Double Chocolate Cheesecake Cake
If you love chocolate and cheesecake, then the Double Chocolate Cheesecake Cake is a dessert you simply cannot miss! This recipe combines rich chocolate cake with creamy cheesecake, offering a delightful experience in every bite. Perfect for special occasions or simply to satisfy your chocolate cravings, this cake is sure to impress everyone who tries it.
Why Make This Recipe
There are many reasons to make the Double Chocolate Cheesecake Cake. First, the combination of chocolate cake and cheesecake creates a rich and luscious treat that is hard to resist. Secondly, this recipe is simple and does not require any special skills, making it great for bakers of all levels. Finally, it is a crowd-pleaser, perfect for birthdays, holidays, or just a weekend treat!
How to Make Double Chocolate Cheesecake Cake
Ingredients:
- 1 and 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar (divided)
- 1/2 cup vegetable oil
- 2 large eggs (divided)
- 1 tsp vanilla extract (divided)
- 1 cup buttermilk
- 8 oz cream cheese, softened
Directions:
- Preheat your oven to 350°F (175°C) and grease and flour a 9-inch springform pan.
- In a bowl, mix together the flour, cocoa powder, baking soda, salt, and 1 cup of sugar.
- In another bowl, combine the vegetable oil, 2 eggs, 1 tsp of vanilla extract, and buttermilk.
- Mix the wet ingredients with the dry ingredients until the batter is smooth.
- In a separate bowl, beat together the cream cheese, 1/3 cup sugar, 1 egg, and 1 tsp of vanilla extract until smooth.
- Pour half of the chocolate cake batter into the prepared springform pan.
- Spoon the cheesecake batter over the chocolate cake layer.
- Top with the remaining cake batter, gently swirling with a knife to create a marbled effect.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out mostly clean.
- Allow the cake to cool completely before refrigerating it. Serve chilled.
How to Serve Double Chocolate Cheesecake Cake
Serve the Double Chocolate Cheesecake Cake chilled, straight from the refrigerator. You can slice it into wedges and enjoy it as is, or add a dollop of whipped cream or fresh berries on top for extra flair. This cake is perfect for dessert at any gathering!
How to Store Double Chocolate Cheesecake Cake
Store the cake in the refrigerator in an airtight container. It will stay fresh for up to five days. If you have leftovers, make sure to keep them covered to maintain the creaminess of the cheesecake layer.
Tips to Make Double Chocolate Cheesecake Cake
- Make sure all your ingredients are at room temperature for the best results.
- Do not overmix the batter to keep the cake light and fluffy.
- When swirling the batters, be gentle to avoid mixing them too much!
- If you want an even richer flavor, consider adding chocolate chips to the cake batter.
Variation
You can customize the Double Chocolate Cheesecake Cake by adding different flavors to the cheesecake layer. Try incorporating a teaspoon of instant coffee for a mocha twist or some orange zest for a citrus touch!
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can use regular milk, but the cake will be less moist. If you want to mimic buttermilk, add a tablespoon of vinegar to regular milk and let it sit for a few minutes before using.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out mostly clean, with just a few moist crumbs attached.
Can I freeze the Double Chocolate Cheesecake Cake?
Yes, you can freeze the cake. Wrap it well in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw it in the refrigerator before serving.
Enjoy making and sharing this delightful Double Chocolate Cheesecake Cake with friends and family!
