Chocolate Cheesecake Cake

You know how some people really don’t get along well with their In-Laws?  How visits with them are stressful and awkward and generally awful for many people?  Yeah, not me.  I got kinda lucky on that whole “in-law” thing.  And I’m not just writing this to kiss-up to my in-laws because I know there’s a good chance they’re reading this.  I actually truly enjoy being around my in-laws. And I’m pretty sure they like me too.  No weird, stressful stuff when we’re all together (and they live in the same town even!)  They’re just good people.  And for that reason, I bring them cakes like this one:  Chocolate Cheesecake Cake.

It happened to be my dear Father-in-Law’s birthday last weekend.  He loves chocolate.  A LOT… which is a very good thing since this cake has a lot of chocolate inside and out.

If you followed my blog over the holidays, you may have seen me make that oh-so-yummy Red Velvet Cheesecake Cake.  This cake is made using the same concept.  A cheesecake layer is baked up first.  This one is a chocolate cheesecake (of course).  The batter is very thick (and I do mean very), but you just spread it into a cheesecake pan- the kind with removable sides- and then wrap the bottom and sides with heavy duty foil.

I always, always bake my cheesecakes in a “water bath.” If you’ve ever wondered what that means, here you go. Set the foil-wrapped cheesecake pan into a larger (roasting) pan- or anything that your cheesecake pan can fit inside of- and then pour boiling hot water into the pan so that surrounds the cheesecake pan and comes up the side of the pan about 1-inch. Then bake it in its water bath. See, not as complicated as you thought, right? The reason behind it is that you will most always get a cheesecake that doesn’t crack on the top. Bake it without a bath, and you risk cracking.

That baked cheesecake is popped into the freezer and allowed to freeze up nice and firm. Then it will pop out of the pan easily and you can trim the edges with a sharp knife as needed to make sure that they are the same size as your cake rounds. This chocolate cake recipe comes from Camilla Saulsbury’s Piece of Cake cookbook. It works perfectly for building the cheesecake cake. One layer of chocolate cake on the bottom, then your cheesecake layer, then the 2nd chocolate cake layer.

In case you’re wondering how I got my cake layers to bake up so even and flat… nope, I did not trim them.  I used Cake Strips.  You just soak them in water, and then velcro them around each cake pan.  Your cake layers will magically turn out nice and even and flat!

The frosting recipe I used is also from the Piece of Cake cookbook- Sour Cream Chocolate Frosting.  This is a super easy frosting recipe to make, and it spreads on so nice and smooth and thick.

It’s a pretty fudgy frosting, so I’d say it’s not great for trying to pipe decorations.  I chose to go simple.

And I shaved some chocolate on top.  Just pop your chocolate bar into the microwave for about 15 seconds to soften it up slightly, then potato-peel it down the side of the bar to make some shavings.  Nothing fancy, but it pretties it up a little.

I guess I have to say it.  This cake is for major chocolate lovers and for good reason.  Those chocolate cake layers PLUS the chocolate cheesecake layer PLUS the chocolate frosting PLUS the shavings on top.  Dig out the vanilla ice cream to accompany slices of this!

I’m pretty sure my in-laws love me even more for bringing this to their house last weekend, especially since I let them keep the leftovers.

So… I’m curious…do you get along with your in-laws?  Do tell.
And unless your in-laws are reading my blog, you can be totally honest and no family weirdness will be caused
;)

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Chocolate Cheesecake Cake

Yield: 12 to 14 servings

Prep Time: 1 hr + cooling and chill times

Cook Time: 1 hour 15 min

This cake is for big time chocolate- lovers...

Ingredients:

CHOCOLATE CHEESECAKE:
5 ounces bittersweet chocolate (70% cocoa), chopped
Two 8-ounce packages cream cheese, at room temperature
1/2 cup + 3 tablespoons granulated white sugar
2 tablespoons unsweetened cocoa powder
2 large eggs

CHOCOLATE CAKE:
1 3/4 cups all-purpose flour
1 1/2 cups granulated white sugar
2/3 cup unsweetened cocoa powder (not Dutch process)
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon instant espresso powder
3 large eggs, at room temperature
1 1/4 cups buttermilk, divided
3/4 cup unsalted butter, at room temperature
1 teaspoon vanilla extract

CHOCOLATE SOUR CREAM FROSTING:
2 cups semisweet chocolate chips
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sour cream
2 tablespoons light (white or golden) corn syrup

Directions:

1. Prepare the cheesecake layer: Preheat oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn't seep into the pan). Place chocolate in a medium glass bowl. Melt in the microwave in 30 second bursts until the chocolate is melted and smooth, stirring after each burst. Set the chocolate aside and let it cool off until it is lukewarm but still pourable. In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and cocoa powder and blend until incorporated, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Mix in the lukewarm chocolate. Mix until smooth. The batter will be very thick- scrape it into the prepared pan and smooth the top. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.

