The Hershey’s Chocolate Cheesecake Cake is a rich and decadent dessert that combines two beloved treats: chocolate cake and cheesecake. This cake is perfect for any occasion, whether it’s a birthday, holiday, or just a special treat for yourself. If you love chocolate, you’ll definitely want to try making this cake, which is sure to impress your friends and family. For additional inspiration, you can also check out this ultimate chocolate lover’s dream.

Why Make This Recipe

Making this cake is a great way to satisfy your chocolate cravings. The layers of fluffy chocolate cake paired with smooth cheesecake create a delightful texture and taste that chocolate lovers will appreciate. Plus, the combination of the whipped frosting and chocolate ganache takes it to another level. This recipe is not only delicious but also gives you a chance to show off your baking skills. You may also find Chocolate Chip Peanut Butter Cheesecake Cake useful.

How to Make 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. You may also find Double Chocolate Cheesecake Cake useful.

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.

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How to Serve Hershey’s Chocolate Cheesecake Cake

This cake is best served cold, allowing the flavors to meld together beautifully. You can slice it into generous pieces and serve it with a dollop of whipped cream or fresh fruit for added flavor. It pairs wonderfully with a cup of coffee or a glass of milk, making it a delightful dessert for any gathering.

How to Store Hershey’s Chocolate Cheesecake Cake

To keep your cake fresh, store it in an airtight container in the refrigerator. It can last for about 4 to 5 days if properly stored. If you need to store it longer, consider freezing the cake. Wrap individual slices in plastic wrap and place them in a freezer-safe container. Thaw the slices in the refrigerator when you’re ready to enjoy more.

Tips to Make Hershey’s Chocolate Cheesecake Cake

1. Make sure all your ingredients are at room temperature for the best results.
2. Don’t skip the water bath for the cheesecake layer; it helps prevent cracks.
3. Use high-quality chocolate for the best flavor.
4. If you like extra sweetness, feel free to add more sugar to the frosting.
5. Dust the top with cocoa powder or chocolate shavings for a lovely decoration.

Variation

You can experiment with flavors by adding different extracts, such as almond or coconut, to the cake or cheesecake layers. Additionally, try swapping out Hershey’s chocolate for dark or white chocolate to give the cake a unique twist.

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FAQs

1. Can I use a different type of chocolate?
   Yes, you can use dark or semi-sweet chocolate instead of Hershey’s, but it may change the overall flavor and sweetness.

2. Can I make this cake ahead of time?
   Absolutely! You can bake the cake layers and cheesecake a day or two before you plan to serve them.

3. Is there a gluten-free option for this cake?
   Yes, you can substitute the all-purpose flour with a gluten-free blend designed for baking.

Conclusion

The Hershey’s Chocolate Cheesecake Cake is a dessert that will please any chocolate lover. With its multiple layers of texture and flavor, it’s perfect for gatherings or special occasions. You might enjoy checking out other delightful recipes like Hershey’s Chocolate Cheesecake Cake, or you could try making a copycat version of Hershey’s Chocolate Bar Cheesecake Cake. For a different flavor, consider the Hershey’s® Chocolate Bar Cheesecake recipe from The Cheesecake Factory, or explore a classic chocolate cheesecake recipe on Hersheyland. Enjoy your baking!

Hershey's Chocolate Cheesecake Cake

A rich and decadent dessert combining chocolate cake and cheesecake, perfect for any celebration or indulgent treat.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Course Cake, Dessert

Cuisine American

Servings 10 servings

Calories 550 kcal

Ingredients

  

For the cake

• 1 3/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water

For the cheesecake layer

• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1 cup Hershey’s chocolate chips or chopped Hershey’s chocolate
• 1 tsp vanilla extract

For the frosting and ganache

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract
• 4 oz Hershey’s chocolate, chopped
• 1/3 cup heavy cream

Instructions

 

Preparation

• 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.

Baking the cake

• 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.

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.

Frosting and assembly

• 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.

Notes

Serve cold with a dollop of whipped cream or fresh fruit. Store in an airtight container in the refrigerator for 4 to 5 days.

Keyword Baking, cheesecake, Chocolate Cake, Chocolate Cheesecake Cake, Rich dessert