Heavenly chocolate cake, layers of soft chocolate cake, cheesecake, chocolate ganache, caramel, topped with truffles,made from scratch and perfect for a celebration

Heavenly Chocolate Cake!
This cake is simply 'out of this world'! Upon first glance, you already know it is going to be a jaw dropper, and then when you take a look at what exactly this cake is made up of, well, you will know just why this is called a Heavenly Chocolate Cake.

Here, Carina has made this cake for her son's birthday. Yes, he is crazy about chocolate!

The chocolate cake itself is made using our basic chocolate cake recipe, with a few extra additions of vodka and dulce de leche, and then there is a surprise middle layer of a baked cheesecake!

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Oh yes! Carina has encased all of this heavenly goodness in a wonderful silky shiny chocolate ganache and then added her son's favorite chocolate truffles on the top with some shards of chocolate too, just in case there wasn't enough chocolate already!

This really is a show stopper of a cake and fit for a very special occasion.

The recipe itself has been broken down into several stages so it is easy to follow, so without further ado, let's see how Carina made this Heavenly Chocolate Cake. Oh boy!!!!

Recipe by Carina Duclos

Table of Contents 📋 hide

1) Prep Time

2) Cook Time

3) Yield

4) Equipment you will need

5) Ingredients

6) Instructions

7) Recipe Card

8) Heavenly Chocolate Cake

9) Celebration Cakes

Prep Time

1 hour

Cook Time

1 ½ hours (total)

Yield

10 -12 Persons

Equipment you will need

three 8-inch round pans

Ingredients

CAKE

2 cups or 400 g regular sugar
1 cup or 240 ml vegetable oil
2 eggs
1 tsp vanilla extract
3 cups or 380 g all purpose flour
¾ cup or 65 g cocoa, unsweetened
2 tsp baking powder
2 tsp baking soda
1 ½ tsp salt
1 cup or 235 ml coffee, room temperature (water can be substituted for the coffee but it's purpose is to enhance the chocolate flavor of the cocoa)
1 cup or 235 ml buttermilk

CHEESECAKE

******* Please note only HALF the cheesecake recipe below is needed, Carina used the other half to make a few mini cheesecakes in a muffin pan using liners. You can of course halve the ingredients yourself.

1 ⅓ Cup Graham Cracker Crumbs
⅓ Cup Packed Brown Sugar
½ Teaspoon Cinnamon
⅓ Cup Melted Butter

12 oz Soft Cream Cheese
½ Cup White Sugar
2 Eggs
½ Teaspoon Vanilla

ASSEMBLY

1 Tablespoon Vodka
2 Tablespoons Water
6 Tablespoons Dulce De Leche

GANACHE

1 ½ cups of cream (35%)
1 pound of chocolate
⅔ cup butter.

DECORATIONS

1 Cup of good quality chocolate
12 Chocolate Truffles (I used Ferrero Rocher)

Instructions

The instructions have been broken down in to FIVE parts to make it easy to follow.

Make the chocolate cakes

1. Preheat oven to 350 F, 180 C, Gas 4. Grease and flour two 8 inch round pans and set them aside.
2. Using an electric mixer, combine sugar, oil, eggs, and vanilla; beat 1 minute.
3. Gradually add remaining ingredients (alternating wet and dry) and beat for 2 to 3 minutes at medium speed.
4. Pour batter into prepared pan(s) and bake for approximately 30 to 35 minutes or so until cake is done.
5. Cool for 5 minutes and carefully remove from pan(s) and allow to completely cool.
Note: If you are making this cake over a longer period of time, once cooled, you can cover the cakes with plastic wrap until you are ready for the assembly part so they don't dry out.

Make the cheesecake

1. Combine the base ingredients and add the melted butter.
2. Press evenly into an 8-inch pan lined with parchment. (If you have a springform pan that will be easier)
3.Beat the filling ingredients until smooth and creamy then pour the filling mixture onto the prepared crust.
4. Bake at 350 F for 30 - 35 minutes. Remove when done and allow to completely cool.

