If you believe there’s no such thing as too much chocolate, this Hershey’s Chocolate Cheesecake Cake is calling your name. With layers of moist chocolate cake, a creamy chocolate cheesecake center, and a silky chocolate ganache dripping down the sides, this dessert is pure indulgence from top to bottom.
Perfect for birthdays, holidays, or special celebrations, this show-stopping cake combines the best of two classic desserts — chocolate cake and cheesecake — into one unforgettable masterpiece. Every bite is rich, fudgy, creamy, and deeply chocolatey, thanks to the unmistakable flavor of Hershey’s cocoa and chocolate.
Why You’ll Love This Cake
- Three chocolate layers of bliss: cake, cheesecake, and ganache
- Ultra-moist chocolate cake made with buttermilk and cocoa
- Creamy chocolate cheesecake center that adds a luxurious texture
- Perfect make-ahead dessert — even better after chilling
- A true crowd-pleaser for chocolate lovers
Hershey’s Chocolate Cheesecake Cake
Ingredients
For the Chocolate Cake:
- 1¾ cups all-purpose flour
- ¾ cup Hershey’s cocoa powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 cups sugar
- 2 eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Chocolate Cheesecake Layer:
- 2 (8 oz) packages cream cheese, softened
- ½ cup sugar
- ¼ cup sour cream
- 2 eggs
- 1 tsp vanilla extract
- ½ cup melted Hershey’s chocolate chips (semi-sweet or milk)
For the Chocolate Ganache:
- 1½ cups chocolate chips
- ¾ cup heavy cream
- 1 tbsp butter
Instructions
1️⃣ Make the Chocolate Cheesecake:
- Preheat oven to 325°F (160°C).
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add sour cream, eggs, vanilla, and melted chocolate; mix until creamy.
- Pour into a lined 9-inch springform pan.
- Bake for 40–45 minutes, or until center is set.
- Let cool completely, then chill for at least 4 hours (or overnight).
2️⃣ Make the Chocolate Cake:
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt.
- Add eggs, buttermilk, oil, and vanilla; beat until smooth.
- Stir in boiling water (batter will be thin).
- Pour into two greased 9-inch pans.
- Bake for 30–35 minutes, or until a toothpick comes out clean.
- Let cakes cool completely.
3️⃣ Assemble the Cake:
- Place one chocolate cake layer on a serving plate.
- Add the chilled chocolate cheesecake layer on top.
- Place the second chocolate cake layer over the cheesecake.
4️⃣ Make the Ganache:
- Heat the heavy cream until steaming (not boiling).
- Pour over chocolate chips and butter; let sit 2 minutes, then whisk until smooth and glossy.
- Cool slightly, then pour over the cake, letting it drip down the sides.
5️⃣ Chill & Serve:
- Refrigerate for at least 1 hour before slicing.
- Garnish with chocolate curls, Hershey’s bars, or whipped cream if desired. 🍫
Tips for Best Results
- Chill the cheesecake layer overnight for the cleanest slices.
- Use high-quality Hershey’s cocoa and chocolate for the best flavor.
- A warm knife makes slicing easier and cleaner.
- Store leftovers in the refrigerator for up to 4 days.
Final Thoughts
This Hershey’s Chocolate Cheesecake Cake is everything a chocolate dessert should be — rich, decadent, and unforgettable.
Hershey’s Chocolate Cheesecake Cake
A rich and indulgent chocolate dessert combining layers of moist chocolate cake, creamy chocolate cheesecake, and silky chocolate ganache.
Ingredients
For the Chocolate Cake
- 1.75 cups all-purpose flour
- 0.75 cups Hershey’s cocoa powder
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 1 tsp salt
- 2 cups sugar
- 2 large eggs
- 1 cup buttermilk
- 0.5 cups vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water Batter will be thin
For the Chocolate Cheesecake Layer
- 2 packages cream cheese, softened 8 oz each
- 0.5 cups sugar
- 0.25 cups sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 cups melted Hershey’s chocolate chips semi-sweet or milk
For the Chocolate Ganache
- 1.5 cups chocolate chips
- 0.75 cups heavy cream
- 1 tbsp butter
Instructions
Make the Chocolate Cheesecake
- Preheat oven to 325°F (160°C).
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add sour cream, eggs, vanilla, and melted chocolate; mix until creamy.
- Pour into a lined 9-inch springform pan.
- Bake for 40–45 minutes, or until center is set.
- Let cool completely, then chill for at least 4 hours (or overnight).
Make the Chocolate Cake
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt.
- Add eggs, buttermilk, oil, and vanilla; beat until smooth.
- Stir in boiling water (batter will be thin).
- Pour into two greased 9-inch pans.
- Bake for 30–35 minutes, or until a toothpick comes out clean.
- Let cakes cool completely.
Assemble the Cake
- Place one chocolate cake layer on a serving plate.
- Add the chilled chocolate cheesecake layer on top.
- Place the second chocolate cake layer over the cheesecake.
Make the Ganache
- Heat the heavy cream until steaming (not boiling).
- Pour over chocolate chips and butter; let sit 2 minutes, then whisk until smooth and glossy.
- Cool slightly, then pour over the cake, letting it drip down the sides.
Chill & Serve
- Refrigerate for at least 1 hour before slicing.
- Garnish with chocolate curls, Hershey’s bars, or whipped cream if desired.
Notes
Chill the cheesecake layer overnight for the cleanest slices. Use high-quality Hershey’s cocoa and chocolate for the best flavor. A warm knife makes slicing easier and cleaner. Store leftovers in the refrigerator for up to 4 days.
