Best Cheesecake Stuffed Dark Chocolate Cake Recipes

Cheesecake-Stuffed Dark Chocolate Cake image

Provided by Kimi Gaines

Time 40m

Number Of Ingredients 11

1 box duncan hines dark chocolate cake mix
1 small pkg instant chocolate pudding
3 large eggs
1 1/4 c milk
1 c canola oil
1 Tbsp vanilla extract
1 tsp almond extract
3 hershey chocolate bars
3 can(s) cream cheese frosting
3 box saralee cheesecake bites, coarsley chopped
12 oz jar of smuckers caramel topping

Steps:

1. Pre-heat oven to 350F. Grease 2-9" round cake pans, and dust with flour.
2. Beat cake mix and next 7 ingredients at low speed with an electric mixer for 1 minute; then beat at medium for 2 minutes. Fold in chopped candy bar. Pour batter into prepared pans.
3. Bake for 32 minutes or until cake springs back when lightly touched. Cool cake in pans for 10 minutes. Remove and cool completely on wire racks. Wrap and chill layers at least 1 hr or up to 24 hrs. (This step enables you to split the cake layers with ease).
4. Using a serrated knife, slice cake layers in half using horizontal to make 4 layers. Spread 1/2 cup cream cheese frosting; sprinkle with cheesecake bites. Repeat procedure with remaining 3 layers, frosting and bites, omitting cheesecake bites o the top of last layer. Frost sides and top of cake with remaining frosting. Drizzle desired amount of caramel sauce over cake, letting it drip down the sides. Chill until ready to serve.

CHEESECAKE-STUFFED DARK CHOCOLATE CAKE image

Yield 12 servings

Number Of Ingredients 15

Unsweetened cocoa
1 (18.25-oz.) pkg. devil's food cake mix
1 (3.4-0z.) pkg. chocolate instant pudding mix
3 large eggs
1 1/4 C. milk
1 C. canola oil
1 T. vanilla extract
1 1/2 tsp. chocolate extract (optional)
1 tsp. almond extract
3 (1.55-oz.) milk chocolate bars, chopped (Hershey's)
3 (16-oz.) cans homestyle cream cheese frosting
3 (7.75-oz.) boxes frozen cheesecake bites, coarsely chopped (Sara Lee)
1 (12-oz.) jar dulce de leche caramel sauce (Smucker's)
Double chocolate rolled wafer cookies, coarsely broken (Piouline)
Chocolate fudge rolled wafer cookies, coarsely broken (Pepperidge Farm)

Steps:

Grease 2 (9") round cake pans, and dust with cocoa. Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 min.; then beat at med. speed 2 min. Fold in chopped milk chocolate bars. Pour batter into prepared pans. Bake at 350 for 32 min. or until cake springs back when lightly touched. Cool cake in pans on wire racks 10 min.; remove from pans, and cool completely on wire racks. Wrap and chill cake layers at least 1 hour or up to 24 hours. (This step enables you to split cake layers with ease.) Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on a cake plate. Spread with 1/2 C. cream cheese frosting; sprinkle with 1/4 of chopped cheesecake bites. Repeat procedure with remaining 3 layers, frosting, and cheesecake bites, omitting cheesecake bites on top of last layer. Frost sides and top of cake with remaining frosting. drizzle desired amount of caramel sauce over cake, letting it drip down sides. Chill until ready to serve. Decorate cake with rolled wafer cookies and remaining chopped cheesecake bites. Store in refrigerator.

Cheesecake-Stuffed Dark Chocolate Cake Recipe - (4.3/5) image

Provided by DeliciouslyDished

Number Of Ingredients 15

Unsweetened cocoa
1 (18.25-oz.) package devil's food cake mix
1 (3.4-oz.) package chocolate instant pudding mix
3 large eggs
1 1/4 cups milk
1 cup canola oil
1 tablespoon vanilla extract
1 1/2 teaspoons chocolate extract (optional)
1 teaspoon almond extract
3 (1.55-oz.) milk chocolate bars, chopped (we tested with Hershey's)
3 (16-oz.) cans homestyle cream cheese frosting
3 (7.75-oz.) boxes frozen cheesecake bites, coarsely chopped (we tested with Sara Lee)
1 (12-oz.) jar dulce de leche caramel sauce (we tested with Smucker's)
Double chocolate rolled wafer cookies, coarsely broken (we tested with Pirouline)
Chocolate fudge rolled wafer cookies, coarsely broken (we tested with Pepperidge Farm)

Steps:

Grease 2 (9") round cakepans, and dust with cocoa. Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute; then beat at medium speed 2 minutes. Fold in chopped milk chocolate bars. Pour batter into prepared pans. Bake at 350° for 32 minutes or until cake springs back when lightly touched. Cool cake in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Wrap and chill cake layers at least 1 hour or up to 24 hours. (This step enables you to split cake layers with ease.) Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on a cake plate. Spread with 1/2 cup cream cheese frosting; sprinkle with one-fourth of chopped cheesecake bites. Repeat procedure with remaining 3 layers, frosting, and cheesecake bites, omitting cheesecake bites on top of last layer. Frost sides and top of cake with remaining frosting. Drizzle desired amount of caramel sauce over cake, letting it drip down sides. Chill until ready to serve. Decorate cake with rolled wafer cookies and remaining chopped cheesecake bites. Store in refrigerator.