Decadent Chocolate Cake with Cheesecake Filling and Chocolate Ganache

Decadent Chocolate Cake with Cheesecake Filling and Chocolate Ganache

Indulgence meets creativity in this Chocolate Cake with Cheesecake Filling and Chocolate Ganache. Combining moist chocolate layers, a creamy cheesecake center infused with Reese’s Pieces and Butterfinger candies, and a luscious ganache topping, this cake is the ultimate dessert for chocolate lovers. Whether for a special occasion or simply to treat yourself, this recipe guarantees satisfaction!

Ingredients

For the Chocolate Cake:

• 3/4 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup Reese’s Pieces, chopped
• 1/4 cup Butterfinger candy bars, crushed

For the Chocolate Ganache:

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Instructions

1. Prepare the Chocolate Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate large bowl, beat sugar, eggs, milk, vegetable oil, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool completely in the pan before removing.

2. Prepare the Cheesecake Filling:

1. In a medium bowl, beat softened cream cheese until creamy.
2. Add powdered sugar and vanilla extract, and mix until smooth.
3. Fold in chopped Reese’s Pieces and crushed Butterfinger candy bars. Set aside.

3. Prepare the Chocolate Ganache:

1. In a heatproof bowl, combine chocolate chips and heavy cream.
2. Microwave in 30-second intervals, stirring between, until melted and smooth.
3. Let the ganache cool slightly before use.

4. Assemble the Cake:

1. Slice the cooled cake horizontally into two layers.
2. Spread the cheesecake filling evenly on the bottom layer.
3. Place the top layer over the filling.
4. Pour the ganache over the top, letting it drip down the sides.

5. Serve:

Allow the ganache to set before slicing. Optionally, garnish with extra candy pieces for a decorative touch.

Tips for Success

• Room Temperature Ingredients: Ensure the eggs, cream cheese, and butter are at room temperature for a smooth texture.
• Ganache Consistency: Let the ganache cool slightly before pouring for better control.
• Chill Before Slicing: Refrigerate the cake for 30 minutes before serving for cleaner slices.

Frequently Asked Questions

1. Why is my cake dense instead of fluffy?

• Overmixing the batter can cause a dense texture. Mix just until the ingredients are combined.

2. How do I prevent the ganache from becoming too runny?

• Ensure the ganache cools slightly before pouring. If it’s too thin, let it sit at room temperature for a few minutes to thicken.

3. Can I make the cheesecake filling in advance?

• Yes, you can prepare the filling up to 24 hours in advance and store it in the refrigerator.

4. How do I store leftovers?

• Cover and refrigerate for up to 3 days. Bring to room temperature before serving for the best flavor.

Common Mistakes and Solutions

Mistake: Cake layers breaking during assembly.
Solution: Cool the cake completely before slicing and assembling.

Mistake: Filling spilling out.
Solution: Leave a small border around the edges to prevent spillage.

Mistake: Ganache separating.
Solution: Stir constantly while melting to maintain a smooth texture.

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