Chocolate Orange Cheesecake Layer Cake
Chocolate Orange Cheesecake Layer Cake. One purely decadent dessert fusion that includes layers of homemade scratch cake with a creamy orange cheesecake in the middle then covered by even more chocolate!
So, take a homemade chocolate fudge layer cake, soak it in orange liqueur and stick a whole orange cheesecake between the two cake layers.
Then, smear a thin layer of chocolate buttercream frosting over the entire thing and pour on a final finish of chocolate ganache glaze. And what do you get?...a little slice of wonderful, I guarantee.
I saw a photo in a magazine some time ago that featured a similar idea and made a mental note to try my own version some time.
This weekend when I was planning a little get together on Sunday night that memory popped back into my head. I seized on the idea while trying to come up with a decadent dessert to serve after an evening of sips n' nibbles.
I toyed with several flavour combinations for this dessert. The flavour combinations are endless and we will no doubt see more of them in the future.
But, once again, I returned to my love affair with chocolate orange. How could I resist?
Feed the crowd
This quite a large dessert. In fact, I guess it is two desserts in one so it is quite large and ideal for serving a large group of people.
I think you could get as many as 3 dozen servings out of this 10 inch cake. So it is perfect for pot lucks, birthdays, anniversaries or other special occasions.
Love amazing homemade scratch cake recipes? Be sure to check out the other flavours in our entire collection of Velvet Cake Recipes!
Originally published March 2012.
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Chocolate Orange Cheesecake Layer Cake
Chocolate Orange Cheesecake Layer Cake - one purely decadent dessert fusion that includes layers of homemade scratch cake with a creamy orange cheesecake in the middle then covered by even more chocolate!
Ingredients
For the Chocolate Cake
- 2 cups sugar
- 2 cups all purpose flour
- ¾ cup cocoa
- 2 tsp. baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 1 cup soured milk
- 1 cup black coffee
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 ounces orange liqueur, to pour on the baked cake. Optional
For the Orange Cheesecake
- 1 ½ pounds Three 8 oz blocks cream cheese
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- ¾ cup whipping cream
- Finely minced zest of one large orange
For the Chocolate Buttercream Frosting
- 4 cups icing sugar, powdered sugar
- ½ cup cocoa
- 1 cup softened butter
- 3-4 tablespoons milk, or just enough to bring the frosting to a thick but spreadable consistency
For the Chocolate Ganache Glaze
- 2 cups chocolate chips
- ½ cup whipping cream
Instructions
To prepare the chocolate cake
- Combine all ingredients (except the orange liqueur) in a mixing bowl and beat with electric mixer for 2 minutes.
- Pour into 2 greased and floured 10 inch cake pans. Bake at 325 degrees F for 25-30 minutes or until toothpick inserted in the center comes out clean.
- Remove from pans and cool completely on wire racks.
- When completely cool, poke the surface of the two layers with a fork and pour 1 ounce of orange liqueur over the surface of each of the layers. Let it soak in for several minutes.
To prepare the Orange Cheesecake
- Cream together the cream cheese, and 1 cup of sugar.
- Add, the eggs, one at a time beating well after each addition.
- Next, add the vanilla extract, orange zest and whipping cream
- Pour into a 10 inch springform pan that has the bottom lined with parchment paper. (The parchment paperer is essential to release the cheesecake from the pan later.)
- Bake at 325 degrees F for about 50 minutes to an hour or until the surface of the cake no longer looks glossy. Remove from oven and immediately run a sharp knife around the edge of the pan to release the cake. Cool completely in the pan.
- When completely cool, place one of the chocolate cake layers on top of the cheesecake in the springform pan. Invert the pan onto a serving plate, release the spring on the pan and remove the pan and parchment paper. Top with the second layer of cake and spread a thin layer of Chocolate Buttercream Frosting over the entire sides and top of the cake. Let this sit in the fridge for an hour or two before adding the Chocolate Ganache Glaze.
To prepare the Chocolate Buttercream Frosting
- Mix together the icing sugar and cocoa. Slowly blend in the softened butter.
- Beat in the milk (or just enough to bring the frosting to a thick but spreadable consistency)
To prepare the Chocolate Ganache Glaze
- In a double boiler melt together the chocolate chips and whipping cream.
