🍫✨ Chocolate Cheesecake Filled and Ganache-Topped Cake – A True Feast for the Senses! 🍰😍
🍰 For the Cheesecake Filling:
16 oz (450 g) cream cheese, softened
½ cup sugar
1 teaspoon vanilla extract
1 large egg
½ cup sour cream or heavy cream
🍫 For the Chocolate Ganache:
1 cup heavy cream
8 oz (225 g) dark or semisweet chocolate, chopped
1 tablespoon butter (optional, for extra shine)
Instructions
1️⃣ Make the Cheesecake Filling:
Preheat oven to 325°F (160°C).
In a bowl, beat cream cheese and sugar until smooth.
Add egg, vanilla, and sour cream; mix until creamy.
Pour into a greased 8-inch springform pan.
Bake for 35–40 minutes, or until set but still slightly jiggly in the center.
Cool completely, then refrigerate.
2️⃣ Make the Chocolate Cake:
Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans.
In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt.
Add eggs, buttermilk, oil, and vanilla. Beat until smooth.
Slowly stir in hot coffee — the batter will be thin (that’s good!).
Pour evenly into the pans and bake for 30–35 minutes.
Cool completely.
3️⃣ Assemble the Cake:
Place one chocolate cake layer on a serving plate.
Carefully set the chilled cheesecake layer on top.
Top with the second chocolate cake layer.
Refrigerate while preparing ganache.
4️⃣ Make the Ganache:
Heat heavy cream in a small saucepan until just simmering.
Pour over chopped chocolate and let sit for 2 minutes.
Stir until smooth and glossy. Add butter if desired.
Let cool slightly, then pour over the cake, letting it drip beautifully down the sides.
5️⃣ Chill and Serve:
Refrigerate for at least 2–3 hours before slicing.
Slice with a warm knife for clean layers.
✨ Optional Toppings:
Sprinkle crushed praline or toasted hazelnuts on top.
Decorate with chocolate curls, fresh berries, or a dusting of cocoa.
💬 This cake is a true feast for the senses: the creamy cheesecake heart, the moist chocolate layers, and the silky ganache on top… pure decadence in every bite. ❤️
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