This homemade Hershey’s Chocolate Bar Cheesecake is a truly decadent dessert! It has two layers of light and moist chocolate cake and a layer of chocolate cheesecake. It’s complete with a smooth chocolate buttercream and plenty of chocolate chips!
For the Chocolate Cake Layers
- 1 cup (130g) all purpose flour
- 1 cup (207g) sugar
- 6 tbsp (43g) natural unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (120ml) milk
- 1/4 cup (60ml) vegetable oil
- 1/2 tsp vanilla extract
- 1 large egg
- 1/2 cup (60ml) hot water
For the Chocolate Cheesecake
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 1/2 cup (57g) natural unsweetened cocoa powder
- 2/3 cup (153g) sour cream, room temperature
- 1 tsp vanilla extract
- 6 oz | 169g | 1 cup semi sweet chocolate chips, melted and slightly cooled
- 3 large eggs, room temperature
For the Chocolate Buttercream
- 1 3/4 cups unsalted butter
- 1 cup (114g) natural unsweetened cocoa powder
- 6 cups (690g) powdered sugar
- 3/4 cup heavy whipping cream
- Pinch of salt
- 2 1/4 cups (380g) chocolate chips
- Preheat oven to 300°F (148°C). Line the entire inside of a 9-inch (23cm) cake pan with aluminum foil. Press it into the pan to get it as flat as you can. You’ll use the aluminum foil to lift the cheesecake out of the pan when it’s baked and cooled.
- In a large mixer bowl, mix the cream cheese, sugar and cocoa powder until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
- Add the sour cream and vanilla extract, mixing on low speed until well combined.
- Slowly add the melted and cooled chocolate and mix until well combined.
- Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
- Place the cake pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the smaller pan.
- Bake the cheesecake for about 50 minutes. The center should be set, but still jiggly.
- Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
- Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
- Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
- Preheat oven to 350°F (176°C). Line two 9-inch (23cm) cake pans with parchment paper in the bottom and grease the sides.
- In a medium sized bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Whisk until well combined.
- In another medium sized bowl, combine the milk, vegetable oil, vanilla extract and egg white. Whisk until well combined.
- Add the dry ingredients to the wet ingredients and whisk together until well combined.
- Add the water and whisk until well combined. The batter will be thin.
- Divide the batter between the cake pans and bake for 12-15 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
- Remove cake from the pan and set aside on a cooling rack to cool.
- When you’re ready to build the cake, make the buttercream frosting. Add the butter to a mixing bowl and beat until smooth.
- Add the cocoa powder and mix until well combined.
- Add about half of the powdered sugar and mix until well combined and smooth.
- Add about half of the cream and mix until well combined and smooth.
- Add the remaining powdered sugar and salt and mix until well combined and smooth.
- Add the remaining cream and mix until well combined and smooth.
- Use a large serrated knife to remove the domes from the top of the cakes.
- Place the first layer of cake on a serving plate or a cardboard cake round. Spread about 1 cup of frosting evenly on top of the cake layer.
- Use the aluminum foil to lift the cheesecake out of the cake pan, remove the foil and place the cheesecake on top of the frosting.
- Spread another cup of frosting evenly on top of the cheesecake, then add the second layer of cake on top.
- Frost the outside of the cake. Check out my tutorial for frosting a smooth cake, if you’d like.
- Immediately after frosting the cake, press the chocolate chips into the sides of the cake. If you wait to do this, the buttercream will form a crust and the chocolate chips won’t stick.
- Use the remaining buttercream to pipe the border on the top of the cake. I used Ateco tip 847.
- Refrigerate cake until ready to serve. This cake is best stored in an air tight container. It’s best if eaten within 4-5 days.
Makes 14-16 slices.
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