Chocolate Orange Cheesecake Layer Cake
A delightful layered dessert combining rich chocolate cake and creamy orange cheesecake, perfect for celebrations.
Ingredients
For the chocolate cake layers
- 1.75 cups 1 3/4 cups all-purpose flour Gives the cake its perfect structure.
- 2 cups 2 cups granulated sugar Makes it sweet and inviting.
- 0.75 cups 3/4 cup unsweetened cocoa powder Provides a deep, rich chocolate flavor.
- 2 teaspoons 2 teaspoons baking powder Ensures the cake rises beautifully.
- 1.5 teaspoons 1 1/2 teaspoons baking soda Contributes to the perfect texture.
- 1 teaspoon 1 teaspoon salt Balances the sweetness.
- 1 cup 1 cup buttermilk Adds moisture and richness.
- 0.5 cups 1/2 cup vegetable oil Creates a tender crumb.
- 2 large 2 large eggs For stability and richness.
- 2 teaspoons 2 teaspoons vanilla extract Adds a warm aroma.
- 1 cup 1 cup hot water Makes the batter smooth and luscious.
For the cheesecake layer
- 16 ounces 2 packages (8 ounces each) cream cheese Softened to a velvety texture.
- 0.5 cups 1/2 cup granulated sugar Sweetening the cheesecake.
- 1 tablespoon 1 tablespoon orange zest Infuses the cheesecake with a fresh, citrus aroma.
- 1 teaspoon 1 teaspoon vanilla extract Enhances the flavor.
- 2 large 2 large eggs Ensures it sets perfectly.
- 1 cup 1 cup semisweet chocolate chips Creates delightful pockets of chocolate.
- 0.5 cups 1/2 cup heavy cream For a luxurious finish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper. Grease and line a 9-inch springform pan for the cheesecake layer.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Combine the wet ingredients: add buttermilk, vegetable oil, eggs, and vanilla extract to the dry mixture. Beat on medium speed until well combined.
- Pour in the hot water, stirring until the batter is smooth and silky.
- Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Cheesecake Layer
- In another large bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the orange zest and vanilla extract, mixing until fully combined.
- Beat in the eggs one at a time, mixing well after each addition.
- Pour the cheesecake batter into the prepared springform pan. Bake for 40-45 minutes or until the center is set. Allow the cheesecake to cool completely in the pan, then refrigerate for at least 2 hours.
Ganache and Assembly
- For the ganache, place the chocolate chips in a heatproof bowl. Heat the heavy cream until just boiling, then pour it over the chocolate chips. Let it sit for 5 minutes before stirring until smooth.
- To assemble, place one chocolate cake layer on a serving plate. Top it with the orange cheesecake layer, then add the second chocolate cake layer on top.
- Pour the ganache over the top of the cake, letting it cascade down the sides.
Notes
Ensure all ingredients are at room temperature for the best mixing. Don't skip the cooling time for the cheesecake.