Note: To make sure I can take the cheesecake out of the pan I lined it with parchment paper.

I prepare my cheesecake recipe but I used half of the recipe of the crust and half of the recipe of the cheese mix because otherwise, it was going to be too thick for a middle cake layer.

With the other half of the cheesecake recipe, I made mini cheesecakes in a muffin pan (using liners) and when they cooled down I spread dulce de leche on top and brought them as a gift to my dad.

Make the Ganache

1. Heat cream and butter until it begins to boil then pour over the chocolate. Let it sit for a bit then stir until well combined.
2. Let is sit until set. (I put the bowl in the fridge).

The Decorations:

1. Melt the chocolate and spread it in a layer on top of parchment paper and when cold simply break it into pieces for the decoration. Set aside until ready to decorate.

Assemble the Cake

1. In a cup, mix the vodka and water.
2. Put one chocolate cake on the plate and drizzle half the water/vodka mix and spread a thick layer of dulce de leche.
3. Place the cheesecake on top and then another layer of dulce de leche on top of the cheesecake. (The dulche de leche acts as a 'glue').
4. On top of that layer of dulce de leche place the second chocolate cake then also drizzle with the mix of vodka and water.
5. Cover the entire cake with the ganache and whilst the ganache is still a little soft, you can place the chocolate decorations on the top of the cake so they 'stick' to it. Chill the cake until ready for serving

Recipe Card

Heavenly Chocolate Cake

Yield: 10 - 12

Prep Time: 1 hour

Cook Time: 1 hour 30 minutes

Total Time: 2 hours 30 minutes

Heavenly chocolate cake, layers of soft chocolate cake, cheesecake, chocolate ganache, caramel, topped with truffles,made from scratch and perfect for a celebration

Ingredients

CAKE

2 cups or 400 g regular sugar
1 cup or 240 ml vegetable oil
2 eggs
1 tsp vanilla extract
3 cups or 380 g all purpose flour
¾ cup or 65 g cocoa, unsweetened
2 tsp baking powder
2 tsp baking soda
1 ½ tsp salt
1 cup or 235 ml coffee, room temperature (water can be substituted for the coffee but it's purpose is to enhance the chocolate flavor of the cocoa)
1 cup or 235 ml buttermilk

The cheesecake

1 ⅓ Cup Graham Cracker Crumbs
⅓ Cup Packed Brown Sugar
½ Teaspoon Cinnamon
⅓ Cup Melted Butter
12 oz Soft Cream Cheese
½ Cup White Sugar
2 Eggs
½ Teaspoon Vanilla

ASSEMBLY

1 Tablespoon Vodka
2 Tablespoons Water
6 Tablespoons Dulce De Leche

GANACHE

1 ½ cups of cream, 35%
1 pound of chocolate
⅔ cup butter.

DECORATIONS

1 Cup of good quality chocolate
12 Chocolate Truffles, I used Ferrero Rocher

Instructions

Make the chocolate cakes

Preheat oven to 350 F, 180 C, Gas 4. Grease and flour two 8 inch round pans and set aside.
Using an electric mixer, combine sugar, oil, eggs and vanilla; beat 1 minute.
Gradually add remaining ingredients (alternating wet and dry) and beat for 2 to 3 minutes at medium speed.
Pour batter into prepared pan(s) and bake for approximately 30 to 35 minutes or so until cake is done.
Cool for 5 minutes and carefully remove from pan(s) and allow to completely cool.

Make the cheesecake

Combine the base ingredients and add the melted butter.
Press evenly into an 8 inch pan lined with parchment. (If you have a springform pan that will be easier)
Beat the filling ingredients until smooth and creamy then pour the filling mixture onto the prepared crust.
Bake at 350 F for 30 - 35 minutes. Remove when done and allow to completely cool.

