Ingredients
Hershey’s Chocolate Cheesecake Cake Recipe
IngredientsFor the Cheesecake Layer:
2 (8 oz) packages cream cheese, softened
½ cup granulated sugar
2 large eggs
½ tsp vanilla extract
½ cup sour cream
2 tbsp unsweetened cocoa powder (optional for extra chocolate flavor)
¼ cup melted Hershey’s chocolate chips (optional)
For the Hershey’s Chocolate Cake:
1¾ cups all-purpose flour
¾ cup unsweetened Hershey’s cocoa powder
2 cups granulated sugar
1½ tsp baking powder
1½ tsp baking soda
1 tsp salt
2 large eggs
1 cup milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
For the Chocolate Ganache:
1 cup heavy cream
1½ cups Hershey’s chocolate chips or chopped Hershey’s bar
Instructions
Instructions1. Make the Cheesecake Layer (First!)
Preheat oven to 325°F (160°C). Line the bottom of a springform pan with parchment paper.
Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in vanilla and sour cream (and cocoa/melted chocolate if using).
Pour into pan and bake for 40–45 minutes until set.
Let cool completely, then chill in the fridge for at least 2 hours or overnight.
2. Make the Chocolate Cake
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Whisk dry ingredients in a large bowl. Add eggs, milk, oil, and vanilla. Mix well.
Carefully stir in boiling water (batter will be thin).
Pour evenly into pans and bake for 30–35 minutes. Cool completely.
3. Prepare Ganache
Heat heavy cream in a saucepan until just simmering.
Pour over chocolate chips and let sit for 2 minutes, then stir until smooth. Let cool slightly to thicken.
4. Assemble the Cake
Place one cake layer on a serving plate.
Carefully place the chilled cheesecake layer on top.
Add the second cake layer.
Pour ganache over the top, letting it drip down the sides.