Chocolate Cheesecake Chocolate Cake

by Merissa on June 28, 2011

in Egg Free Recipes, Recipes

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Yes, it has chocolate in the title twice. And cheesecake is right in-between there. Does that give you any indication of how good it is? I love chocolate cake. I love cheesecake. This year for my birthday I wanted to figure out a way to put those 2 together. This is what I came up with. Oh. My. My favorite part though is this is a cake and a cheesecake, and is completely egg free!

What you need:

  • Whipping cream, 1 pint (2 cups)
  • 1/2 c. chocolate chips
  • 1 t. vanilla
  • 8 oz cream cheese
  • 4 1/2 c. flour
  • 3 c. sugar
  • 3/4 c. cocoa powder
  • 1 1/2 t. salt
  • 3 t. baking soda
  • 2 t. vanilla
  • 1 c. oil
  • 3 c. water

Heat up the whipping cream on the stove top. You don't need it to boil, just get it warm enough to melt the chocolate chips in. Once it's warm enough, remove it from heat.

Add in the 1/2 c. chocolate chips and the 1 t. of vanilla. Stir well, until all the chocolate chips have melted. Put this mixture in a container and let it chill for at least 3 hours or longer. It has to be very cool to be whipped.

While you are waiting for the cream mixture to cool, mix up the cake. I just wanted to do a short picture demo on how I use my turbinado. Turbinado is sugar in it's raw form and tends to be more grainy that white sugar(you can use either in this recipe) to make my cake texture nice and smooth I just drop the turbinado in my Magic Bullet(a blender will work). And turn it on.

Tada! Not quite powdered sugar but much less granulated than before. Perfect for baking.

Mix up all the cake ingredients. Flour, sugar, salt, baking soda, cocoa powder, vanilla, oil, and water. Mix together well. Bake in 2 greased 8x8 pans for about 25-30 minutes each at 350F until a toothpick comes out clean. Let cool completely. Then remove each cake from it's pan. Place one on a cake platter or plate. At this time, whip up the chocolate cream mixture. Add in the cream cheese to that mixture (you may want to warm up the cheese slightly first to prevent lumps) whip together well. Spread about 1/3 - 1/2 of the cheesecake mixture on top of one of the cakes. Spread evenly for the filling. Add the second cake on top of the filling.

Then spread the remaining cheesecake mixture on top of the cake and down the sides for the "frosting". Enjoy!

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{ 30 comments… read them below or add one }

1 Becky C June 30, 2011 at 2:37 pm

EEK! I’m in the kitchen making this now. I can’t find any preheating info in the recipe…I’m assuming the oven is set to 350┬░? And most cakes go into a greased and floured pan, should I do that here too? I imagine you’re busy enough without my questions, so I’m going to go ahead and do it the way the boxes I usually use tell me to!;) But if you can let me know, I’ll jot it down on the recipe sheet I printed so I’ll have it for next time! I can’t wait to try it! Thank you for sharing!:)

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2 Merissa June 30, 2011 at 2:39 pm

Did I really forget to put that in there? Oh boy, my head must have been up in the chocolate clouds when I wrote this! Yes the pan needs to be well greased and it bakes at 350F. I will get that added now!

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3 Becky C June 30, 2011 at 3:11 pm

Whew! OK! That’s how I did it!;) And I only used regular whipping cream…I hope that works too…the pic shows heavy whipping cream…*sigh* Can you tell I’m not good in the kitchen without super detailed instructions? HAHA!

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4 Merissa June 30, 2011 at 3:12 pm

I’m sure it will turn out fine! It’s pretty much cream and chocolate, how can it not? ;)

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5 Keisha Lanae Davis June 30, 2011 at 5:31 pm

yumo!! cant wait to make this..thanks!!

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6 Ann December 13, 2011 at 10:43 am

This looks so yummy!
If you use regular sugar do you still need to blend it? Thanks.

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7 Merissa December 13, 2011 at 10:47 am

Nope, with regular sugar you can just use it like you normally would in any other recipe.

