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A slice of chocolate cake with creamy layers and a chocolate shavings topping is served on a cake server.
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5-Layer Dark Chocolate Cheesecake (Cheesecake Factory Godiva Chocolate Cheesecake Recipe)

This Dark Chocolate Cheesecake is the ultimate in decadence with FIVE layers: flourless chocolate cake crust, chocolate cheesecake, chocolate cheesecake mousse, chocolate ganache, and chocolate shavings on top! It's absolutely ridiculous and naturally gluten free!
Course Dessert
Cuisine American
Keyword chocolate cheesecake
Prep Time 1 hour
Cook Time 2 hours 10 minutes
chill time 6 hours
Total Time 9 hours 10 minutes
Servings 12 servings
Calories 1235kcal
Author Katie Cooksey

Equipment

Ingredients

for the flourless chocolate cake crust-

for the chocolate cheesecake-

  • 32 oz cream cheese  at room temperature (four 8 oz. packages; 2 lbs total)
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1 cup bittersweet chocolate chips I used Ghirardelli 72% Cacao
  • 1 cup dark chocolate chips I used Ghirardelli 60% Cacao
  • 1/4 cup espresso freshly brewed, then cooled to room temperature
  • 1/4 cup heavy cream at room temperature
  • 4 large eggs at room temperature

for the chocolate cheesecake mousse layer-

for the chocolate ganache-

for the chocolate shavings topping (optional)-

  • 3.5 oz dark chocolate bar I used Ghirardelli 72% Cacao
US Customary - Metric

Instructions

for the flourless chocolate cake crust-

  • Preheat oven to 375° F. Spray 9-inch springform pan with non-stick cooking spray and set aside. Feel free to line the bottom with parchment paper as extra insurance and spray that as well.
    A round baking pan with parchment paper, being sprayed with cooking spray. A sieve and cocoa powder are on a white board in the background.
  • Melt butter and chocolate together slowly in the microwave, stirring every 20 seconds until completely melted and smooth.
    Glass bowl with cubes of butter and chocolate chips on a marble countertop, with a strainer and cutting board in the background.
  • Stir in sugar, eggs (one at a time) and vanilla extract.
    A glass bowl with a chocolate mixture and a cracked egg, being whisked together.
  • Sift cocoa into the batter and gently stir in salt.
    A metal sieve containing cocoa powder placed over a bowl on a marble countertop.
  • Add dark chocolate chips and stir just to combine.
    A bowl of chocolate batter with chocolate chips being poured into it on a marble countertop.
  • Pour cake batter into prepared pan and bake 20-25 minutes or until just set.
    A round baking pan filled with smooth chocolate cake batter. A sifter and cocoa powder are visible in the background.
  • Remove from oven and cool completely before adding the next layer (cheesecake).
    A round chocolate cake in a metal baking pan on a countertop, with cocoa powder nearby.

for the chocolate cheesecake-

  • Reduce oven temperature to 325° F.
  • Add bittersweet chocolate and dark chocolate chips to a small glass bowl. Microwave in 20 second increments, stirring each time until completely melted and smooth. Set aside to cool a bit.
    Melted chocolate is being poured into a glass bowl, creating swirls on the surface.
  • In a large bowl or bowl of a stand mixer, mix cream cheese for about 30 seconds, until smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, vanilla extract, and sift in cocoa powder. Mix again.
    A blue stand mixer with a glass bowl containing chocolate batter on a marble countertop.
  • Add melted chocolate chips, freshly brewed room temperature espresso, and room temperature heavy cream. Mix until incorporated. Scrape the sides and bottom of the bowl and mix again briefly. We want NO LUMPS!
    A hand pours liquid into a mixing bowl filled with chocolate batter.
  • Crack room temperature eggs in a small bowl and beat until well scrambled. With the mixer on low, slowly pour in the eggs into the cream cheese mixture and stop stirring once eggs have been incorporated.
    Close-up of a mixer whisk blending smooth chocolate batter in a glass bowl.
  • Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using the rubber scraper.
    A person stirs chocolate cake batter with a spatula in a glass mixing bowl.
  • Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl.
    A glass bowl containing smooth, light brown chocolate batter on a white marble surface.
  • Pour filling into the springform pan directly on top of the baked cake crust.
    Chocolate batter being poured into a gray round cake pan on top of already baked cake layer.
  • Bake for 30 minutes at 325° F. Reduce temperature to 250° F and continue cooking for 45 minutes more. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door.
    A round chocolate cake in a baking pan on a marble surface, with a mesh strainer holding cocoa powder nearby.
  • Crack oven door to let cheesecake cool slowly for one hour before removing. At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge. Refrigerate while preparing the next layer.
    A freshly baked cake covered with plastic wrap in a round baking pan, resting on a wooden surface.