2. Prepare the cake layers: Preheat oven to 350 degrees F. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Add espresso powder, eggs, 1/4 cup of the buttermilk, butter and vanilla to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Add the remaining buttermilk and beat on low speed for 15 to 30 seconds, until just blended. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.

3. Prepare the frosting: In a large microwave-safe bowl, combine the chocolate chips and butter. Microwave 1 to 2 minutes, stopping every 30 seconds to stir, until melted and smooth. Whisk the sour cream and corn syrup into the chocolate mixture until smooth. Cover and refrigerate for at least 30 minutes or until firm enough to spread.

4. Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake (with a sharp knife) to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.

5. Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring any crumbs into the bowl of frosting). Don't worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to "set" the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn't have any crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings (see *Tips below). Keep this cake refrigerated.

Tips:

*Using a good quality bittersweet chocolate will make a difference in this recipe. Splurge for Scharffen Berger or something similar.
*For making white chocolate shavings: Purchase a hunk of white chocolate and a hunk of dark chocolate. Microwave the chocolate to soften it up slightly (15 to 30 seconds, depending on the size). Use a potato peeler to run down the side of the chocolate to create shards/shaves/curls of chocolate. I like to shave it onto a paper plater and then just use the plate to slide the chocolate onto the top of the cake.
*If you are serving this cake at a party, it's perfectly okay to leave the cake at room temperature for an hour or so while serving. Otherwise, keep it refrigerated.

Source: RecipeGirl.com (cake & frosting adapted from Piece of Cake and cheesecake adapted from Bon Appetit

Leave a Comment




118 Responses to “Chocolate Cheesecake Cake”

  1. 1

    Kathryn — January 5, 2012 @ 3:20 AM

    I get on well with my boyfriend’s family and I think/hope (!) that they like me too, they’re so sweet about including me in family things. This cake looks so rich and decadent – I love the cheesecake layer in the middle and that frosting looks awesome!

  2. 2

    Joanne — January 5, 2012 @ 4:17 AM

    Well, I don’t have in-laws or even future in-laws or prospective in-laws of any sort, but I hope that when I do I love them enough to bake them amazing cakes like this! In the meantime…my roommate is a serious chocolate lover and I think her next birthday will be the PERFECT excuse for me to make this. Or, you know. A random Tuesday night should work as well.

  3. 3

    Lauren at Keep It Sweet — January 5, 2012 @ 5:26 AM

    This cake is just an obvious form of love. I would adore a giant slice of it. Chocolate cheesecake is one of my favorite things but add chocolate cake and icing, how could I possibly resist?

  4. 4

    Sarah Caron — January 5, 2012 @ 5:34 AM

    That looks incredible! Beautiful cake, Lori.

  5. 5

    Erin — January 5, 2012 @ 5:34 AM

    Ok this is pretty amazing, but I am not a 100% chocolate person, I need it to be broken up by something. I want to put a peanut butter cheesecake in the middle, or maybe the cake can be peanut butter with the chocolate cheesecake? The possibilities are endless!

  6. 6

    spiceblogger — January 5, 2012 @ 5:54 AM

    Oh. My. Goodness!
    What a gorgeous cake! Thank you for the tip of baking the cheesecake in a water bath. I’ve never tried that before, and my cheesecakes always crack. Always. Sooooo frustrating! I will definitely use your trick next time ;)

  7. 7

    Cookbook Queen — January 5, 2012 @ 6:00 AM

    This is just too stinkin gorgeous!! Love it…chocolate cake and cheesecake is SUCH a great combo.

    And I adore my in laws. My MIL and I are actually really close, honestly she is probably one of my best friends. Weird, right? And the funny thing is, she thinks I’m so great and treats me like one of her own…she usually takes MY side over my husband’s!!!

  8. 8

    Tara @ Chip Chip Hooray — January 5, 2012 @ 6:27 AM

    …..
    !!!!!!!!!!!

    Yeah, that’s basically my only reaction to this. Wowie.

  9. 9

    Laura @ Family Spice — January 5, 2012 @ 7:14 AM

    Drooling right now, thanks Lori. I definitely will NOT make this because I would eat the whole thing! Luckily, there’s no baking allowed right now as I’m on my diet and having a good week. And, my lips are sealed about my in-laws… ha! ha!

