Description
This Hershey’s Chocolate Bar Cheesecake Cake is the ultimate chocolate lover’s dessert! It features a luscious chocolate cheesecake layer sandwiched between two moist chocolate cake layers, all covered in a rich Hershey’s chocolate frosting. Topped with chocolate ganache and Hershey’s chocolate bars, this cake is pure indulgence!
Ingredients
Units
Scale
For the Chocolate Cheesecake:
- 2 (8 oz) blocks cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/2 teaspoon vanilla extract
- 1/2 cup melted Hershey’s milk chocolate
For the Chocolate Cake Layers:
- 2 cups all-purpose flour
- 3/4 cup Hershey’s cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1/2 cup hot water or hot coffee
For the Hershey’s Chocolate Frosting:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 3/4 cup Hershey’s cocoa powder
- 1/2 teaspoon salt
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 1/2 cup heavy cream
- 3/4 cup semi-sweet chocolate chips
For Garnish:
- Hershey’s milk chocolate bars (whole or chopped)
Instructions
Make the Chocolate Cheesecake:
- Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and lightly grease.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs, one at a time, mixing just until combined.
- Stir in sour cream, vanilla extract, and melted Hershey’s chocolate.
- Pour batter into the pan and smooth the top.
- Bake for 35–40 minutes, or until the center is just set.
- Turn off the oven and let cheesecake cool inside for 30 minutes with the door slightly open.
- Transfer to the fridge and chill for at least 4 hours, or overnight.
Make the Chocolate Cake Layers:
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Add buttermilk, mixing until combined.
- Slowly add the dry ingredients, stirring until smooth.
- Stir in hot water or coffee until the batter is thin but smooth.
- Divide batter between the two cake pans and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
- Cool cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Hershey’s Chocolate Frosting:
- In a large bowl, beat butter until creamy.
- Add powdered sugar, cocoa powder, and salt, mixing on low speed.
- Pour in heavy cream and vanilla extract, beating until smooth and fluffy.
Assemble the Cake:
- Place one chocolate cake layer on a serving plate.
- Place the chilled cheesecake layer on top, then add the second chocolate cake layer.
- Spread Hershey’s chocolate frosting evenly over the entire cake.
Make the Chocolate Ganache:
- Heat heavy cream in a microwave-safe bowl until hot (but not boiling).
- Pour over chocolate chips, let sit for 2 minutes, then stir until smooth.
- Let ganache cool slightly, then drizzle over the frosted cake, letting it drip down the sides.
Final Touches:
- Garnish with Hershey’s chocolate bars on top.
- Chill for 30 minutes before slicing and serving.
Notes
- Store leftovers in the fridge for up to 5 days.
- For an extra indulgent touch, serve with whipped cream or a scoop of vanilla ice cream.
- If you don’t have buttermilk, mix 1 cup whole milk with 1 tablespoon vinegar and let sit for 5 minutes.