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Decadent Chocolate Chip Cheesecake Cake with Cream Cheese Frosting

This luscious cake combines rich chocolate cake layers with creamy cheesecake and a smooth cream cheese frosting, making it a perfect indulgence for any celebration.
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Prep Time 30 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours 5 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder high-quality for richer flavor
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
For the Cheesecake Layer
  • 16 oz cream cheese softened, full-fat for a creamier texture
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 cup semi-sweet chocolate chips
For the Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 4 cups powdered sugar
  • 2 tsp vanilla extract
  • 2 tbsp heavy cream or milk for desired consistency

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix until well combined.
Mix Wet Ingredients
  1. Add the eggs, milk, vegetable oil, and vanilla to the dry mixture. Beat on medium speed for about 2 minutes until the batter is smooth.
  2. Gradually stir in the boiling water, which will make the batter thin but very rich.
Bake the Cake Layers
  1. Divide the batter evenly between the two prepared pans.
  2. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  3. Once done, let the cakes cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
Make the Cheesecake Layer
  1. In another bowl, beat the softened cream cheese and sugar until smooth.
  2. Add the vanilla and mix well.
  3. Incorporate the eggs one at a time, ensuring not to overmix.
  4. Gently fold in the chocolate chips.
Bake the Cheesecake Layer
  1. Pour the cheesecake mixture into a greased 9-inch springform pan.
  2. Bake at 325°F (165°C) for 55-60 minutes or until the center is set and slightly jiggly.
  3. Allow to cool completely before removing from the pan.
Prepare the Frosting
  1. In a mixing bowl, beat the softened cream cheese and butter until creamy.
  2. Gradually add the powdered sugar and vanilla, mixing until smooth.
  3. Adjust the consistency with heavy cream or milk as needed.
Assemble the Cake
  1. Once all components are completely cooled, place one chocolate cake layer on a serving platter.
  2. Spread a layer of cream cheese frosting on top, followed by the cheesecake layer.
  3. Add another layer of frosting on top of the cheesecake, then place the second chocolate cake layer on top.
  4. Finally, frost the top and sides of the cake with the remaining cream cheese frosting.

Notes

This cake keeps well in the refrigerator for up to 5 days; cover loosely with plastic wrap. You can freeze the cake, wrapped tightly, for up to 2 months. Thaw overnight in the fridge before serving. For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking blend.