Chocolate Cheesecake Layer Cake with Ganache

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This dessert is pure indulgence: layers of moist  chocolate cake sandwich a velvety  cheesecake center, all cloaked in a glossy chocolate ganache. It’s rich, elegant, and perfectly balanced — the kind of showstopper dessert tinsuf was made to feature.

Fudgy, creamy, and irresistible — a layered dream dessert for chocolate lovers.

 

Table of Contents

Recipe Meta

  • Author: tinsuf
  • Cuisine: American
  • Category: Dessert
  • Keywords: chocolate cake, cheesecake filling, ganache cake, layered dessert
  • Prep Time: 
  • Cook Time: 
  • Total Time: 
  • Yield: 10–12 servings

 

Ingredients

For the Chocolate Cake

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup boiling water

For the Cheesecake Filling

  • 450 g cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 large egg

For the Chocolate Ganache

  • 1 cup semi-sweet or dark chocolate chips
  • 1/2 cup heavy cream

 

Instructions

    1. Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
    2. Whisk flour, sugar, cocoa, baking powder, baking soda, and salt. Add buttermilk, oil, eggs, and vanilla; beat until smooth. Stir in boiling water to create a thin, glossy batter.
    3. For the cheesecake layer: Beat cream cheese, sugar, vanilla, and egg until smooth and creamy.
    4. Pour half the chocolate batter into the pans, then spread the cheesecake mixture evenly on top. Pour the remaining batter to cover.
    5. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pans before removing.
    6. For the ganache: Heat the cream until steaming but not boiling. Pour over chocolate chips, wait 5 minutes, then stir until glossy and smooth.

  1. Assemble: Stack the cooled cake layers, pour the ganache over the top, and allow it to drip naturally down the sides. Chill briefly before slicing.

 

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Troubleshooting & Tips

  • Cracked cheesecake layer? Ensure cream cheese and eggs are room temperature before mixing.
  • Ganache too thick? Add 1–2 teaspoons warm cream and stir again.
  • Cake sinking? Do not overmix after adding boiling water; the batter should be airy.
  • For an extra glossy ganache: Add 1 tablespoon butter after stirring in the cream.
  • Want a mocha twist? Add 1 teaspoon espresso powder to the cake batter.

 

Storage & Make-Ahead

  • Refrigerate: Store covered for up to 4 days; bring to room temperature before serving.
  • Freeze: Wrap individual slices and freeze up to 2 months. Thaw in the fridge overnight.
  • Make-ahead: Bake cake and cheesecake layers one day before assembly; refrigerate overnight and frost next day.

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