Make the Ganache

Heat cream and butter until it begins to boil then pour over the chocolate. Let it sit for a bit then stir until well combined.
Let is sit until set. (I put the bowl in the fridge).

The Decorations:

Melt the chocolate and spread it in a layer on top of parchment paper and when cold simply break it into pieces for the decoration. Set aside until ready to decorate.

Assemble the Cake

In a cup, mix the vodka and water.
Put one chocolate cake on the plate and drizzle half the water/vodka mix and spread a thick layer of dulce de leche.
Place the cheesecake on top and then another layer of dulce de leche on top of the cheesecake. !(The dulche de leche acts as a 'glue').
On top of that layer of dulce de leche place the second chocolate cake then also drizzle with the mix of vodka and water.
Cover the entire cake with the ganache and whilst the ganache is still a little soft, you can place the chocolate decorations on the top of the cake so they 'stick' to it. Chill the cake until ready for serving

Notes

Please note only HALF the cheesecake recipe below is needed, Carina used the other half to make a few mini cheesecakes in a muffin pan using liners. You can of course halve the ingredients yourself.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 1537Total Fat: 95gSaturated Fat: 45gTrans Fat: 2gUnsaturated Fat: 42gCholesterol: 224mgSodium: 1166mgCarbohydrates: 153gFiber: 5gSugar: 107gProtein: 19g

Nutrition information isn’t always accurate

Celebration Cakes

Here's a great selection of celebration cakes perfect for a party!

Cranberry and Pecan Christmas Cake

Cranberry and Pecan Christmas Cake, loaded with delicious fruits and Spiced Rum. A perfect treat for Christmas.

Coffee Walnut Sandwich Cake

Coffee Walnut Sandwich Cake.
The best coffee and walnut cake, a classic British afternoon tea cake, layers of soft and fluffy coffee cake with chopped walnuts throughout, adds a great flavor and texture, frosted with coffee cream cheese frosting. A pure delight to eat!

Share your thoughts

6 thoughts shared

Boston, Massachusetts
says:
July 28th, 2014 at 3:42 pm

Yikes, what a beautiful, cake! I’d use rum instead of vodka, and that’s it. The rest is perfect. :)

1. lovefoodies
  says:
  July 28th, 2014 at 5:22 pm
  
  Hi Marie, yes, it certainly is a show stopper! Any alcohol that you enjoy will work. It just so happens Carina’s son (who she made this for enjoys vodka!)
  I love using Spiced rum, so I am pretty sure it would taste just amazing using rum!
  
sydney keating
says:
February 5th, 2014 at 12:11 am

Can you take out the vodka and substitue it with something else

1. lovefoodies
  says:
  February 5th, 2014 at 10:28 am
  
  Hi Sydney, yes of course! If you still want alcohol. Tia Maria, Cointreau, bacardi, etc, or if you don’t want alcohol, you could simply use a diluted coffee (just 1 Teaspoon coffee granules dissolved in the water amount). Hope this helps!
  
Mary Rowe
says:
February 4th, 2014 at 8:03 pm

Why do we have to use Vodka? Did you make your own Dulce or did you buy it ready made? I am not crazy about coffee so I would be sure to lessen the amount! Thanks

1. lovefoodies
  says:
  February 4th, 2014 at 9:07 pm
  
  Hi Mary, vodka was used to keep the cake moist and also because Carina liked it in the cake for her son (he’s grown up!) Carina buys her Dulce De Leche but yes, there is nothing stopping you from making your own.
  As for the coffee in the cake, you do not taste the coffee at all, however, as mentioned in the ingredients, the coffee is there to enhance the cocoa flavour. It’s very common to add coffee when making chocoalte cake for this reason. You really do not taste it, but you get a very good chocolate flavour because of it. The amount used is what is needed to bring this cake to its optimum level of ‘great’ as opposed to simply just a ‘good’ cake. The cake recipe itself has won several awards and prizes in competitions and is certainly a very excellent cake!
  I hope this answers your questions :)