Description
A rich and indulgent dessert combining moist chocolate cake, creamy cheesecake filling, and smooth chocolate ganache. Perfect for celebrations or a sweet treat.
Ingredients
Scale
- 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
- 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
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar. In another bowl, combine the eggs, milk, vegetable oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined. Gently fold in the chopped Reese’s Pieces and crushed Butterfinger candy bars.
- Once the chocolate cakes are completely cool, place one layer on a serving plate. Spread the cheesecake filling evenly over the top. Place the second layer on top of the filling.
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chocolate chips, stirring until smooth and glossy.
- Allow the ganache to cool slightly before pouring it over the top of the assembled cake, letting it drip down the sides.
- Refrigerate the cake for at least 30 minutes to set the ganache. Slice and serve the cake chilled.
Notes
This cake is best served with a scoop of vanilla ice cream or fresh berries. Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg
Keywords: chocolate cake, cheesecake, dessert recipe, birthday cake