This cheesecake stuffed cake consists of a classic cheesecake sandwiched between two decadent, fudgy dark chocolate cakes. It’s topped off with a marbled cream cheese frosting to make for one show stopping dessert!
PREPARATION TIME
Prep Time: 1 hour30 minutes
Cook Time: 1 hour 10 minutes
Cooling Time: 4 hours
Total Time: 6 hours40 minutes
Ingredients
For Cheesecake
24oz(680g)cream cheesesoftened
¾cup(150g)granulated sugar
1teaspoonvanilla extract
½cup(120g)sour cream
3large eggsroom temperature preferred
For Cake Layers
1 ¾cup(220g)all-purpose flour
1cup(200g)light brown sugar firmly packed
1cup(200g)granulated sugar
¾cup(75g)dark cocoa powder(see note)
1 ½teaspoonsbaking soda
¾teaspoontable salt
½cup(113g)unsalted butter melted
⅔cup(155ml)vegetable oil
2large eggsroom temperature preferred
2teaspoonsvanilla extract
1cup(236ml)buttermilk
½cup(118ml)very hot or boiling water or coffee(see note)
For Frosting
¾cup(170g)unsalted buttersoftened
12oz(340g)cream cheesesoftened
1 ½teaspoonsvanilla extract
¼teaspoontable salt
6cups(750g)powdered sugar
¼cup(25g)dark cocoa powder
Recommended Equipment
Mixing bowls
8” springform pan
Two 8” cake pans
Piping bags
Ateco 848 Tip (optional)
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Instructions
Preheat your oven to 325F (165C) and line the bottom of an 8” springform pan with parchment paper. Set aside.
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.
24 oz (680 g) cream cheese,¾ cup (150 g) granulated sugar
Stir in sour cream and vanilla extract until well-combined.
1 teaspoon vanilla extract,½ cup (120 g) sour cream
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).
3 large eggs
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.
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.
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
In a large bowl, whisk together flour, sugars, cocoa powder, baking soda, and salt.
1 ¾ cup (220 g) all-purpose flour,1 cup (200 g) light brown sugar firmly packed,1 cup (200 g) granulated sugar,¾ cup (75 g) dark cocoa powder,1 ½ teaspoons baking soda,¾ teaspoon table salt
Add melted butter and vegetable oil and stir (by hand or using an electric mixer) until well-combined (batter will be thick).
½ cup (113 g) unsalted butter melted,⅔ cup (155 ml) vegetable oil
Add eggs and vanilla extract and stir well.
2 large eggs,2 teaspoons vanilla extract
Stir in buttermilk until well-combined and batter is smooth.
1 cup (236 ml) buttermilk
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.
½ cup (118 ml) very hot or boiling water or coffee
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
Using an electric mixer or stand mixer, beat together butter and cream cheese until smooth and well-combined.
¾ cup (170 g) unsalted butter,12 oz (340 g) cream cheese
Stir in vanilla extract and salt.
1 ½ teaspoons vanilla extract,¼ teaspoon table salt
With mixer on low-speed, gradually add powdered sugar until completely combined.
6 cups (750 g) powdered sugar
Divide frosting in half (you can just eyeball it) and add stir cocoa powder into one half of the frosting until combined.
¼ cup (25 g) dark cocoa powder
Assembly
Place your first cake layer on cake platter and cover with a layer of chocolate frosting.
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).
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).
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.
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.
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.
Store cake in the refrigerator until ready to serve.
Notes
Cocoa Powder
Dark cocoa powder is recommended to give the cake it’s dark flavor and appearance, but Dutch process cocoa powder may be substituted. Natural cocoa powder will also work but the cake will be lighter in appearance and milder in taste.
Oil
This recipe has been tested with vegetable oil and canola oil and works well with both. Any neutral cooking oil should work well here. I do not recommend substituting the oil for butter, while it will technically work, the cake will not be quite as moist and the oil is important for keeping the cake nice and moist (especially since it must be refrigerated after assembly, and refrigerators notoriously dry out cake).
Water/coffee
Whichever you use, the liquid must be HOT, or (even better) boiling. This hot liquid helps bloom the cocoa and give you an intense chocolate flavor. Hot coffee will enhance the chocolate flavor even more than water, but either will result in a delicious, moist, and chocolate-y cake.
Making in Advance
The cheesecake must be prepared at least 4 hours in advance to give it adequate time to chill and to be manageable. You can prepare the cheesecake up to 2 days in advance, simply leave in the springform pan and cover with plastic wrap or foil until ready to assemble (if any moisture forms on the surface simply dab it of with a paper towel).
Cake layers may be prepared up to a day in advance of assembly, allow to cool and then wrap thoroughly in plastic wrap and store at room temperature until ready to assemble.
Frosting may be prepared a day in advance. Store in the refrigerator in an airtight container, then let sit at room temperature until it’s soft enough to spread (you may need to stir the frosting before using).
Storing
Once assembled, cheesecake stuffed cake must be stored in the refrigerator (ideally covered or in an airtight container) and will keep for up to 6 days. Cheesecake stuffed cake may also be frozen.
Gluten Free
This recipe has been successfully made substituting Cup4Cup gluten free flour for the flour listed.
