A Striking & Decadent Dessert
This cheesecake stuffed cake is possibly one of the most indulgent recipes on my blog. What could be more decadent than an entire cheesecake sandwiched between two layers of fudgy, dark chocolate cake? It’s sinful, really…but it works! The cake itself is moist and oh-so chocolatey, and the cheesecake is a rich and classic companion. They pair together flawlessly, especially when cloaked in a dark chocolate marbled cream cheese frosting. This was one of the first recipes on the blog, which means it’s high time for an update. I’ve given the original recipe a slight makeover: a thicker cheesecake layer, a more flavorful, moist chocolate cake (thanks to buttermilk and butter), a more intense chocolate note from dark cocoa powder, and a beautifully marbled version of my cream cheese frosting. I also include the option to top everything of with my chocolate ganache. My cheesecake stuffed cake was a stunner before, but now it’s a true showstopper. This recipe does take quite a bit of time, so let’s get to it!
What You Need
While this recipe is definitely more involved than my other cake recipes (I mean, we are literally stuffing an entire cheesecake in this one), the ingredients aren’t overly fancy or complicated. Here are a few of the most important ingredients in this cheesecake stuffed cake:
Cream cheese. You will add this to both the cheesecake portion of the cake as well as the frosting. You must use the block type cream cheese–not the spreadable kind in the tub, otherwise the cheesecake may not turn out properly and the icing will be runny.Sour cream. This adds some slight tartness and moisture to the cheesecake.Eggs. You’ll need a total of five eggs for this cheesecake stuffed cake; three for the cheesecake and two for the cake. It’s best if they’re all room temperature before you add them. Dark cocoa powder. This cheesecake stuffed cake is ultra-decadent, thanks to dark cocoa powder, which you’ll use in both the cake and the frosting. If you don’t have dark cocoa, you can substitute Dutch process or natural cocoa.Oil. This cake uses slightly more oil than butter; this ensures that the cake will stay moist even while it is in the refrigerator. Since this cake must be refrigerated (and the refrigerator notoriously dries out cakes), keeping it moist was really important to me when developing this recipe.Butter. Use unsalted butter for the cake and the frosting. You’ll want to melt it completely for the cake itself, but keep it softened for the frosting. Brown sugar. I like to use a combination of light brown sugar and granulated sugar for a richly flavored, moist chocolate cake.Buttermilk. This adds flavor and moisture and helps to activate the baking soda in the cake. Very hot water or coffee. You can use either, but coffee will make your cake have a more intense chocolate (not coffee!) flavor. Whichever you chose, make sure it’s very hot to properly bloom your cocoa and bring out its best flavor.
SAM’S TIP: If you would like to add a ganache drip to your cheesecake stuffed cake, check out the tutorial in my peanut butter chocolate cake post. I will have a standalone tutorial coming soon! Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make a Cheesecake Stuffed Cake
Making the Cake Layers
Assembly & Marble Frosting
SAM’S TIP: Since the surface of the cheesecake is hidden, I’m not as worried about cracks. If avoiding cracks is important to you, definitely make sure you don’t over-beat your ingredients, and once it’s baked, allow your cheesecake to cool slowly (in the oven with the door cracked or in a warm place). Enjoy!
More Recipes You Might Like
Cheesecake Stuffed CookiesChocolate Cheesecake MuffinsCookies and Cream Cheesecake Stuffed CakeCheesecake Layered Carrot Cake
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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