Ultimate Hershey’s Chocolate Cake with Cheesecake Layer: Decadent Dessert Recipe

Indulge in the ultimate dessert experience with this Hershey’s Chocolate Cake featuring a creamy cheesecake layer. Perfect for special occasions or a sweet treat, this decadent cake combines rich chocolate flavors with a smooth, velvety cheesecake filling. Follow this step-by-step guide to create a show-stopping dessert that will impress your guests and satisfy your sweet tooth!

Ingredients

Cheesecake Layer:

• 14 oz. cream cheese
• ½ cup sugar
• 3 eggs
• 1 tsp vanilla extract
• ¼ cup sour cream
• 5 oz. milk chocolate (melted)

Chocolate Cake:

• 1 ½ cups sugar
• 1 cup + 2 Tbsp. all-purpose flour
• ½ cup cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 eggs
• 2/3 cup milk
• 1/3 cup vegetable oil
• 1 ½ tsp vanilla extract
• 2/3 cup boiling water

Chocolate Frosting:

• ½ cup unsalted butter (melted)
• 2/3 cup cocoa powder
• 3 cups powdered sugar
• 1/3 cup milk (or more if needed)
• 1 ½ tsp vanilla extract

Preparation

Start by preparing the cheesecake layer. In a mixing bowl, blend softened cream cheese, sugar, and vanilla extract until smooth. Add lightly beaten eggs one at a time, mixing on low speed to combine. Avoid overmixing. Fold in sour cream, followed by melted milk chocolate. Pour the mixture into a prepared springform pan and smooth the top. Place the springform pan in a larger baking dish filled with hot water halfway up the sides. Bake at 350°F for 40-50 minutes, until the edges are set and the center is slightly jiggly. Cool at room temperature, then refrigerate for 4 hours or overnight.

Next, prepare the chocolate cake. Preheat the oven to 350°F. Grease two 8.5-inch round cake pans, line with parchment paper, and grease the paper. In a bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, vanilla extract, and vegetable oil, mixing on medium speed for 2 minutes. Stir in boiling water and divide the batter evenly between the pans. Bake for 20-25 minutes, until a toothpick comes out clean. Cool in the pans for 15 minutes, then transfer to a wire rack to cool completely.

For the chocolate frosting, mix melted butter and cocoa powder until smooth. Gradually add powdered sugar, milk, and vanilla extract, blending until the frosting reaches a spreading consistency. If too thick, add more milk; if too thin, add more powdered sugar.

Assemble the cake by placing one chocolate layer on a serving plate and spreading a layer of frosting. Remove the cheesecake from the refrigerator, carefully remove it from the springform pan, and place it on top of the cake. Add a thin layer of frosting on top of the cheesecake, then place the second chocolate layer. Frost the entire cake with the remaining frosting and decorate as desired. Store in the refrigerator until ready to serve.

Enjoy this Hershey’s Chocolate Cake with Cheesecake Layer, a perfect blend of rich chocolate and creamy cheesecake!