Go Back

Chocolate Cake with Cheesecake Filling and Chocolate Ganache

Yasser
What happens when you combine the rich decadence of chocolate cake with the creamy indulgence of cheesecake and the silky smoothness of chocolate ganache? You get a dessert masterpiece that’s impossible to resist. This Chocolate Cake with Cheesecake Filling and Chocolate Ganache is a showstopper, perfect for birthdays, celebrations, or any day you crave something extraordinary.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings 8
Calories 420 kcal

Ingredients
  

Chocolate Cake

  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract

Cheesecake Filling

  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup Reese’s Pieces, chopped
  • 1/4 cup Butterfinger candy bars, crushed

Chocolate Ganache

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
  • In a separate bowl, beat together the granulated sugar, eggs, milk, vegetable oil, and vanilla extract until smooth. Gradually incorporate the dry ingredients into the wet mixture, stirring until thoroughly combined.
  • Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
  • For the cheesecake filling, combine the softened cream cheese and powdered sugar in a bowl, beating until smooth. Add the vanilla extract and mix well, then gently fold in the chopped Reese’s Pieces and crushed Butterfinger.
  • Once the cakes have completely cooled, remove the top layer from one of the cakes, and spread the cheesecake filling evenly over it. Place the second cake layer on top.
  • To prepare the chocolate ganache, heat the heavy cream in a saucepan over medium heat until it begins to simmer. Remove from heat, then stir in the chocolate chips until the mixture is smooth. Let it cool slightly before pouring it over the assembled cake.
  • Allow the ganache to set for a bit, then slice the cake and serve.

Notes

For a gluten-free version, swap all-purpose flour with a gluten-free flour blend. Dairy-free? Use almond milk, dairy-free cream cheese, and coconut cream instead of heavy cream. If Reese’s Pieces or Butterfinger aren’t available, try crushed peanut butter cups or toffee bits.