A quick, friendly overview

This cake is a rich chocolate layer with a smooth cheesecake center and a glossy chocolate ganache on top. It looks impressive but is easy to make step by step. It’s great for birthdays, holidays, or any time you want a special dessert. If you like creamy, chocolatey treats, this will be a hit. For other creamy dessert ideas, check this no-bake Twix cheesecake.

Why this cake stands out

This recipe gives you moist chocolate cake and a soft, tangy cheesecake inside. The ganache adds a smooth, shiny finish. It is both rich and balanced: the cheesecake cuts some sweetness, and the ganache gives a final glossy touch. It’s worth making when you want a dessert that looks bakery-made but is made at home. If you enjoy layered desserts, you might also like this Oreo dirt cake.

Step-by-step: making Chocolate Cheesecake Filled and Ganache-Topped Cake

Follow the steps below. Read everything first and have ingredients ready. Work with room-temperature cream cheese for a smooth cheesecake filling.

What you’ll need (Ingredients)

• 2 cups flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1.5 teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 450 g cream cheese (at room temperature)
• 1/2 cup granulated sugar
• 1 teaspoon vanilla
• 1 large egg
• 1 cup bitter or semi-sweet chocolate chips
• 1/2 cup heavy cream

Baking directions

1. Preheat the oven to 350°F (175°C). Grease two 9-inch cake pans and line the bottoms with parchment paper. In a large bowl, mix the flour, sugar, cocoa, baking powder, baking soda, and salt. Add the buttermilk, vegetable oil, eggs, and vanilla, and beat until smooth. Finally, add the boiling water and mix until the batter is thin and runny.
2. Beat the cream cheese, sugar, vanilla, and egg until smooth for the cheesecake filling.
3. Pour half of the cake batter into the pans and carefully spread the cheesecake mixture on top, then pour the remaining cake batter over it. Bake for 35–40 minutes until a toothpick comes out clean. Leave to cool.
4. Heat the cream in a small saucepan (do not boil) and pour it over the chocolate. Let sit for 5 minutes, then stir until smooth to prepare the ganache.
5. Stack the cooled cakes, pour the ganache over, letting it drip down the sides. Chill and serve.

Best ways to serve this cake

Slice with a sharp knife wiped between cuts for clean pieces. Serve chilled or slightly chilled so the cheesecake layer is set but still soft. Add fresh berries, a dusting of cocoa, or a light whipped cream if you like. For other chocolate cake serving ideas, see this chocolate fudge cake.

How to store the cake

Cover the cake with plastic wrap or keep it in an airtight cake container. Store in the refrigerator for up to 5 days. The ganache will stay glossy when chilled. You can freeze slices wrapped tightly for up to 2 months; thaw in the fridge before serving.

Simple tips for a better bake

• Use room-temperature cream cheese for a smooth filling.
• Measure flour by spooning it into the cup and leveling off. Too much flour makes the cake dry.
• Don’t overbake—the cheesecake center should still be slightly soft when you remove it. It will firm as it cools.
• Warm the cream but don’t boil it to make a glossy ganache.
  For a bright finish idea, check this blueberry lemon pound cake for inspiration on garnishes and serving.

Easy variations to try

• Use milk chocolate chips for a sweeter cheesecake center.
• Add a tablespoon of instant espresso to the cake batter for deeper chocolate flavor.
• Mix chopped nuts into the ganache pour for crunch.
• Make cupcakes with a small cheesecake dollop inside for single servings.

Nutrition snapshot (approximate per slice)

One slice (1/12 of cake) estimate:

• Calories: ~520 kcal
• Fat: ~30 g
• Carbohydrates: ~55 g
• Protein: ~6 g
  Values are rough estimates and vary by brands and exact sizes.

Family-friendly serving ideas

• Serve small slices after a family meal with fresh fruit.
• Make mini versions for a kids’ party—use muffin tins and shorter bake time.
• Add a scoop of vanilla ice cream for a simple dessert everyone will love.

What pairs well with this cake

• Coffee or espresso to cut the richness.
• A glass of cold milk or creamy hot chocolate for kids.
• A bright fruit salad or fresh berries to balance the chocolate.
• Light dessert wines or port for adults.

Frequently Asked Questions

Q: Can I use low-fat cream cheese?
A: You can, but the filling may be less creamy and slightly tangier. Full-fat gives the best texture.

Q: Can I make this as one layer instead of two pans?
A: You could bake it in a deeper pan, but baking time will change. Check with a toothpick and watch the cheesecake center.

Q: Do I need to chill the cake before slicing?
A: It helps. Chilling sets the cheesecake and ganache, giving cleaner slices.

Q: Can I make the ganache ahead?
A: Yes. Make it and keep covered at room temperature for a day or in the fridge for a few days. Warm gently before pouring if chilled.

Q: What if my ganache is too thick to pour?
A: Warm it slightly over a double boiler or microwave in short bursts, stirring until pourable.

Conclusion

If you want more ideas and similar recipes, these are helpful references: try this Ganache Topped Cheesecake for another take on cheesecake with ganache, see this Cheesecake Stuffed Chocolate Cake for a stuffed cake method, and explore this Triple Chocolate Cheesecake with Ganache Topping for extra chocolate inspiration.

Chocolate Cheesecake Filled and Ganache-Topped Cake

A rich chocolate cake with a smooth cheesecake center and a glossy ganache topping, perfect for celebrations or special occasions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 520 kcal

Ingredients

  

For the Chocolate Cake

• 2 cups flour Use all-purpose flour.
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1.5 teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs Room temperature.
• 2 teaspoons vanilla extract
• 1 cup boiling water Boiling water helps to combine the batter.

For the Cheesecake Filling

• 450 g cream cheese At room temperature.
• 1/2 cup granulated sugar
• 1 teaspoon vanilla
• 1 large egg Room temperature.

For the Ganache

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

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C). Grease two 9-inch cake pans and line the bottoms with parchment paper.
• In a large bowl, mix together the flour, sugar, cocoa, baking powder, baking soda, and salt.
• Add buttermilk, vegetable oil, eggs, and vanilla, and beat until smooth.
• Finally, add boiling water and mix until the batter is thin and runny.

Cheesecake Filling

• Beat the cream cheese, sugar, vanilla, and egg until smooth.

Baking

• Pour half of the cake batter into the prepared pans.
• Spread the cheesecake mixture on top, then pour the remaining cake batter over it.
• Bake for 35–40 minutes until a toothpick comes out clean. Leave to cool.

Ganache Preparation

• Heat the cream in a small saucepan (do not boil) and pour it over the chocolate.
• Let it sit for 5 minutes, then stir until smooth.

Assembly

• Stack the cooled cakes, pour ganache over, letting it drip down the sides.
• Chill and serve.

Notes

Serve slices with fresh berries, cocoa dusting, or whipped cream. For a better bake, use room-temperature cream cheese.

Keyword Birthday Dessert, cheesecake, Chocolate Cake, Ganache, Layer Cake