Copycat Cheesecake Factory Chocolate Cake Recipe

9

The rich, velvety chocolate layers, the hint of sweetness in the frosting, and that melt-in-your-mouth texture all come together to create a Cheesecake Factory Chocolate Cake that feels like a warm hug for your soul.

How to make Cheesecake Factory Chocolate Cake

At The Cheesecake Factory, the term “Chocolate Cake” in desserts is usually a rich chocolate-based dessert—often featuring moist chocolate cake layers, chocolate cheesecake, chocolate frosting or ganache, and other chocolate components — as a decadent treat rather than a simple slice of cake.

Ingredients

For the Chocolate Cake Layers:

• 2 cups (250g) all-purpose flour
• 2 cups (400g) granulated sugar
• 3/4 cup (75g) unsweetened cocoa powder (use high-quality cocoa for the best flavor)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup (240ml) buttermilk (at room temperature)
• 1/2 cup (120ml) vegetable oil
• 2 large eggs (room temperature)
• 2 teaspoons pure vanilla extract
• 1 cup (240ml) hot water or hot coffee (coffee enhances the chocolate flavor but is optional)

For the Chocolate Cheesecake Layer:

• 16 ounces (450g) cream cheese, softened
• 1 cup (200g) granulated sugar
• 1/3 cup (30g) unsweetened cocoa powder
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract

For the Chocolate Ganache:

• 1 cup (170g) semi-sweet or dark chocolate chips
• 1/2 cup (120ml) heavy cream

For the Chocolate Buttercream Frosting:

• 1 cup (230g) unsalted butter, softened
• 3 1/2 cups (440g) powdered sugar
• 1/2 cup (45g) unsweetened cocoa powder
• 1/3 cup (80ml) heavy cream or milk (adjust depending on consistency)
• 1 teaspoon pure vanilla extract
• Chocolate shavings, chocolate bars, or sprinkles for garnish.

Instructions

Step 1: Prepare the Chocolate Cake Layers

1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add the buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed until combined.
4. Reduce the speed to low and slowly pour in the hot water or coffee. Mix until smooth – the batter will be quite thin, but that’s normal.
5. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 2: Make the Chocolate Cheesecake Layer

1. Preheat your oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides.
2. In a large bowl, beat the cream cheese and sugar together until smooth.
3. Add the cocoa powder, eggs, and vanilla extract, and mix until creamy and well-combined.
4. Pour the cheesecake batter into the prepared springform pan and smooth the top with a spatula.
5. Bake for 45-50 minutes, or until the edges are set but the center remains slightly jiggly.
6. Allow the cheesecake to cool completely in the pan, then place it in the fridge for at least 4 hours (or overnight) to set completely.

Step 3: Prepare the Chocolate Ganache

1. Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer (don’t let it boil).
2. Remove from the heat and pour the cream over the chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and shiny.
3. Let the ganache cool slightly until it thickens but remains pourable.

Step 4: Make the Chocolate Buttercream Frosting

1. In a large mixing bowl, beat the butter on medium speed until smooth and creamy.
2. Gradually add the powdered sugar and cocoa powder, beating on low speed to avoid a sugar cloud.
3. Add the heavy cream and vanilla extract, then increase the speed to medium-high and beat until light and fluffy. Adjust the consistency with more cream or powdered sugar if needed.
4. Assembling the Cake
5. Level the chocolate cakes: If the cakes have domed tops, use a serrated knife to trim them and level them.
6. Place one chocolate cake layer on your cake stand or serving plate.
7. Gently remove the cheesecake layer from the springform pan and place it on top of the first chocolate cake layer.
8. Top the cheesecake layer with the second chocolate cake layer.
9. Coat the entire cake with a thin crumb coat of frosting, then place it in the fridge for 30 minutes to set.
10. Once the crumb coat is set, spread a thick, smooth layer of chocolate buttercream frosting over the cake.
11. Pour the slightly cooled ganache over the top of the cake, allowing it to drip down the sides for a dramatic look.
12. Decorate with chocolate shavings, sprinkles, or even pieces of your favorite chocolate bar.

Tips for Success

• Use high-quality ingredients: Since chocolate is the star, opt for good-quality cocoa powder and chocolate.
• Room temperature ingredients: Make sure your eggs, buttermilk, and cream cheese are at room temperature for a smooth batter and creamy cheesecake.
• Don’t overmix: Be gentle with your batter to avoid a dense Cheesecake Factory Chocolate Cake.
• Chill for stability: Refrigerate the cake after assembling to let the layers settle and make slicing easier.
• Ganache consistency: Allow the ganache to cool slightly so it’s thick enough to stay on the cake but still pourable.

