Chocolate Cheesecake Filled and Ganache-Topped Cake

This chocolate cheesecake filled and ganache-topped cake is the definition of decadence. Moist chocolate cake layers surround a creamy cheesecake center and are finished with a glossy dark chocolate ganache. Whether I’m baking for a holiday, a special occasion, or simply craving something indulgent, this cake never fails to impress. It’s rich, beautiful, and surprisingly simple to make from scratch.

Why You’ll Love This Recipe

I love this cake because it brings together the best of two worlds—chocolate cake and cheesecake—in one show-stopping dessert. The texture contrast between the moist cake and creamy filling is divine. The ganache on top adds an elegant finish without requiring fancy frosting skills. It’s also customizable: I can make it vegan, dairy-free, and refined sugar-free, and no one ever notices. It’s a guaranteed crowd-pleaser every single time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 ½ cups all-purpose flour

1 cup unsweetened cocoa powder

½ tsp baking powder

1 tsp baking soda

¼ tsp salt

1 cup coconut sugar (or regular granulated sugar)

1 tbsp pure vanilla extract

⅓ cup oil (such as avocado or vegetable)

1 cup milk of choice

1 tbsp vinegar or lemon juice

½ cup unsweetened applesauce

For the Cheesecake Filling:

8 oz cream cheese (vegan or regular)

¼ cup maple syrup

1 tbsp cornstarch

1 tsp vanilla extract

For the Chocolate Ganache:

½ cup full-fat canned coconut milk

1 cup dark chocolate chips

Directions

I start by preheating the oven to 350°F (175°C) and preparing two 8-inch round cake pans by greasing and lining them with parchment paper.

In a large bowl, I whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

In another bowl, I mix the sugar, oil, vanilla, milk, vinegar, and applesauce until smooth.

I then combine the wet and dry ingredients, stirring just until combined to avoid overmixing.

I divide half of the batter between the two pans evenly.

For the cheesecake filling, I beat the cream cheese, maple syrup, cornstarch, and vanilla until it’s smooth and creamy.

I spoon the cheesecake mixture over one of the pans, spreading it gently to avoid mixing it into the batter.

Next, I pour the remaining cake batter over both pans, covering the plain and the cheesecake layer evenly.

I bake for 30–35 minutes, until a toothpick inserted in the center comes out clean, then let the cakes cool completely.

While the cakes cool, I prepare the ganache by heating coconut milk until it just starts to simmer. I pour it over the chocolate chips and let it sit for 2 minutes before stirring until smooth.

Next I place the cheesecake-filled cake layer on the bottom, top it with the plain cake layer, and pour the ganache over the top.

I chill the cake for at least 1 hour before slicing so the ganache sets beautifully.

Servings and timing

This recipe makes 10 generous slices.

Prep Time: 25 minutes

Cooking Time: 35 minutes

Total Time: 1 hour

Calories: Approximately 380 kcal per slice

Variations

I often like to switch things up depending on who I’m baking for. Here are a few variations I’ve tried:

Gluten-Free Version: I use a 1:1 gluten-free flour blend with great results.

Nut-Free: This cake is naturally nut-free if I choose an oil and milk that aren’t nut-based.

Berry Swirl Cheesecake: Sometimes I swirl in a few spoonfuls of raspberry or strawberry jam into the cheesecake filling before baking.

Espresso Kick: Adding 1 tsp of instant espresso powder to the cake batter deepens the chocolate flavor beautifully.

Storage/Reheating

I store this cake covered in the refrigerator for up to 5 days. The cheesecake layer stays fresh, and the ganache holds its shine. If I want to enjoy a slightly warm slice, I let it sit at room temperature for 20–30 minutes or microwave it for just 10–15 seconds (though that may soften the ganache a bit).

Related Recipes:

• Strawberry Filled Cupcakes
• Peanut Butter Ganache
• Chocolate Chip Cookie Cake

FAQs

How do I make this cake fully vegan?

I use vegan cream cheese, plant-based milk, and dairy-free chocolate chips. Everything else in the recipe is already vegan-friendly.

Can I freeze this cake?

Yes, I can freeze the fully assembled cake or just the cake layers. I wrap them tightly and store for up to 2 months. I thaw in the refrigerator overnight before serving.

What kind of milk works best in this recipe?

I’ve used almond milk, oat milk, and soy milk—all work well. I just choose my favorite.

Do I have to use coconut milk in the ganache?

No, but it’s the best option for a thick, creamy ganache without dairy. I’ve also used soy creamer or oat cream with success.

Can I make this cake a day ahead?

Absolutely. I often make it the night before an event. The flavors meld even better by the next day, and it slices cleaner once chilled.

Conclusion

This chocolate cheesecake filled and ganache-topped cake is the ultimate celebration dessert. With rich chocolate layers, a smooth cheesecake center, and glossy ganache, it feels like something I’d get at a fancy bakery—yet it’s easy to make in my own kitchen. I keep coming back to this recipe whenever I want something unforgettable, and I know I’ll make it again and again.

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