  10. 10

    Michelle @ Brown Eyed Baker — January 5, 2012 @ 7:19 AM

    Oh my, I am totally craving this cake! Will definitely need to make it!

    As for in-laws, I’m not married, but do have a boyfriend of 3+ years and I adore his family. In previous situations I would dread even a visit of a few hours, but I’m more than happy to spend 2+ weeks at their house. I’m so happy to enjoy them – isn’t it awesome when that happens?!

  11. 11

    SharonMarie — January 5, 2012 @ 7:24 AM

    Beautiful cake! And thanks for the tip of baking cheesecakes in a water bath to keep them from cracking! I can’t wait to try it!

  12. 12

    Bev Weidner — January 5, 2012 @ 7:32 AM

    I just fell out of my chair. Can I have….all of it?

  13. 13

    The Hungry Housewife — January 5, 2012 @ 7:57 AM

    Looks so wonderful Lori. I pinned this. I just had someone the other day to ask me to make them w/ cheesecake in the middle!!!! YEAH

  14. 14

    Marnely Rodriguez — January 5, 2012 @ 8:04 AM

    This would be a fantastic breakfast for me!! ;)

  15. 15

    Emilie @ Emilie's Enjoyables — January 5, 2012 @ 8:26 AM

    oh em geee this looks AMAZING. My college roomates and I would have called this “breakup” cake.

  16. 16

    Julia — January 5, 2012 @ 8:32 AM

    You really are lucky to have great in-laws!!!! I’d like to be one of them, so I can have cakes like this baked for me. It look SENSATIONAL!

  17. 17

    Angela @ The Dancer Bakes — January 5, 2012 @ 8:43 AM

    I get along with my in-laws…for the most part. My future mother in law is, well, a bit crazy! But future hubby’s siblings and dad and surrogate family are all SUPER nice :) I get the impression that baking would go over great with all of them too!

  18. 18

    Barbara @ Barbara Bakes — January 5, 2012 @ 9:23 AM

    Wow – it’s a spectacular birthday cake! Thanks for the tip about the Cake Strips.

  19. 19

    Angie @ Sweet Natured Treat — January 5, 2012 @ 9:35 AM

    This cake looks dangerous! I’ll have to file it away for my brother’s birthday – he’s a major chocoholic. You’re lucky to have such great in-laws. Fortunately, my mother-in-law isn’t too bad, and the rest of my husband’s family lives a 14 hour drive away.

  20. 20

    Mary Miller / A Passionate Plate — January 5, 2012 @ 9:49 AM

    I am going to save this recipe for Valentine’s Day! It looks divine!

  21. 21

    Amy Lea — January 5, 2012 @ 10:20 AM

    Looks incredible! Beautiful cake!

  22. 22

    JulieD — January 5, 2012 @ 10:20 AM

    That is so beautiful!!! Chocolate heaven, Lori!

  23. 23

    Aimee @ ShugarySweets — January 5, 2012 @ 10:35 AM

    I’ll take a slice please. And those cake strips? genius.

  24. 24

    Averie @ Love Veggies and Yoga — January 5, 2012 @ 11:28 AM

    Lori this sounds so delish and your layers and the filling and the entire cake is PERFECT! You had a surgeon’s hands with this bad boy and it’s just beautiful!

  25. 25

    vballer — January 5, 2012 @ 11:36 AM

    ohh this looks amazing!
    & and the wilton cake strips look like something i need to invest in…
    (in addition to the springform pan for the cheesecake!)
    thanks for the tip!
    i cant wait to try this recipe out. =]

  26. 26

    Noreen Rak — January 5, 2012 @ 1:00 PM

    This really looks scrumptious, as I am a real chocoholic! However, you state to melt the chocolate in a medium bowl, and I can’t see when to add it to the large bowl with the cream cheese, etc. Thanks for sharing!

  27. 27

    Lori Lange — January 5, 2012 @ 1:14 PM

    Right! I definitely forgot that part… edited it to add it in after eggs. Thx for catching that!

  28. 28

    Bunny — January 5, 2012 @ 1:36 PM

    You don’t even know how much I love this! Absolutely amazing!

  29. 29

    Katrina @ In Katrina's Kitchen — January 5, 2012 @ 2:04 PM

    Okay yum! I am a vanilla girl but I have some people in my life who would go crazy over it! I might have a slice too ;)

  30. 30

    Lisa @ Snappy Gourmet — January 5, 2012 @ 4:50 PM

    I think your inlaws are the lucky ones! That cake looks incredible!!!

