Think about cheesecake sandwiched between two layers of chocolate cake. Sounds super delicious, I know. As Easter is fast approaching, all I want are plenty of chocolate eggs and desserts. Aren’t you looking forward to a wonderful day filled with chocolates, chocolates and more chocolates? I totally love to whip up incredibly chocolatey desserts whenever time permits. So, to make your celebrations super awesome, I’ve an amazing cake recipe created just for you.And I’m really into this chocolate cheesecake cake recipe right now. This cake brings you two of your favorite kinds of cakes – chocolate cake and cheesecake. Both cake and cheesecake layers taste amazingly delicious individually. But when you bring them together, this dessert will reach a whole new level of deliciousness. To make this divine chocolate cake, we need to talk about my all-time favorite chocolate cake recipe. You know how much I love this chocolate cake. It’s moist and soft with a deep flavor of chocolate. So, we’re going to make this chocolate cake to form the two chocolate layers of this chocolate cheesecake cake. Whenever I make layered cakes, I usually bake the layers separately. But in this case, I’m going to bake one cake, and cut it into equal halves to make the top and bottom layers. Easy! Now the cheesecake layer of the cake. This is going to be a very basic cheesecake recipe. Nothing too fancy. Just beat cream cheese until soft, and add in sugar and vanilla extract. We’ll also beat in heavy whipping cream to form stiff peaks of fluffy white clouds. Once you have your cheesecake and chocolate cake layers ready, it’s just a matter of arranging the layers and refrigerating until firm. I used a springform cake tin (the same cake tin I used to bake the cakes) for this purpose. This cheesecake cake is just perfect without any additional touch of frosting. But for some reason, I just couldn’t stop there. I also made my favorite chocolate buttercream frosting to spread on the cake. I’m talking about the buttercream frosting I used to decorate my favorite chocolate cake (Get the recipe here). Wait. I want to make this cheesecake cake more indulgent and pretty. Hands up if you love raspberries. Chocolate and raspberries are match made in heaven. Decorate your beautiful cake with plenty of raspberries, or any berries of your choice. Ok, scroll down, read the recipe, and make this cake as soon as possible. I just added this chocolate cheesecake cake to my “all-time favorites” list.
More Cake recipes:
No Bake Chocolate Cheesecake No Bake Mini Thandai Cheesecake Strawberry Lemon Cheesecake No Bake Mango Cheesecake German Black Forest Cake Best Chocolate Cake Lemon Drizzle Cake Zucchini Chocolate Cake
Yield: One 3 layer chocolate cake cheesecake Chocolate Cheesecake Cake | Video Print Decadent chocolate cheesecake cake featuring cheesecake sandwiched between two layers of chocolate cake. The ultimate sweet treat for any special occasion. Prep Time 30 minutes Cook Time 45 minutes Total Time 1 hour 15 minutes Ingredients Chocolate cake: Recipe link right below this recipe Cheesecake: 500g cream cheese, softened 1 cup granulated (caster) sugar A pinch of salt 2 tsp vanilla extract 1 cup heavy (thickened) cream Chocolate buttercream frosting: Recipe link right below this recipe Other ingredients: Raspberries and mint leaves, to decorate (optional) Instructions Chocolate cake:Recipe link right below this recipe. Follow the instructions to prepare the batter. Pour batter into a 23 cm deep cake tin. (I used a springform pan). Bake in preheated oven for 35-45 minutes or until a skewer inserted into the center of the cake comes out clean. Cool cake in tin for 10 minutes before turning onto a wire rack to cool completely.Use a serrated knife to trim the top of the cake. Then cut the cake into two equal horizontal layers. Set aside.Cheesecake:Meanwhile, to make the cheesecake layer, place cream cheese in a bowl, and use an electric mixer to beat until smooth. Add sugar, vanilla extract and salt. Beat until soft and fluffy. Add cream. Beat until soft peaks form. Refrigerate until ready to use.Chocolate buttercream frosting:Recipe link right below this recipe. Refrigerate until ready to use.Assemble chocolate cheesecake cake:Place one layer of chocolate cake in a 23cm springform pan. Top with an even layer of cheesecake filling. Place the second layer of chocolate cake on top. Refrigerate for 4 hours or until firm.Remove cake from pan. Spread with frosting. Decorate with raspberries and mint leaves if you like. Nutrition Information Yield 10 Serving Size 1 Amount Per Serving Calories 178Total Fat 17gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 5gCholesterol 51mgSodium 171mgCarbohydrates 3gFiber 0gSugar 2gProtein 3g © Nish Kitchen Cuisine: American / Category: Cakes and Muffins ***Get the recipe for chocolate cake here
***Get the recipe for chocolate buttercream frosting here Like this chocolate cheesecake cake recipe? Then join Nish Kitchen on Facebook, Pinterest, or Instagram. Watch exclusive
