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–+ servings
Cheesecake Stuffed Chocolate Cake

Indulgent Cheesecake Stuffed Chocolate Cake Made Easy

This Cheesecake Stuffed Chocolate Cake combines two beloved desserts into one delightful treat that's simple to make and perfect for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Chilling Time 2 hours
Total Time 3 hours 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chocolate Cake
  • 1 cup Dark Cocoa Powder Provides deep chocolate flavor; substitute with regular cocoa powder if needed.
  • 2 cups All-Purpose Flour Essential for structure; no direct substitution recommended, but gluten-free flour blend can be used if desired.
  • 1 tablespoon Baking Powder Leavening agent for cake.
  • 1 teaspoon Baking Soda Leavening agent for cake.
  • 1.5 cups Granulated Sugar Sweetens the cake; can be substituted with a sweetener of choice if necessary.
  • 1 cup Unsalted Butter Adds richness and moisture; vegetable oil can be used as a substitute for a dairy-free option.
  • 3 Eggs Binds ingredients and adds moisture; for an egg-free option, consider using flaxseed meal or a commercial egg replacer.
  • 1 cup Sour Cream Contributes moisture and tanginess; can be substituted with plain yogurt or buttermilk.
For the Cheesecake Filling
  • 16 oz Cream Cheese Key for the cheesecake filling; ensure it is very soft for easy blending.
  • 1 cup Powdered Sugar Sweetens the frosting and helps achieve a smooth consistency.
  • 1 tablespoon Vanilla Extract Adds depth to flavors; use pure extract for the best results.
  • 2 tablespoon Milk Adjusts the consistency of frosting; use any variety; for non-dairy, almond or soy milk can work.

Equipment

  • Mixing bowls
  • Electric mixer
  • Cake pans
  • Whisk
  • spatula
  • Wire racks

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together the all-purpose flour, dark cocoa powder, baking powder, and baking soda until fully combined.
  2. In another bowl, cream the unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
  3. Beat in the eggs one at a time, followed by the sour cream, ensuring the mixture is smooth and well-blended.
  4. Gradually add the dry ingredient mixture to the wet mix, folding gently until just combined.
  5. In a separate bowl, beat the softened cream cheese until creamy and smooth, about 2 minutes.
  6. Gradually add the powdered sugar, continuing to mix until fully incorporated.
  7. Add in the eggs and vanilla extract, blending until the cheesecake filling is velvety and free of lumps.
  8. Preheat your oven to 350°F (175°C). Divide the chocolate cake batter evenly between the greased cake pans.
  9. Spoon the creamy cheesecake mixture in the center of each pan, ensuring it is evenly distributed.
  10. Bake for 30-35 minutes, checking with a toothpick; it should come out clean from the cake layers.
  11. Once baked, remove the cake layers from the oven and allow them to cool in the pans for 10 minutes.
  12. Carefully turn them out onto wire racks to cool completely at room temperature.
  13. For best results, refrigerate the cheesecake layer for at least 2 hours to ensure it sets before frosting.
  14. In a mixing bowl, beat together the softened butter, cream cheese, powdered sugar, and vanilla extract until fluffy and smooth, about 4 minutes.
  15. Adjust the consistency with milk if needed—you want the frosting to be spreadable but not runny.
  16. Frost the cooled cheesecake stuffed chocolate cake as desired, ensuring a generous coating around the sides and top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for better emulsification. It's best served chilled to enhance the flavors.

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