This Chocolate Cheesecake Filled and Ganache-Topped Cake is what I make when I want something truly indulgent. It’s a rich chocolate cake layered with a creamy cheesecake center and covered in silky ganache that makes every bite feel like a celebration. It’s perfect for birthdays, holidays, or anytime I’m craving a show-stopping dessert.

Chocolate Cheesecake Filled and Ganache-Topped Cake

Why You’ll Love This Recipe

I love this cake because it blends the best of both worlds: the dense richness of cheesecake and the deep, moist texture of chocolate cake. The ganache on top adds a luxurious finish without being too sweet. It’s a make-ahead dream too — I can prepare it the day before, and it only tastes better as it chills. Each layer brings a different texture and flavor, and together they’re completely irresistible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Cake (two 9-inch layers):
1¾ cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup hot coffee (or hot water)

For the Cheesecake Layer:
16 oz cream cheese (2 blocks), softened
½ cup granulated sugar
2 large eggs
½ cup sour cream
1 teaspoon vanilla extract

For the Chocolate Ganache:
1½ cups semi-sweet or dark chocolate chips (or chopped chocolate)
1 cup heavy cream
1 tablespoon butter (optional, for shine)

Directions

I begin by making the cheesecake layer first. I preheat the oven to 325°F (163°C), line a 9-inch springform pan with parchment paper, and grease the sides. I beat the cream cheese until smooth, then add sugar, eggs, sour cream, and vanilla. I mix until creamy and pour it into the pan. I bake the cheesecake for about 40 to 45 minutes, or until just set with a slight jiggle in the center. I let it cool completely, then chill it in the fridge for at least 2 hours.

For the chocolate cake layers, I preheat the oven to 350°F (175°C), grease and line two 9-inch round cake pans. In a large bowl, I whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt. In another bowl, I mix the eggs, buttermilk, oil, and vanilla. I slowly add the wet ingredients to the dry, then pour in the hot coffee and mix until the batter is smooth and thin.

I divide the batter evenly between the two pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. I cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

To assemble, I place one cake layer on a serving plate or cake stand. I carefully remove the cheesecake from the springform pan and place it on top. Then I add the second chocolate cake layer over the cheesecake.

For the ganache, I heat the heavy cream in a saucepan until it just begins to simmer. I pour it over the chocolate chips in a bowl, let it sit for a minute, then stir until smooth. I add a tablespoon of butter for extra shine. I pour the ganache over the top of the cake, letting it drip down the sides, and spread it evenly.

I refrigerate the cake for at least 4 hours or overnight to let everything set properly before slicing.

Servings and timing

This cake serves 12 to 14 generous slices.

Prep time: 40 minutes
Baking time: 1 hour 15 minutes (cheesecake + cake layers)
Cooling/chilling time: 4 to 6 hours minimum
Assembly time: 20 minutes

I usually prepare the cheesecake the day before and assemble the whole cake the next morning or evening.

Variations

I sometimes use white chocolate instead of dark for a sweeter ganache, or stir espresso powder into the chocolate cake batter for a mocha twist. For the cheesecake, I’ve folded in crushed Oreos or peanut butter for added richness. If I want crunch, I add chopped toasted hazelnuts or almonds between the layers or sprinkle them over the ganache.

storage/reheating

I store the cake covered in the refrigerator for up to 5 days. It slices best when cold, but I let each slice sit at room temperature for 15–20 minutes for a softer texture. I don’t reheat it, but I freeze individual slices by wrapping them tightly in plastic wrap and foil. They thaw beautifully overnight in the fridge.

FAQs

Can I make this cake ahead of time?

Yes, I prefer making it a day ahead. It holds its shape better and the flavors have time to develop. I store it in the fridge and slice it cold for neat servings.

How do I keep the cheesecake layer from cracking?

I avoid overbaking and let it cool gradually. Turning off the oven and letting the cheesecake sit inside with the door slightly open helps prevent cracks.

Can I use a boxed cake mix?

When I’m short on time, I use a high-quality chocolate cake mix and prepare the cheesecake and ganache from scratch. It still turns out delicious and looks impressive.

What’s the best way to transfer the cheesecake layer?

I chill the cheesecake until very firm and use a large spatula or cake lifter to gently move it onto the cake base. Chilling makes it easy to handle without breaking.

Can I use milk chocolate for the ganache?

Yes, but I find it sweeter. If I use milk chocolate, I reduce the sugar slightly in the cake to balance the flavors better.

Chocolate Cheesecake Filled and Ganache-Topped Cake

Conclusion

This Chocolate Cheesecake Filled and Ganache-Topped Cake is pure dessert luxury. I love the contrast of rich chocolate layers with smooth cheesecake and glossy ganache. It’s a dessert that always earns compliments and makes any celebration feel extra special. With the right prep and a bit of patience, this cake is totally doable at home — and totally unforgettable once served.