Description
A rich chocolate cake layered with creamy cheesecake, perfect for any celebration or just a delightful treat.
Ingredients
Scale
- 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