Copycat Hershey’s Chocolate Bar Cheesecake
Rating: 4.9 from 11 reviews
Author: Lindsay
Prep Time: 1 hour 45 minutes
Cook Time: 2 hours 2 minutes
Total Time: 3 hours 47 minutes
Yield: 16
Category: Dessert
Method: Oven
Cuisine: American
This decadent dessert features two layers of chocolate cake, a rich chocolate cheesecake layer, and is finished with smooth chocolate buttercream and chocolate chips. Perfect for any chocolate lover!
Ingredients
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 (120ml) hot water
For the Chocolate Cheesecake:
24 oz (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) 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
Instructions
Cheesecake Layer:
Preheat Oven: Preheat the oven to 300°F (148°C). Line the inside of a 9-inch (23cm) cake pan with aluminum foil, pressing it into the pan to flatten.
Mix Cheesecake Batter:
In a large mixer bowl, beat cream cheese, sugar, and cocoa powder until well combined (use low speed to prevent air bubbles).
Add sour cream and vanilla extract, mixing on low until combined.
Slowly add melted and cooled chocolate, mixing until incorporated.
Add eggs one at a time, beating slowly and scraping down the sides after each addition.
Bake:
Place the cake pan inside a larger pan and fill the outer pan with warm water, 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. Crack the door open for another 30 minutes to cool slowly.
Remove the cheesecake from the oven and water bath, refrigerate until firm, 5-6 hours or overnight.
Cake Layers:
Preheat Oven: Preheat the oven to 350°F (176°C). Line two 9-inch (23cm) cake pans with parchment paper and grease the sides.
Prepare Cake Batter:
In a medium bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
In another bowl, whisk together milk, vegetable oil, vanilla extract, and egg.
Add the dry ingredients to the wet ingredients and whisk until combined.
Stir in hot water until well combined (batter will be thin).
Divide the batter between the prepared pans and bake for 12-15 minutes, or until a toothpick inserted into the center comes out with a few crumbs.
Remove cakes from pans and cool on a wire rack.
Buttercream:
Make Buttercream:
Beat butter in a mixing bowl until smooth.
Add cocoa powder, mixing until combined.
Add half of the powdered sugar and mix until smooth.
Add half of the cream and mix until smooth.
Add remaining powdered sugar and salt, mix until smooth.
Add remaining cream and mix until well combined.
Assembly:
Assemble the Cake:
Remove domes from the tops of the cooled cakes using a serrated knife.
Place the first layer of cake on a serving plate or cake round. Spread about 1 cup of frosting evenly on top.
Lift the cheesecake from the pan using the aluminum foil, remove foil, and place the cheesecake on top of the frosting.
Spread another cup of frosting on top of the cheesecake, then add the second layer of cake.
Frost the outside of the cake. Press chocolate chips into the sides immediately after frosting.
Decorate:
Use remaining buttercream to pipe a border on top of the cake.
Refrigerate until ready to serve. Store in an airtight container for up to 4-5 days.
Enjoy your indulgent Hershey’s Chocolate Bar Cheesecake!