  31. 31

    I'm At Home Baking — January 5, 2012 @ 5:22 PM

    WOW, beautiful cake! It looks so yummy!

  32. 32

    Anna @ hiddenponies — January 5, 2012 @ 7:18 PM

    What a gorgeous cake…I would definitely make this to try impress my in-laws, and hopefully increase friendly relations?? :P Although they are moving into our basement suite this weekend so we better get friendly, and fast!

  33. 33

    Cookin' Canuck — January 5, 2012 @ 8:32 PM

    Oh my goodness – there is that cake I have been thinking of since I saw your tweet. Your father-in-law must have though he had died and gone to heaven and I’m sure you’ve earned a permanent place in his heart. I get along well with my in-laws, too and feel very lucky that I’m not living through a Jane Fonda “Monster-in-Law” scenario.

  34. 34

    Diane (Created by Diane) — January 5, 2012 @ 9:02 PM

    This looks VERY dangerous :)

  35. 35

    a spoonful of yumm — January 6, 2012 @ 2:08 AM

    wow !! that is one delicious chocolate cheesecake……love the story :) happy new year

  36. 36

    Natalie @ Cooking for My Kids — January 6, 2012 @ 6:50 AM

    This looks absolutely delicious. It is not even 9 am, and I am quite certain that I would eat a piece of this cake right now if it were in front of me.

  37. 37

    Jennifer @ Peanut Butter and Peppers — January 6, 2012 @ 7:18 AM

    Oh Good heavens! This cheese cake looks out of this world! I haven’t had cheesecake in so long, it makes me sad! I think it’s about time I make one!

  38. 38

    Erin — January 6, 2012 @ 7:52 AM

    This looks AMAZING!!! I’ll be adding it to my “must-try” list! And my in-laws? They’re awesome. I’m actually getting ready to spend a weekend with them here in our own house…it’s gonna be great! :)

  39. 39

    RecipeGirl's Mom — January 6, 2012 @ 8:02 AM

    Really liked reading this post. I love your in-laws too!

  40. 40

    Maia — January 6, 2012 @ 8:38 AM

    How can your in-laws do anything but adore you when you bake them treats that decadent?! :) In all seriousness, though, you’re lucky to have such a lovely relationship with them. I really do think it is rare. More often than not, people don’t realize that when they marry, they marry an entire family, filled with its various issues and characters. The realization can be a rude awakening for many! Because a marriage is a family created by choice, whereas blood ties can sometimes be just that – blood ties only, where in a vacuum, those people would never have gravitated toward one another… but the respect, loyalty, and connection must be respected, like it or not!

  41. 41

    Sweet Pea's Kitchen — January 6, 2012 @ 10:24 AM

    Oh wow!!! This cake looks so super amazing!! This would be extremely dangerous in my house!! :D

  42. 42

    Miss @ Miss in the Kitchen — January 6, 2012 @ 12:19 PM

    Must find cake strips, I make the ugliest cakes in America! That is a totally amazing cake.
    You are so lucky to get along with your in-laws. I do get along with my Mother in law pretty well.

  43. 43

    Fred @ Savorique — January 6, 2012 @ 12:37 PM

    I’m actually just wondering if one can use ricotta cheese instead of cream cheese for this cake.

  44. 44

    Sas Jacobs — January 6, 2012 @ 1:54 PM

    This recipe looks delicious – chocolatey but without being sickly sweet. I’ll be trying this for the next family birthday occasion. We’re all gluten free so I’m hoping that the chocolate cake part will work well with a gluten free flour mix.

  45. 45

    Amanda V — January 6, 2012 @ 4:46 PM

    I think I just gained 2 pounds from reading this. And I’m okay with that.

  46. 46

    Becki's Whole Life — January 7, 2012 @ 4:45 AM

    Oh my, this sounds amazing…I will have to look into those cake strips…I am always slicing the top off my cakes and then I eat it:-(. I do love my in-laws.

  47. 47

    Sandy — January 7, 2012 @ 6:13 AM

    No. And I am only writing to reiterate what you already know: you are very fortunate and you picked the right guy. While you are at it, thank your parents for raising such a smart girl! Advice for those unmarried: if you don’t like his parents, run fast! You deserve better!

  48. 48

    Tickled Red — January 7, 2012 @ 7:31 AM

    Oh you are such a good DIL! Gorgeous cake. I happened to luck out in that department as well. I just wish that my in laws lived closer :D

  49. 49

    Lauren — January 7, 2012 @ 3:32 PM

    This looks so beyond divine!

