Double Chocolate Cheesecake Cake
A rich dessert combining a moist chocolate cake with a creamy cheesecake layer, perfect for celebrations or special treats.
Ingredients
For the cake
- 1.5 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder
- 1.5 tsp baking soda
- 0.5 tsp salt
- 1 cups granulated sugar First addition for the cake
- 0.5 cups vegetable oil
- 2 large eggs Room temperature
- 1 tsp vanilla extract First addition for the cake
- 1 cups buttermilk
For the cheesecake layer
- 8 oz cream cheese, softened Use room temperature for smooth mixing
- 0.33 cups granulated sugar For the cheesecake layer
- 1 large egg Room temperature
- 1 tsp vanilla extract Second addition for the cheesecake layer
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a bowl, whisk together the flour, cocoa, baking soda, salt, and 1 cup of sugar.
- Add the oil, 2 eggs, 1 tsp vanilla, and buttermilk. Mix until smooth and combined.
- In another bowl, beat the cream cheese with 1/3 cup sugar until smooth. Add 1 egg and 1 tsp vanilla and beat until creamy.
Baking
- Pour half of the cake batter into the prepared pan and spread it evenly.
- Spoon the cheesecake batter over the cake batter, smoothing the top gently.
- Spoon the remaining cake batter over the cheesecake layer. Use a knife to gently swirl the top if you like a marbled look.
- Bake for 50–60 minutes. A toothpick inserted in the cake should come out mostly clean (a little cheesecake may stick).
- Let the cake cool completely on a wire rack. Chill in the refrigerator for a few hours before serving to help the cheesecake set.
Notes
Slice with a sharp knife and wipe the blade between cuts for clean pieces. Serve chilled for best texture. Add a dusting of cocoa or a dollop of whipped cream. Fresh berries or a drizzle of chocolate sauce make nice accents. Cover the cake tightly with plastic wrap or place it in an airtight container. Store in the refrigerator for up to 4–5 days. For longer keep, you can freeze slices wrapped well in foil and plastic for up to 2 months. Thaw in the fridge before serving.