If you like chocolate this easy and fancy chocolate cheesecake cake is your dream dessert! It is a rich and moist cake with a chocolate cheesecake. You can prepare it for holidays, birthday, anniversaries and other fancy occasions where diet is excluded. Here is the recipe:
For the cake:
- 1 3/4 cups all-purpose flour
- 3/4 cups cocoa powder
- 2 cups sugar
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 cup olive oil
- 1 cup buttermilk, shaken
- 2 eggs, at room temperature
- 1 cup hot coffee, freshly brewed
- 1 teaspoon pure vanilla extract
For the cheesecake:
- 4 packages (8 ounces each) cream cheese
- 1 teaspoon vanilla extract
- 4 eggs, room temperature
- 1 cup sugar
- 4 ounces (around 1/2 cup dark chocolate chips), melted, cooled
For the frosting:
- 1/2 cup + 1 tablespoon warm water
- 1/2 cup + 1 tablespoon cocoa powder
- 3 sticks unsalted butter, room temperature
- Coarse salt
- 3/4 cup confectioners’ sugar
- 24 ounces (plus some more for drizzle – if desired) bittersweet chocolate chips, melted, cooled
- flaked sea salt
To make the cheesecake:
- Preheat the oven to 350°F/ 180 °C/ Gas Mark 4. Grease and line two 9-inch spring form pans. In a mixer bowl, beat cream cheese, sugar, and vanilla until well incorporated and creamy.
- Put the eggs one at a time, whisking between each, and mix until well combined. Place the chocolate and mix all over again until smooth. Split the mixture between the prepared pans and spread nicely with a spatula.
- Place the pans in the oven and bake for around 35 to 45 minutes or just until center of cheesecake is almost set (it will puff up and brown on top -don’t worry, because you’re looking for a slight wiggle in the center, though not so much that it looks like the mixture is liquid inside).
- Remove from the heat and allow the cheesecake to cool at room temperature. Then, place it in the fridge to chill for at least 2-3 hours.
To make the cake:
- While the cheesecakes are baking, you could mix up the cakes to stick in the oven, as well. Grease and line two 9-inch round cake pans. Whisk together the sugar, flour, salt, baking powder, cocoa, and baking soda in a large bowl.
- In a separate bowl, combine the eggs, buttermilk, oil, and vanilla extract. While beating or whisking on low speed, gradually put the wet ingredients to the dry ones.
- While still beating or whisking on low, pour the coffee and stir until just combined. In order to make sure all the ingredients are well-combined just give it the last turn with a spatula.
Pour the mixture into the prepared pans and bake for around 30-40 minutes, until a sample inserted into the center comes out with a few moist crumbs.
- Then, cool in the pans for half an hour before turning the cakes out onto a baking paper, cooling completely.
- Wrap and freeze them until the cheesecakes are done cooling (you can freeze cake layers in order to make them easier to handle when frosting them, though you need to ensure to frost early enough so they can thaw before serving.)
To make the frosting:
- In a small bowl, beat together the warm water and cocoa. In a separate bowl, whisk together confectioner’s sugar, butter, and a generous pinch of coarse salt until fluffy and pale.
- Slowly beat in the cocoa mixture and melted chocolate (add a bit of each as stirring; if not, the frosting will harden in place of staying smooth and nice. It still tastes great, but it is a bit sad). Leave this sit for 30 minutes before you using.
- Assemble your cake by applying a layer of chocolate cake on a base with its flat side up and coating with frosting.
- Apply a cheesecake layer on and top it with topping. Finish with the last layer of cake and cheesecake. Frost the sides and top with a thick layer of frosting.
- You can garnish with a melted chocolate drizzle.