Chocolate Fudge Cheesecake Cake
This Chocolate Fudge Cheesecake Cake is a decadent dessert mashup of rich chocolate cake, tangy cheesecake, and smooth chocolate fudge frosting. With three luscious layers and bakery-worthy presentation, it’s the perfect showstopper for birthdays, holidays, or any time you crave the ultimate chocolate indulgence.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 40 minutes + cooling
- Yield: 12 servings
- Category: Dessert, Cake
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Chocolate Cake:
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 cups granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup buttermilk
- ½ cup hot water
- Cheesecake Layer:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Chocolate Fudge Frosting:
- 1½ cups semi-sweet chocolate chips
- ½ cup butter
- 2 cups powdered sugar
- ¼ cup milk (plus more as needed)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F. Grease two 8-inch round pans and line with parchment.
- Make cheesecake layer: Beat cream cheese, sugar, eggs, and vanilla until smooth. Pour into one pan and bake 30–35 minutes. Cool completely.
- Raise oven to 350°F. In a large bowl, whisk together flour, cocoa, baking soda, baking powder, salt, and sugar.
- Add oil, eggs, vanilla, buttermilk, and hot water. Beat until smooth. Divide batter between two pans and bake for 30–35 minutes. Cool completely.
- Make frosting: Melt chocolate chips and butter. Stir in powdered sugar, milk, and vanilla until smooth and spreadable.
- Assemble: Place one chocolate cake layer on a plate, top with cheesecake layer, then second cake layer. Frost entire cake with fudge frosting.
Notes
- Add a chocolate ganache drip for a glossy finish.
- Add espresso powder to deepen the chocolate flavor.
- Flavor the cheesecake layer with lemon zest or raspberry swirl.
- Use white chocolate frosting for contrast.
- Store cake in fridge, covered, for up to 5 days. Bring to room temp before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 45g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 95mg
Find it online: https://cookedbymaya.com/chocolate-fudge-cheesecake-cake/
