Copycat Hershey's Chocolate Bar Cheesecake

Copycat Hershey's Chocolate Bar Cheesecake

from lifeloveandsugar.com
227 min

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!

Ingredients

  • 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
  • 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
  • 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

Directions

  1. 1

    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.

  2. 2

    Preheat oven to 350°F (176°C). Line two 9-inch (23cm) cake pans with parchment paper in the bottom and grease the sides.

  3. 3

    When you’re ready to build the cake, make the buttercream frosting. Add the butter to a mixing bowl and beat until smooth.

  4. 4

    Use a large serrated knife to remove the domes from the top of the cakes.