Directions
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Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper for easy release. Similarly, grease and line a 9-inch springform pan, setting up for the cheesecake layer.
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Prepare the chocolate cake layers: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined. Add the buttermilk, vegetable oil, eggs, and vanilla extract, then beat on medium speed until the mixture is smooth. Gently stir in the hot water, ensuring there are no lumps in the batter. Divide the mixture evenly between the two prepared cake pans, then set aside.
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Bake the chocolate cake layers for approximately 30-35 minutes. A toothpick inserted into the center should come out clean to ensure the cakes are done. Allow the cakes to cool in the pans for about 10 minutes. Carefully transfer them to a wire rack to cool completely.
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Prepare the orange cheesecake layer: In another large bowl, beat together the softened cream cheese and granulated sugar until creamy and smooth. Mix in the orange zest and vanilla extract until fully combined. Next, gradually add the eggs, one at a time, while mixing well after each addition. Pour the cheesecake batter into the prepared springform pan.
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Bake the cheesecake layer for 40-45 minutes until the center is set. If you gently shake the pan, the edges should be firm but the center may have a slight jiggle. Allow the cheesecake to cool completely in the pan on a wire rack, and once it’s at room temperature, refrigerate it for at least 2 hours until firm.
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Make the chocolate ganache: Place the semisweet chocolate chips in a heatproof bowl. Heat the heavy cream over medium heat until it just reaches a boiling point, then pour it over the chocolate chips. Allow them to sit for about 5 minutes, letting the heat melt the chocolate. Stir continuously until the mixture is smooth and glossy. Let the ganache cool slightly before assembling.
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Assemble the cake: Place one of the cooled chocolate cake layers on a serving plate. Carefully invert the chilled cheesecake layer onto the first cake layer, ensuring it’s centered. Gently place the second chocolate cake layer on top of the cheesecake. Drizzle the chocolate ganache over the top of the assembled cake, allowing it to drip down the sides for a beautiful finish.
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Refrigerate the assembled cake for at least 1 hour before slicing and serving. This resting period allows the flavors to meld together beautifully.
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