Description
This Copycat Hershey’s Chocolate Bar Cheesecake Cake is a dream dessert for chocolate lovers! It features layers of rich chocolate cake, creamy Hershey’s chocolate cheesecake, and smooth chocolate frosting, all topped with a Hershey’s chocolate ganache. Perfect for birthdays, celebrations, or any time you need an indulgent treat!
Ingredients
Units
Scale
For the Chocolate Cake:
- 2 cups (250 g) all-purpose flour
- 3/4 cup (75 g) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups (350 g) granulated sugar
- 1/2 cup (120 ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240 ml) buttermilk (or milk + 1 tsp vinegar)
- 1/2 cup (120 ml) hot water or hot coffee
For the Hershey’s Chocolate Cheesecake Layer:
- 16 oz (450 g) cream cheese, softened
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 6 oz (170 g) Hershey’s milk chocolate, melted and slightly cooled
- 1/4 cup (60 ml) sour cream
For the Chocolate Frosting:
- 1 cup (225 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar
- 1/2 cup (50 g) unsweetened cocoa powder
- 1/4 cup (60 ml) heavy cream (or milk)
- 1 teaspoon vanilla extract
For the Hershey’s Ganache:
- 1/2 cup (120 ml) heavy cream
- 6 oz (170 g) Hershey’s milk chocolate, chopped
For Garnish:
- Hershey’s chocolate bars (broken into pieces)
- Chocolate curls or shavings (optional)
Instructions
1️⃣ Make the Chocolate Cheesecake
- Preheat oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well. Stir in vanilla extract and sour cream.
- Mix in melted Hershey’s chocolate until fully combined.
- Pour into the prepared pan and bake for 45-50 minutes, until the center is set.
- Let cool at room temperature, then refrigerate for at least 4 hours or overnight.
2️⃣ 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 bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat sugar, oil, eggs, and vanilla until smooth.
- Alternate adding dry ingredients and buttermilk, then mix in hot water/coffee.
- Divide batter evenly into cake pans and bake for 25-30 minutes, until a toothpick comes out clean.
- Let cakes cool completely before assembling.
3️⃣ Make the Chocolate Frosting
- Beat butter until creamy (2 minutes).
- Add powdered sugar and cocoa powder, mixing until combined.
- Slowly add heavy cream and vanilla, beating until smooth and fluffy.
4️⃣ Make the Hershey’s Ganache
- Heat heavy cream until warm (not boiling).
- Pour over chopped Hershey’s chocolate, let sit for 1 minute, then stir until smooth.
5️⃣ Assemble the Cake
- Place one chocolate cake layer on a serving plate. Spread with a thin layer of frosting.
- Carefully place the chilled chocolate cheesecake layer on top.
- Add the second chocolate cake layer and frost the entire cake with chocolate frosting.
- Pour ganache over the top, letting it drip down the sides.
6️⃣ Garnish & Serve
- Decorate with Hershey’s chocolate pieces and chocolate curls.
- Chill for 30 minutes before slicing for best results.
Notes
🍫 Extra Chocolatey? Add chocolate chips to the cake batter.
🌰 Nutty Twist? Fold chopped hazelnuts or almonds into the cheesecake filling.
🔥 No Coffee? Use hot water instead—it enhances the chocolate flavor.
🍰 Make Ahead? Cheesecake and cake layers can be made 1-2 days in advance.