If you’ve ever been to The Cheesecake Factory, you know their Lindas Fudge Cake is a slice of pure indulgence. Rich, decadent, and beautifully layered, it’s the kind of dessert you remember long after the last bite. The good news? You can recreate this showstopper at home with this copycat Cheesecake Factory Chocolate Cake Recipe.
This version keeps all the delicious elements you love – a fudgy flourless chocolate cake base, creamy cheesecake filling, light chocolate mousse, and a glossy ganache topping. Yes, it’s a multi-step process, but none of the steps are complicated.
Whether you’re baking for a special occasion or just because you deserve a little luxury, this recipe delivers an unforgettable dessert that rivals the restaurant version.
What Does Cheesecake Factory Chocolate Cake Taste Like?
Every bite of this cake is a symphony of chocolatey bliss. The flourless cake base is dense and rich, providing a deep cocoa punch that sets the stage for the creamy layers above.
The cheesecake center is smooth, velvety, and slightly tangy – the perfect contrast to the chocolate overload. It’s indulgent without being overly sweet, balancing the flavors beautifully.
Topped with airy chocolate mousse and a shiny ganache glaze, this cake offers a luxurious melt-in-your-mouth experience. Each forkful is an irresistible combination of texture and flavor that makes you wonder if you’ll ever order it from the restaurant again.
Ingredients Required for Cheesecake Factory Chocolate Cake Recipe
Here’s the list of Ingredients you’ll need to make this Cheesecake Factory Chocolate Cake
For the Flourless Cake Base
- 1 stick (½ cup) unsalted butter
- 4 oz (½ cup) semi-sweet or bittersweet chocolate chips
- 3 large eggs
- ½ cup cocoa powder (special dark recommended)
- ½ cup granulated sugar
- Non-stick spray and parchment paper (for pan)
For the Cheesecake Layer
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs (room temperature)
- 4 oz semi-sweet chocolate chips, melted
For the Chocolate Mousse
- 2 cups heavy whipping cream
- 1¼ cups semi-sweet chocolate chips, melted
For the Ganache Glaze
- ½ cup butter
- 1 cup semi-sweet chocolate chips
- 2 tbsp corn syrup
Kitchen Utensil You’ll Need
- Springform pan
- Mixing bowls
- Whisk or electric mixer
- Rubber spatula and Sifter
- Microwave-safe bowls
- Measuring cups and spoons
- Parchment paper
Prep Time: 40 minutes
Cook Time: 50–60 minutes
Cooling/Chilling Time: 2–3 hours
Total Time: 4–5 hours
Yield: 12 slices
Copycat Cheesecake Factory Chocolate Cake Recipe
Simply follow the steps given below to make your Cheesecake Factory Chocolate Cake at home
1. Prepare the pan and preheat the oven
Preheat your oven to 350°F (175°C). Line the bottom of a springform pan with parchment paper and lightly coat with non-stick spray.
2. Make the flourless cake base
Melt the butter and chocolate chips together in 20-second microwave intervals, stirring each time until smooth. Whisk in the eggs, sugar, and sifted cocoa powder until well combined. Pour into the prepared pan but do not bake yet.
3. Prepare the cheesecake batter
Beat softened cream cheese until fluffy. Add sugar and mix until smooth. Add eggs one at a time, mixing well after each addition. Melt the chocolate and slowly mix it into the cream cheese mixture.
4. Combine and bake
Pour the cheesecake batter over the flourless cake base. Bake for 50–60 minutes until set but slightly jiggly in the center. Turn off the oven, crack the door, and cool inside for 30 minutes.
5. Chill the cheesecake
Cool completely at room temperature, then refrigerate for at least 2 hours until firm.
6. Make the chocolate mousse
Whip heavy cream until stiff peaks form. Melt chocolate chips, let cool slightly, then fold into the whipped cream until smooth. Spread evenly over the chilled cheesecake.
7. Prepare the ganache glaze
Melt butter and chocolate chips together until smooth. Stir in corn syrup. Pour over the mousse layer and smooth evenly.
8. Set and serve
Chill for 1 hour until the ganache is set. Remove from the springform pan, slice, and serve cold. Enjoy this decadent, multi-layered chocolate masterpiece!