  50. 50

    Gage — January 7, 2012 @ 4:13 PM

    love the cake.

    I actually really don’t like my in laws. My MIL just puts out a lot of stressful vibes when we are around them. Now that they are in AZ for 1/2 the year we only see them once a year, YAY!! My husband feels the same.

  51. 51

    Marta — January 7, 2012 @ 7:39 PM

    Looks delicious. I will definitely try making it soon.

  52. 52

    Miriam @ Overtime Cook — January 8, 2012 @ 10:34 AM

    This cake looks absolutely sinful. I’m trying to think up an occasion special enough for this.

  53. 53

    paula — January 8, 2012 @ 2:19 PM

    Oh my! Cake with cheesecake inside!!! Making them cakes like that, how could your in laws not adore you??!

  54. 54

    Brittany — January 8, 2012 @ 3:38 PM

    I am always looking to bake something new! This looks great. One question, in the cheesecake part you said to add lukewarm water but I do not see how much. Did I overlook it? Thanks!

  55. 55

    Lori Lange — January 8, 2012 @ 3:51 PM

    Hmmm- no lukewarm water is added to the cheesecake… just the lukewarm chocolate after it has melted and cooled a bit. Are you seeing something else?

  56. 56

    patsy — January 8, 2012 @ 5:08 PM

    I get along quite well with my in-laws, too! It’s a lucky and very good thing! :)

    I had not heard of those cake strips, but will definitely have to give them a try since that would eliminate any trimming of cakes after they bake. Thanks for the tip!

  57. 57

    Kristen — January 8, 2012 @ 6:59 PM

    Oh my goodness. This looks incredible! Love my in laws for the most part :)

  58. 58

    beti — January 8, 2012 @ 8:09 PM

    this is really decadent, I don’t know if I could be able to attempt to make it

  59. 59

    vanillasugarblog — January 9, 2012 @ 5:26 PM

    oh my gosh!
    you didn’t!
    wow. this is crazy good–all in one cake! lol

  60. 60

    L.N. — January 9, 2012 @ 10:30 PM

    Totally trying this recipe this weekend for a party! Looks amazing!

  61. 61

    Stephanie — January 10, 2012 @ 1:52 PM

    This is a great cake. I love chocolate. I would love to taste this cake.

  62. 62

    Charissa — January 12, 2012 @ 7:03 PM

    Oh wow. I am now on my way downstairs to eat chocolate cake!

  63. 63

    CulinarilyCourtney — January 13, 2012 @ 4:31 PM

    I HAD to post a link to this recipe on my blog. Definitely drooling on the keyboard.

  64. 64

    Aileen — January 14, 2012 @ 11:05 AM

    OH GOD. Those looked divine!

  65. 65

    Asmita — January 15, 2012 @ 10:43 AM

    Looks insanely good! How lucky your in laws are to have you as their daughter in law.

  66. 66

    Megan — January 23, 2012 @ 3:41 PM

    Made this yesterday for a birthday party. It was pretty good! Thanks for the recipe and the photos (which made me drool). :)

  67. 67

    Kristin Lea — January 24, 2012 @ 7:44 PM

    talk about drooling, that cake looks delish!! I love chocolate and this cake looks amazing!!

  68. 68

    Marci Nielsen — January 26, 2012 @ 1:40 PM

    Thanks for this awesome idea! I am making one for my sisters birthday this weekend, only I am doing poppy seed cake with almond cheesecake and white chocolate buttercream icing. Mmmmmm! I cant wait to dazzle the family yet again!

  69. 69

    Sue Hosking — January 29, 2012 @ 4:04 PM

    What does freezing the cheesecake layer do, could you just refrigerate it instead?

  70. 70

    Lori Lange — January 29, 2012 @ 4:09 PM

    Hi Sue, The cheesecake layer will most likely be just slightly larger than your cake layers. You need to freeze the cheesecake layer because you will need to be able to pick it up in your hands and shave off the edges with a sharp knife to get it to uniform to the size of the cake layers.

  71. 71

    Lori Lange — January 29, 2012 @ 4:11 PM

    Just refrigerating it and trying to trim it from there… it would be tough to do and messy too. When frozen, it’s also easy to transfer to the middle of the cake, and it settles into the cake nicely when it defrosts.

  72. 72

    Heather, Mmm... is for Mommy — February 6, 2012 @ 7:49 PM

    I used your cake recipe from this and paired it up with a nutella swirl cheesecake and nutella cream cheese frosting… it is killer!

  73. 73

    Julie — February 8, 2012 @ 4:33 PM

    Oh. My.

