This cheesecake stuffed dark chocolate cake consists of a classic cheesecake layer sandwiched between two decadent, fudgy dark chocolate cakes and iced with rich, dark chocolate cream cheese frosting.
There is a therapeutic element to baking.
I’m sure I’ve written about it before, but one of the reasons I have always enjoyed baking so much is because of that quality.
When life is stressful, frustrating, disappointing and everything feels like it is crumbling beneath you, there is a comforting stability in measuring cups and teaspoons, in lightly beaten eggs and sifted flour, softened butter and packed brown sugar.
My KitchenAid is my greatest confidant and though I spend so many good, happy days baking it’s the bad days that I’m especially grateful that I have baking as a hobby to help get me through. Nothing else is quite as soothing.
Today (or yesterday, by the time you’re reading this) was a bad day. Today my spirits are as dark and moody as the chocolate layers of this cake–nothing has gone right, some good news I had been holding out hope for crumbled like a stale cookie. Overall it’s just been utterly disheartening.
So I bake. And it helps take some of the weight off of my shoulders as I stop thinking about everything that has gone wrong and instead focus on leveling cups of milk at eye level and spend 20 minutes re-reading about the differences between egg whites and yolks and what each can add to your cakes.
Baking–and baking this cake in particular–is a consuming task, but that’s part of what makes it so great. It’s the perfect project for a day when you’re trying to shake off negative thoughts, and the payoff is something incredible.
Cheesecake stuffed dark chocolate cake with dark chocolate frosting.
What a divine mouthful.
This cake is a variation of my dark chocolate cupcakes recipe and the center is a classic cheesecake. The cake is moist, fudgy and sinfully chocolatey, the cheesecake rich and classic and a flawless companion to the flavors of the cake. And then, because there’s no such thing as too much chocolate (especially on a bad day) it’s iced with a decadent dark chocolate frosting and layered on top with a generous amount of mini chocolate chips.
Here’s to better days ahead.
Cheesecake Stuffed Dark Chocolate Cake
Ingredients
Cheesecake
- 24 ounces cream cheese softened
- 1 cup sugar
- 1 tsp vanilla
- 1/2 cup sour cream
- 2 eggs + 1 egg yolk
Cake
- 2 cups +3 Tbsp milk divided
- 7 oz quality dark chocolate I always use Ghirardelli 72% dark chocolate
- 1 cup dark cocoa powder
- 1 cup canola oil
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 2 cup All-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
Frosting
- 8 Tbsp butter softened
- 8 oz cream cheese softened
- 1 tsp vanilla extract
- 3/4 cups dark cocoa powder
- 4 cups powdered sugar
- 1/3 cup heavy cream
- 2 cups mini semisweet chocolate chips optional
Instructions
Cheesecake
- Preheat oven to 350F
- Line 9" springform pan with parchment paper (remove the bottom, cover with a square of parchment paper and return rim (parchment paper will be sticking out the sides). This helps to make the cheesecake more easily transferable to the center of the other cake.
- In mixer, beat together softened cream cheese, sugar and vanilla, scraping down the sides with a spatula occasionally to ensure it is mixed well. (beat on medium-speed about 1-2 minutes, scraping down side occasionally, it should be creamy and well-mixed)
- Add sour cream, mix well, stopping once to scrape down the sides before mixing again.
- Add eggs and egg yolk, one at a time, beating until just mixed after each addition (and scraping down the sides after each addition)
- Pour cheesecake batter into prepared springform pan.
- Bake on 350F for 40 minutes.
- Remove from oven and allow to cool for at least an hour before transferring to fridge to cool for at least 6 hours.
Cake
- Preheat oven to 350F and prepare two 9" cake pans by greasing and lightly flouring
- In saucepan over medium heat, combine 2 cups milk and dark chocolate, stirring until chocolate is completely melted.
- Increase heat to medium-high, stir constantly until mixture begins to bubble and stir in cocoa powder. Remove from heat and set aside.