- Stir the chocolate constantly as it melts. You do not want this to get too hot. I remove it from the heat several times during the melting process to keep the chocolate just at melting temperature. Cool to lukewarm then quickly pour the chocolate ganache onto the center of the cooled cake and using a frosting spatula, work very quickly to spread the ganache evenly over the top of the cake, letting it spill over the sides, so that you can spread it in a thin layer over the sides as well.
- Garnish with sliced oranges or supremed orange slices.
Notes
You can use 9 inch cake pans and spring form pan in pinch in this recipe. baking time may be just a little longer.
Nutrition Information
Yield
24Serving Size
16 servings or more.Amount Per Serving Calories 613Total Fat 33gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 13gCholesterol 105mgSodium 330mgCarbohydrates 75gFiber 2gSugar 61gProtein 7g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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I made this recipe and I have to say that it's absolutely delicious!
I would most certainly be making this yummy cake again!
I love the contrasting colors in this cake - and that you've managed to incorporate a layer of cheesecake between chocolate! Very creative and I am featuring this post in today's Friday Food Fetish roundup (with a link-back and attribution), so please let me know if you have any objections. It's always a pleasure following your food…
Not a problem at all JW! We have already had some great feedback from folks who have tried it. Hope you give it a shot too!
I made this for a family Christmas party and it was fabulous!! I actually cheated and used a cake mix but it turned out great. The cheesecake is creamy and has the perfect orange flavour to complement the cake. I also used a bit of Terry's chocolate orange in the Ganache for added orange kick. Thanks for the recipe. It is definitely a keeper! My husband commented that it should be in the regular dinner rotation :).
Is soured milk buttermilk?
You could use buttermilk or just "sour" regular milk by adding a tablespoon of lemon juice or vinegar.
Can you store this cake at room temperature for 24 hours?
No. Never leave dairy products out that long.
Thinking this would be easily adaptable for raspberry flavor?
Maybe use served pureed raspberry. Not too much or your cheesecake batter might fail. Raspberry swirl would work too. Look for Raspberry Swirl Cheesecake Bars as a guide for the raspberry.
I'm a vegetarian.Could I use anything instead of eggs, if so please let me know. Plss
I've never used an egg substitute I'm afraid.
What type of whipping cram should I use? Heavy whipping cream or is cool whip okay?
Only REAL whipping cream! Fake stuff will ruin your cheesecake. It's the equivalent of pouring oil into the batter!
I like your recipe and I want to try this recipe but I have a problem. Whipping cream is something like milk cream? Or would I be using milk cream? I searched from google Whipping cream in Turkey seems to be the cream shanti. I did not decide which one to use. I'm glad you helped me.
Whipping cream is about 35% milk fat cream.
I like your recipe and I want to try this recipe but I have a problem. I live in Turkey. whipping cream isn’t in my country.Whipping cream is something like milk cream? Or would I be using milk cream? I searched from google Whipping cream in Turkey seems to be the cream shanti. I did not decide which one to use. I'm glad you helped me.
35% milk fat cream. This is cream that you can pour from the carton.
How long do you think I could keep this in the fridge? I'm trying to make it for my mom but she won't be here until Friday
In my opinion, a day before is fine. I am a fan of freshness. I never make cakes like this too far in advance.
My son wanted a chocolate orange cake for his 12th birthday, so after browsing Pinterest, I found this one. I made it today,and it came out amazing! It's very, very rich, but that's a good thing. Lol. The only substitution I made was orange juice instead of the liqueur, and I just hand squeezed a medium orange over each layer. That made it extra moist, just how we like it.
I just wanted to make sure and come back to your blog, and properly thank you!
That's terrific. Always glad to be part of a great celebration.
Hello,
Excellent cake 🙂 I have a question about the Ganache Glaze - I followed the recipe but it didn't stay glossy when it was applied to the cake and set up. Is this the correct ratio of chocolate chips to whipping cream??
Thanks.....
Likely has to do with the fat content of you chocolate chips. One tip is to add a tablespoon of corn syrup to the ganache to make it glossy.
Do I prepare one cup of coffee or is it one cup of coffee grinds?
Coffee! Not grinds!