Hershey's® Chocolate Bar Cheesecake Recipe
Hershey's® Cheesecake Between Moist Chocolate Cake with Creamy Chocolate Frosting and Chocolate Chips. (1320 cal)
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Ingredients
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Chocolate Cake (two 9-inch layers)
Hershey's Chocolate Cheesecake Layer (9-inch)
Chocolate Frosting
Assembly & Garnish
Method
Chocolate Cake (two 9-inch layers)
- 1
Prepare and bake cake layers
1) Preheat oven to 350°F (177°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment. 2) In a large bowl whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 tsp baking powder, 1.5 tsp baking soda and 1 tsp salt until uniform. 3) In a separate bowl whisk 2 large eggs, 1 cup buttermilk, 1/2 cup vegetable oil and 2 tsp vanilla extract. 4) Add the wet mixture to the dry ingredients and stir until just combined. Slowly add 1 cup hot brewed coffee while stirring (batter will be thin). 5) Divide batter evenly between prepared pans and smooth tops. Bake in preheated oven 25–30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. 6) Cool pans on a wire rack 10 minutes, then invert to remove cakes and cool completely on racks. Wrap in plastic and refrigerate if not assembling right away to make slicing easier.
Hershey's Chocolate Cheesecake Layer (9-inch)
- 2
Make and bake cheesecake
1) Reduce oven temperature to 325°F (163°C) once cake layers are cooled (or bake cheesecake first if preferred). Grease a 9-inch springform pan and line the bottom with parchment. 2) In a microwave-safe bowl or double boiler melt 6 oz chopped Hershey's milk chocolate until smooth; set aside to cool slightly. 3) In the bowl of a stand mixer fitted with the paddle (or use a large bowl and hand mixer), beat 24 oz room-temperature cream cheese on medium speed until smooth and free of lumps (about 2–3 minutes). 4) Gradually add 3/4 cup granulated sugar and beat until combined. Mix in 2 large eggs one at a time, scraping the bowl between additions. 5) Add 1/3 cup sour cream and 1 tsp vanilla extract and mix on low until combined. 6) Pour the melted Hershey's chocolate into the cream cheese mixture and mix on low until uniform and no streaks remain. Fold in 1/2 cup semi-sweet chocolate chips by hand. 7) Pour cheesecake batter into prepared springform pan and smooth the top. Optional: place the springform pan on a rimmed baking sheet to catch any drips. 8) Bake at 325°F (163°C) for 45–60 minutes, or until the edges are set and the center still slightly wobbles when gently shaken. Do not overbake. 9) Turn off the oven, crack the oven door and let the cheesecake cool in the oven for 1 hour to minimize cracking. 10) Remove from oven, run a knife around the edge to loosen, and cool to room temperature on a rack. Cover and refrigerate at least 4 hours, preferably overnight, until fully chilled and firm.
Chocolate Frosting
- 3
Prepare frosting
1) In a large bowl using a mixer, beat 1 cup softened unsalted butter on medium speed until creamy (about 2 minutes). 2) Add 3/4 cup unsweetened cocoa powder and 1/4 tsp salt; beat until blended. 3) Gradually add 4 cups confectioners' sugar, about 1 cup at a time, alternating with small splashes of 1/3 cup heavy cream to reach spreading consistency. Start and finish mixing on low to avoid sugar clouds, then beat on medium-high 1–2 minutes until light and fluffy. 4) Stir in 2 tsp vanilla extract. Adjust consistency: add more cream (1 tbsp at a time) if too stiff, or a bit more powdered sugar if too thin.
Assembly & Garnish
- 4
Assemble the cake
1) If your chocolate cake layers have domed, level them with a serrated knife so tops are flat. Place one chocolate cake layer on a cake board or serving plate. 2) Remove the chilled Hershey's cheesecake from the springform pan: run a thin knife around the edge, release springform, then carefully slide a flat wide spatula under the cheesecake and transfer it onto the bottom cake layer. If the cheesecake is taller than the cake layers, you can trim the cheesecake slightly from the sides for even stacking. 3) Place the second chocolate cake layer on top of the cheesecake, pressing gently to create a stable sandwich. Refrigerate the stacked cake 15–30 minutes to firm up before frosting (this makes crumb-coating easier). 4) Apply a thin crumb coat of the chocolate frosting over the entire cake and chill 15 minutes to set. 5) Apply a final thicker layer of chocolate frosting, smoothing the sides and top with an offset spatula. 6) Press 1 cup semi-sweet chocolate chips around the sides of the cake or sprinkle on top as desired. Scatter 3 chopped Hershey's milk chocolate bars over the top and finish with a light sprinkle of 1/4 tsp coarse sea salt to enhance the chocolate flavor. 7) Refrigerate the assembled cake at least 1 hour before slicing to make neat slices. For best texture, serve at room temperature (remove from fridge 20–30 minutes before serving).
