This Cheesecake Stuffed Chocolate Cake is a decadent masterpiece that combines two beloved desserts into one unforgettable treat. Rich, velvety cheesecake is nestled within a moist, fudgy chocolate cake, creating a luscious contrast of textures and flavors. Each bite offers a perfect harmony of creamy and indulgent, making it a showstopper for any occasion. With a total time of just under 7 hours, including cooling, this recipe is worth every minute of preparation and patience.
The cake’s deep chocolatey aroma fills the kitchen as it bakes, promising a dessert that’s as satisfying to smell as it is to taste. Topped with a glossy chocolate glaze, it’s a feast for the eyes and the palate. Whether you’re celebrating or simply treating yourself, this cake delivers pure indulgence in every slice. Its generous 14 servings ensure there’s plenty to share—or savor all to yourself!
Ingredients for Cheesecake Stuffed Chocolate Cake
- For Cheesecake:
- 24 oz (680 g) cream cheese, softened
- ¾ cup (150 g) granulated sugar
- 1 teaspoon vanilla extract
- ½ cup (120 g) sour cream
- 3 large eggs, room temperature (preferred)
- For Cake Layers:
- 1 ¾ cup (220 g) all-purpose flour
- 1 cup (200 g) light brown sugar, firmly packed
- 1 cup (200 g) granulated sugar
- ¾ cup (75 g) dark cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon table salt
- ½ cup (113 g) unsalted butter, melted
- ⅔ cup (155 ml) vegetable oil
- 2 large eggs, room temperature (preferred)
- 2 teaspoons vanilla extract
- 1 cup (236 ml) buttermilk (or substitute with 1 cup milk + 1 tablespoon lemon juice or vinegar)
- ½ cup (118 ml) very hot or boiling water or coffee (optional, enhances chocolate flavor)
- For Frosting:
- ¾ cup (170 g) unsalted butter, softened
- 12 oz (340 g) cream cheese, softened
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon table salt
- 6 cups (750 g) powdered sugar
- ¼ cup (25 g) dark cocoa powder
Step-by-Step Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C). Line the bottom of an 8” springform pan with parchment paper and set aside.
- Make Cheesecake Batter: In a large bowl, beat cream cheese and sugar with an electric mixer until creamy and lump-free. Scrape the sides and bottom of the bowl with a spatula as needed.
- Add Wet Ingredients: Stir in sour cream and vanilla extract until combined. On low speed, add eggs one at a time, mixing just until combined after each addition. Avoid over-mixing to prevent cracking.
- Bake Cheesecake: Pour batter into the prepared pan and bake for 35 minutes or until set (the center may jiggle slightly). Let cool for 10 minutes, then run a knife around the edges to loosen. Cool completely, cover, and refrigerate for at least 4 hours.
- Prepare Cake Layers: In a large bowl, whisk together flour, sugars, cocoa powder, baking soda, and salt. Add melted butter and vegetable oil, stirring until combined. Mix in eggs, vanilla extract, and buttermilk until smooth. Carefully stir in hot water or coffee.
- Bake Cake Layers: Pour batter evenly into prepared pans and bake at 350°F (175°C) for 35 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes, then invert onto a cooling rack to cool completely.
- Make Frosting: Beat butter and cream cheese until smooth. Add vanilla extract and salt. Gradually mix in powdered sugar. Divide frosting in half and stir cocoa powder into one half.
- Assemble Cake: Place the first cake layer on a platter and spread with chocolate frosting. Carefully place the chilled cheesecake on top, aligning the centers. Cover with another layer of chocolate frosting and top with the remaining cake layer.
- Crumb Coat: Apply a thin layer of frosting over the entire cake to catch crumbs. Refrigerate for 10-15 minutes.
- Decorate: Generously spread alternating patches of chocolate and white frosting over the cake. Smooth with a spatula. Optionally, drizzle with chocolate ganache and pipe decorative dollops on top.
- Serve: Store the cake in the refrigerator until ready to serve.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Cheesecake Stuffed Chocolate Cake with a drizzle of chocolate ganache or a dollop of whipped cream. For a fruity twist, try a raspberry coulis or fresh berries. A sprinkle of sea salt or crushed nuts can add a delightful contrast to the rich flavors.
Serve It Right: Presentation Tips
Slice the cake with a warm knife for clean, smooth cuts. Serve each piece on a chilled plate to keep the cheesecake layer firm. Garnish with edible flowers or a dusting of cocoa powder for an elegant touch. Pair with a cup of espresso or a glass of red wine for a sophisticated dessert experience.
Keep It Fresh: Storage and Reheating
Store the cake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving. Avoid reheating to preserve the cheesecake’s texture.