- In KitchenAid, combine canola oil and sugars, beat on medium speed for about 1 minute, until ingredients are well-combined.
- Add eggs, one at a time, beating well after each addition, and vanilla.
- In a separate bowl, combine flour, baking powder, baking soda, and salt.
- With mixer on low-medium speed, gradually stir in flour mixture to butter/sugar mixture, pausing to scrape down the sides of the bowl occasionally.
- Pour the cocoa/dark chocolate liquid into the mixer and beat on medium speed until combined.
- Scrape down sides of bowl and add 3 Tbsp milk, stir on medium speed again so all ingredients are combined.
- Evenly divide batter between cake pans.
- Bake on 350F for 20 minutes (toothpick inserted into middle of cupcake should come out clean).
- Allow to cool completely before assembling cake (it may be helpful to place cakes in freezer for about 15 minutes before frosting to eliminate crumbs mixing into the icing)
Frosting and assembly
- Cream together cream cheese and butter on medium speed of KitchenAid mixer (or with electric hand mixer)
- Add vanilla and cocoa powder and stir. Gradually stir in sugar, pausing periodically to scrape down sides of bowl with a spatula.
- Add heavy cream and gradually increase speed to medium-high speed, then all the way to high-speed. Pause once to scrape down sides and bottom of bowl so all ingredients are incorporated.
- Once cake and cheesecake have both cooled completely, carefully transfer one 9" chocolate cake round to cake stand/serving platter and layer with frosting.
- Run a knife around the inside edge of the springform pan to loosen the cheesecake and remove the sides of the pan. Carefully place on top of first chocolate cake layer and spread frosting over top of cheesecake..
- Place second chocolate cake layer on top of cheesecake layer
- Spread frosting evenly over cake.
Nutrition
Shenaya says
Hi Sam! I will be making only the dark chocolate part of this receipe 🙂 Can you please share the metric measurements like you do usually? In grams and ml. ?
Thanks a ton!
Sam says
Hi Shenaya! This is an older recipe that I haven’t tested with grams. Unfortunately I won’t be able to convert everything for you without ensuring myself that it will work. I will make sure to redo this cake and try it with grams sometime in the future. I’m sorry. 🙁
Shenaya says
Hi Sam! I used other recipes of yours to convert to metric. I only made the chocolate cake part along with the icing. It was just SO SO GOOD. I mean light and moist (ugh that word!) And just PERFECT. I used about 350 gms of icing sugar instead of 500 and added 2 tablespoons of corn flour to help stiffen. Thanks for sharing yet another amazing recipe!!
Sam says
I’m so glad you enjoyed it so much! 🙂
Donna says
I notice the cake recipe says to add the flour mixture to the butter/sugar mixture. I don’t see where the cake recipe calls for butter. Is it missing or is it just the oil you add to the sugar mix? My cheesecake is done and I’m waiting for my cakes to come out of the oven as I write this! Cannot wait to put it all together tomorrow morning!
Sam says
Hi Donna! Sorry for the confusion. You won’t need any butter in the actual cake. You will just stir that flour mixture into the oil/sugar mixture. 🙂
Jessica S says
This looks amazing! I was going to make it for my boyfriends birthday but I am crunched on time that day. Would it be okay to make the cake and cheesecake a day or two in advance, leave it in the fridge and assemble and frost later?
Sam says
Hi Jessica! You will be fine to make the cakes in advance. The cheesecake will need to be store in the refrigerator but the other cakes are going to be best at room temperature wrapped tightly or stored in some sort of air tight container so they don’t dry out. Refrigerators tend to dry out cakes. 🙂
Frank says
This looks so good! I really want to make it but don’t have canola oil on hand. Would it be okay to substitute in corn oil? Thanks!
Sam says
Hi Frank! Corn oil will work here. Really any neutral oil will be fine. 🙂
Hannah says
This looks so good and I desperately want to try it. Do you know how we I can make it in the UK, we only have cream cheese in tubs which is already whipped so the recipe would differ from using block cheese?
