothpick comes out clean.
- Let cakes cool in their pans for 10 minutes before transferring to a wire rack to cool completely.
Ganache Preparation
- Heat heavy cream in a saucepan until it begins to boil. Pour over chocolate chips and let sit, then stir until smooth.
Assembly
- Layer the cooled chocolate cake with cheesecake, then top with ganache.
- Chill the assembled cake in the refrigerator for at least 4 hours before serving.
Notes
For a lighter cake, consider using Greek yogurt instead of cream cheese and whole grain flour. Don’t skip cooling steps for best results.