Check more delicious cake recipes from Cheesecake Factory
- Cheesecake Factory Lemon Cake Recipe
- Cheesecake Factory Raspberry Lemon Cheesecake Recipe
- Cheesecake Factory Godiva Chocolate Cheesecake Recipe
Some Tasty Ways To Customize and Serve This Cheesecake Factory Chocolate Cake
1. With a scoop of vanilla bean ice cream
Nothing beats the contrast of rich, fudgy chocolate and cold, creamy vanilla ice cream. We’ve served it this way at family dinners, and it’s always the first dessert plate to disappear.
2. Fresh berries on top
We once tried topping slices with fresh raspberries and strawberries, and it was a game changer. The tartness of the fruit cuts right through the richness of the cake.
3. A drizzle of salted caramel sauce
One night, we had leftover caramel sauce in the fridge and decided to drizzle it over the cake. The sweet-salty combo made it taste like something straight out of a gourmet bakery.
4. Lightly dusted with powdered sugar
If you want to dress it up without adding more sweetness, a simple dusting of powdered sugar makes it look bakery-perfect. We’ve done this for dinner parties when we didn’t have extra toppings on hand.
5. With espresso or strong coffee
We’ve learned this pairing from experience-espresso really amplifies the chocolate flavor, making each bite even more indulgent. Perfect for late-night dessert dates at home.
6. Topped with whipped cream
Homemade whipped cream is our go-to for balance. The light, airy texture gives a lovely contrast to the dense cake and mousse layers.
7. Paired with a glass of red wine
A smooth Cabernet or Merlot works beautifully. We tried this for a friend’s birthday, and it instantly elevated the whole dessert experience.
8. Served with a scoop of chocolate sorbet
This one happened by accident when ice cream ran out, and wow-it’s like a double hit of chocolate with a refreshing twist.
9. Garnished with chocolate curls
We’ve shaved a chocolate bar over the ganache before serving, and it made the cake look straight out of The Cheesecake Factory display case.
10. Layered in a dessert parfait
Once we had leftover slices, so we chopped them up and layered them with whipped cream and berries in glasses. It became a whole new dessert that felt fancy with almost no effort.
Some Tips on This Cheesecake Factory Chocolate Cake Recipe
1. Read the recipe first.
Look at all the steps before you start. It’s like knowing the game rules before you play.
2. Use soft cream cheese.
Cold cream cheese is hard to mix. Leave it out for a while so it gets soft and smooth.
3. Melt chocolate slowly.
Heat it in short times in the microwave. Stir after each time so it doesn’t burn.
4. Crack eggs in a small bowl first.
This way, if a shell falls in, you can take it out easy.
5. Sift cocoa powder.
This makes it light and fluffy, with no big lumps.
6. Don’t rush cooling.
Cheesecake likes to cool slowly so it doesn’t crack. Be patient!
7. Whip cream until stiff peaks.
That means when you lift the whisk, the cream stands tall and doesn’t fall down.
8. Use a springform pan.
It opens from the side, so your cake comes out nice and neat.
9. Chill before slicing.
Cold cake cuts cleaner and holds its pretty layers.
10. Have fun and taste as you go.
Cooking is more fun when you enjoy the little tastes along the way!
How to Store and Reheat Cheesecake Factory Chocolate Cake Properly?
Store leftover cake covered in the refrigerator for up to 5 days. For longer storage, freeze slices individually wrapped in plastic wrap for up to 1 month. Thaw in the fridge overnight before serving. This cake is best enjoyed cold.
Cheesecake Factory Chocolate Cake Recipe
Ingredients
Method
- 1. Prepare the pan and preheat the oven
Preheat your oven to 350°F (175°C). Line the bottom of a springform pan with parchment paper and lightly coat with non-stick spray.
2. Make the flourless cake base
Melt the butter and chocolate chips together in 20-second microwave intervals, stirring each time until smooth. Whisk in the eggs, sugar, and sifted cocoa powder until well combined. Pour into the prepared pan but do not bake yet.
3. Prepare the cheesecake batter
Beat softened cream cheese until fluffy. Add sugar and mix until smooth. Add eggs one at a time, mixing well after each addition. Melt the chocolate and slowly mix it into the cream cheese mixture.
