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.