Sugar Spun Run says
Hi, Hannah! Unfortunately, if you use the tub cream cheese your cheesecake won’t ever set up. It will end up being a soupy mess. 🙁
Hannah says
Ah that’s such a shame! Looks delicious anyway!
Olivia says
I made the cake for my son’s 5th birthday! Thank you for the recipe. Unfortunately the cheese cake cracked =( but I think it’s because I might have over beaten the eggs. The chocolate cake though was a little dry and crumbly. I believe I followed the recipe accurately. What could I do differently next time?
My boys helped me made the cake and they loved it!
Sugar Spun Run says
I love that you and your boys made this cake together, Oliva! I hope that you all had fun doing so. I am sorry that your cheesecake cracked, there are so many variables that could have caused that I list in greater detail in my post. As far as your cake, it should not be dry. It sounds like too much flour was added. Over measuring your flour is the biggest mistake in baking so I have created a guide on how to measure flour properly that can be used as a reference for next time. I hope that helps! Thanks for trying my recipe. 🙂
Alice says
Wow…made this for my birthday. FANTASTIC. The cake is fudgy and the cheesecake creamy. My cakes took 40 min. And getting the cheesecake on the cake was a bit of a disaster but it tastes sooo good. Definitely a keeper!
Sugar Spun Run says
Happy (belated) Birthday to you, Alice! I am so glad that you enjoyed your birthday cake. With some practice, applying the cheesecake onto the cake becomes easier! Thanks for trying my recipe and for commenting. 🙂
Jai says
Looks so good in my mouth. But i need a standard measuring unit to understand the recipe. ie cup (us) or grams (metric)
Amy says
What is the easiest way to transfer the cheesecake layer to the bottom chocolate layer? I can’t figure that out.
Sam says
Hi Amy! So long as the cheesecake has cooled completely it should transfer pretty easily. Remove the sides of your springform pan and then, carefully flip it onto the first iced chocolate layer… (I know, easier said than done) To do this, I use my hand as a guide so that the cheesecake doesn’t just “plop” onto the cake and risk breaking. I use an outstretched hand to gently support the cheesecake as I slowly invert the bottom of the springform pan and then gently lower it onto the cake, carefully placing one edge of the cheesecake against one edge of the cake and gently sliding my hand out as I let it rest all the way on the cake.
Another option would be to remove the sides of the springform pan, gently loosen the bottom of the cheesecake from the parchment paper using a knife or spatula, and then, using a spatula gently slide the cheesecake on top of the first iced cake layer.
I hope these help, it’s a bit difficult to describe.
Chi @twopickypigs says
Oh my god.. I Stumbled Upon this post and went racing to your blog. This looks so guilty yet irresistible, I don’t know about you but I can surely finish that whole cake in half a week. Will definitely make this some day !!
Sam says
Oh I definitely finished the cake off WAY too quickly. Thank you Chi I’m so glad you stopped by! 🙂
Prash @ YummilyYours says
Sorry about your bad day. My wok (called kadai in India) is my confidant 🙂 And the cake? IfI had to indulge in something this weekend, it would be this cake! Gorgeous! 🙂
Sam says
Thank you, Prash!! 🙂
Meagan @ The F&B Department says
Baking is my therapy as well. There’s something so calming about just watching the Kitchenaid do its thing. I’m sorry you had a bad day, but please just know that you’re awesome and a super-talented baker!!!
Sam says
Thank you so much for the kind words, Meagan, I really appreciate it! 🙂
Anu-My Ginger Garlic Kitchen says
I am sorry that you had a bad day! Sometimes I feel the same. I hope you are feeling great now! And this cake — Oh my goodness! This one is fabulously delish. These stunning pictures are making it more desirable! 🙂
Sam says
Thank you Anu, and yes, today is a much better day! 🙂
Jessica @ Sweetest Menu says
I couldn’t agree more! And what is more soothing and satisfying then creating such a decadent and sweet treat! Magical!
Sam says
🙂 Thanks Jessica!