Chocolate Cheesecake Chocolate Cake

This Chocolate Cheesecake Cake is the smoothest, creamiest chocolate cake you will ever have. Did I mention it has chocolate cheesecake filling and frosting? Yum!

This Chocolate Cheesecake Cake is the smoothest, creamiest chocolate cake you will ever have. Did I mention it has chocolate cheesecake filling and frosting? Yum! #doublechocolate #chocolatecheesecake #chocolatecake 

Chocolate Cheesecake Chocolate Cake

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!

— Looking for more Egg Free Recipes?

Chocolate Cheesecake Recipe

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 stovetop. 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.

–Don’t let leftover Cream go to waste, freeze Cream Cubes to use it later!

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 its raw form and tends to be more grainy than 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 8×8 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!

Want to add this to your Recipe Binder? Print the Homemade Chocolate Cake recipe below:

Chocolate Cheesecake Recipe

Ingredients

For the Filling:

  • Whipping cream 1 pint (2 cups)
  • 1/2 c. chocolate chips
  • 1 t. vanilla
  • 8 oz cream cheese

For the Cake:

  • 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

Instructions

To make the Cheesecake Filling

  1. Heat up the whipping cream on the stovetop. 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.
  2. Add in the 1/2 c. chocolate chips and the 1 t. of vanilla. Stir well, until all the chocolate chips have melted.
  3. 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.
  4. While you are waiting for the cream mixture to cool, mix up the cake.

To make the cake:

  1. 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.
  2. Let cool completely. Then remove each cake from its pan. Place one on a cake platter or plate.
  3. 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.
  4. 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.
  5. Then spread the remaining cheesecake mixture on top of the cake and down the sides for the "frosting".

Looking for more delicious, chocolate dessert recipes? Here are a few you might enjoy:

The Best Fudge Brownies Recipe
Old Fashioned Chocolate Pie
Chocolate Cheesecake Brownie Cupcakes
The Best German Chocolate Cake Recipe
Easy Chocolate Meringue Cookie Recipe
Chocolate Dream Cake
Homemade Hot Chocolate Mix Recipe

Chocolate shouldn’t just be reserved for dessert, don’t you agree? Get your day started right with these chocolate breakfast ideas:

The Best Chocolate Muffin Mix Recipe
Yellow Squash Chocolate Doughnut Recipe
Chocolate Buttermilk Bread Recipe
Homemade Chocolate Chip Bagel Recipe

Do you love chocolate? What’s your favorite chocolate recipe?

This Chocolate Cheesecake Cake Recipe was published on Little House Living in June 2011. It has been updated as of November 2019

Print Friendly, PDF & Email

Support Little House Living by Sharing This

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




36 Comments

  1. 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!:)

    1. 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!

      1. 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!

  2. 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! 🙂

  3. Pingback: Despot Tools: Pinterest and Google Reader « No Regrets Living
  4. 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!

  5. 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. 🙁

    1. 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.

  6. 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.

  7. 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.

    1. 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.

  8. 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!

  9. 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!!!

    1. 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.

  10. 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.

  11. Mine didn’t turn out either. It cooked through but was very flat and hard. The frosting taste was not what I expected either 🙁 I wonder if it is just not my style of cake or if it is an altitude issue? (I’m above a mile high here…

    1. At the bottom of the post there is a green button that says “Print Friendly”. If you click this you can select the portion of the post you want to print (ie: just the recipe without the pics).

  12. I’ve been making this cake for years now! It’s our favorite. Thanks for sharing the recipe.
    One tip: when making the frosting, after the chocolate has melted in the cream, I put the warmed cream cheese in it and melt it in the cream mixture. It still whips up great and no lumps!