    I am making this Friday for my favorite book club girls. I know they will appreciate chocolate upon chocolate upon chocolate…yum…

    As far as my in-laws…they live in Switzerland, which is both a blessing–and a curse. When they visit, they come for a month. It is a very, very long month.

    But next time, I’ll make this cake and everyone will be happy! ;-)

  74. 74

    Cathy — February 10, 2012 @ 11:15 PM

    This looks awesome, and I’m baking it right now! I had never heard of the cake strips, but one of the amazon reviews said that they work for cheesecake too–instead of the water bath. Have you ever tried using them for that? Just wondering. I think I’ll add them to my birthday wish list!

  75. 75

    Lori Lange — February 11, 2012 @ 10:16 AM

    I’ve not heard of using cake strips for cheesecake. Must try that out!!

  76. 76

    Isabel — February 19, 2012 @ 12:06 PM

    The cheesecake cake looks delicious, I got along great with my in-laws (may they rest in peace) but, the real eye-opener here are the cake striips!!! I can´t believe these have been around for so long and it is only just now I find out about them. As they say here in Spain they have been ” un secreto a voces” meaning “an open secret”… I have struggled with domed cakes for years and years but as soon as I hit the states next month I will head on over to Michael´s for my very own set and probably an extra one or two as gifts. Thanks Lori, I should of known I would learn something worthwhile from your blog not just get a great recipe . I´ll make the cake and let you know how it went.

  77. 77

    Sarah — April 9, 2012 @ 7:37 AM

    Made this for Easter dessert, and it was absolutely wonderful!!! I will definitely be making this again!

  78. 78

    Gigi — April 24, 2012 @ 10:07 AM

    I tried this recipe and the red velvet one…A-M-A-Z-I-N-G. Everyone loved them, only got to taste a small sliver, that’s how quickly they disappeared. Thanks always for the fabulous recipes and tips.
    The in-law thing for me is a touchy subject. My father-in-law and I seem to agree to disagree. My mother-in-law just goes along. But my mom and my husband gang up on me, she always takes his sides and says I’m being unreasonable. Imagine that…lol.

  79. 79

    joan — April 25, 2012 @ 1:42 PM

    I made this over the past weekend. Fabulous! I absolutely loved the frosting: how easily it came together, and it was so easy to work with. I am not a big fan of chocolate frostings that have a lot of confectioners sugar in them, so this was perfect. I found a tip in Cook’s Illustrated about cooking the cheesecake in the water bath: use a turkey roasting bag instead of the foil to wrap the springform pan. It worked like a charm. Less likely to leak, and the bag can be re-used.

  80. 80

    Stephanie E — May 5, 2012 @ 9:38 AM

    I can not wait to make this! My mother and mother-in-law both requested a chocolate cheesecake cake for mothers day and I was so excited to find this recipe! I’m very fortunate to have such a wonderful mother-in-law. She’s not only amazing, but she is also best friends with my mom and has been for about 17 years! We even do a combined celebration for mothers day! Thanks for this awesome recipe!

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    Elizabeth — May 15, 2012 @ 10:17 AM

    Hello, my name is Elizabeth and I work for a library in Wyoming. We are currently putting together a recipie book from our annual Death By Chocolate event. I was hoping to talk to you about using one of the pictures from this post for the book (they’re very well done!). We would, of course, be more than happy to give you full credit and/or compensation. It’s easiest to contact me by email. Thank you!

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    Erin Zitting — May 15, 2012 @ 3:06 PM

    I made the Red Velvet Cheesecake Cake, and it was a HUGE hit!!!! Can’t wait to make this one!!!!

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    Lori Lange — May 16, 2012 @ 9:27 PM

    Hi Elizabeth, I would prefer to keep my photos on my site. Thank you for asking though…

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    Shaune — July 23, 2012 @ 7:33 PM

    How long before serving do you suggest assembling cake? I am concerned that the cheescake portion will not be defrosted when serving.
    Is it possible to do it an hour or 2 before serving?

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    Lori Lange — July 25, 2012 @ 9:56 AM

    That should be just fine. It defrosts pretty quickly, depending on the temperature in your house. I usually assemble the cake and refrigerate it until serving, then it’s nice and firm to cut clean slices, and the cheesecake is completely defrosted.

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    Carroll — August 20, 2012 @ 4:59 AM

    Oh my goodness! I just have to tell you! I just made this for a bake off that they were having at the school I teach at. I chose it, first of all, because it’s so pretty and presentation counts. I also chose it because who doesn’t love chocolate? Anyway, I won first prize in the bake-off!! I was even accused of buying the cake from a bakery. I told them them I made it from your recipe. I’m not sure if they believed me, but I have a request to make it again soon.