4. Combine and bake
Pour the cheesecake batter over the flourless cake base. Bake for 50–60 minutes until set but slightly jiggly in the center. Turn off the oven, crack the door, and cool inside for 30 minutes.
5. Chill the cheesecake
Cool completely at room temperature, then refrigerate for at least 2 hours until firm.
6. Make the chocolate mousse
Whip heavy cream until stiff peaks form. Melt chocolate chips, let cool slightly, then fold into the whipped cream until smooth. Spread evenly over the chilled cheesecake.
7. Prepare the ganache glaze
Melt butter and chocolate chips together until smooth. Stir in corn syrup. Pour over the mousse layer and smooth evenly.
8. Set and serve
Chill for 1 hour until the ganache is set. Remove from the springform pan, slice, and serve cold. Enjoy this decadent, multi-layered chocolate masterpiece!
Video
Notes
Common Queries on This Cheesecake Factory Chocolate Cake Recipe
Here, we’ve got you covered with some common questions about the Cheesecake Factory Chocolate Cake that people often ask.
1. How long can Cheesecake Factory cake last in the fridge?
From my experience, this cake keeps beautifully in the fridge for about 5 days if stored in an airtight container. The mousse and ganache stay smooth, and the cheesecake layer retains its creamy texture. Just be sure to keep it well-covered to prevent it from absorbing any fridge odors.
2. How long does chocolate cheesecake last?
A homemade chocolate cheesecake, like this copycat recipe, will last 4–5 days in the refrigerator. After that, the texture can start to change, and the flavors won’t be as fresh. If you want to make it ahead for a party, you can also freeze it for up to a month.
3. Why is Cheesecake Factory cake so high in calories?
Honestly, it’s because every layer is pure indulgence – butter, cream cheese, chocolate, heavy cream, and sugar. The richness is what makes it taste so amazing, but it also means it’s calorie-dense. That’s why I recommend savoring it in small slices… although I admit it’s hard to stop at just one!
4. Can I make this cake ahead of time?
Yes, and I actually recommend it! I’ve found that letting the cake chill overnight deepens the flavors and makes slicing cleaner. You can make it 1–2 days in advance and store it covered in the fridge until serving.
5. What’s the best way to melt chocolate for this recipe?
I usually use the microwave in 10–20 second bursts, stirring in between to avoid scorching. You can also use a double boiler if you want more control over the heat. The key is to keep the chocolate smooth and shiny.
6. Do I have to use bittersweet chocolate, or can I use semi-sweet?
I’ve used both, and semi-sweet works just fine. In fact, I personally like semi-sweet for a slightly sweeter finish. Bittersweet chocolate will give you a deeper cocoa flavor, so it really comes down to preference.
7. My cheesecake cracked – what did I do wrong?
Cheesecake is sensitive to temperature changes. If you take it out of the oven too quickly, it can crack. I’ve learned to turn off the oven, leave the door ajar, and let the cheesecake cool gradually for 30 minutes before removing it. In this recipe, the mousse and ganache cover any cracks, so no one will ever know!
8. Can I skip the mousse or ganache layer?
Technically yes, but from my experience, the mousse and ganache are what make this taste like the real Cheesecake Factory dessert. Without them, it’s still delicious but more like a chocolate cheesecake than the full layered masterpiece.
9. Can I freeze this cake?
Absolutely! I freeze slices individually wrapped in plastic wrap, then pop them into an airtight container. They keep well for up to 1 month. Just thaw overnight in the fridge before serving – it tastes just as rich as the day you made it.
10. How do I cut clean slices of this Cheesecake Factory Chocolate Cake?
The trick I’ve learned is to run a sharp knife under hot water, wipe it dry, make a slice, then clean and reheat the knife for each cut. This keeps the layers neat and picture-perfect.
This Cheesecake Factory Chocolate Cake Recipe is the ultimate dessert for true chocolate lovers. With its multiple layers of flavor and texture, it’s a homemade masterpiece that’s as beautiful as it is delicious. Treat yourself and your guests to a slice, and enjoy the magic of The Cheesecake Factory right in your kitchen.
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