Chocolate Cheesecake Cake
This Chocolate Cheesecake Cake consists of a decadent chocolate cake topped with a layer of creamy cheesecake and finished off with a dreamy chocolate cream cheese frosting. I promise you, this one will give the cheesecake factory a run for its money.
Equipment
Ingredients
Cake - Wet Ingredients
- ⅔ cup sugar
- 1 teaspoon apple cider vinegar
- 2 teaspoon Vanilla Extract
- ¼ cup brown sugar
- 2 Eggs
- ⅓ cup vegetable oil
- ⅔ cup boiling water
Cake - Dry ingredients
- ¾ teaspoon Baking Powder
- ½ cup OliveNation 22/24 Dutched cocoa powder
- ¾ cup Gluten Free 1:1 Flour + 2 tbsp
- ½ teaspoon Baking Soda
- ¼ teaspoon salt
Cheesecake Layer
- 24 oz softened cream cheese
- ½ cup Sour cream room temperature
- 2 large eggs
- ⅔ cups sugar
- 1 ¼ teaspoon Vanilla Extract
- 1 + ½ tablespoon Gluten Free 1:1 Flour
- ½ cup mini chocolate chips for puffert edges optional
Cheesecake Layer Cake - Dairy Free Option
- 24 oz softened dairy free cream cheese I recommended using @kitehill for this
- ½ cup dairy free sour cream I recommended using @kitehill for this (room temperature)
- 2 large eggs
- ⅔ cup sugar
- 1 ¼ teaspoon Vanilla Extract
- 3 tablespoon Gluten Free 1:1 Flour
Chocolate Cream Cheese Frosting
- 1 ¾ cups powder sugar
- ¼ cup OliveNation 22/24 Fat Dutch process cocoa powder
- 1 tablespoon dark cocoa powder
- ¼ stick butter
- 4 oz cream cheese
- 1 teaspoon Vanilla Extract
- ⅛ teaspoon salt
- 2-3 tablespoon heavy cream
Instructions
Cake
- Preheat oven to 350 ℉
- Light grease a 9" springform pan. I also like to line mine with parchment rounds.
- In mixing bowl combine all dry ingredients and whisk.
- Add in eggs and oil, then mix on medium until combined.
- Add sugars, vanilla, apple cider vinegar and water.
- Mix on medium high until well combined about 3-4 minutes.
- Pour into the prepared pan and bake for 22 minutes.
- Remove and set aside while making the cheesecake layer.
- Lower the oven to 320 ℉.
Cheesecake Layer
- While baking the chocolate cake, prepare the cheesecake mixture.
- With the mixer on medium low, beat the cream cheese until there are no clumps.
- Next, add in sour cream, eggs, sugar, and vanilla. Mix on medium low for another 2 minutes.
- Wrap the bottom of the springform pan with heavy duty foil 3 times to prevent water from entering.
- Place springform pan in a larger pan and fill with water ½ way.
- Pour cheesecake mix on top of the chocolate cake. Place into the oven and bake for 50 mins. The cheesecake should be slightly jiggly in the center with no air bubbles on top.
- Turn off the oven and crack the door open.
- Leave the door open for 1 hour to allow the cheesecake to slowly come to room temperature.
- Remove from the oven, and let cool another 30 mins on the counter.
- Remove from the pan, remove foil, and allow the chocolate cake cheesecake to cool for 30 more mins then place in fridge for 4-6hours or overnight.
- If adding buttercream to the top, do so once the cheesecake has been in the refrigerator for at least 6 hours. If your cheesecake has any condensation on the top, be sure to pack this dry with a paper towel before adding buttercream.
- To pipe the buttercream on this cheesecake, I used a Wilton 3M piping tip.
- Frosting was also placed around the outer edges of cake, and by using a rubber glove mini chocolate chips were replaced around the edges
Cheesecake Layer Cake - Dairy Free Option
- On medium low, beat cream cheese until there are no clumps. Add in sour cream, eggs, sugar, flour and vanilla. Mix on medium low for another 2 minutes. Pour cheesecake mix on top of the chocolate cake. Bake for 50 mins. Follow the remaining steps from the full dairy cheesecake.
Chocolate Cream Cheese Frosting
- Combine the butter and cream cheese to a mixing bowl.
- Using the paddle attachment, mix on medium high until well combined and lump free.
- Add the vanilla extract and salt.
- Mix on low until just combined.
- Next, gradually add the powdered sugar and mix on low until combined.
- Lastly, add both the cocoa powders plus 2 tablespoon heavy cream and mix on low at first, increasing to medium high and mix for two minutes or until desired consistency has been met. Add remaining heavy cream if needed.
- Pipe a few frosting tips on the top of the cake. I used a 1M Wilton piping tip.
Notes
Top Tips:
- Always beat your cream cheese on medium low. This will prevent too much air from entering into the batter.
- Always use heavy duty foil to tightly wrap the springform pan. This will prevent water from entering into the cake while baking.
- Always make sure your wet ingredients are at room temperature before mixing. Using cold ingredients can cause the mixture to separate and clump.
- I always recommend using a quality cocoa when baking chocolate cake. For this recipe, I use OliveNations 22/24 fat Dutch cocoa powder. Dutched cocoa is processed for a milder, smoother flavor. High fat cocoa is the richest grade of cocoa available in the world today. High fat cocoa powder contains at least 22% cocoa butter, double the amount of most grocery store cocoa products! This results in a richer chocolate flavor with cakes that are ultra moist and tender in texture, brownies and cookies that are chewy and fudgy, and ultra smooth buttercream frosting. When baking gluten free, using a ditched cocoa powder like this one by OliveNation will make all the difference leaving you with a super moist cake.
- I recommend only leaving this chocolate cheesecake cake at room temperature for up to one hour. Otherwise, it should be placed in the refrigerator to be kept cold.
Nutrition
Serving: 1sliceCalories: 410kcalCarbohydrates: 64gProtein: 5gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 110mgSodium: 229mgPotassium: 68mgFiber: 1gSugar: 56gVitamin A: 375IUVitamin C: 0.1mgCalcium: 59mgIron: 1mg
Tried this recipe?Let us know how it was!