Hershey’s Chocolate Cheesecake Cake is a rich, decadent dessert that combines the flavors of chocolate and creamy cheesecake. Here’s a recipe to help you make this delectable treat:
For the chocolate cake layers:
Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until well combined.
- Stir in the boiling water until the batter is smooth. The batter will be thin, but that’s normal.
- Pour the batter evenly into the prepared cake pans.
- Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
For the cheesecake layer:
Ingredients:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 325°F (160°C). Grease and flour a 9-inch round cake pan.
- In a mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Pour the cheesecake batter into the prepared cake pan.
- Bake in the preheated oven for about 30-35 minutes, or until the edges are set but the center is slightly jiggly.
- Remove the cheesecake from the oven and let it cool completely in the pan. Once cooled, refrigerate for at least 2 hours to firm up.
For the chocolate ganache:
Ingredients:
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, chopped
Instructions:
- In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not let it boil.
- Remove the saucepan from the heat and add the chopped chocolate. Let it sit for a minute, then stir until the chocolate is completely melted and the ganache is smooth.
Assembly:
- Place one chocolate cake layer on a serving plate or cake stand.
- Carefully remove the cheesecake from the pan and place it on top of the chocolate cake layer.
- Place the second chocolate cake layer on top of the cheesecake.
- Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
- Decorate the cake as desired with additional chocolate shavings, sprinkles, or Hershey’s chocolate pieces.
- Refrigerate the cake for at least 1 hour to allow it to set before serving.
To enjoy the perfect combination of rich chocolate cake and creamy cheesecake, slice and serve this delicious Hershey’s Chocolate Cheesecake Cake. It’s sure to please any chocolate fan!