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Beautifully presented, this cake is a chocolate- and cheesecake-lover's dream!

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Recipe Summary

prep:
25 mins
cook:
31 mins
additional:
1 hr 11 mins
total:
2 hrs 7 mins
Servings:
16
Yield:
1 8-inch double-layer cake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Cake:
Icing:
Filling:
Ganache Topping:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round pans.

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  • Mix cake mix, water, eggs, and oil together in a bowl until well blended. Pour batter into the prepared pans.

  • Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 26 to 31 minutes. Cool in pans for 10 minutes. Turn cakes out onto clean dishcloths. Let cool for 30 minutes.

  • Mix confectioners' sugar and sour cream together in a bowl until well blended. Add whipped topping; mix well. Cover with plastic wrap and refrigerate icing for at least 30 minutes.

  • Place 1 cake layer on a serving plate. Trim top until flat. Spread a thin layer of icing on top. Spread the cheesecake filling on the cake to about 1/2-inch from the edge of the cake. Cover with second cake layer; frost entire cake with the remaining icing.

  • Place chocolate chips in a small bowl.

  • Bring heavy cream to a boil in a small saucepan. Remove from heat; let cool for 1 minute. Pour over the chocolate chips. Add vanilla extract; stir until smooth. Pour immediately on top of the cake, letting some of the mixture slide down the sides of the cake. Refrigerate until ready to serve.

Cook's Note:

You can use milk chocolate chips instead of semisweet chocolate if desired.

Editor's Note:

The directions for making cupcakes are based on the particular brand mentioned. Follow instructions on the box if using a different brand.

Nutrition Facts

523 calories; protein 5.6g; carbohydrates 59.1g; fat 28.7g; cholesterol 53.4mg; sodium 394.1mg. Full Nutrition
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