This Chocolate Cheesecake Cake combines the richness of a decadent chocolate cake with the smooth, creamy texture of a classic cheesecake. It features a gluten-free chocolate cake base topped with a delicious cheesecake layer and finished with a rich chocolate cream cheese frosting. Whether you’re looking for a show-stopping dessert for a special occasion or a treat to indulge your sweet tooth, this chocolate cheesecake cake is perfect for any celebration. With easy-to-follow instructions and the option for a dairy-free version, this cake is both versatile and irresistible

Ingredients
Cake – Wet Ingredients:
- ⅔ cup sugar
- 1 teaspoon apple cider vinegar
- 2 teaspoons vanilla extract
- ¼ cup brown sugar
- 2 eggs
- ⅓ cup vegetable oil
- ⅔ cup boiling water
Cake – Dry Ingredients:
- ¾ teaspoon baking powder
- ½ cup OliveNation 22/24 Dutched cocoa powder
- ¾ cup gluten-free 1:1 flour (+ 2 tbsp)
- ½ teaspoon baking soda
- ¼ teaspoon salt
Cheesecake Layer:
- 24 oz softened cream cheese
- ½ cup sour cream (room temperature)
- 2 large eggs
- ⅔ cup sugar
- 1 ¼ teaspoons vanilla extract
- 1 ½ tablespoons gluten-free 1:1 flour
- ½ cup mini chocolate chips for edges (optional)
Dairy-Free Option (for Cheesecake Layer):
- 24 oz softened dairy-free cream cheese (e.g., @kitehill)
- ½ cup dairy-free sour cream (e.g., @kitehill, room temperature)
- 2 large eggs
- ⅔ cup sugar
- 1 ¼ teaspoons vanilla extract
- 3 tablespoons gluten-free 1:1 flour
Chocolate Cream Cheese Frosting:
- 1 ¾ cups powdered sugar
- ¼ cup OliveNation 22/24 fat Dutch-process cocoa powder
- 1 tablespoon dark cocoa powder
- ¼ stick butter
- 4 oz cream cheese
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 2-3 tablespoons heavy cream
Instructions
For the Cake:
- Preheat oven to 350°F (175°C). Lightly grease a 9″ springform pan and line with parchment rounds.
- In a mixing bowl, whisk together all dry ingredients (baking powder, cocoa powder, flour, baking soda, and salt).
- Add eggs and oil, and mix on medium speed until well combined.
- Add sugars, vanilla, apple cider vinegar, and boiling water. Mix on medium-high for 3-4 minutes until fully incorporated.
- Pour batter into the prepared springform pan and bake for 22 minutes. Remove from oven and set aside while preparing the cheesecake layer.
- Lower oven temperature to 320°F (160°C).
For the Cheesecake Layer:
- While the cake bakes, prepare the cheesecake filling. Beat softened cream cheese on medium-low speed until smooth.
- Add sour cream, eggs, sugar, and vanilla extract. Mix for 2 minutes until well blended.
- Wrap the bottom of the springform pan with heavy-duty foil (3 layers) to prevent water from entering during baking.
- Place the springform pan in a larger pan and fill the outer pan with water halfway up the side.
- Pour the cheesecake mixture on top of the chocolate cake. Bake at 320°F for 50 minutes until the cheesecake is slightly jiggly in the center.
- Turn off the oven and leave the door cracked open for 1 hour to allow the cheesecake to cool gradually.
- Remove from the oven and allow the cake to cool for an additional 30 minutes.
- Remove from the springform pan, discard the foil, and let cool for another 30 minutes. Refrigerate for 4-6 hours or overnight.
- Frost with chocolate cream cheese frosting (recipe below) once fully chilled.
For the Frosting:
- Beat butter and cream cheese in a mixer on medium-high speed until smooth.
- Add vanilla extract and salt, and mix on low until incorporated.
- Gradually add powdered sugar, mixing on low, then incorporate the cocoa powders and 2 tbsp heavy cream.
- Increase speed to medium-high and mix for 2 minutes, adjusting the consistency with remaining heavy cream if needed.
- Frost the chilled cheesecake with the chocolate frosting, and optionally, pipe a decorative design. Mini chocolate chips can be added to the edges for a festive touch.
Why You’ll Love This Recipe
This Chocolate Cheesecake Cake combines the best of both worlds: a rich, moist chocolate cake base topped with a creamy, indulgent cheesecake layer. The addition of mini chocolate chips on the edges and a decadent chocolate cream cheese frosting makes this cake a showstopper. Whether you follow the traditional or dairy-free option, it’s a dessert that’s perfect for celebrations, holidays, or any time you want a luxurious treat. Plus, it’s naturally gluten-free, making it accessible for a wider range of dietary needs.
Tips
- Avoid Overbaking: For the perfect cheesecake texture, check for doneness by gently shaking the pan. The center should jiggle slightly without being runny.
- Chill Before Frosting: Make sure the cheesecake layer is fully chilled before applying frosting to avoid melting.
