Kitchen Fun With My 3 Sons

Chocolate Cheesecake Cake

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This is the BEST chocolate cheesecake cake ever. Layered with rich chocolate cake, topped with a homemade chocolate cheesecake layer and chocolate ganache. This delicious dessert is well worth the effort to make!

 Chocolate Cheesecake Cake

Chocolate Cheesecake Cake

Makes 1 9 inch springform pan

Cake Ingredients

  • 1 box of triple chocolate cake mix
  • water
  • eggs
  • oil for the cake mix
  • pam baking spray

Cheesecake Ingredients

  • 1/3 C Hershey cocoa powder
  • 1 3/4 C sugar
  • 3 8oz cream cheese, softened
  • 1 C 60% bittersweet chocolate, melted
  • 4 Large eggs
  • 1 C sour cream
  • 1/2 C heavy cream

Chocolate Ganache Ingredients

  • 1/2 C heavy whipping cream
  • 3/4 C semi sweet chocolate chips
  • Chocolate whipped cream
  • 1 C heavy whipping cream
  • 1/4 C hershey coco powder
  • 1/4 C powder sugar
  • 1 disposable piping bag fitted with a star tip

Garnish

  • 1/4 C semi sweet chocolate, melted
  • 1 disposable piping bag
  • Maraschino cherries

Chocolate Cheesecake

Directions

  1. Preheat your oven to 350 degrees
  2. Using a large mixing bowl, follow the directions on the bake of the cake box
  3. Spray your springform pan with the pam spray and set aside
  4. Once the cake mix is made, pour batter into the springform pan about 1/2 filled
  5. Bake in the oven for 25 minutes or until a tooth pick comes out clean
  6. Let completely cool while you make the cheesecake mixture.

Cheesecake directions

  1. Using a double boiler, melt the 1 C of chocolate and set aside
  2. In a small mixing bowl, combine the cocoa powder and sugar using a whisk to combine.
  3. In a standing mixer, add in the cream cheese and beat on medium speed until the cream cheese is creamy.
  4. Gradually mix in the coco sugar mixture and mix on medium speed until combined.
  5. Add the melted bittersweet chocolate and one of the eggs into the cream cheese mixture, beating until fully incorporated.
  6. Mix in the rest of the eggs, beating fully until adding the rest.
  7. Add the sour cream and heavy cream into the cream cheese mixture and beat until combined
  8. Pour the cheesecake batter on top of the cake filling the pan about 1/4 from the top.
  9. Place the cheesecake into the oven and bake for 1 hour and 15 minutes.
  10. When the timer goes off, check the cheesecake to see if it jiggles. If the cheesecake slightly jiggles then its done. If the cheesecake jiggles alot and looks like pudding in the center then bake it for another 10 minutes.
  11. Once the cheesecake is done, turn the oven off and crack the oven open and let the cheesecake cool completely inside.
  12. Once the cheesecake is cooled, start making your chocolate ganache.

Chocolate Cheesecake Cake

Chocolate Ganache

  1. Using a double boiler, combined the heavy whipping cream and chocolate chips and melt on medium heat.
  2. Using a whisk, gradually mix the chocolate ganache until melted.
  3. The ganache will start to become slightly thick and thats a good thing!
  4. Let the ganache cool to room temperature before pouring the ganache onto the center of the cheesecake.
  5. Place the cheesecake to cool in the fridge overnight

Chocolate whipped cream

  1. In a standing mixer, beat together the heavy whipping cream, coco powder, and powder sugar on medium speed until stiff peaks form
  2. Scoop whipped cream into the piping bag

Decorating

  1. Melt the 1/4 C chocolate and then scoop into the piping bag
  2. Drizzle over the cheesecake
  3. Pipe the whipped cream around the edge of the cheesecake and top with the cherries.
  4. Enjoy your delicious slice of Chocolate Cheesecake Cake with a big glass of milk!

