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.
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.