Lindt Chocolate Cheesecake Cake

A soft one bowl chocolate cake used as the base for a rich no bake Lindt chocolate cheesecake, finished with a smooth chocolate ganache and Lindt chocolate balls on top.

Some desserts do not need much convincing. Chocolate cake, chocolate cheesecake, and a glossy ganache layer already promise enough before the first slice is even cut. This one came together in layers, starting with a simple one bowl chocolate cake that bakes up soft and tender, then topped with a Lindt chocolate cheesecake filling that sets beautifully in the fridge. The ganache on top brings everything together, giving it that final finish that feels a little more special and a little more indulgent. It is the kind of cake that suits a celebration just as easily as it suits a weekend when only chocolate will do. Rich without being heavy, simple to build in stages, and very lovely once fully chilled and sliced. The chocolate cake base is also published as a standalone recipe — the Simple One Bowl Chocolate Cake — and works beautifully on its own with just a dusting of icing sugar.

Prep: 35 min · Cook: 45 min · Serves: 12 · Category: Desserts

Ingredients

For the chocolate cake base

• 1 3/4 cups plain flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 4 1/2 tsp baking powder
• 1 tsp salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 shot fresh espresso
• Boiling water, enough to bring the espresso and water to 1 cup total

For the Lindt chocolate cheesecake layer

• 3 x 250g blocks Philadelphia cream cheese, softened
• 400ml thickened cream
• 2 tbsp cocoa powder
• 120ml warm water
• 2 tsp vanilla extract
• 1 cup caster sugar
• 1 1/2 tbsp gelatine
• 3 tbsp hot water

For the chocolate ganache

• 200g Lindt chocolate, chopped
• 150ml thickened cream

To decorate

• Lindt chocolate balls

Method

1. Preheat the oven to 170°C and grease and line a 20cm round cake tin.
2. In a large bowl, whisk together the plain flour, white sugar, cocoa powder, baking powder, and salt.
3. Add the eggs, milk, vegetable oil, and vanilla extract. Mix until smooth.
4. Pour in the fresh espresso, then add enough boiling water to make 1 cup of liquid in total. Stir gently until fully combined. The batter will be quite thin.
5. Pour the batter into the prepared tin and bake for 45 minutes, or until a skewer inserted into the centre comes out with a few moist crumbs but no wet batter.
6. Leave the cake in the tin for 10 to 15 minutes, then transfer to a wire rack to cool completely.
7. In a small bowl, whisk the cocoa powder with the warm water until smooth. Set aside to cool slightly.
8. In another small bowl, stir the gelatine into the hot water until fully dissolved and smooth. Let it cool for a minute or two, but do not let it set.
9. Using a stand mixer or electric hand mixer, beat the softened cream cheese until completely smooth.
10. Add the caster sugar and vanilla extract, then beat again until creamy and well combined.
11. Pour in the cocoa mixture and mix until fully incorporated.
12. Using a stand mixer or electric hand mixer, whip the thickened cream to soft peaks in a separate bowl.
13. Fold the whipped cream through the chocolate cream cheese mixture in two or three additions.
14. Pour in the dissolved gelatine and mix through quickly and evenly.
15. If needed, level the cooled cake slightly so the top is flat. Place the cake back into a lined cake tin or springform tin to help hold the cheesecake layer neatly.
16. Spoon the cheesecake mixture over the cooled cake and smooth the top. Refrigerate for at least 6 hours, or overnight, until set.
17. Place the chopped Lindt chocolate in a heatproof bowl.
18. Heat the thickened cream until just hot, then pour it over the chocolate. Leave for 2 minutes, then stir until smooth and glossy.
19. Let the ganache cool slightly so it thickens just enough to sit on top without running too quickly.
20. Spoon the ganache over the chilled cheesecake layer and gently spread it to the edges.
21. Top with Lindt chocolate balls.
22. Return the cake to the fridge for a short time to let the ganache settle before slicing and serving.

Notes

A stand mixer or electric hand mixer is needed for this recipe. The cream cheese needs to be beaten until completely smooth, and the cream needs to reach soft peaks, neither is easily achievable by hand.

The espresso deepens the chocolate flavour but does not make the cake taste like coffee.

Make sure the cake is fully cool before adding the cheesecake layer.

Softened cream cheese is important for a smooth, lump-free filling.

Let the gelatine cool slightly before mixing it in, but do not leave it long enough to begin setting.

Building the cheesecake layer inside a lined springform or cake tin helps keep the sides neat and even.

Allow the ganache to cool slightly before topping so it sits smoothly without melting into the cheesecake layer.

For the cleanest slices, chill well and wipe the knife between cuts.

The chocolate cake base is also published as a standalone recipe — the Simple One Bowl Chocolate Cake — and works beautifully on its own with just a dusting of icing sugar.

The Grace Table Tip

This cake is best made in stages. Bake the base first, let it cool completely, then add the cheesecake layer and finish with ganache once everything is fully chilled. It makes the whole process feel far easier, and the final slices are much neater.