Chocolate Cheesecake Filled and Ganache-Topped Cake

(Decadent, Rich, and Show-Stopping)

If you can’t decide between chocolate cake and cheesecake, this dessert gives you the best of both worlds. Chocolate Cheesecake Filled and Ganache-Topped Cake features moist chocolate cake layers wrapped around a creamy cheesecake center, all finished with a silky chocolate ganache. Every slice delivers contrasting textures—soft cake, smooth cheesecake, and glossy chocolate topping—for a truly unforgettable dessert.

This cake is perfect for birthdays, holidays, or any time you want to impress with a bakery-style centerpiece made at home.

Why You’ll Love This Cake

Rich chocolate flavor without being dry
Creamy cheesecake center that stays perfectly set
Smooth, glossy ganache topping
Stunning layered presentation
Can be made ahead for stress-free entertaining

Recipe Overview

Prep Time: 40 minutes
Bake Time: 65–75 minutes total
Cooling Time: 2 hours (recommended)
Oven Temperature: 325°F (165°C) for cheesecake, 350°F (175°C) for cake
Yield: 10–12 servings
Difficulty Level: Intermediate

Ingredients

Cheesecake Filling

16 oz (450 g) cream cheese, softened
½ cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
¼ cup sour cream

Chocolate Cake Batter

1¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
1 cup hot coffee or hot water
2 teaspoons vanilla extract

Chocolate Ganache

1 cup heavy cream
8 oz (225 g) semi-sweet chocolate, chopped
1 tablespoon butter (optional, for shine)

Step-by-Step Instructions

Step 1: Make the Cheesecake Layer

Preheat the oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

In a mixing bowl, beat cream cheese until smooth and creamy, about 2 minutes. Add sugar and beat until fully combined. Mix in eggs one at a time, followed by vanilla and sour cream.

Pour the cheesecake batter into the prepared pan and smooth the top. Bake for 35–40 minutes, until the center is just set and slightly jiggly. Remove from oven and allow to cool completely, then refrigerate for at least 1 hour to firm up.

Step 2: Prepare the Chocolate Cake Batter

Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment.

In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt. In another bowl, combine eggs, buttermilk, oil, and vanilla.

Add wet ingredients to dry ingredients and mix until smooth. Slowly stir in hot coffee or water. The batter will be thin—this is normal and creates a moist cake.

Step 3: Assemble and Bake

Pour half of the chocolate cake batter into one prepared cake pan. Carefully place the chilled cheesecake layer on top, centered. Pour the remaining cake batter over the cheesecake, gently spreading to cover completely.

Bake at 350°F (175°C) for 45–50 minutes, or until a toothpick inserted into the cake portion comes out mostly clean.

Cool the cake in the pan for 20 minutes, then remove and cool completely on a wire rack.

Ganache Topping

Step 4: Make the Chocolate Ganache

Heat heavy cream in a small saucepan over medium heat until it begins to steam but does not boil (about 180°F / 82°C).

Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 2–3 minutes, then stir until smooth and glossy. Add butter if using.

Allow ganache to cool slightly until thickened but still pourable.

Step 5: Finish the Cake

Place the cooled cake on a serving plate or cake stand. Slowly pour ganache over the top, allowing it to drip naturally down the sides.

Let the ganache set for 20–30 minutes before slicing.

Tips for Success

Room-temperature ingredients ensure smooth cheesecake filling
Chill the cheesecake layer before assembly to keep layers clean
Do not overbake—slight jiggle in the center is ideal
Use hot coffee in the cake batter to deepen chocolate flavor
Clean knife between slices for neat presentation

Storage

Refrigerator: Store covered for up to 4 days
Freezer: Freeze slices individually for up to 2 months
Serving Tip: Let chilled cake sit at room temperature for 20 minutes before serving for best texture

Serving Suggestions

Garnish with chocolate curls or cocoa powder
Serve with whipped cream or fresh berries
Pair with coffee or espresso
Ideal for birthdays, holidays, or dinner parties

Final Thoughts

This Chocolate Cheesecake Filled and Ganache-Topped Cake is the ultimate dessert for chocolate lovers. With its creamy center, moist cake layers, and luxurious ganache finish, it delivers bakery-quality results at home. Though it looks impressive, each step is straightforward, making it achievable for confident home bakers.