Chocolate Chip Cheesecake Cake

Introduction

Imagine biting into a slice of cake that’s the perfect marriage of two desserts—a soft, moist chocolate chip cake layered with a rich, velvety cheesecake, all topped with a luscious chocolate ganache. This Chocolate Chip Cheesecake Cake is a show-stopping dessert that will impress any crowd!

This cake is perfect for birthdays, holidays, or any time you want a truly special treat. Whether you’re a fan of cheesecake, chocolate chips, or just love decadent desserts, this recipe is guaranteed to become one of your favorites.

Let’s dive into the details and learn how to make this irresistible, bakery-worthy cake from scratch! 🍫🍰

Ingredients (in Grams)

For the Cheesecake Layer

450g cream cheese, softened
100g granulated sugar
2 large eggs (about 100g total)
1 tsp vanilla extract
120ml sour cream

For the Chocolate Chip Cake

250g all-purpose flour
150g granulated sugar
100g brown sugar
120g unsalted butter, softened
2 large eggs (about 100g total)
240ml buttermilk
1 tsp vanilla extract
1 tsp baking soda
½ tsp salt
180g mini chocolate chips

For the Chocolate Ganache

200g dark chocolate, chopped
200ml heavy cream
1 tbsp unsalted butter

Instructions

Step 1: Make the Cheesecake Layer

Preheat your oven to 160°C (325°F).
Line a 9-inch springform pan with parchment paper and lightly grease it.
In a large mixing bowl, beat the cream cheese and sugar together until smooth.
Add the eggs, one at a time, beating well after each addition.
Mix in the vanilla extract and sour cream until fully combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 35-40 minutes, or until the cheesecake is set in the center.
Let it cool completely, then refrigerate for at least 4 hours (or overnight).

Step 2: Make the Chocolate Chip Cake

Preheat your oven to 175°C (350°F). Grease and line two 9-inch round cake pans.
In a bowl, whisk together flour, baking soda, and salt.
In a separate large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition.
Stir in the vanilla extract.
Gradually add the dry ingredients, alternating with buttermilk, starting and ending with the dry mixture.
Gently fold in the mini chocolate chips.
Divide the batter evenly between the two cake pans.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool completely before assembling.

Step 3: Make the Chocolate Ganache

Place the chopped chocolate in a heatproof bowl.
Heat the heavy cream in a saucepan over medium heat until it just begins to simmer (do not boil).
Pour the hot cream over the chocolate and let it sit for 1-2 minutes.
Stir until the mixture is completely smooth.
Stir in the butter for a glossy finish. Let it cool slightly before using.

Step 4: Assemble the Cake

Place one layer of chocolate chip cake on a serving plate.
Carefully remove the cheesecake layer from the pan and place it on top.
Add the second chocolate chip cake layer on top of the cheesecake.
Pour the chocolate ganache over the entire cake, letting it drip down the sides.
Chill for 15-20 minutes to let the ganache set before slicing.

Nutrition Information (Per Slice – Based on 12 Servings)

Calories: 480 kcal
Protein: 7g
Carbohydrates: 58g
Fat: 25g
Sugar: 38g
Fiber: 2g

(Nutritional values may vary based on specific ingredients used.)

Tips & Tricks for the Best Chocolate Chip Cheesecake Cake

1. Make the Cheesecake Ahead of Time

Cheesecake needs time to set, so making it a day before assembling the cake will save time and make stacking easier.

2. Use Mini Chocolate Chips

Mini chips are better than regular chocolate chips because they distribute more evenly in the cake.

3. Don’t Overmix the Cake Batter

Overmixing can make the cake dense instead of light and fluffy. Mix just until the ingredients are combined.

4. Ensure Everything is Cool Before Assembling

If the cakes or cheesecake are warm, they might slip and cause the ganache to melt too quickly.

5. Store for Maximum Freshness

Store the cake in the fridge for up to 5 days. Let it sit at room temperature for 15 minutes before serving for the best texture.

Why You’ll Love This Cake

✔ Combines Two Amazing Desserts – You get both cheesecake and chocolate chip cake in one bite!
✔ Rich, Creamy, and Moist – The contrast between the soft cake and the velvety cheesecake is irresistible.
✔ Perfect for Special Occasions – Whether it’s a birthday, anniversary, or holiday, this cake is a show-stopper.
✔ Chocolate Lover’s Dream – The chocolate ganache takes it to the next level!
✔ Make-Ahead Friendly – Prep the cheesecake ahead of time and save time on the day of assembly.