Chocolate Cake Cheesecake. Wow! Every Chocolate lover's dream! Easy to follow recipe for a delicious baked cheesecake. Perfect for a party or celebration

Chocolate Cake Cheesecake. Wow! Every Chocolate lover's dream!

Chocolate Cake Cheesecake! Oh my goodness, this is a wonderful cheesecake, and perfect for everyone who loves chocolate!

There are layers of delicious chocolate cake and chocolate cheesecake and then coated with a lovely whipped cream frosting. This cake is certainly not for anyone on a diet and is perfect for a celebration, such as a birthday cake or a wedding, anniversary or party.

This chocolate cake cheesecake is very rich so you will only need to make small slices when serving. The combination of the cake and cheesecake layers makes for a good texture of the cake and creamy soft cheesecake.

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This celebration dessert is quite a sight to behold! The cake itself is soft and moist, with a great flavor, and with the addition of a rich chocolate cheesecake forming the middle layer, and of course the frosting, well, what can I say! It is stunning, to say the least!


The recipe is an easy one, and of course, you can choose to frost the cake in your own style adding colors that suit and also adding flavorings if you wish. The choice is yours!
Definitely a cake fit for any celebration. So let's get straight to the recipe and see how we make our chocolate cake cheesecake.

Recipe by Adelenne Lee

Prep Time

30 minutes

Cook Time

45 minutes (cheesecake) 30 minutes (cake)

Yield

10 Persons approx

Ingredients

The Cheesecake:

5 oz or 140 g bittersweet chocolate, chopped
17.5 oz or 500 g cream cheese, room temperature
1/2 cup or 100 g granulated sugar
2/3 cup or 95 g cocoa powder
2 large eggs

The Cake:

1 box Betty Crocker chocolate devil cake with pudding mix
1 1/4 cups or 295 ml of brewed coffee
1/2 cup or 120 ml canola or veg oil
4 eggs

*If you'd like to make the chocolate cake from scratch, see our recipe for our basic chocolate cake recipe.

The Frosting:

1 1/2 cups or 355 ml of whipping cream
1 tbs sugar
1 tsp gelatin powder
2 tsp warm water

Instructions

For the Cheesecake:

1. Line and grease a 9-inch springform cake tin, wrap the outside with foil. Preheat oven to 325 F, 160C.

2. Melt chocolate in a double boiler until melted, set aside. Beat cream cheese in a mixer until smooth and creamy.

3. Add sugar and cocoa powder beat until combined. Add the eggs, one at a time. Add chocolate mixture and mix until smooth.

4. Pour into the prepared tin and bake in a water bath for 45-50 mins, until the center is slightly wobbly.

5. Let cool and remove the tin and freeze the cheesecake overnight. I prefer to freeze the cheesecake for easier assembly and handling.

For the Cake:

6. Line and grease a 9-inch cake tin. Use baking strips or wrap a long tea towel in foil and wrap around the outside of the tin, tying with a string. This is to prevent the cake from forming a dome when baking. Preheat oven to 350 F, 180 C

7. Put cake mix in a mixer and add the oil, coffee, eggs and beat on low for 30 seconds and then medium for 2 minutes.

8. Pour into the tin and bake for 30 mins or until a skewer comes out clean. Let cool.

To assemble:

9. Cut the cake into 2 even slices. Place the cheesecake on top of one cake and the other cake on top the cheesecake. Frost the cheesecake cake with your favorite frosting. I like using whipped cream frosting as I find the cake is already rich.

Chocolate Cake Cheesecake., showing assembly

For the Whipped Cream Frosting:

10. Mix the gelatin in the warm water and let dissolve for 5 mins.

11. Add a little cream into the gelatin mixture.

12. Whip the cream until soft peaks adding the sugar slowly.

13. Add the gelatin mixture and whip till stiff peaks.

Frost the cake and refrigerate for at least an hour for the frosting to firm up a little.

We'd love to hear from you and what you thought of our chocolate cake cheesecake recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Chocolate Cake Cheesecake. Wow! Every Chocolate lover's dream!

See HERE if you would like to read my tips and tricks to prevent Cheesecake Surface Cracking

How To Avoid Cheesecake Cracking

Recipe Card

Chocolate Cake Cheesecake. Wow! Every Chocolate lover's dream!

Chocolate Cake Cheesecake

Yield: 10
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes

Chocolate Cake Cheesecake. Wow! Every Chocolate lover's dream! Easy to follow recipe for a delicious baked cheesecake. Perfect for a party or celebration

Ingredients

The Cheesecake:

  • 5 oz or 140 g bittersweet chocolate, chopped
  • 17.5 oz or 500 g cream cheese, room temperature
  • 1/2 cup or 100 g granulated sugar
  • 2/3 cup or 95 g cocoa powder
  • 2 large eggs

The Cake:

  • 1 box Betty Crocker chocolate devil cake with pudding mix
  • 1 1/4 cups or 295 ml of brewed coffee
  • 1/2 cup or 120 ml canola or veg oil
  • 4 eggs

The Frosting:

  • 1 1/2 cups or 355 ml of whipping cream
  • 1 tbs sugar
  • 1 tsp gelatin powder
  • 2 tsp warm water

Instructions

For the Cheesecake:

  1. Line and grease a 9 inch springform cake tin, wrap the outside with foil. Preheat oven to 325 F , 160C.
  2. Melt chocolate in a double boiler until melted, set aside. Beat cream cheese in a mixer until smooth and creamy.
  3. Add sugar and cocoa powder, beat until combined. Add the eggs, one at a time. Add chocolate mixture and mix till smooth.
  4. Pour into prepared tin and bake in a water bath for 45-50 mins, until centre is slightly wobbly.
  5. Let cool and remove the tin and freeze cheesecake overnight. I prefer to freeze the cheesecake for easier assembly and handling.

For the Cake:

  1. Line and grease a 9 inch cake tin. Use baking strips or wrap a long tea towel in foil and wrap around the outside of the tin, tying with a string. This is to prevent the cake from forming a dome when baking. Preheat oven to 350 F, 180 C
  2. Put cake mix in a mixer and add the oil, coffee, eggs and beat on low for 30 seconds and then medium for 2 minutes.
  3. Pour into tin and bake for 30 mins or until and skewer comes out clean. Let cool.

To assemble:

  1. Cut the cake into 2 even slices. Place the cheesecake on top of one cake and the other cake on top the cheesecake. Frost the cheesecake cake with your favorite frosting. I like using whipped cream frosting as I find the cake is already rich.

For the Whipped Cream Frosting:

  1. Mix the gelatin in the warm water and let dissolve for 5 mins.
  2. Add a little cream into the gelatin mixture.
  3. Whip the cream until soft peaks adding the sugar slowly.
  4. Add the gelatin mixture and whip till stiff peaks.
  5. Frost the cake and refrigerate for at least an hour for the frosting to firm up a little.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 678Total Fat: 54gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 208mgSodium: 408mgCarbohydrates: 38gFiber: 5gSugar: 24gProtein: 12g

Nutrition information isn’t always accurate

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