Chocolate Orange Cheesecake Layer Cake (Printer-Friendly Version)

Indulge in luscious chocolate cake with creamy orange cheesecake layers, topped with ganache and fresh citrus accents.

# Required Ingredients:

→ Chocolate Cake Layers

01 - 400 g granulated sugar
02 - 250 g all-purpose flour
03 - 65 g unsweetened cocoa powder
04 - 10 g baking powder
05 - 5 g baking soda
06 - 2.5 g fine salt
07 - 2 large eggs, room temperature
08 - 240 ml soured milk
09 - 240 ml black coffee, cooled
10 - 120 ml vegetable oil
11 - 5 ml vanilla extract

→ Orange Cheesecake Layer

12 - 680 g cream cheese, room temperature
13 - 200 g granulated sugar
14 - 3 large eggs, room temperature
15 - 5 ml vanilla extract
16 - 180 ml whipping cream
17 - Finely grated zest of 1 large orange

→ Chocolate Buttercream Frosting

18 - 500 g icing sugar
19 - 60 g unsweetened cocoa powder
20 - 225 g unsalted butter, softened
21 - 45–60 ml milk, as needed

→ Chocolate Ganache

22 - 340 g chocolate chips or chopped dark chocolate
23 - 120 ml whipping cream

→ Garnish

24 - Fresh orange slices or supremed orange segments

→ Optional Soak

25 - 60 ml orange liqueur

# Step-by-Step Instructions:

01 - In a large mixing bowl, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add the eggs, soured milk, black coffee, vegetable oil, and vanilla extract. Beat with an electric mixer for 2 minutes until well incorporated.
02 - Divide the batter evenly between two greased and lined 25 cm round cake pans. Bake in a preheated oven at 165°C for 25–30 minutes or until a skewer inserted in the centre comes out clean.
03 - Remove cakes from the oven. Allow to cool for 10 minutes in the pans before transferring to wire racks to cool completely.
04 - If using, pierce the cooled cake layers with a fork. Slowly pour 30 ml orange liqueur over each layer’s surface, letting it absorb fully for enhanced flavor.
05 - In a clean bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, followed by the vanilla, orange zest, and whipping cream, mixing just until combined.
06 - Pour the cheesecake batter into a lined 25 cm springform pan. Bake at 165°C for 50–60 minutes or until the centre is just set and surface is no longer glossy. Cool completely in the pan. Run a sharp knife around the edge once cooled.
07 - Place one chocolate cake layer on top of the cooled cheesecake while in the springform pan. Invert the stack onto a serving plate, and remove the pan and parchment. Finish with the second cake layer on top.
08 - Sift icing sugar and cocoa powder into a bowl. Beat in softened butter and add milk 1 tablespoon at a time until the frosting is thick yet spreadable.
09 - Spread a thin, even layer of chocolate buttercream over the top and sides of the assembled cake. Chill the cake for 1–2 hours to set the crumb coat.
10 - In a double boiler, melt chocolate chips with whipping cream, stirring constantly until smooth. Remove from heat and allow to cool slightly until pourable but not hot.
11 - Pour the ganache over the centre of the chilled cake, spreading gently to the edges and letting it cascade down the sides for an even finish.
12 - Decorate with fresh orange slices or supremed orange segments for a vibrant, citrus finish. Slice and serve chilled.

# Handy Cooking Tips:

01 - Ensure all ingredients, especially eggs and cream cheese, are at room temperature for a smooth batter.
02 - Chilling cake layers before assembly makes it easier to stack and frost without sliding.
03 - Do not overmix cake or cheesecake batters to maintain a tender crumb and creamy texture.
04 - For clean slices, use a hot, sharp knife and wipe between cuts.
05 - Store leftovers in an airtight container in the refrigerator for up to 5 days.

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