Chocolate Covered Strawberry Cheesecake Cake

Decadent Chocolate Covered Strawberry Cheesecake Cake

Ingredients:

For the Cake:

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

For the Cheesecake Layer:

  • 2 (8 oz) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Strawberry Filling:

  • 2 cups fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice

For the Chocolate Ganache:

  • 1 cup heavy cream
  • 8 oz semi-sweet chocolate, chopped

For Garnish:

  • Fresh strawberries
  • Chocolate shavings

Directions:

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla extract. Beat on medium speed until well combined. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  3. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
  4. Reduce oven temperature to 325°F (165°C). Line a 9-inch springform pan with parchment paper.
  5. For the cheesecake layer: In a large bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Pour into prepared pan.
  6. Bake for 40-45 minutes, or until the center is set. Cool on a wire rack for 10 minutes, then run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight.
  7. For the strawberry filling: Combine strawberries, sugar, and lemon juice in a medium saucepan. Cook over medium heat, stirring frequently, until strawberries are softened and mixture has thickened, about 10 minutes. Cool completely.
  8. For the chocolate ganache: Heat heavy cream in a small saucepan over medium heat until it begins to simmer. Pour over chopped chocolate in a heat-proof bowl. Let sit for 5 minutes, then stir until smooth. Let cool slightly before using.
  9. To assemble the cake: Place one chocolate cake layer on a serving plate. Spread half of the strawberry filling on top. Place the cheesecake layer on top and spread remaining strawberry filling over cheesecake. Top with second chocolate cake layer.
  10. Pour chocolate ganache over the top of the cake, allowing it to drip down the sides. Garnish with fresh strawberries and chocolate shavings. Refrigerate until ready to serve.
  11. Prep Time: 45 minutes | Cooking Time: 1 hour 20 minutes | Total Time: 2 hours 5 minutes
  12. Kcal: 560 kcal | Servings: 12 servings

FAQs:

  1. What is Chocolate Covered Strawberry Cheesecake Cake?
    • Chocolate Covered Strawberry Cheesecake Cake is a layered dessert that combines a rich chocolate cake, creamy strawberry cheesecake, and chocolate-covered strawberries. It typically features layers of moist chocolate cake and strawberry cheesecake, all covered in a chocolate ganache and topped with fresh strawberries dipped in chocolate.
  2. How do I make Chocolate Covered Strawberry Cheesecake Cake?
    • To make Chocolate Covered Strawberry Cheesecake Cake, start by baking a chocolate cake and a strawberry cheesecake separately. Once both are cooled, layer them together with the cheesecake in the middle. Prepare a chocolate ganache by melting chocolate with heavy cream, then pour it over the assembled cake. Dip fresh strawberries in melted chocolate and place them on top for decoration. Refrigerate the cake until the ganache is set before serving.
  3. Can I use a store-bought cake mix for the chocolate cake layer?
    • Yes, you can use a store-bought cake mix to simplify the process. Prepare the cake mix according to the package instructions and bake in the desired pan size. This can save time and ensure a consistent result, allowing you to focus on the cheesecake and ganache layers.
  4. How do I ensure the cheesecake layer doesn’t crack?
    • To prevent the cheesecake layer from cracking, bake it in a water bath. Wrap the bottom of the springform pan in aluminum foil to prevent water from seeping in. Place the pan in a larger baking dish filled with hot water. Bake the cheesecake at a lower temperature and avoid overbaking. Once done, let it cool slowly by turning off the oven, cracking the door open, and letting it sit for an hour before refrigerating.
  5. How should I store Chocolate Covered Strawberry Cheesecake Cake?
    • Store Chocolate Covered Strawberry Cheesecake Cake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 4-5 days. The cake tastes best when served chilled. If you need to store it longer, you can freeze it (without the chocolate-covered strawberries) for up to 1-2 months. Wrap it tightly in plastic wrap and aluminum foil, then thaw in the refrigerator before adding fresh chocolate-covered strawberries and serving.

Chocolate Covered Strawberry Cheesecake Cake combines the best of chocolate cake and strawberry cheesecake, making it a show-stopping dessert perfect for special occasions and celebrations.

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