Introduction

This rich and creamy Chocolate Cheesecake with a moist cake bottom is a chocolate lover’s dream. Combining a dense chocolate cake base with a luscious chocolate cream cheese filling, it’s perfect for special occasions or any time you want an indulgent dessert.

A slice of chocolate cake sits on a white plate with a scalloped edge, resting on a blue cloth over a white marbled surface. The cake has three distinct layers: a dark, dense chocolate base at the bottom, a thick creamy milk chocolate mousse middle layer, and a smooth, glossy milk chocolate ganache top layer. On top of the ganache, there are decorative swirls of darker chocolate frosting sprinkled with colorful, small cylindrical sprinkles in pink, orange, green, blue, white, and yellow. More sprinkles are scattered around the plate and cloth, and in the blurred background, the rest of the cake with similar frosting decoration is visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (65g) all purpose flour
1/2 cup (104g) sugar
3 tbsp (22g) natural unsweetened cocoa powder
1/2 tsp baking soda
1/8 tsp baking powder
1/4 tsp salt
1/4 cup (60ml) milk
2 tbsp (30ml) vegetable oil
1/4 tsp vanilla extract
1 large egg white
1/4 cup (60ml) hot water
24 oz (678g) cream cheese, room temperature
1 cup (207g) sugar
6 tbsp (43g) natural unsweetened cocoa powder
1 cup (230g) sour cream, room temperature
1 tsp vanilla extract
8 oz (1 1/3 cups) semi sweet chocolate, melted and slightly cooled
3 large eggs, room temperature
1 cup (240ml) heavy whipping cream, cold
1/4 cup (29g) natural unsweetened cocoa powder
1/4 cup (29g) powdered sugar
1/2 tsp vanilla extract
Rainbow sprinkles, optional

Instructions

Step 1: Preheat the oven to 350°F (176°C). Prepare a 9 inch springform pan by lining the bottom with parchment paper and greasing the sides. If your springform pan leaks, use a 9 inch cake pan for the cake base instead.
Step 2: In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until combined.
Step 3: In another medium bowl, whisk the milk, vegetable oil, vanilla extract, and egg white until smooth.
Step 4: Add the dry ingredients to the wet ingredients and whisk until well combined. Then add the hot water and whisk again until smooth. The batter will be thin.
Step 5: Pour the batter into the prepared pan and bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool on a rack.
Step 6: Reduce oven temperature to 300°F (148°C). Clean and reassemble the springform pan, greasing the sides and lining the bottom with parchment paper. If you used a cake pan earlier, set up your springform pan now with non-stick spray and parchment paper, then wrap the outside in aluminum foil to protect against water from the water bath.
Step 7: To make the cheesecake filling, beat the cream cheese, sugar, and cocoa powder on low speed until smooth and combined. Scrape down the bowl as needed.
Step 8: Add the sour cream and vanilla extract and mix on low until combined.
Step 9: Gradually add the melted chocolate in three portions, stirring to incorporate each addition evenly.
Step 10: Add eggs one at a time, mixing slowly after each addition and scraping down the bowl to ensure a smooth batter.
Step 11: Place the cooled cake layer at the bottom of the prepared springform pan, then pour the cheesecake filling over it.
Step 12: Set the springform pan inside a larger baking pan and fill the larger pan with warm water halfway up the sides of the springform pan, making sure the water doesn’t reach above the foil.
Step 13: Bake for 1 hour and 15 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center.
Step 14: Turn off the oven and leave the door closed for 30 minutes to let the cheesecake finish cooking and begin cooling slowly.
Step 15: Crack the oven door open slightly and let the cheesecake cool for another 30 minutes to prevent cracks.
Step 16: Remove the cheesecake from the oven and water bath, then refrigerate for 5-6 hours or overnight until firm.
Step 17: To make the whipped cream topping, whip the cold heavy cream with cocoa powder, powdered sugar, and vanilla extract on medium speed until stiff peaks form.
Step 18: Remove the cheesecake from the springform pan and place it on a serving plate. Pipe the whipped cream around the outer edge and sprinkle with rainbow sprinkles if desired.
Step 19: Refrigerate until ready to serve.

Tips & Variations

Use room temperature ingredients to ensure a smooth cheesecake batter and prevent curdling.
Adding melted chocolate in parts helps avoid clumps and ensures even distribution.
Slow cooling in the oven helps prevent cracks on the cheesecake surface.
For a dairy-free option, substitute cream cheese and sour cream with plant-based alternatives but adjust sweetness and texture accordingly.
Sprinkles add a playful touch, but you can top with fresh berries or chocolate shavings for a more elegant finish.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it tightly wrapped or in an airtight container to prevent it from absorbing fridge odors. For best texture, reheat slices gently at room temperature for about 30 minutes before serving. This cheesecake can also be frozen for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

A round chocolate cake with one thick layer is centered on a white marble surface, with smooth, dark brown frosting covering the whole cake. The cake's top edge is decorated with a ring of chocolate swirled frosting, which is sprinkled with colorful rainbow sprinkles. More rainbow sprinkles are scattered around the base of the cake on the white marble surface. In the background, there are two small white bowls, one filled with rainbow sprinkles and the other with chocolate chips. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular cake pan instead of a springform pan?

Yes, you can bake the cake base in a regular cake pan, but for assembling and removing the cheesecake easily, a springform pan is recommended. If using a cake pan, line it well and be careful when unmolding the final cheesecake.

Why is my cheesecake cracking?

Cracks are often caused by overbaking or rapid temperature changes. Baking at a lower temperature, using a water bath, and cooling the cheesecake slowly in the oven as described will help prevent cracks.