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    Sarah A — September 6, 2012 @ 5:37 AM

    I made this for my husband’s birthday yesterday. Everyone LOVED it!! I did double the frosting so that I could put some between the layers as well. This was the best cake EVER!!

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    Alps — October 8, 2012 @ 7:25 AM

    This looks absolutely delectable, but I don’t think I’m brave enough to try making it myself. Me + baking = disaster…. lol

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    Deb — October 19, 2012 @ 5:15 PM

    I made this for my bosses birthday (she LOVES chocolate) and it was just amazing! It was actually pretty easy to make and it is going to be my go-to chocolate cake from now on! BTW- they had several names for the cake: “Chocolate Comma” and “Chocolate-O-Cake” (as in When Harry Met Sally). Thank you for the recipe!

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    Dena Graydon — November 5, 2012 @ 1:38 PM

    Did I miss why u wrapped it in foil? What happens if u don’t?

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    Lori Lange — November 5, 2012 @ 8:36 PM

    Wrap the bottom of the pan in foil if you are baking the cheesecake in a water bath.

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    Lise Tarasenco — November 8, 2012 @ 9:03 AM

    This cake looks amazing! I’m wondering how far in advance the chocolate frosting can be prepared? I’ve made it once before and it took quite a while to cool to the point it was spreadable and found myself frosting a cake at 12:00 midnight lol. Will it hurt it to be refrigerated for a couple of hours before it’s used? I’d like to prep the cakes the night before and frost early morning if possible. If not, any other frostings you could suggest I use? Thank you!!!

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    Lori Lange — November 8, 2012 @ 11:20 AM

    I would think that would be okay- if it firms up too much then I think a stint at room temperature would bring it back to where you need it. I really like this chocolate frosting too, but I haven’t tried it with this cake: http://www.recipegirl.com/2008/08/20/hersheys-perfectly-chocolate-chocolate-frosting-2/

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    Mrs. J — December 14, 2012 @ 12:27 PM

    I made the Red Velvet Cake from your recipe…it was a big hit to say the least…its a keeper for sure…can not wait to make the Chocolate recipe now…for Christmas.

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    Kate Wetmore — January 20, 2013 @ 4:02 PM

    That’s a seriously sinful looking cake. I am thinking that a Dulce de Leche cheesecake layer in the middle might just put it over the top! It would add a little interest to all that chocolate.

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    Lori Lange — January 21, 2013 @ 7:04 PM

    Love that idea!

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    AL — March 11, 2013 @ 10:17 AM

    Delicious followed the recipe to a T came out perfect like the picture thank you

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    Sugar art — April 18, 2013 @ 9:21 AM

    I made this for the teachers at my school I really hope that they like it because my family looked ready to kill for it. They probably would have ate it had I not wait to put it together. Anyway the only thing I did diff entry was the icing. I used my own whipped chocolate icing which I could have ate by its self. I also used a 9in square which I would recommend doubbling the cake layer recipe if you do that.

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    Auntiepatch — April 26, 2013 @ 8:44 AM

    Both of my in-laws are gone now but I used to tell my friends that I’d never divorce my husband because I’d lose my in-laws. Wonderful people!

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    Heidi — May 8, 2013 @ 1:07 PM

    Can this icing be used on a cake that won’t be refrigerated?

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    Lori Lange — May 10, 2013 @ 3:39 PM

    I would say- no… not with all of that sour cream in it.

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    Kelly Holden — August 31, 2013 @ 10:43 PM

    In the process of making this for fathers day! Just tasted the batter… and I am in heaven, dad will love it!

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    Niti — September 28, 2013 @ 5:57 PM

    I’m currently making this cheesecake cake for my birthday. The cheesecake smells wonderful! I just want to dig in pipping hot out of the oven! But no, I have to wait it out for tomorrow to complete it. I know it’ll be we’ll worth the wait. Can’t wait! Thanks so much! This birth girl is extremely happy and appreciative of you sharing your wonderful recipes. =) many thanks!

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    IrisA — October 14, 2013 @ 1:01 PM

    so you velcro the cake pan first then wrap the foil around it?

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    Isabel in Málaga — October 17, 2013 @ 6:08 AM

    Hi Lori, this is the second time I am making this cake and it occurred to me of a sudden that the cheesecake has no flour… and I did notice the first time around (the second cheesecake is still in the oven) is that the cheesecake was VERY heavy is the word I guess best describes it, and I am wondering if this is because it did not “rise” a bit with the use of flour?? I look forward to hearing from you on this and thanks for all the great recipes!!

