Perfectly Chocolate Chocolate Cheesecake Cake

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!!! If you are true chocoholic you will love this decadent Flourless Chocolate Cake, too!

Finally, I’m sharing a real chocolate cake recipe here on my blog. And it’s been more than a year since I published my Christmas Chocolate  Toffee Cake Recipe. In the meantime, there was Triple Chocolate Mousse Cake Minis, Reese’s Peanut Butter Christmas Trees, Homemade Almond Joy Candy Bars and so on. But not even one decadent chocolate cake for true chocolate lovers.

Whit this in mid, I was thinking what should I make, considering that the holiday season started. And chocolate cake was my first choice. But when it’s about chocolate cake, I usually use my favorite go-to recipe. And that is and Hershey’s “Perfectly Chocolate” Chocolate Cake.  At first, I used this simple and easy ONE BOWL CHOCOATE CAKE RECIPE for my OMG Chocolate Chocolate Cake. Then for Oreo Cheesecake Chocolate Cake,  decadent Nutella Chocolate Cake andTuxedo Cake. Also, I used it even for Chocolate Poke Cake and Hershey’s Smore’s Cupcakes.

Perfectly Chocolate Chocolate Cheesecake Cake

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

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.

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