Chocolate Cheesecake Filled and Ganache-Topped Cake

Chocolate Cheesecake Filled and Ganache-Topped Cake recipe written in full detail with clear, step-by-step directions.

Chocolate Cheesecake Filled and Ganache-Topped Cake

Servings

12 slices

Preparation Time

30 minutes

Baking Time

55–65 minutes

Cooling Time

2–3 hours

Ingredients

For the Chocolate Cake

All-purpose flour – 1 ¾ cups
Granulated sugar – 1 ½ cups
Cocoa powder – ¾ cup
Baking powder – 1 ½ teaspoons
Baking soda – 1 ½ teaspoons
Salt – ½ teaspoon
Eggs – 2 large
Milk – 1 cup
Vegetable oil – ½ cup
Vanilla extract – 2 teaspoons
Hot water or hot coffee – 1 cup

For the Cheesecake Filling

Cream cheese – 225 g (8 oz), softened
Granulated sugar – ⅓ cup
Egg – 1 large
Vanilla extract – 1 teaspoon

For the Chocolate Ganache

Semi-sweet chocolate – 200 g (chopped or chips)
Heavy cream – 1 cup

Step-by-Step Directions

Step 1: Prepare the Cheesecake Filling

In a bowl, beat the softened cream cheese until smooth and creamy.
Add sugar and beat until fully combined.
Add the egg and vanilla extract.
Mix just until smooth. Do not overbeat.
Set aside.

Step 2: Prepare the Chocolate Cake Batter

Preheat the oven to 180°C (350°F).
Grease a 9-inch round springform pan or deep cake pan. Line the bottom with parchment paper.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla extract. Mix until smooth.
Slowly add hot water or coffee and mix until the batter becomes thin and well combined.

Step 3: Assemble the Cake

Pour half of the chocolate cake batter into the prepared pan.
Carefully spoon the cheesecake filling into the center, spreading gently while leaving a border around the edges.
Pour the remaining cake batter over the cheesecake layer, covering it completely.

Step 4: Bake the Cake

Place the pan on the middle rack of the oven.
Bake for 55–65 minutes, or until a toothpick inserted into the cake portion comes out clean.
If the top browns too quickly, cover loosely with foil.
Remove from oven and allow the cake to cool completely in the pan.

Step 5: Prepare the Chocolate Ganache

Place chopped chocolate in a heatproof bowl.
Heat the heavy cream until just beginning to simmer, not boiling.
Pour the hot cream over the chocolate.
Let sit for 2 minutes, then stir until smooth and glossy.
Allow ganache to cool slightly until thickened but still pourable.

Step 6: Ganache Topping

Remove the cooled cake from the pan and place it on a serving plate.
Slowly pour the ganache over the top, allowing it to drip down the sides.
Spread gently if needed.

Step 7: Set and Serve

Refrigerate the cake for at least 1 hour to set the ganache.
Slice with a sharp knife, wiping the blade between cuts for clean slices.
Serve chilled or at room temperature.

Tips for Best Results

Use room-temperature cream cheese to avoid lumps.
Hot coffee enhances the chocolate flavor but water works well.
Do not overmix the cheesecake layer or it may crack.
For extra richness, add chocolate chips to the cake batter.