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Hershey’s Chocolate Cheesecake Cake

Hershey’s Chocolate Cheesecake Cake: A Blissful Indulgence

Experience the delightful fusion of rich cheesecake and moist chocolate cake in this Hershey’s Chocolate Cheesecake Cake.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Chilling Time 4 hours
Total Time 5 hours 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3/4 cup Hershey’s Cocoa Powder Using Dutch process gives a milder taste.
  • 1 1/2 cups All-Purpose Flour Can substitute with gluten-free flour if needed.
  • 1 1/2 cups Granulated Sugar Consider using brown sugar for more depth.
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt No substitutes necessary.
  • 2 large Eggs Flax eggs can be used for a vegan version.
  • 1 cup Milk Buttermilk can provide extra richness.
  • 1/2 cup Vegetable Oil Melted butter can add an extra layer of flavor.
  • 1 cup Boiling Water Necessary for this recipe.
For the Cheesecake Layer
  • 2 packages Cream Cheese Neufchâtel can be a lighter option.
  • 1 cup Powdered Sugar Avoid granulated sugar for this layer.
  • 1 teaspoon Vanilla Extract Almond extract can add a fun twist.
For the Finish
  • 1 cup Chocolate Chips Use dark or semi-sweet for the best taste.

Equipment

  • Mixing bowls
  • electric mixer
  • 9-inch round cake pans
  • Springform Pan
  • Spatula
  • wire racks

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C). In a bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add the eggs, milk, vegetable oil, and boiling water. Mix on medium speed until smooth.
  2. Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans and smooth the tops. Bake for 30-35 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes then transfer to wire racks.
  3. To prepare the cheesecake layer, beat cream cheese until creamy. Gradually add powdered sugar and vanilla extract until fluffy. Pour into a greased 9-inch springform pan and bake at 325°F (160°C) for 30-35 minutes. Let cool completely.
  4. Assemble the cake by placing one chocolate cake layer on a plate. Top with the cheesecake layer, then add the second cake layer.
  5. Frost the top and sides of the cake with Hershey’s Perfectly Chocolate Frosting and sprinkle chocolate chips on top.
  6. Refrigerate for at least 4 hours or preferably overnight. Slice with a warm knife and serve with whipped cream and fresh berries.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 6gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 400IUCalcium: 80mgIron: 2mg

Notes

Ensure both the cake and cheesecake layers are completely cool before assembling for the best results. Use room temperature ingredients for a smoother batter.

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