Here’s a Chocolate Cheesecake Cake that is perfect for special occasions. It’s two layers of chocolate cake with a layer of chocolate cheesecake in the middle. The whole cake is covered in rich chocolate frosting and sprinkled with chocolate shavings.
Watch the video showing you how to make this cake, then scroll to the bottom of this post and print out the recipe so you can bake it at home!
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. They’re just good people. And for that reason, I bring them cakes like this Chocolate Cheesecake Cake.
I happened to make this recipe for my Father In Law’s birthday. He loves chocolate A LOT… which is a very good thing since this cake has a lot of chocolate inside and out.
If you follow my blog, you’ve probably seen my oh-so-yummy Red Velvet Cheesecake Cake. This Chocolate Cheesecake 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 usually 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. But some people are wary of using this method because of the possibility of water leakage through tears in the foil.
If you don’t like to use a water bath, then you can choose this alternate method. Simply place a pan of water on a lower rack, and bake the cheesecake on a rack above the pan. Having the water in the oven will still create enough moisture to help keep the cheesecake moist. And honestly, if it cracks then it won’t be that big of a deal since you’re going to put it in between two layers of cake!
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 Chocolate Cheesecake 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 of my Chocolate Cheesecake Cake. 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 making this Chocolate Cheesecake Cake for them, especially since I let them keep the leftovers.
Here are a few more chocolate cake recipes you might enjoy:
- Chocolate Truffle Cake
- Chocolate Pudding Fudge Cake
- Chocolate Scratch Cake
- Chocolate Pudding Cake
- Sunday Chocolate Cake
- Chocolate Glazed Cake
Chocolate Cheesecake Cake
- 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
- 1¾ cups all purpose flour
- 1½ cups granulated white sugar
- 2/3 cup unsweetened cocoa powder
- 1½ teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon instant espresso powder
- 3 large eggs, at room temperature
- 1¼ cups buttermilk, divided
- 3/4 cup (1½ sticks) 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 corn syrup
PREPARE THE CHEESECAKE LAYER:
- Preheat the 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 the 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.
PREPARE THE CAKE LAYERS:
- Preheat the 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 the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the 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 the sides and the bottom of the 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 the cakes onto a rack to cool completely.
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.
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.
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.
- *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.
My husband wanted a chocolate Cheesecake cake for his birthday. I had never heard of such, neither had he. He just said that sounded like something he would love. Typed it in the search and here we are! Well he was right, it was fabulous! I’m actually making another one now bc it’s been a while and he’s mentioned it at least twice a week since his birthday.
Happy to hear, thank you!
Hi Lori, I dont suppose you could please share this recipe in grams with me?
Hi There, I don’t have a metric conversion but there are conversions online you can try to use!
Hi, i am dying to make this recipe but i cannot get hold of any light corn syrup. What do i do?
Use a different kind of frosting!
To make the cheese cake white chocolate flavour could I just replace the chocolate to white chocolate and remove the coco powder?
I haven’t tried anything like that, so I’m not sure!
OMG I think this is the best thing I ever made!
The cake recipe calls for 3/4 cup of butter (1-1/2 sticks) however, each stick is 1/2 cup which is 1-1/2 cups of butter. Which is the correct scale of butter 3/4 cup or 1-1/2 cups? Thank you!
Rachel- 3/4 cup butter = 1 1/2 sticks. 1 stick = 1/2 cup. 1/2 stick = 1/4 cup. 1/2 cup + 1/4 cup = 3/4 cup butter.
Hi there! Can I leave out the espresso powder? We do not drink coffee so I don’t want to buy a container if it’s just going to sit there. Thank you!
Yes, the chocolate flavor just won’t be quite as intense.
Is it possible to substitute the All Purpose flour and use combination of Almond and Coconut flours? Can I use the same measurements? Is it possible to not use corn syrup? Is there a healthier alternative?
Thank you for this recipe.
I don’t know anything about how to bake with those types of flours, so I’m afraid I don’t have an answer for you. Sorry!
The cheesecake layer really takes this chocolate cake to a whole new level of deliciousness.
A Cheesecake never looked and tasted better. I mean, FOR REALS!!! SO GOOD!
WOW this cake looks amazing! I love chocolate cheesecake!
Every layer of this is better than the last. SO decadent and delicious!
THE MORE CHOCOLATE THE BETTER!!!
My family loved this cake! We have both cheesecake lovers and chocolate cake lovers….and I happen to be fond of them BOTH!
So incredibly decadent! I’m in love!
This cake was a beautiful addition to our holiday desserts!
