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Perfectly Chocolate Chocolate Cheesecake Cake is rich and decadent combo of my favorite chocolate cheesecake and Hershey’s “Perfectly Chocolate” Chocolate Cake and frosting, surrounded with lots of chocolate chips! This cake is definitely chocolate lover’s dream!!! Chocolate cheesecake is my favorite dessert. Moreover, Triple Chocolate Cheesecake with Oreo Crust, that I shared a few years ago here on my blog, is my most visited recipe ever. It’s still very popular. So, I decided to mix this two of my favorite recipes and create one amazing cake for Christmas gathering- Hershey’s Chocolate Cheesecake Cake! And I think succeeded!
Perfectly Chocolate Chocolate Cheesecake Cake
Description
Perfectly Chocolate Chocolate Cheesecake Cake is rich and decadent combo of chocolate cheesecake and Perfectly ChocolateChocolate Cake and frosting, surrounded with lots of chocolate chips! This cake is definitely chocolate lover’s dream!!!
Ingredients
For Chocolate Cheesecake:
16 oz. cream cheese-softened at room temperature
½ cup sugar
3 eggs-slightly beaten with a fork
1 tsp. vanilla
¼ cup sour cream- room temperature
5 oz. milk chocolate-melted
For Chocolate Cake:
1 ½ cup sugar
1 cup+ 2 Tbsp. all-purpose flour
½ cup unsweetened 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 unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk (or more if needed)
1 ½ tsp. vanilla extract
About 2 cups chocolate chips for garnish
Instructions
To make the cheesecake:
- Preheat the oven to 325 F. Spray 8.5 inch springform pan with cooking spray and line with parchment paper. Then wrap the springform pan in 2 layers of aluminum foil to make sure no water leaks in when you place it in water bath later.
- First, mix softened cream cheese, sugar and vanilla extract just to combine. Then, add slightly beaten eggs and mix on low speed just to combine, do not overmix it. Fold in sour cream. Finally, fold in melted chocolate. Pour in prepared springform pan and smooth the top.
- Place springform pan in larger roasting pan and filled with hot water halfway through. Bake 40-50 minutes until the edges has set and the center is just barely jiggly, but firm to touch.
- Lift springform pan from water bath and place it on the counter to cool at room temperature. Refrigerate for 4 hours or overnight.