Servings
Font
Back
Cheesecake Stuffed Chocolate Cake
5 from 98 votes

Cheesecake Stuffed Chocolate Cake

Cheesecake Stuffed Chocolate Cake combines a rich chocolate cake layered around a creamy cheesecake filling. The cheesecake center is smooth, lightly sweetened, and includes sour cream for tenderness. The chocolate cake uses dark cocoa powder and a mix of melted butter and vegetable oil to maintain moisture. The cake is finished with a cream cheese and cocoa powder frosting that complements the rich flavors and provides a smooth, spreadable topping.

Prep Time
1 hr 30 mins
Cook Time
1 hr 10 mins
Additional Time
4 hrs
Total Time
6 hrs 40 mins
Servings: 14 servings
Calories: 875 kcal
Course: Dessert, Cake
Cuisine: American

Ingredients

For Cheesecake
  • 24 oz cream cheese softened
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 3 egg room temperature preferred, large
For Cake Layers
  • 1 ¾ cup all-purpose flour
  • 1 cup light brown sugar firmly packed
  • 1 cup granulated sugar
  • ¾ cup dark cocoa powder (see note)
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon table salt
  • ½ cup butter unsalted, melted
  • ⅔ cup vegetable oil
  • 2 egg room temperature preferred, large
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • ½ cup water see note, very hot or boiling, or coffee
For Frosting
  • ¾ cup butter softened, unsalted
  • 12 oz cream cheese softened
  • 1 ½ teaspoons vanilla extract
  • ¼ teaspoon table salt
  • 6 cups powdered sugar
  • ¼ cup dark cocoa powder

Instructions

    Cup of Yum
  1. Preheat your oven to 325F (165C) and line the bottom of an 8” springform pan with parchment paper. Set aside.
  2. 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.
  3. Stir in sour cream and vanilla extract until well-combined.
  4. 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).
  5. 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.
  6. 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.
  7. 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
  1. In a large bowl, whisk together flour, sugars, cocoa powder, baking soda, and salt.
  2. Add melted butter and vegetable oil and stir (by hand or using an electric mixer) until well-combined (batter will be thick).
  3. Add eggs and vanilla extract and stir well.
  4. Stir in buttermilk until well-combined and batter is smooth.
  5. 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.
  6. 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
  1. Using an electric mixer or stand mixer, beat together butter and cream cheese until smooth and well-combined.
  2. Stir in vanilla extract and salt.
  3. With mixer on low-speed, gradually add powdered sugar until completely combined.
  4. Divide frosting in half (you can just eyeball it) and add stir cocoa powder into one half of the frosting until combined.
Assembly
  1. Place your first cake layer on cake platter and cover with a layer of chocolate frosting.
  2. 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).
  3. 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).
  4. 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.
  5. 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.
  6. 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.
  7. Store cake in the refrigerator until ready to serve.

Notes

  • Dark cocoa powder is preferred for deeper chocolate flavor and darker color; Dutch process or natural cocoa can be substituted with flavor and color differences.
  • The liquid (water or coffee) must be hot or boiling to properly bloom the cocoa and intensify chocolate flavor.
  • Use a combination of melted butter and vegetable or canola oil for moisture; avoid replacing oil entirely with butter to maintain cake moistness.
  • The cheesecake filling must chill for at least 4 hours to firm up before assembling the cake; it can be prepared up to 2 days in advance and kept covered in the fridge.
  • Cake layers and frosting can be made a day ahead; frosting should be brought to room temperature before spreading.
  • Store the assembled cake refrigerated in an airtight container for up to 6 days; it can also be frozen for longer storage.
  • The recipe works well with gluten-free flour substitution (Cup4Cup) if needed.

Nutrition Information

Serving 1serving Calories 875kcal (44%) Carbohydrates 112g (37%) Protein 10g (20%) Fat 46g (71%) Saturated Fat 27g (135%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 12g (60%) Trans Fat 1g (50%) Cholesterol 188mg (63%) Sodium 574mg (24%) Potassium 301mg (6%) Fiber 2g (8%) Sugar 94g (188%) Vitamin A 1650IU (33%) Vitamin C 1mg (1%) Calcium 138mg (14%) Iron 2mg (11%)

Nutrition Facts

Serving: 14 servings

Amount Per Serving

Calories 875

% Daily Value*

Serving 1serving
Calories 875kcal 44%
Carbohydrates 112g 37%
Protein 10g 20%
Fat 46g 71%
Saturated Fat 27g 135%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 12g 60%
Trans Fat 1g 50%
Cholesterol 188mg 63%
Sodium 574mg 24%
Potassium 301mg 6%
Fiber 2g 8%
Sugar 94g 188%
Vitamin A 1650IU 33%
Vitamin C 1mg 1%
Calcium 138mg 14%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.