This Chocolate Black Raspberry Cheesecake Layer Cake is based off of a cheesecake from Hank's Cheesecake served at LoRusso's restaurant. It has two layers of chocolate cake and plain cheesecake swirled with black raspberry jam, an extra layer of jam, and chocolate ganache on top.
One of my favorite desserts is a special cheesecake cake served at LoRusso's restaurant. It is made by Hank's Cheesecake but only available at LoRusso's. My parents first discovered this cake and shared the knowledge with my sister and me.
Unfortunately, LoRusso's Restaurant has now closed. This is the last slice of the LoRusso's cheesecakes we had.
My mom decided to try to replicate this dessert after seeing a similar recipe in Kraft Food & Family magazine. The original recipe had an orange cheesecake and a marshmallow cream cheese frosting, but she eliminated the orange, added black raspberry jam, and swapped the frosting for chocolate ganache.
The result is a cheesecake that very closely mimics the cheesecake at LoRusso's. This cake is always a hit with guests. We've had it at birthday parties, and my mom's friends now request it at their annual holiday party.
One of my daughter's requested this cake for her Parisian Patisserie birthday, so I added a metal Eiffel Tower on top and some royal icing transfers to the side. I used these same royal icing transfers for my other daughter's Nutcracker Birthday cheesecake.
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Bake the Chocolate Cakes
It's important to properly prepare the cake pans for this cake to ensure you will be able to assemble the cake later. To do this, you will fold two 16-inch long sheets of aluminum foil to form 3-inch wide strips that you'll lay across the bottom and sides of each pan.
These foil overhangs will serve as handles to lift the cakes out of the pans.
Spray the pans with a nonstick baking spray like Pam for Baking.
Prepare the chocolate cake mix according to the package directions, then beat in a package of dry instant chocolate pudding mix.
Divide the batter between the two pans, bake, and then use a spatula to press down the cakes. The cheesecake batter will be added on topped and the entire pans baked again.
Bake the Cheesecakes
Beat the cream cheese, sugar, and vanilla in a large bowl. Add the sour cream and then the eggs one at a time.
Divide the batter evenly between the two cake pans, spreading the batter over the baked and smashed chocolate cakes.
Drop small amounts of jam over the tops of the batter and use a knife or skewer to swirl the jam into the batter. The remaining jam will be used when the cake is assembled. If you cannot find seedless black raspberry jam, you can use seedless blackberry jam.
Return the pans to the oven and bake again until the cheesecake is set.
Loosen the cakes from the sides of the pans and allow them to cool completely.
Refrigerate the cakes for at least 4 hours before assembling.
Assemble the Cake
Use the foil handles to remove one of the cakes from the pan, placing it in the center of a serving plate or cake platter.
Next, spread a layer of jam on top of the cheesecake, leaving a small border around the edge.
Remove the other cake from the pan, remove the foil and carefully place the cake on top of the jam layer.
This creates a double cake/cheesecake with the jam in between. The cake is now ready for the ganache.
Make the Ganache
Place chopped dark chocolate or bittersweet chocolate chips in a small bowl.
Heat the heavy cream until simmering and pour it over the chocolate. Allow the cream to melt the chocolate and stir until smooth. Blend in the espresso powder if using.
Let the ganache cool until it reaches a spreadable consistency. You can ice the entire top and sides of the cake or pour it on top and just spread it to the edges depending on how you want the sides of your cake to look.
Refrigerate the cake until ready to serve.
Gluten Free Option
Use a gluten free chocolate cake mix, like King Arthur mix. The rest of the recipe is naturally gluten free.
📖 Recipe
Chocolate Black Raspberry Cheesecake Layer Cake
Equipment
- 2 9-inch round cake pans or springform pans
Ingredients
For the Chocolate Cakes:
- nonstick baking spray (such as Pam for Baking)
- 1 2-layer chocolate cake mix (see note)
- 1 cup water
- 3 eggs
- ½ cup vegetable or Canola oil
- 1 package Jello chocolate instant pudding mix (3.9 ounces)
For the Cheesecake:
- 24 ounces cream cheese (three 8-ounce packages, softened)
- ¾ cup sugar
- 1 teaspoon vanilla
- ¾ cup sour cream
- 3 eggs
- 1 cup seedless black raspberry jam or seedless blackberry jam (divided)
For the Ganache:
- 12 ounces chopped dark chocolate (recommended: Ghirardelli bittersweet chips)
- ¾ cup heavy cream
- 1½ teaspoons instant espresso powder (optional)
Instructions
- Preheat oven to 325°F.
Bake the Chocolate Cakes
- Fold two 16-inch long sheets of foil lengthwise in half twice to form two 3-inch wide strips. Place 1 in each of two 9-inch round cake pans or springform pans, with the ends of the foil extending up and over sides.
- Spray the pans with nonstick baking spray.
- Prepare cake batter as directed on the box. For most mixes, this includes adding water, eggs and oil. Add the dry pudding mix to the batter and beat for 2 minutes.1 2-layer chocolate cake mix, 1 cup water, 3 eggs, ½ cup vegetable or Canola oil, 1 package Jello chocolate instant pudding mix
- Divide the cake batter evenly between the prepared pans.
- Bake the cakes for 25 minutes or until a toothpick inserted in the centers comes out clean. Remove cakes from oven. While still warm, flatten the tops of the cakes with the back of a spatula so that there is room to pour the cheesecake batter on top.
- Allow the cake to cool while you prepare the cheesecake batter.
Bake the Cheesecakes
- Beat cream cheese, sugar, and vanilla in a large bowl with a mixer until blended. Add sour cream and mix well. Add eggs, 1 at a time, mixing on low speed after each until blended.24 ounces cream cheese, ¾ cup sugar, 1 teaspoon vanilla, ¾ cup sour cream, 3 eggs
- Pour the cheesecake batter evenly on top of the two flattened cakes. Drop small amounts of jam over tops of cheesecake batter and use of knife tip or skewer to drag the jam to swirl. Save some jam for cake assembly.
- Return the pans to the oven and bake another 25-30 minutes, or until centers of the cheesecakes are almost set (until you see no jiggle). Remove the cakes from the oven. Run a knife around rims of the pans to loosen the cakes, then cool them completely on cooling racks.
- Refrigerate the cakes for at least 4 hours before assembling.
Assemble the Cake
- Use the foil handles to remove one of the cakes from the pan. Place the cake in the center of a serving plate or cake platter.
- Spread a layer of the remaining jam on top of the cheesecake, leaving a small border around the edge.
- Remove the other cake from the pan and carefully place on top of the jam layer.
Make and Add the Ganache
- Place the chocolate in a small bowl.12 ounces chopped dark chocolate
- Heat the cream until simmering and pour over the chocolate. Wait about 30 seconds to 1 minute to allow the chocolate to melt. Stir until smooth. Blend in the espresso powder.¾ cup heavy cream, 1½ teaspoons instant espresso powder
- Let the ganache cool until it reaches spreading consistency. This makes enough to ice the entire outside of the cake, or you can just add it to the top depending on the desired look.
- Refrigerate cake until ready to serve.
Auntsuey says
You can’t beat this cheesecake for an impressive dessert.