for the chocolate cheesecake mousse layer-

  • Place semi-sweet chocolate chips in a microwave safe bowl and microwave in 20 second intervals, stirring in between until melted. Set aside and let cool a bit.
    Person stirring melted chocolate in a clear glass bowl with a spatula on a marble surface.
  • In a separate bowl, whip cream cheese until smooth. Add melted chocolate and mix until combined. Set aside.
    A close-up of a hand mixer whipping butter in a glass bowl.
  • In a chilled bowl, add in heavy whipping cream, sugar, and vanilla extract. Sift in cocoa powder and whip until stiff peaks form. You can use a stand mixer, hand mixer or whisk by hand. 
    A blue electric mixer blends chocolate batter in a glass bowl on a marble countertop.
  • Gently fold the chocolate whipped cream mixture into the chocolate cream cheese mixture a few spoonfuls at a time, until no streaks remain.
  • Remove chilled cheesecake from refrigerator and spread the chocolate mousse mixture over top, smoothing out evenly. Cover loosely with plastic wrap and chill for at least 1 1/2 hours.
    Round cake topped with smooth chocolate frosting in a baking pan on a white marble surface.

for the chocolate ganache-

  • In a small glass bowl, microwave the heavy cream until very hot, about 1 minute.
    Milk being poured from a ceramic jug into a clear glass bowl on a marble surface.
  • Add chocolate chips to bowl of hot heavy cream and let stand 5 minutes to completely melt. Stir until completely combined.
    A person whisks dark chocolate chips into a bowl of thick cream on a marble countertop.
  • Remove chilled cheesecake from refrigerator again and pour chocolate ganache over top, allowing to drip over the edges naturally. Smooth out with an offset spatula if needed.
    Chocolate ganache is being poured onto a chocolate cake with a smooth frosting base.
  • Place back in the refrigerator (uncovered is fine) while preparing the chocolate shavings. Ganache will set and harden fairly quickly.
    A chocolate cake is being frosted with ganache using a metal spatula on a marble surface.

for the chocolate shavings topping (optional)-

  • Using a knife, vegetable peeler or other tool of choice, break up the chocolate bar into small pieces and pile high in the center of the cheesecake.
    A bowl of melted chocolate being mixed with a spatula.
  • Serve immediately alongside homemade whipped cream (if desired) or cover and refrigerate until ready.
    A round chocolate cake topped with chocolate shavings, placed on a white surface near a light blue textured cloth.

Notes

*Alternatively, if you want to get really fancy you can make chocolate "curls" by melting the chocolate bar in the microwave. Then, spread chocolate evenly onto the back of a clean cookie sheet (about 1/8" thick). Place in the refrigerator for about 10-15 minutes. Remove from refrigerator. The chocolate should firm up but not become rock solid. You want it to be pliable enough to curl, but not so soft that it just melts when you try to handle it. Using a metal spatula or bench scraper, scrape the chocolate from one end the other to create a "roll". 

Nutrition

Calories: 1235kcal | Carbohydrates: 91g | Protein: 19g | Fat: 92g | Saturated Fat: 58g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 0.4g | Cholesterol: 267mg | Sodium: 462mg | Potassium: 892mg | Fiber: 9g | Sugar: 67g | Vitamin A: 2267IU | Vitamin C: 0.5mg | Calcium: 308mg | Iron: 6mg
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