If you’re looking for a showstopping dessert that combines two beloved treats—cheesecake and chocolate cake—this Chocolate Chip Cheesecake Layer Cake is the answer. Unlike a standard cake, this recipe layers a creamy cheesecake filled with mini chocolate chips between two rich chocolate cake rounds, then frosts it all with luscious chocolate ganache. It’s perfect for holidays, birthdays, or any time you want to impress a crowd with a bakery-quality dessert made right in your kitchen.

This cake is a make-ahead marvel, as it requires some chilling time to firm up, making it an excellent candidate for planning in advance. While it may look intimidating at first, this recipe is very doable with clear steps and beginner-friendly tips. Let’s get started on creating your new go-to dessert for special occasions.

Ingredients and Preparation

For the Chocolate Chip Cheesecake Layer:

2 packages (8 ounces each) cream cheese, softened
1/2 cup granulated sugar
1/4 teaspoon salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
3/4 cup mini chocolate chips

For the Chocolate Cake Layers:

1 box devil’s food cake mix (or similar rich chocolate cake mix)
Ingredients as listed on the cake mix box (usually eggs, water, and oil)

For the Chocolate Ganache Frosting:

2 cups semi-sweet chocolate chips
1 1/2 cups heavy cream
1 tablespoon unsalted butter (optional, for added sheen)

Equipment:

9-inch springform pan
Two 9-inch round cake pans
Electric mixer or stand mixer
Mixing bowls
Rubber spatula
Wire rack
Cooling trays

Step-by-Step Instructions

Step 1: Prepare the Cheesecake Layer

Preheat your oven to 325°F (163°C).
Line the bottom of a 9-inch springform pan with parchment paper. Grease the sides lightly with butter or cooking spray.
In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy.
Add in the sugar and salt; beat until fully combined.
Add eggs one at a time, mixing well after each addition.
Stir in the sour cream and heavy cream until the batter is smooth.
Fold in the mini chocolate chips using a rubber spatula.
Pour the cheesecake mixture into the prepared springform pan and smooth out the top.
Bake for 45–50 minutes, or until the center is set but still slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
Transfer to the refrigerator and chill for at least 4 hours or overnight for best results.

Step 2: Bake the Chocolate Cake Layers

Preheat your oven again to 350°F (177°C) if it’s not already on.
Grease and flour two 9-inch round cake pans, or use parchment paper for easy removal.
Prepare the cake batter according to the instructions on the box.
Divide the batter evenly between the two pans.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in the pans for 10 minutes, then remove and cool completely on wire racks.

Step 3: Make the Chocolate Ganache

Place the chocolate chips in a heatproof bowl.
Heat the cream in a saucepan over medium heat until just starting to simmer.
Pour the hot cream over the chocolate chips. Let sit for 3–5 minutes without stirring.
Gently whisk until smooth and shiny. Stir in butter if using.
Let ganache cool to a spreadable consistency—about 30–45 minutes at room temperature.

Step 4: Assemble the Cake

Once all layers are completely cooled (and the cheesecake has chilled), remove the cheesecake from the springform pan.
If needed, trim the tops of the chocolate cakes to level them out.
Place one chocolate cake layer on a cake board or serving platter.
Carefully place the cheesecake layer on top of the cake layer.
Top with the second chocolate cake layer.
Apply a thin layer of ganache over the entire cake as a crumb coat. Chill for 15 minutes.
Spread the remaining ganache evenly over the top and sides of the cake.
For a clean finish, use a spatula dipped in hot water to smooth out the ganache.

Beginner Tips and Notes

Plan Ahead: This cake is best when made over two days—bake and chill the cheesecake on day one, then finish the cake layers and ganache on day two.
Leveling Layers: Use a serrated knife or cake leveler to trim domed cake tops for a professional finish.
Ganache Consistency: If your ganache becomes too thick, microwave it in short 10-second bursts to loosen it slightly.
Cheesecake Handling: For easier handling, freeze the cheesecake layer for 30–60 minutes before assembling.
Box Cake Tip: To make the boxed cake taste more homemade, substitute milk for water, melted butter for oil, and add an extra egg.
Avoid Cracks in Cheesecake: Don’t overmix once the eggs are added. Overbeating introduces air, which causes cracks.
Use Parchment Paper: Always line your springform pan to avoid sticking and make transferring the cheesecake easier.

Serving Suggestions

Presentation: Garnish the top of the cake with chocolate shavings, mini chocolate chips, or a drizzle of white chocolate for contrast.
Flavor Pairings: Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream.
Occasions: Ideal for holidays like Christmas, Valentine’s Day, or any celebration requiring a dessert centerpiece.
Portioning: This cake is rich—cut it into small slices. It can serve up to 16 people depending on slice size.
Make Ahead: The fully assembled cake can be stored in the refrigerator for up to 3 days. Allow it to sit at room temperature for 20 minutes before slicing.