- Wrap with Foil: Wrapping the springform pan in foil is essential for preventing water from leaking into the cheesecake during baking.
- Room Temperature Ingredients: To avoid lumps in the cheesecake, ensure your cream cheese and sour cream are at room temperature before mixing.
Variations and Substitutions
- Dairy-Free Option: Use dairy-free cream cheese and sour cream (e.g., @kitehill) for a fully dairy-free version of this cake.
- Different Frosting: If you prefer a lighter frosting, you can opt for a whipped cream frosting or a simple ganache instead of cream cheese frosting.
- Add Chocolate Chips: For an extra chocolaty bite, fold in mini chocolate chips into the cheesecake mixture before baking.
FAQs
- Can I freeze this cake?
Yes, you can freeze this cake! Wrap it tightly in plastic wrap and foil, then store in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving. - Can I use a different size pan?
If you don’t have a 9” springform pan, you can use a similar-sized round cake pan, but be sure to adjust the baking times accordingly. - How can I make this cake less sweet?
You can reduce the sugar in both the cake and cheesecake layers if you prefer a less sweet dessert. Adjusting the frosting sweetness is also an option.
Serving
This Chocolate Cheesecake Cake is perfect for serving at birthday parties, holiday gatherings, or any special occasion. Serve it chilled, and consider pairing it with a hot cup of coffee or a glass of dessert wine for an extra touch of luxury.
Chocolate Cheesecake Cake
12
servings30
minutes5
hoursIngredients
Cake – Wet Ingredients:
⅔ cup sugar
1 teaspoon apple cider vinegar
2 teaspoons vanilla extract
¼ cup brown sugar
2 eggs
⅓ cup vegetable oil
⅔ cup boiling water
Cake – Dry Ingredients:
¾ teaspoon baking powder
½ cup OliveNation 22/24 Dutched cocoa powder
¾ cup gluten-free 1:1 flour (+ 2 tbsp)
½ teaspoon baking soda
¼ teaspoon salt
Cheesecake Layer:
24 oz softened cream cheese
½ cup sour cream (room temperature)
2 large eggs
⅔ cup sugar
1 ¼ teaspoons vanilla extract
1 ½ tablespoons gluten-free 1:1 flour
½ cup mini chocolate chips for edges (optional)
Dairy-Free Option (for Cheesecake Layer):
24 oz softened dairy-free cream cheese (e.g., @kitehill)
½ cup dairy-free sour cream (e.g., @kitehill, room temperature)
2 large eggs
⅔ cup sugar
1 ¼ teaspoons vanilla extract
3 tablespoons gluten-free 1:1 flour
Chocolate Cream Cheese Frosting:
1 ¾ cups powdered sugar
¼ cup OliveNation 22/24 fat Dutch-process cocoa powder
1 tablespoon dark cocoa powder
¼ stick butter
4 oz cream cheese
1 teaspoon vanilla extract
⅛ teaspoon salt
2-3 tablespoons heavy cream
Directions
- For the Cake:
- Preheat oven to 350°F (175°C). Lightly grease a 9″ springform pan and line with parchment rounds.
- In a mixing bowl, whisk together all dry ingredients (baking powder, cocoa powder, flour, baking soda, and salt).
- Add eggs and oil, and mix on medium speed until well combined.
- Add sugars, vanilla, apple cider vinegar, and boiling water. Mix on medium-high for 3-4 minutes until fully incorporated.
- Pour batter into the prepared springform pan and bake for 22 minutes. Remove from oven and set aside while preparing the cheesecake layer.
- Lower oven temperature to 320°F (160°C).
- For the Cheesecake Layer:
- While the cake bakes, prepare the cheesecake filling. Beat softened cream cheese on medium-low speed until smooth.
- Add sour cream, eggs, sugar, and vanilla extract. Mix for 2 minutes until well blended.
- Wrap the bottom of the springform pan with heavy-duty foil (3 layers) to prevent water from entering during baking.
- Place the springform pan in a larger pan and fill the outer pan with water halfway up the side.
- Pour the cheesecake mixture on top of the chocolate cake. Bake at 320°F for 50 minutes until the cheesecake is slightly jiggly in the center.
- Turn off the oven and leave the door cracked open for 1 hour to allow the cheesecake to cool gradually.
- Remove from the oven and allow the cake to cool for an additional 30 minutes.
- Remove from the springform pan, discard the foil, and let cool for another 30 minutes. Refrigerate for 4-6 hours or overnight.
- Frost with chocolate cream cheese frosting (recipe below) once fully chilled.
- For the Frosting:
- Beat butter and cream cheese in a mixer on medium-high speed until smooth.
- Add vanilla extract and salt, and mix on low until incorporated.
- Gradually add powdered sugar, mixing on low, then incorporate the cocoa powders and 2 tbsp heavy cream.
- Increase speed to medium-high and mix for 2 minutes, adjusting the consistency with remaining heavy cream if needed.
- Frost the chilled cheesecake with the chocolate frosting, and optionally, pipe a decorative design. Mini chocolate chips can be added to the edges for a festive touch.
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