Description
Rich, vibrant, and unforgettable—this Chocolate Orange Cheesecake Layer Cake combines the bold decadence of chocolate with the zesty brightness of orange in a stunning dessert. With layers of moist chocolate cake, creamy orange-kissed cheesecake, and silky chocolate ganache, every bite is indulgent and refreshing. Perfect for holidays, birthdays, or when you want to impress.
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Ingredients
For the Chocolate Cake Layers:
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1 ¾ cups all-purpose flour
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¾ cup unsweetened cocoa powder
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1 ½ tsp baking powder
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1 ½ tsp baking soda
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½ tsp salt
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2 large eggs
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1 cup granulated sugar
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½ cup brown sugar, packed
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½ cup vegetable oil
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1 cup buttermilk (or milk + 1 tbsp lemon juice)
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½ cup hot brewed coffee (or hot water)
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2 tsp vanilla extract
For the Orange Cheesecake Layer:
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16 oz cream cheese, softened
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½ cup granulated sugar
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1 tbsp cornstarch
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2 large eggs
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1 tsp vanilla extract
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2 tbsp orange juice (fresh)
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1 tbsp orange zest
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¼ cup sour cream
For the Chocolate Ganache:
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8 oz semi-sweet chocolate, chopped
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½ cup heavy cream
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1 tbsp butter
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Optional: 1 tsp orange zest for garnish
Optional Garnishes:
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Orange slices or curls
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Chocolate shavings
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Candied orange peel
Instructions
Step 1: Bake the Chocolate Cake Layers
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Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
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In a large bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
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In another bowl, whisk eggs, sugars, oil, buttermilk, vanilla, and hot coffee until combined.
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Gradually add the dry ingredients to the wet, mixing until just smooth.
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Divide the batter between pans and bake for 25–30 minutes, or until a toothpick comes out clean.
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Let cool completely on a wire rack.
Step 2: Make the Orange Cheesecake Layer
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Preheat oven to 325°F (163°C). Grease and line the bottom of an 8-inch springform pan with parchment.
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Beat cream cheese until smooth. Add sugar and cornstarch and beat again.
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Add eggs one at a time, mixing just until incorporated.
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Stir in vanilla, orange juice, zest, and sour cream. Mix until smooth.
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Pour into pan and bake for 40–45 minutes or until just set.
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Turn off oven and leave the cheesecake inside with the door slightly open for 1 hour.
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Cool completely, then chill for at least 4 hours (overnight preferred).
Step 3: Make the Ganache
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Heat cream in a saucepan or microwave until steaming (not boiling).
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Pour over chopped chocolate in a bowl. Let sit for 2 minutes.
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Stir until smooth, then add butter for extra shine. Let cool until slightly thickened but pourable.
Step 4: Assemble the Cake
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Place one chocolate cake layer on a serving plate.
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Top with the chilled orange cheesecake layer (remove from springform base).
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Add the second chocolate cake layer on top.
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Pour the ganache over the top, letting it drip down the sides.
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Smooth with a spatula and garnish as desired.
Step 5: Chill and Serve
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Chill for at least 1 hour to set the ganache.
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Slice with a sharp knife and serve cold or slightly room temp.
Notes
Use the Same Pan Sizes – Ensures even layers for neat stacking.
Don’t Overbake – Check early for moist, tender cake.
Chill Cheesecake – It must be fully cold for stable stacking.
Level the Cake – Slice domed tops if needed for flat layers.
Use a Warm Knife – Dip in hot water and wipe dry between slices for clean cuts.
- Prep Time: 30 minutes
- Cuisine: American