I wonder how the frosting would turn out if whipped after cooled. The cake looks wondermus. I can’t wait to try it.
Thanks for sharing.
I made this recipe this past Sunday for my family and it’s almost gone today!! Great favor and texture. I’ll definitely be making this one again! TY so much for sharing
I found this recipe early this morning. The sun had just begun to rise. It was love at first sight. My niece’s birthday is this weekend. I went to the store this morning and bought all the ingredients and even for a pint of strawberries and blackberries. As well, I made chocolate togo around the perimeter. It’ll be beautiful. She turns 9.
Thank you so much for this recipe. I’d be willing to send you pictures of the cake as it comes together.
One more note that I forgot – I didn’t use corn syrup in the frosting as my grocery store didn’t have it. Instead, I used coconut nectar and it was delicious! I found it in the syrup section. It’s fairly mild and low glycemic. It’s practically healthy. 😉
I just made this cake last night and it is the absolute most delicious chocolate confection ever created. I followed your recipe to the letter and it’s just perfect. PERFECT!!! The only thing easier than making it is eating it! Thank you for this chocolate nirvana. It’s to die for!!
I just realized that I have semisweet chocolate not bittersweet. Can I use this as an alternative for the cheesecake?
Had to bake a chocolate cheesecake. Went with this recipe and I was not disappointed!
I converted it to metric measurements as I’m in Australia. Some one else might find this handy:
140g bittersweet (70%) chocolate
450g cream cheese
100g caster sugar
15g cocoa powder, unsweetened
2 large eggs
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
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 🙂
OMG! YUM YUM! GOTTA MAKE! SALIVATING ALREADY! HEAVEN IS MADE OF CHOCOLATE! HEADING TO PANTRY NOW TO CHECK FOR INGREDIENTS! SEE YA! and ((((THANKS!))))
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
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!
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
I’m going to try your method next time- thank you!
This looks so wonderful and decadent! I just may make this for Easter!
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!
In the process of making this for fathers day! Just tasted the batter… and I am in heaven, dad will love it!
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.
Delicious followed the recipe to a T came out perfect like the picture thank you
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.
Love that idea!
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.
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!!!
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: https://www.recipegirl.com/2008/08/20/hersheys-perfectly-chocolate-chocolate-frosting-2/
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!
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!!
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.
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?
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.
I made the Red Velvet Cheesecake Cake, and it was a HUGE hit!!!! Can’t wait to make this one!!!!
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!
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.
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.
Made this for Easter dessert, and it was absolutely wonderful!!! I will definitely be making this again!
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.
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!
I’ve not heard of using cake strips for cheesecake. Must try that out!!
I used your cake recipe from this and paired it up with a nutella swirl cheesecake and nutella cream cheese frosting… it is killer!
What does freezing the cheesecake layer do, could you just refrigerate it instead?
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.
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.
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!
talk about drooling, that cake looks delish!! I love chocolate and this cake looks amazing!!
Made this yesterday for a birthday party. It was pretty good! Thanks for the recipe and the photos (which made me drool). 🙂
OH GOD. Those looked divine!
Oh wow. I am now on my way downstairs to eat chocolate cake!
This is a great cake. I love chocolate. I would love to taste this cake.
Totally trying this recipe this weekend for a party! Looks amazing!
oh my gosh!
wow. this is crazy good–all in one cake! lol
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!
Oh my! Cake with cheesecake inside!!! Making them cakes like that, how could your in laws not adore you??!
This cake looks absolutely sinful. I’m trying to think up an occasion special enough for this.
Looks delicious. I will definitely try making it soon.
This looks so beyond divine!
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.
I think I just gained 2 pounds from reading this. And I’m okay with that.
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.
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.
Oh wow!!! This cake looks so super amazing!! This would be extremely dangerous in my house!! 😀
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!
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.
wow !! that is one delicious chocolate cheesecake……love the story 🙂 happy new year
This looks VERY dangerous 🙂
WOW, beautiful cake! It looks so yummy!
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 😉
You don’t even know how much I love this! Absolutely amazing!
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. =]
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!
I’ll take a slice please. And those cake strips? genius.
That is so beautiful!!! Chocolate heaven, Lori!
Looks incredible! Beautiful cake!
I am going to save this recipe for Valentine’s Day! It looks divine!
Wow – it’s a spectacular birthday cake! Thanks for the tip about the Cake Strips.
oh em geee this looks AMAZING. My college roomates and I would have called this “breakup” cake.
This would be a fantastic breakfast for me!! 😉
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
I just fell out of my chair. Can I have….all of it?
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!
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!
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 😉
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!
That looks incredible! Beautiful cake, Lori.
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?