What to serve with

The Cheesecake Factory Chocolate Cake is already a show-stopping dessert, but pairing it with complementary sides or drinks can take this indulgent treat to the next level.

1. Fresh Whipped Cream

• A dollop of light, fluffy whipped cream is a classic pairing with rich desserts like Cheesecake Factory Chocolate Cake.
• The subtle sweetness and airy texture balance the heavy layers of chocolate and cheesecake perfectly.
• For a fun twist, you can flavor the whipped cream with a hint of vanilla, almond extract, or even espresso powder to add a unique flair.

2. Fresh Fruits

The rich, chocolatey flavors of the cake pair beautifully with tart or sweet fruits. Here are some great options:

• Berries: Fresh strawberries, raspberries, or blackberries provide a burst of tanginess that cuts through the richness of the Cheesecake Factory Chocolate Cake.
• Citrus: Orange slices or mandarin segments bring a refreshing brightness that contrasts beautifully with chocolate. Bonus: Dust your orange slices with a bit of cocoa powder for a fancy touch!
• Banana Slices: Bananas and chocolate are a match made in heaven. Drizzle a little caramel sauce over the bananas to make this extra indulgent.

Ingredients Substitutes

Making a decadent Cheesecake Factory Chocolate Cake at home doesn’t always mean you’ll have all the exact ingredients on hand.

1. All-Purpose Flour Substitute:

• Gluten-Free Flour Blend: Use a 1-to-1 gluten-free flour blend if you’re gluten-intolerant. Look for blends that include xanthan gum or guar gum for structure.
• Whole Wheat Flour: Replace all-purpose flour with whole wheat flour, but use slightly less (about 1/4 cup less) since whole wheat is denser. Be aware that it may add a nutty flavor.
• Cake Flour: For a softer texture, use cake flour in place of all-purpose flour at a ratio of 1 cup + 2 tablespoons cake flour per cup of all-purpose flour.

2. Buttermilk Substitute:

Buttermilk adds both tanginess and moisture to the cake. If you don’t have it, try:

• Milk + Vinegar/Lemon Juice: Add 1 tablespoon of white vinegar or fresh lemon juice to 1 cup of whole milk, stir, and let it sit for 5-10 minutes.
• Greek Yogurt: Use 3/4 cup Greek yogurt + 1/4 cup milk to reach the same consistency as buttermilk.
• Sour Cream: Thin sour cream with a bit of milk until it has the consistency of buttermilk.

3. Vegetable Oil Substitute:

• Coconut Oil: Use melted coconut oil in a 1:1 ratio. It may add a faint coconut flavor.
• Melted Butter: Substitute equal amounts of melted unsalted butter. This will make the cake slightly richer.
• Applesauce: For a lower-fat option, swap in unsweetened applesauce at a 1:1 ratio. It may make the texture slightly denser.

4. Egg Substitute:

For those avoiding eggs due to allergies or dietary preferences:

• Flax Eggs: Mix 1 tablespoon ground flaxseed with 2.5 tablespoons water per egg. Let it sit for 5 minutes to thicken.
• Applesauce: Replace each egg with 1/4 cup unsweetened applesauce.
• Silken Tofu: Blend 1/4 cup silken tofu until smooth and use it as an egg replacement.
• Yogurt: Use 1/4 cup plain yogurt (dairy or non-dairy) per egg.

5. Cocoa Powder Substitute:

• Dutch-Processed Cocoa Powder: You can use Dutch-processed cocoa as a 1:1 replacement, but it will yield a richer and darker color.
• Unsweetened Baking Chocolate: Use 1 ounce of melted unsweetened baking chocolate for every 3 tablespoons of cocoa powder, and reduce the liquid in the recipe slightly.
• Carob Powder: For a caffeine-free option, substitute carob powder at a 1:1 ratio.

6. Hot Coffee Substitute:

• Hot Water: If you don’t want to use coffee, simply replace it with an equal amount of hot water.
• Decaf Coffee: To enjoy the flavor of coffee without caffeine, substitute with decaf coffee.
• Hot Cocoa: Substitute hot coffee with hot cocoa or chocolate milk for an extra chocolatey twist.

Final Thoughts

Making a Cheesecake Factory Chocolate Cake at home is a labor of love, but the results are absolutely worth it. From the moist chocolate cake layers to the velvety cheesecake and perfectly sweet buttercream, this cake is a showstopper!

More Cake Recipes:

• Philadelphia Cream Cheese Cheesecake Recipe
• Philadelphia Cheesecake Crumble Recipe
• Viral Biscoff Cheesecake Recipe