Chocolate Cheesecake Cake

Chocolate Cheesecake Cake

Chocolate Cheesecake Cake


When you can’t decide between a chocolate cake or a cheesecake, why not combine both? Chocolate Cheesecake Cake!! This is a Black Magic Cake (the all time easiest chocolate cake recipe- possibly the world’s most tried and true chocolate cake recipe- great for layering) combined with a no-bake chocolate cheesecake filling. This recipe is very easy to split up over a few days too. For example, you can make the cake, freeze it and do the filling and the ganache another day.

Garnished with fiery toffee shards, this cake makes a statement. Feel free to garnish with anything you like, e.g. m&ms, oreos or berries, anything you fancy really.

You will notice that there are a few optional ingredients, this is because not everyone likes dark chocolate, and some people do not like particularly bitter dark chocolate. So if you don’t like dark chocolate- use MILK chocolate and omit the extra cocoa in the cheesecake filling. Also, milk chocolate is sweeter than dark, so you may not want as much sugar in the cheesecake filling either. This can be replaces for caster sugar too. Above all, have fun making this cake, it is so cool!

Chocolate Cheesecake Cake:

Chocolate Cheesecake Cake


    Black Magic Cake
  • 2 Cups Brown Sugar
  • 1 3/4 Cups Plain Flour
  • 3/4 Cups Dark Unalkalinised Cocoa (Hersheys or Ghirardelli)
  • 2 teaspoons Baking Powder
  • 1 teaspoon Bicarbonate of Soda
  • 1 teaspoon Salt
  • 2 Eggs
  • 1 Cup Buttermilk (or 1 cup milk with 1 tsp white vinegar)
  • 1 Cup strong black Coffee (instant is fine)
  • 1/2 Cup Olive Oil
  • 1 teaspoon Vanilla Extract
  • Chocolate Cheesecake Filling
  • 250 grams Philadelphia Cream Cheese, softened
  • 1/2 Cup Brown Sugar (optional)
  • 2 Tablespoons Cocoa (optional)
  • 250 mlsThickened Cream
  • 200 grams good quality Milk or Dark Cooking Chocolate
  • 2 Tablespoons Boiling Water
  • 2 teaspoons Powdered Gelatine
  • 100 grams Dark or Milk Chocolate bits (grated or processed) (optional)
  • Chocolate Ganache Icing (pourable)
  • 350 grams Milk or Dark Cooking Chocolate broken into pieces (good quality)
  • 225mls Thickened Cream
  • Toffee shards (optional)
  • 2 Cups Caster Sugar
  • 2/3 Cup of Water
  • 1 Tablespoon White Vinegar


    Black Magic Cake
  1. Preheat the oven to 160 degrees Celsius, Fan Forced.
  2. Grease and line the base and sides of a high-sided 20cm cake tin with baking paper. Or if you only have two tins the same size, use both but I find it is best to use one high-sided tin for ease of filling the cake.
  3. In a large bowl place all the dry ingredients; Sugar, Flour, Cocoa, Baking Powder, Bi-carb, Salt and stir gently until combined.
  4. With a fork, gently whisk the eggs and then add them and the buttermilk to the dry ingredients and stir until well combined.
  5. Add the warm (but not hot) Coffee, Olive Oil and Vanilla and stir until thoroughly combined.
  6. Pour the very runny batter into the lined cake tin(s) and place in the preheated oven.
  7. Bake for 55-65 mins for one cake, or 35-50 minutes for two cakes, cake is cooked when an inserted skewer comes out clean.
  8. Leave the cake to cool completely before attempting to layer. It is best to place it in the refrigerator or freezer for an hour or so before cutting to avoid crumbling.
  9. Once cold, use a long serrated knife to level and layer the cake, or use a leveling tool if you have one. Then place the cake into the freezer again as piecing the layers together is much easier with a frozen cake.
  10. You can actually freeze the cake until required as long as it is wrapped airtight in gladwrap (this is a great one to make in advance to piece together on the day)
  11. Chocolate Cheesecake Filling
  12. In a medium sized heatproof jug, microwave the chocolate pieces and the cream in short 30 second bursts until all the chocolate has dissolved and is lump free, dark and glossy.
  13. In a medium bowl, beat the softened cream cheese with the brown sugar (if using), add the extra cocoa (if using) and beat through.
  14. Once the ganache has mostly cooled, slowly beat it through.
  15. Let the boiling water sit for 1 minute, then sprinkle the gelatine over the hot water and stir through until completely dissolved. Pour this dissolved gelatine (do not use any undissolved lumps) into the cheesecake mixture and beat through until well combined.
  16. Stir through the chocolate flakes if using.
  17. Refrigerate for approximately an hour until a spreadable consistency- not runny, and not too firm.
  18. Line base and sides of the same tin used to bake the cake with baking paper.
  19. Place one half of the mostly frozen cake in the base of the tin, spread the cheesecake mixture evenly to the edges, then place the other half of the cake on top, press down firmly, then place in the refrigerator for a few hours until firmly set before attempting to remove from the tin.
  20. Remove cake from the tin, neaten up the edges.
  21. Chocolate Ganache Topping
  22. In a heatproof jug, place the chocolate pieces and thickened cream. Microwave in no more than 30 second bursts stirring thoroughly in between to avoid chocolate burning. Chocolate will melt and become dark and glossy.
  23. Pour slightly cooled but still glossy and pourable ganache over top of cake allowing it to flow decoratively down the sides, but not too much that you can't see the filling layer. Place in refrigerator to set.
  24. Toffee Shards
  25. Prepare two baking tins with sheets of baking paper.
  26. In a small saucepan, place the Sugar, Water and Vinegar. Heat on low, stirring as needed until sugar has completely dissolved. You can use a wet pastry brush to brush any sugar particles stuck on the side of the saucepan back down into the mixture. Do not attempt to raise the heat until sugar has 100% dissolved. It will become completely transparent (with only the slightest hint of a froth on top from the vinegar). Note- it does take some time for the sugar to dissolve, so be patient.
  27. Once sugar has completely dissolved, raise the heat to medium/high, bring to a simmer/boil and DO NOT STIR!
  28. Watch the colour changing carefully and once it has begun to turn a light amber brown it will change to burnt tasting very quickly. This is not so important when the toffee is for decorative purposes, but just be aware it turns very very quickly. (note- i made quite a dark toffee- stop before it reaches this colour). The toffee will get a little darker when you take the saucepan off the heat too, so stop before it becomes treacle coloured.
  29. Take the toffee off the heat as soon as it has reached the desired colour, pour carefully onto each baking sheet, spreading it out with the back of a metal spoon until flat. You can tilt the tin to evenly coat it too. The toffee will look glassy and smooth.
  30. Toffee will set at room temperature unless it is humid. If you're in a hurry place each tin into the freezer for 10 minutes until toffee is set (be aware though that this toffee may not keep well), then break off pieces into the desired shapes and store in an airtight container in a very dry place. Garnish cake with toffee shards before serving.

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