🍫 Chocolate Raspberry Cheesecake Cake
Rich chocolate cake, a creamy cheesecake layer, sweet-tart raspberry filling, and silky chocolate ganache make this an impressive chilled dessert.
Ingredients
Chocolate Cake
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
Cheesecake Layer
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Raspberry Filling
- 1 cup raspberries, fresh or frozen
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Bake the chocolate cake: Preheat oven to 350°F. Line and lightly grease an 8×8-inch baking pan. Whisk together flour, cocoa, sugar, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla and mix until smooth. Spread into the pan and bake for 25–30 minutes. Cool completely.
- Make the cheesecake: Beat cream cheese and sugar until smooth. Mix in eggs and vanilla just until combined. Spread evenly over the cooled cake. Bake at 325°F for 25–30 minutes, or until the center is mostly set. Cool completely.
- Prepare the raspberry filling: Add raspberries, sugar, and lemon juice to a saucepan. Cook over medium heat for 5–7 minutes, stirring and lightly crushing the berries, until thickened. Cool, then spread over the cheesecake.
- Add the ganache: Heat heavy cream until steaming but not boiling. Pour over chocolate chips and let sit for 2 minutes. Stir until glossy and smooth. Spread over the raspberry layer.
- Refrigerate for at least 3 hours, preferably overnight. Slice into squares and serve chilled.
Prep: 25 minutes | Bake: About 55 minutes | Chill: 3+ hours | Serves: 9–12
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