The Hershey’s Chocolate Cheesecake Cake stands as a pinnacle of dessert innovation, a decadent symphony that intertwines the rich, velvety allure of chocolate with the creamy indulgence of cheesecake. This indulgent creation is a testament to the art of combining two beloved treats into one extraordinary confection, appealing to the most discerning palates and chocoholics alike.
At its core, this dessert marries the timeless charm of Hershey’s chocolate with the luxurious texture of a classic cheesecake, resulting in a harmonious fusion that tantalizes taste buds and ignites a passion for all things sweet. Each layer tells a story—a tale of meticulously crafted chocolate cake intertwining with the silky smoothness of a cheesecake filling.
The Hershey’s Chocolate Cheesecake Cake transcends the ordinary, presenting layers of moist, cocoa-infused cake that enfold a sumptuous cheesecake center. The contrast of textures, with the cake’s soft crumb juxtaposed against the dense, creamy cheesecake, creates an experience that is as visually stunning as it is gratifying to savor.
In essence, the Hershey’s Chocolate Cheesecake Cake isn’t just a dessert; it’s an invitation to embark on a flavor-filled journey, an ode to the marriage of two iconic sweets that come together to create a culinary marvel capable of satisfying the most fervent chocolate cravings and cheesecake desires.
Ingredients:
Chocolate Cheesecake Ingredients:
– 16 oz cream cheese, softened at room temperature
– 1/2 cup sugar
– 3 eggs, slightly beaten with a fork
– 1 tsp vanilla extract
– 1/4 cup sour cream, room temperature
– 5 oz milk chocolate, melted
Chocolate Cake Ingredients:
– 1 1/2 cups sugar
– 1 cup + 2 tbsp all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 tsp baking powder
– 1 tsp baking soda
– 1/2 tsp salt
– 2 eggs
– 2/3 cup milk
– 1/3 cup vegetable oil
– 1 1/2 tsp vanilla extract
– 2/3 cup boiling water
Chocolate Frosting Ingredients:
– 1/2 cup unsalted butter, melted
– 2/3 cup unsweetened cocoa powder
– 3 cups powdered sugar
– 1/3 cup milk (or more if needed)
– 1 1/2 tsp vanilla extract
– About 2 cups chocolate chips for garnish
Instructions:
For the Cheesecake:
1. Preheat the oven to 325°F. Prepare an 8.5-inch springform pan by greasing it, lining it with parchment paper, and wrapping it in two layers of aluminum foil to prevent water leakage.
2. In a mixing bowl, blend softened cream cheese, sugar, and vanilla extract until just combined. Add beaten eggs gradually, mixing on low speed. Fold in the sour cream and melted chocolate. Pour the mixture into the prepared springform pan.
3. Place the springform pan in a larger roasting pan filled halfway with hot water. Bake for 40-50 minutes until the edges are set, and the center is slightly jiggly but firm to touch. Remove from water bath and cool at room temperature, then refrigerate for 4 hours or overnight.
For the Chocolate Cake:
1. Preheat the oven to 350°F. Grease and flour two 8.5-inch round cake pans.
2. In a bowl, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, vanilla, and oil. Mix for 2 minutes at medium speed. Pour in boiling water and mix just until combined.
3. Divide the batter between the prepared pans and bake for 20-25 minutes. Once done, cool the cakes in the pans for 10-15 minutes, then transfer to a rack to cool completely.
Chocolate Frosting:
1. Combine melted butter and cocoa powder. Add powdered sugar, milk, and vanilla, mixing until smooth. Adjust consistency with milk or powdered sugar as needed.
Assembly:
1. Place one cake layer on a serving plate and spread a thin layer of frosting on top.
2. Remove the cheesecake from the fridge, remove the foil and ring from the pan, and place it over the frosted cake layer.
3. Add a thin layer of frosting over the cheesecake, then place the second cake layer on top.
4. Frost the top and sides of the cake with the remaining frosting, ensuring complete coverage.
5. Garnish the sides with chocolate chips. Store the cake in the fridge.