Hershey’s Chocolate Cheesecake Cake:
Ingredients:
For the chocolate cake:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the cheesecake filling:
16 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
For the chocolate ganache:
5 oz milk chocolate, chopped
2/3 cup heavy cream
Instructions:
Preheat the oven to 350°F. Grease two 9-inch round cake pans with cooking spray and set aside.
In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until well combined.
Stir in the boiling water and mix until the batter is smooth.
Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then remove the cakes from the pans and let them cool completely on a wire rack.
While the cakes are cooling, make the cheesecake filling. In a large bowl, beat the cream cheese and butter together until smooth.
Gradually add the powdered sugar and vanilla extract, and beat until the mixture is creamy and smooth.
Once the cakes are completely cool, place one cake layer on a serving plate or cake stand. Spread the cheesecake filling evenly over the top of the cake.
Top the cheesecake filling with the second cake layer.
To make the chocolate ganache, heat the heavy cream in a small saucepan until it comes to a simmer.
Remove from heat and add the chopped chocolate. Whisk until the chocolate has melted and the ganache is smooth.
Pour the chocolate ganache over the top of the cake, letting it drip down the sides.
Serve the cake immediately, or chill in the refrigerator until ready to serve.