Hershey’s Chocolate Cheesecake Cake Recipe

This Hershey’s chocolate cheesecake cake is the ultimate dessert for true chocolate lovers. It layers a rich, creamy chocolate cheesecake between two moist Hershey’s chocolate cake rounds, all wrapped in a smooth chocolate ganache. I love how indulgent and decadent this cake is — every bite melts in my mouth and satisfies even the most intense chocolate craving.

Why You’ll Love This Recipe

I love how this cake brings together the best of both worlds: cheesecake and chocolate cake. The Hershey’s chocolate cake is famously soft, moist, and full of deep cocoa flavor, while the chocolate cheesecake layer adds creaminess and richness. The ganache ties it all together with a glossy finish that makes it look just as stunning as it tastes. It’s perfect for birthdays, celebrations, or whenever I want to impress a crowd with a showstopping dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chocolate cheesecake layer:

• Cream cheese (room temperature)

• Granulated sugar

• Eggs

• Sour cream

• Vanilla extract

• Semi-sweet chocolate (melted and cooled)

For the Hershey’s chocolate cake:

• All-purpose flour

• Hershey’s unsweetened cocoa powder

• Granulated sugar

• Baking powder

• Baking soda

• Salt

• Eggs

• Buttermilk

• Vegetable oil

• Vanilla extract

• Boiling water

For the chocolate ganache:

• Heavy cream

• Semi-sweet or dark chocolate chips

• Butter (optional, for shine)

Directions

Make the chocolate cheesecake:

1. I preheat the oven to 325°F (163°C).

2. In a large bowl, I beat the cream cheese and sugar until smooth.

3. I add the eggs one at a time, then mix in sour cream, vanilla, and melted chocolate.

4. I pour the batter into a parchment-lined 9-inch springform pan and bake for about 50–60 minutes, until the center is set.

5. I let it cool completely and then chill for at least 4 hours or overnight.

Make the Hershey’s chocolate cake:

1. I preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.

2. In a large bowl, I whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.

3. I add the eggs, buttermilk, oil, and vanilla, then mix until combined.

4. I carefully stir in the boiling water — the batter will be thin.

5. I divide the batter evenly into the pans and bake for 30–35 minutes until a toothpick comes out clean.

6. I let the layers cool completely before assembling.

Make the ganache:

1. I heat the heavy cream in a saucepan until just simmering, then pour it over the chocolate chips.

2. I let it sit for a minute, then stir until smooth. I add butter for shine, if I’m using it.

3. I let the ganache cool slightly until it’s spreadable.

Assemble the cake:

1. I place one chocolate cake layer on a serving plate.

2. I gently place the chilled cheesecake layer on top.

3. I add the second chocolate cake layer over the cheesecake.

4. I pour and spread the ganache over the top and sides of the cake.

5. I refrigerate the cake for at least 30 minutes to set the ganache before slicing.

Servings and timing

This recipe makes 12–14 slices.
Prep time: 30 minutes
Bake time: 1 hour 30 minutes (total for cheesecake + cakes)
Chill time: 4–6 hours
Total time: About 6 hours 30 minutes (including chilling and assembly)

Variations

• I sometimes use dark chocolate or milk chocolate in the cheesecake for a different flavor.

• A layer of raspberry or cherry jam between the cheesecake and cake adds a fruity contrast.

• I’ve added crushed Oreos or mini chocolate chips to the cheesecake layer for texture.

• Swapping the ganache with a whipped chocolate frosting creates a lighter finish.

• I top it with chocolate curls or berries for an extra elegant look.

storage/reheating

I store this cake covered in the refrigerator for up to 5 days. The flavors meld beautifully over time, and the texture stays rich and moist. I don’t reheat this cake — I serve it chilled or let it sit at room temperature for 10–15 minutes before serving for the perfect consistency.

FAQs

Can I make the layers ahead of time?

Yes, I usually bake the cheesecake and cake layers a day ahead. I wrap them in plastic wrap and refrigerate overnight, then assemble and glaze the next day.

How do I keep the cheesecake layer from cracking?

I bake the cheesecake in a water bath or place a pan of hot water in the oven underneath it to add moisture. I also avoid overbaking and cool it slowly to prevent cracks.

What kind of chocolate works best for the ganache?

I use semi-sweet or dark chocolate chips for a balanced, rich flavor. Milk chocolate works if I want a sweeter finish.

Can I freeze this cake?

Yes, I freeze the assembled cake without the ganache, then glaze it after thawing. Wrapped well, it lasts in the freezer for up to 2 months. I thaw it in the fridge overnight before serving.

What can I serve with this cake?

This cake is rich, so I keep it simple with a glass of milk or cup of coffee. I sometimes serve it with whipped cream or a few fresh berries to lighten it up.

Conclusion

This Hershey’s chocolate cheesecake cake is an unforgettable dessert that brings together everything I love about chocolate and cheesecake in one towering slice. It’s rich, moist, creamy, and downright decadent — the kind of cake that turns any occasion into something special. Whether I’m making it for a birthday, holiday, or just because, it always leaves everyone asking for seconds.