Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake
Cheesecake Filling
Ganache
Method
Cake
- 1
Prepare the Cake Batter
Preheat your oven to 350°F (175°C). In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until combined. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Finally, stir in the boiling water until the batter is smooth.
- 2
Bake the Cake
Pour the batter into a greased 9-inch round cake pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
Cheesecake Filling
- 3
Make the Cheesecake Filling
In a mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and sour cream, mixing until well combined. Add the vanilla extract and eggs, mixing until just combined and smooth.
- 4
Bake the Cheesecake
Pour the cheesecake filling over the cooled chocolate cake layer in the same cake pan. Bake at 325°F (163°C) for 30-35 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let cool completely.
Ganache
- 5
Prepare the Ganache
In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove from heat and add the semi-sweet chocolate chips. Let sit for 5 minutes, then whisk until smooth and glossy.
- 6
Assemble the Cake
Once the cheesecake layer is completely cool, pour the ganache over the top, allowing it to drip down the sides. Refrigerate the cake for at least 2 hours to set the ganache before serving.
