Delightful Hershey’s Chocolate Cheesecake Cake
If you love chocolate, then the Hershey’s Chocolate Cheesecake Cake is a must-try! This cake combines rich chocolate flavors with creamy cheesecake, making it an irresistible dessert for any occasion. Whether it’s a birthday celebration or just a treat for yourself, this cake will surely impress your friends and family. Plus, it’s super fun to make! If you’re looking for another delightful chocolate cake, consider trying out the Chocolate Fudge Dream Cake.
The Allure of This Chocolate Dessert
What makes the Hershey’s Chocolate Cheesecake Cake so special is its perfect combination of textures and flavors. The chocolate cake layers are moist and rich, while the cheesecake layer adds a creamy, tart contrast that balances the sweetness perfectly. This cake is not only beautiful but also a true crowd-pleaser. If you enjoy delectable chocolate desserts, you’ll want to explore how to make a delicious Chocolate Mousse Cake next.
Creating Your Hershey’s Chocolate Cheesecake Cake
Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 1 1/2 cups (300g) granulated sugar
- 3/4 cup (65g) unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240ml) boiling water
- 16 oz (450g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1/2 cup (120ml) sour cream
- 1/2 cup (120ml) heavy cream
- 1 cup (175g) Hershey’s chocolate chips or chopped Hershey’s chocolate
- 1 tsp vanilla extract
- 1 cup (240ml) heavy whipping cream
- 1/4 cup (30g) powdered sugar
- 1/2 tsp vanilla extract
- 4 oz (115g) Hershey’s chocolate, chopped
- 1/3 cup (80ml) heavy cream
Directions
Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk eggs, milk, oil, and vanilla extract until smooth. Gradually mix the wet ingredients into the dry ingredients until combined. Carefully stir in the boiling water until the batter becomes smooth and thin. Divide the batter evenly between the cake pans and bake for 30–35 minutes or until a toothpick comes out clean. Cool the chocolate cakes completely before assembling.
Lower the oven temperature to 325°F (163°C) for the cheesecake layer. Melt the Hershey’s chocolate until smooth and glossy, then let cool slightly. Beat cream cheese and sugar together until creamy and lump-free. Add eggs one at a time, mixing gently after each addition. Blend in sour cream, heavy cream, melted chocolate, and vanilla extract until silky smooth. Pour the cheesecake filling into a greased 9-inch springform pan. Place the pan into a water bath and bake for 50–60 minutes until the edges are set and the center still has a slight jiggle. Cool slowly, then refrigerate for at least 4 hours or overnight until firm.
For the frosting, whip heavy cream, powdered sugar, and vanilla until thick and fluffy. Prepare the ganache by warming the heavy cream and pouring it over chopped Hershey’s chocolate. Stir until smooth and glossy. Assemble the Hershey’s Chocolate Cheesecake Cake by placing one chocolate cake layer on a serving plate. Spread a layer of whipped frosting, then carefully place the chocolate cheesecake layer on top. Add the second chocolate cake layer and frost the top and sides generously. Pipe beautiful chocolate frosting swirls around the edges for a bakery-style finish. Drizzle glossy chocolate ganache over the top and chill before serving. Serve chilled or slightly softened for the richest, creamiest chocolate texture.
Serving Up the Goodness
To ensure everyone enjoys this mouthwatering dessert, cut it into slices and serve with fresh berries or a drizzle of caramel sauce. This cake pairs beautifully with a scoop of vanilla ice cream on the side for extra indulgence. If you’re interested in exploring a different yet delicious chocolate dessert, make sure to check out the Chocolate Lava Cake recipe, which is a delightful alternative.
Storing Your Cake
To keep your Hershey’s Chocolate Cheesecake Cake fresh, store it in the refrigerator, especially since it contains cream cheese and whipped cream. Make sure it’s covered with plastic wrap or placed in an airtight container to retain its moistness. This cake can stay fresh for about 3 to 5 days in the fridge.
Helpful Hints for Success
- Ensure your cream cheese is at room temperature for easy mixing.
- For an even smoother cheesecake layer, blend all the ingredients thoroughly before pouring into the springform pan.
- If you prefer a more intense chocolate flavor, consider adding chocolate extract to the cake batter and cheesecake.