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    Isabel in Málaga — October 17, 2013 @ 6:33 AM

    Hi again Lori ;-D Just took the cheesecake out of the oven and placed in on a rack to cool after removing it from the water bath and to my chagrin am seeing how a tiny crack on the side is forming to about and inch long… and counting?? Why would this happen if the water bath is to prevent this?? Sorry for so many questions but I do want to get it right!

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    Lori Lange — October 17, 2013 @ 1:10 PM

    I’m not sure- I’ve not seen this happen! How did it turn out?

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    Lori Lange — October 17, 2013 @ 1:11 PM

    I don’t know that flour causes a cheesecake to rise! Let me know how it worked out.

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    Lori Lange — October 17, 2013 @ 1:14 PM

    the velcro goes around the cake layers. The foil goes around the cheesecake layer.

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    Isabel in Malaga — October 20, 2013 @ 3:55 PM

    Hi Lori. First of all sorry for misleading you on my comment about a crack on the “side” of the cheesecake, it was on top but close to the border and ended up not being anything at all to worry about. As when I made this the first time it was a great success and was finished practically before you could say chocolate cheesecake cake three times!!! Thanks for the recipe and for answering so quickly… Til next time adios from Spain

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    Monica Latimer — March 20, 2014 @ 2:35 PM

    This looks so wonderful and decadent! I just may make this for Easter!

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    Anne — March 21, 2014 @ 7:03 AM

    Love different layers of chocolate, gonna make this but add a layer of raspberry in between. But would love to share I always bake my cheesecake in a regular cake pan. Line it with parchment, and spray the sides good. When its cooled down put pan in the freezer, once frozen, remove cover with another layer of parchment wrap well with Saran Wrap. When ready to use, I take either a butane torch around the edges n bottom to loosen it slides out perfect every time, and it’s always the same size as my cake. If you don’t have a torch, just roll it around your on a very low stove burner. But all my cheesecakes are frozen it brings the flavors together even more

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    Anne — March 21, 2014 @ 7:12 AM

    Isabel several reasons why cheesecakes crack

    Over baking
    Too high of an oven temperature
    Improper cooling
    And a cheesecake recipe with FLOUR in it most often will have a crack.

    Check your oven temperature to make sure its actually what you have it set on, if it continues. Also next time let it cool in the oven in its water bath if you keep having a crack issue

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    Diane Warren — March 21, 2014 @ 10:32 AM

    I cannot wait to make this gorgeous cake. I do a small amount of catering and I believe if I share this cake, I will probably get lots of orders for it.
    I was blessed to have the most wonderful in-laws. They have both passed on, but I was a full member of the family almost as soon as I met them. My in-laws were like my own parents and loved me as much as my husband and his siblings. My mom-in-law loved to cook and bake and would have really appreciated this recipe. I am very close to my sister-in-law, with whom I share a name, and she and her husband love my cooking.
    Thank you for posting this luscious looking recipe!

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    Lori Lange — March 21, 2014 @ 3:20 PM

    I’m going to try your method next time- thank you!

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    cherry Esguerra — April 18, 2014 @ 10:57 AM

    thanks for the tip…concerning the freezing of the cheese cake first before putting in between the layerd cake… that a genius idea…..never thought of that before….really was a great idea. God bless

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    Lenore — May 7, 2014 @ 7:19 AM

    OMG! YUM YUM! GOTTA MAKE! SALIVATING ALREADY! HEAVEN IS MADE OF CHOCOLATE! HEADING TO PANTRY NOW TO CHECK FOR INGREDIENTS! SEE YA! and ((((THANKS!))))

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    Carol — August 27, 2014 @ 6:40 PM

    I converted it to metric measurements as I’m in Australia. Some one else might find this handy:
    Chocolate Cheesecake:
    140g bittersweet (70%) chocolate
    450g cream cheese
    100g caster sugar
    15g cocoa powder, unsweetened
    2 large eggs

    Chocolate Cake:
    220g plain flour
    200g caster sugar
    80g cocoa powder
    16g bicarbonate of soda
    .5 tsp baking powder
    .5 tsp salt
    1 tsp instant coffee powder
    3 large eggs
    295ml buttermilk
    170g unsalted butter
    1 tsp vanilla essence.

    I didn’t do the frosting because corn syrup is an ingredient I don’t really use (I think you can buy it as glucose syrup here). This cake is magnificent with a chocolate cream cheese frosting :)