Copycat Hershey’s Chocolate Bar Cheesecake Cake

Short Description

This Copycat Hershey’s Chocolate Bar Cheesecake Cake is a dream dessert for chocolate lovers. It features rich layers of moist chocolate cake, a creamy chocolate cheesecake center, and a luscious chocolate ganache topping, all infused with the classic taste of Hershey’s chocolate bars. Perfect for birthdays, special occasions, or whenever a chocolate craving strikes!

Why You’ll Love This Recipe

• Ultimate chocolate indulgence with multiple layers
• Inspired by the beloved Hershey’s chocolate bar
• Decadent yet easy to make with simple ingredients
• Perfect for celebrations and special occasions
• Can be made ahead for convenience

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Cake Layers:

• All-purpose flour
• Granulated sugar
• Unsweetened cocoa powder
• Baking powder
• Baking soda
• Salt
• Eggs
• Whole milk
• Vegetable oil
• Vanilla extract
• Boiling water

For the Hershey’s Chocolate Cheesecake:

• Cream cheese (softened)
• Granulated sugar
• Hershey’s milk chocolate bars (melted)
• Cocoa powder
• Sour cream
• Vanilla extract
• Eggs

For the Chocolate Ganache:

• Heavy cream
• Hershey’s milk chocolate bars (chopped)

Directions

Make the Chocolate Cake Layers:

1. Preheat oven to 350°F (177°C) and grease two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add eggs, milk, vegetable oil, and vanilla extract. Mix until well combined.
4. Stir in boiling water (batter will be thin) and mix until smooth.
5. Divide batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.

Prepare the Hershey’s Chocolate Cheesecake:

1. Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
2. In a large bowl, beat the cream cheese and sugar until smooth.
3. Add melted Hershey’s chocolate, cocoa powder, sour cream, and vanilla extract. Mix until well combined.
4. Add eggs one at a time, mixing just until incorporated.
5. Pour batter into the prepared springform pan and bake for 45-50 minutes, until the center is set.
6. Allow cheesecake to cool completely before assembling the cake.

Assemble the Cheesecake Cake:

1. Place one chocolate cake layer on a serving plate.
2. Carefully place the cooled Hershey’s chocolate cheesecake on top.
3. Add the second chocolate cake layer over the cheesecake.

Prepare the Chocolate Ganache:

1. Heat heavy cream in a saucepan until just simmering.
2. Remove from heat and add chopped Hershey’s chocolate bars.
3. Let sit for 2 minutes, then stir until smooth and glossy.
4. Pour ganache over the cake, allowing it to drip down the sides.

Chill and Serve:

1. Refrigerate the assembled cake for at least 2 hours before serving.
2. Slice and enjoy!

Servings and Timing

• Servings: 12-14 slices
• Prep Time: 30 minutes
• Cook Time: 75 minutes
• Chill Time: 2 hours
• Total Time: 3 hours 45 minutes

Variations

• White Chocolate Version: Swap Hershey’s milk chocolate with white chocolate for a different twist.
• Extra Crunch: Add chopped Hershey’s bars between layers for added texture.
• Salted Caramel: Drizzle salted caramel over the ganache for a sweet and salty combo.
• Peanut Butter: Add a peanut butter layer between the cake and cheesecake for a Reese’s-inspired treat.

Storage/Reheating

• Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap individual slices in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
• Reheating: Best served chilled, but if you prefer it slightly warm, microwave a slice for 10-15 seconds.

FAQs

How do I prevent my cheesecake from cracking?

Use room temperature ingredients and avoid overmixing. A water bath can help, but it’s not necessary for this recipe.

Can I use a boxed cake mix?

Yes, you can substitute the homemade cake layers with your favorite chocolate cake mix.

Do I need a springform pan for the cheesecake?

A springform pan makes removal easier, but you can use a regular cake pan lined with parchment paper.

Can I make this cake ahead of time?

Yes, you can assemble the cake a day in advance and store it in the fridge.

What’s the best way to slice the cake?

Use a sharp knife warmed under hot water for clean slices.

Can I use dark chocolate instead of milk chocolate?

Yes, if you prefer a richer chocolate flavor, you can substitute dark chocolate.

What’s the difference between chocolate ganache and chocolate frosting?

Ganache is made with chocolate and cream for a glossy, pourable finish, while frosting is thicker and spreadable.

How do I store leftovers?

Keep leftovers covered in the fridge for up to 5 days or freeze for longer storage.

Can I make this recipe gluten-free?

Yes, use gluten-free flour and ensure all ingredients are gluten-free.

Can I use another brand of chocolate?

Yes, but Hershey’s gives it that signature flavor!

Conclusion

This Copycat Hershey’s Chocolate Bar Cheesecake Cake is the ultimate chocolate dessert. With its rich layers of cake, creamy cheesecake, and smooth ganache, it’s a show-stopping treat for any occasion. Try it today and experience the indulgence of Hershey’s chocolate in every bite!

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