Nutritional Information
While specific nutritional details can vary based on portions and ingredients, this cake is generally rich in calories due to its decadent ingredients. Enjoy it in moderation!
Serving Ideas for Family
This cake is perfect for gatherings, family celebrations, or just as a sweet end to a family dinner. People of all ages will love the vibrant flavors of chocolate, making it a universal favorite.
Perfect Pairings
This cake pairs wonderfully with coffee or a glass of cold milk. Sweet wines, like port or dessert wines, can also be delightful companions for this rich chocolate dessert.
Common Questions About This Recipe
Can I make this cake ahead of time?
Absolutely! You can prepare both the cake layers and cheesecake layer a day in advance and assemble them on the day you plan to serve.
Can I freeze this cake?
Yes, you can freeze the unassembled cake layers and the cheesecake layer. Just wrap them tightly and store them in the freezer. When you’re ready to enjoy it, thaw it in the fridge overnight.
What should I do if my cheesecake doesn’t set?
If your cheesecake isn’t setting properly, ensure you’re baking it in a water bath, which helps maintain moisture and heat evenly during baking.
Conclusion
Making a Hershey’s Chocolate Cheesecake Cake is a delightful experience that leads to a truly scrumptious dessert. If you’re looking for more tasty variations, you might enjoy checking out the Copycat Hershey’s Chocolate Bar Cheesecake Cake recipe, which offers a different twist on the classic flavors. For more cake inspiration, take a look at the Hershey’s Chocolate Cheesecake Cake that showcases this beloved flavor in a unique form. Don’t miss out on a classic treat like the Hershey’s® Chocolate Bar Cheesecake. Lastly, if you’re looking for a quick and easy dessert, check out the Chocolate Cheesecake Recipe | HERSHEY’S – Hersheyland for a straightforward chocolate fix!
Print
Hershey’s Chocolate Cheesecake Cake
- Total Time: 135 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich chocolate cake layered with creamy cheesecake, perfect for any celebration or just a delightful treat.
Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 1 1/2 cups (300g) granulated sugar
- 3/4 cup (65g) unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240ml) boiling water
- 16 oz (450g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1/2 cup (120ml) sour cream
- 1/2 cup (120ml) heavy cream
- 1 cup (175g) Hershey’s chocolate chips or chopped Hershey’s chocolate
- 1 tsp vanilla extract
- 1 cup (240ml) heavy whipping cream
- 1/4 cup (30g) powdered sugar
- 1/2 tsp vanilla extract
- 4 oz (115g) Hershey’s chocolate, chopped
- 1/3 cup (80ml) heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Whisk eggs, milk, oil, and vanilla extract in another bowl until smooth.
- Gradually mix the wet ingredients into the dry ingredients until combined.
- Carefully stir in the boiling water until the batter is smooth and thin.
- Divide the batter evenly between the cake pans and bake for 30–35 minutes or until a toothpick comes out clean.
- Cool the chocolate cakes completely before assembling.
- Lower the oven temperature to 325°F (163°C) for the cheesecake layer.
- Melt the Hershey’s chocolate until smooth and glossy, then let cool slightly.
- Beat cream cheese and sugar together until creamy and lump-free.
- Add eggs one at a time, mixing gently after each addition.
- Blend in sour cream, heavy cream, melted chocolate, and vanilla extract until silky smooth.
- Pour the cheesecake filling into a greased 9-inch springform pan.
- Place the pan into a water bath and bake for 50–60 minutes until the edges are set and the center still has a slight jiggle.
- Cool slowly, then refrigerate for at least 4 hours or overnight until firm.
- Whip heavy cream, powdered sugar, and vanilla until thick and fluffy for frosting.
- Prepare the ganache by warming the heavy cream and pouring it over chopped Hershey’s chocolate.
- Assemble the cake by placing one chocolate cake layer on a serving plate and spreading a layer of whipped frosting.
- Carefully place the chocolate cheesecake layer on top, add the second chocolate cake layer, and frost generously.
- Pipe chocolate frosting swirls around the edges and drizzle the ganache over the top.
- Chill before serving.
Notes
Serve with fresh berries or a drizzle of caramel sauce. Pairs beautifully with vanilla ice cream.
- Prep Time: 45 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
Keywords: chocolate cake, cheesecake, dessert, Hershey's, sweet treat