Mix It Up: Recipe Variations
Try swapping the dark cocoa powder for white chocolate in the frosting for a lighter flavor. Add a layer of caramel sauce between the cake and cheesecake for a decadent twist. For a nutty flavor, mix chopped pecans into the cake batter or sprinkle them on top of the frosting.
Time-Saving Hacks
Prepare the cheesecake layer a day ahead to save time. Use a store-bought chocolate cake mix for the cake layers if you’re short on time. To speed up cooling, place the baked cake layers in the freezer for 15-20 minutes before assembling. These small adjustments can make the process smoother without compromising on taste.
Cheesecake Stuffed Chocolate Cake
Ingredients
For Cheesecake
- 24 oz cream cheese softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 3 large eggs room temperature preferred
For Cake Layers
- 1 3/4 cup all-purpose flour
- 1 cup light brown sugar firmly packed
- 1 cup granulated sugar
- 3/4 cup dark cocoa powder (see note)
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon table salt
- 1/2 cup unsalted butter melted
- 2/3 cup vegetable oil
- 2 large eggs room temperature preferred
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1/2 cup very hot or boiling water or coffee (see note)
For Frosting
- 3/4 cup unsalted butter softened
- 12 oz cream cheese softened
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon table salt
- 6 cups powdered sugar
- 1/4 cup dark cocoa powder
Instructions
- Preheat your oven to 325F (165C) and line the bottom of an 8” springform pan with parchment paper. Set aside.
- In a large bowl using an electric mixer, beat together cream cheese and sugar (pausing once to scrape sides and bottom of the bowl with a spatula) until mixture is creamy, lump-free, and well-combined.
- Stir in sour cream and vanilla extract until well-combined.
- With mixer on low-speed, add eggs one at a time, stirring until just-combined after each addition. Scrape the sides and bottom of the bowl with a spatula again and ensure batter is uniform and smooth (don’t over-beat after adding the eggs or cheesecake will be prone to cracking and the texture could end up less smooth than desired).
- Pour batter into prepared springform pan and transfer to the center rack of 325F (165C) oven. Bake for 35 minutes or until cheesecake is set. The center may jiggle slightly when finished baking, but the surface should be set if lightly touched with your finger. Edges may be beginning to very slightly crack or brown when finished.
- Remove cheesecake from oven, allow to cool for ten minutes then carefully run a knife between the cheesecake and the rim of the pan (this loosens the cheesecake from the pan and helps minimize cracking). Note: I don’t remove the cheesecake from the springform pan until I’m ready to assemble.
- Let cheesecake sit at room temperature until cool enough to touch, then cover with foil or plastic wrap and refrigerate for at least 4 hours and up to 2 days before assembly.
- For Cake Layers
- In a large bowl, whisk together flour, sugars, cocoa powder, baking soda, and salt.
- Add melted butter and vegetable oil and stir (by hand or using an electric mixer) until well-combined (batter will be thick).
- Add eggs and vanilla extract and stir well.
- Stir in buttermilk until well-combined and batter is smooth.
- Carefully add very hot water or coffee and stir until thoroughly combined and batter is uniform. Pour batter evenly into prepared pans and bake on 350F (175C) for 35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow cakes to cool for 15 minutes then run a knife around the edge of the cake and carefully invert on a cooling rack to cool completely before assembling. Note: If cakes are domed or not even, I recommend leveling with a cake leveler or sharp knife before assembling.
- For Frosting
- Using an electric mixer or stand mixer, beat together butter and cream cheese until smooth and well-combined.
- Stir in vanilla extract and salt.
- With mixer on low-speed, gradually add powdered sugar until completely combined.
- Divide frosting in half (you can just eyeball it) and add stir cocoa powder into one half of the frosting until combined.
- Assembly
- Place your first cake layer on cake platter and cover with a layer of chocolate frosting.
- Remove the collar from the springform pan and, if needed, use a sharp knife to level the cheesecake (sometimes the edges rise slightly, use a knife to trim these off).
- Carefully invert or place the cooled cheesecake on top of the first layer of icing, lining up the center of the cheesecake with the center of the cake (sometimes I find my cheesecake is slightly wider than the cake, line it up as best you can and the icing on the outside will make up for any differences in width when you decorate). Cover the cheesecake with another layer of chocolate frosting, then top with remaining chocolate cake layer. Note: At this point I recommend doing a crumb coating, or a very thin layer of frosting smoothed all over the cake to catch all the crumbs, then refrigerate or freeze uncovered for 10-15 minutes before proceeding.
- Generously smear large, thick patches of frosting over the cake, alternating chocolate and white patches. Use a straightedge or spatula to smooth frosting around the cake. If desired, you may drizzle the top of the cake with half a batch of my chocolate ganache.
- Gently swirl remaining frosting together then transfer to a large piping bag fitted with a large closed star tip and pipe decorative dollops on top, if desired.
- Store cake in the refrigerator until ready to serve.