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8 Mitch May 3, 2012 at 10:37 am

I am going to try this over the weekend, my husband is HIGHLY allergic to eggs so I am always looking for recipes that are egg-free or that I can bake without the eggs. I have found that adding baking powder helps to make it rise better, but I suspect that this will be AMAZING!!! Thanks for posting it & if you have any other egg free goodies please share! :)

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9 Peggy May 25, 2012 at 4:41 pm

I LOVE this recipe!! Usually I have to fight the kids and hubby off with a spoon so they don’t eat the batter…but with this batter since there are no eggs they are free to dig in to the bowl. thanks so much for posting this recipe!

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10 Tiffany May 26, 2012 at 6:06 am

Can I use cake flour or do I have to use all purpose? Thanks

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11 Merissa May 26, 2012 at 7:28 am

You can use either :)

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12 Missy May 26, 2012 at 3:20 pm

Whoa!! The first step of the frosting is in the fridge chilling. Then I made the cakes. It seemed like a LOT of batter. But I have never made an eggless cake, so I wondered if it just would not rise as much. I don’t have two square pans, so I used 2 rounds (9inches). This is usually fine with a regular cake mix.
Well, as I feared the center did not bake through, while the outside was overcooked, and they fell. It almost seems as if these measurements are for a double batch?? Help!! I’m making this for my nieces’s birthday … tomorrow. :(

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13 Merissa May 26, 2012 at 5:24 pm

This recipe is meant for 2 9″ or 8″ cake pans so you can layer it. That’s how I’ve made it and it’s worked out ok for me.

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14 stacy June 29, 2012 at 6:04 pm

Mine did not turn out either. Baked for 40 min and edges were hard and middle fell. Not sure where I went wrong. I am going to save the chocolate cheesecake part and bake a box cake tomorrow.

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15 Emily July 28, 2012 at 2:42 pm

Mine is doing the same thing and not cooking the middle while overcooking the outside. i followed the recipe completely! Anyone figured out how to fix this? Im also in high altitude so wondering if that may have caused it to fail.

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16 Merissa July 28, 2012 at 6:44 pm

I could be the altitude, I’m not sure. I’ve made this cake many many times the same way I instructed on this post and it’s always turned out for me.

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17 Amanda September 21, 2012 at 7:42 am

Does it have to be refrigerated? Or can it be left out? Making this cake tomorrow! Thanks!

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18 Merissa September 21, 2012 at 8:16 am

I refrigerate it.

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19 Charel September 29, 2012 at 2:42 am

Just a thought, when you make yours do you bake both cakes at the same time, or one then the other? Both of mine are in the oven right now and it’s going to end up being an hour of bake time. We’re high altitude too so that could also be a factor add to why the middle is falling. I can’t wait to taste it though!

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20 Merissa September 29, 2012 at 1:28 pm

I believe I made them one at a time.

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21 Elizabeth October 3, 2012 at 6:03 pm

Does t. = teaspoon or tablespoon? Sorry – I’m used to seeing tsp. and tbsp.

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22 Merissa October 3, 2012 at 7:28 pm

Lowercase t = teaspoon and capital T = tablespoon.

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23 Sarah October 8, 2012 at 3:07 pm

Would two 9″ round pans work the same?

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24 Merissa October 8, 2012 at 3:11 pm

Yes.

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25 Amelia November 17, 2012 at 7:15 pm

How did you get your cheesecake frosting so thick??? This is delicious by the way I am in love

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26 Merissa November 17, 2012 at 7:16 pm

I layer it on really thick or maybe make a double batch:)

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27 Yazmin May 10, 2013 at 7:40 pm

Thank you so much for this recipe! This is the second time I’v made it and it’s always a hit. My only problem is the cheesecake/frosting part. The two times I’ve made it, the consistency is very runny tithe point I’m unable to spread it on the cake. I’m wondering where I’ve gone wrong?

Thank you so much!!!

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28 Merissa May 10, 2013 at 9:04 pm

Did you chill the whipping cream enough before you whipped it? I’ve found that it needs to be chilled at least for a day or overnight.

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29 Yazmin May 10, 2013 at 10:39 pm

That must have been it. I let it chill for about 4 hours or so before adding the cream cheese. I’ll try to wait an entire day next time; hopefully I’ll have better results. Thanks.

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30 Merissa May 11, 2013 at 10:37 am

Ya, that probably was it. I hope you have better luck next time, enjoy!

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