Chocolate Cheesecake Cake

Servings: 12 servings

Chocolate Cheesecake Cake

Prep Time:
20 mins
Cook Time:
1 hr 40 mins
Total Time:
2 hrs
 
This is the BEST chocolate cheesecake cake ever. Layered with rich chocolate cake, topped with a homemade chocolate cheesecake layer and chocolate ganache. 

Ingredients

Cake:

  • 1 bbox triple chocolate cake mix
  • water
  • eggs
  • oil for the cake mix

Cheesecake:

  • 1/3 C Hershey cocoa powder
  • 1 3/4 C sugar
  • 3 8 oz cream cheese softened
  • 1 C 60% bittersweet chocolate melted
  • 4 Large eggs
  • 1 C sour cream
  • 1/2 C heavy cream

Chocolate Ganache:

  • 1/2 C heavy whipping cream
  • 3/4 C semi sweet chocolate chips

Chocolate whipped cream:

  • 1 C heavy whipping cream
  • 1/4 C hershey coco powder
  • 1/4 C powder sugar

Garnish:

  • 1/4 C semi sweet chocolate melted
  • Maraschino cherries

Instructions

  1. Preheat your oven to 350 degrees
  2. Using a large mixing bowl, follow the directions on the bake of the cake box
  3. Spray your springform pan with the pam spray and set aside
  4. Once the cake mix is made, pour batter into the springform pan about 1/2 filled
  5. Bake in the oven for 25 minutes or until a tooth pick comes out clean
  6. Let completely cool while you make the cheesecake mixture.

Cheesecake:

  1. Using a double boiler, melt the 1 C of chocolate and set aside
  2. In a small mixing bowl, combine the cocoa powder and sugar using a whisk to combine.
  3. In a standing mixer, add in the cream cheese and beat on medium speed until the cream cheese is creamy.
  4. Gradually mix in the coco sugar mixture and mix on medium speed until combined.
  5. Add the melted bittersweet chocolate and one of the eggs into the cream cheese mixture, beating until fully incorporated.
  6. Mix in the rest of the eggs, beating fully until adding the rest.
  7. Add the sour cream and heavy cream into the cream cheese mixture and beat until combined
  8. Pour the cheesecake batter on top of the cake filling the pan about 1/4 from the top.
  9. Place the cheesecake into the oven and bake for 1 hour and 15 minutes.
  10. When the timer goes off, check the cheesecake to see if it jiggles. If the cheesecake slightly jiggles then its done. If the cheesecake jiggles alot and looks like pudding in the center then bake it for another 10 minutes.
  11. Once the cheesecake is done, turn the oven off and crack the oven open and let the cheesecake cool completely inside.
  12. Once the cheesecake is cooled, start making your chocolate ganache

Chocolate Ganache:

  1. Using a double boiler, combined the heavy whipping cream and chocolate chips and melt on medium heat.
  2. Using a whisk, gradually mix the chocolate ganache until melted.
  3. The ganache will start to become slightly thick and thats a good thing!
  4. Let the ganache cool to room temperature before pouring the ganache onto the center of the cheesecake.
  5. Place the cheesecake to cool in the fridge overnight

Chocolate whipped cream:

  1. In a standing mixer, beat together the heavy whipping cream, coco powder, and powder sugar on medium speed until stiff peaks form
  2. Scoop whipped cream into the piping bag

Decorating:

  1. Melt the 1/4 C chocolate and then scoop into the piping bag
  2. Drizzle over the cheesecake
  3. Pipe the whipped cream around the edge of the cheesecake and top with the cherries.
  4. Enjoy with a big glass of milk!
Nutrition Facts
Chocolate Cheesecake Cake
Amount Per Serving
Calories 586 Calories from Fat 360
% Daily Value*
Total Fat 40g 62%
Saturated Fat 23g 115%
Cholesterol 149mg 50%
Sodium 139mg 6%
Potassium 343mg 10%
Total Carbohydrates 52g 17%
Dietary Fiber 3g 12%
Sugars 43g
Protein 7g 14%
Vitamin A 22.9%
Vitamin C 0.4%
Calcium 10.4%
Iron 15.7%
* Percent Daily Values are based on a 2000 calorie diet.

 

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