If you’ve ever stood in front of a bakery case, nose practically pressed against the glass, debating between chocolate cake or cheesecake, this recipe is about to solve your existential dessert crisis. This copycat chocolate bar cheesecake cake is the best of both worlds—rich, moist chocolate cake layered with creamy chocolate cheesecake and finished with a smooth chocolate frosting that tastes like it came straight from a high-end bakery.
Inspired by the famous chocolate bar cheesecake cake from Life Love and Sugar, this version is completely original, thoughtfully adapted, and written to guide you confidently through every step. Think indulgent, impressive, and totally worth it.
Who This Recipe Is For (And Why You’ll Love It)
This recipe is for chocolate lovers who don’t believe in moderation when it comes to dessert. It’s for home bakers who want a show-stopping cake for birthdays, holidays, or celebrations—and for anyone who loves recreating bakery-style desserts at home.
You’ll love this recipe because:
- It looks fancy but is totally doable at home
- Each component can be made ahead
- The texture contrast is unreal: fluffy cake + dense cheesecake
- It slices beautifully and feeds a crowd
Basically, if you want people to remember your dessert, this is the one.
What Is a Chocolate Bar Cheesecake Cake?
A chocolate bar cheesecake cake is exactly what it sounds like: layers of chocolate cake stacked with a thick layer of chocolate cheesecake in the center, all wrapped up in chocolate frosting. It’s dramatic, indulgent, and unapologetically rich.
Ingredients Overview
(Exact measurements are intentionally omitted to keep this recipe original and adaptable.)
Chocolate Cake Ingredients
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder and baking soda
- Sugar
- Eggs
- Oil or melted butter
- Buttermilk
- Hot coffee or water
- Vanilla extract
Chocolate Cheesecake Ingredients
- Cream cheese, softened
- Sugar
- Cocoa powder or melted chocolate
- Eggs
- Sour cream or heavy cream
- Vanilla extract
Chocolate Frosting Ingredients
- Butter, softened
- Cocoa powder or melted chocolate
- Powdered sugar
- Heavy cream
- Vanilla extract
Step-by-Step Directions
Preparing the Chocolate Cake Layers
Start by preheating your oven and lining your cake pans with parchment. Mix the dry ingredients in one bowl and the wet ingredients in another, then gently combine. The batter will be thin—don’t panic, that’s exactly what you want.
Divide evenly between pans and bake until a toothpick comes out with a few moist crumbs. Let the cakes cool completely before assembling.
Making the Chocolate Cheesecake Layer
Lower the oven temperature and prepare your springform pan. Beat the cream cheese until smooth, then add sugar and cocoa. Mix in the eggs one at a time, followed by cream and vanilla.
Bake the cheesecake in a water bath if possible to prevent cracks. Once done, turn off the oven and let it cool gradually before chilling in the fridge for several hours or overnight.
Assembling the Cheesecake Cake
Once all layers are fully cooled, it’s time for the magic. Place one chocolate cake layer on your serving plate, top with the cheesecake layer, then finish with the second cake layer.
If the cheesecake layer is slightly wider, simply trim it with a knife for clean edges.
Frosting and Decorating Tips
Apply a thin crumb coat first and chill the cake for 20–30 minutes. Then frost generously with chocolate frosting, smoothing the sides and top.
Optional decorations:
- Chocolate shavings
- Mini chocolate bars
- Ganache drizzle
Pro Tips for Bakery-Style Results
- Always use room-temperature ingredients
- Chill the cheesecake layer thoroughly before stacking
- Use a serrated knife for clean slices
- Wipe your knife between cuts
Shortcuts and Time-Saving Hacks
- Make the cheesecake layer a day ahead
- Use high-quality boxed chocolate cake mix if short on time
- Freeze cake layers for easier assembly
Final Thoughts
This copycat chocolate bar cheesecake cake is the kind of dessert that makes people stop talking mid-bite. It’s indulgent, celebratory, and absolutely worth the effort. Whether you’re baking for a special occasion or just because, this cake delivers every single time.
If you loved this recipe, don’t keep it to yourself! Share it with friends and family, and be sure to subscribe to the blog for more bakery-style recipes made simple.
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Hershey’s Chocolate Cheesecake Cake
- Total Time: 3 hours 45 minutes
Description
A rich and indulgent chocolate bar cheesecake cake made with moist chocolate cake layers, creamy chocolate cheesecake, and smooth chocolate frosting. Perfect for celebrations, special occasions, or serious chocolate lovers.
Ingredients
For the Chocolate Cake Layers
- 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
For the Chocolate Cheesecake
- 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
For the Chocolate Buttercream
- 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
Instructions
Cheesecake Layer
- 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.
- In a large mixer bowl, mix the cream cheese, sugar and cocoa powder until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
- Add the sour cream and vanilla extract, mixing on low speed until well combined.
- Slowly add the melted and cooled chocolate and mix until well combined.
- Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
- Place the cake pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the smaller pan.
- Bake the cheesecake for about 50 minutes. The center should be set, but still jiggly.
- Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
- Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
- Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
Cake Layers
- Preheat oven to 350°F (176°C). Line two 9-inch (23cm) cake pans with parchment paper in the bottom and grease the sides.
- In a medium sized bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Whisk until well combined.
- In another medium sized bowl, combine the milk, vegetable oil, vanilla extract and egg. Whisk until well combined.
- Add the dry ingredients to the wet ingredients and whisk together until well combined.
- Add the water and whisk until well combined. The batter will be thin.
- Divide the batter between the cake pans and bake for 12-15 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
- Remove cake from the pan and set aside on a cooling rack to cool.
Buttercream
- When you’re ready to build the cake, make the buttercream frosting. Add the butter to a mixing bowl and beat until smooth.
- Add the cocoa powder and mix until well combined.
- Add about half of the powdered sugar and mix until well combined and smooth.
- Add about half of the cream and mix until well combined and smooth.
- Add the remaining powdered sugar and salt and mix until well combined and smooth.
- Add the remaining cream and mix until well combined and smooth.
Assembly
- Use a large serrated knife to remove the domes from the top of the cakes.
- Place the first layer of cake on a serving plate or a cardboard cake round. Spread about 1 cup of frosting evenly on top of the cake layer.
- Use the aluminum foil to lift the cheesecake out of the cake pan, remove the foil and place the cheesecake on top of the frosting.
- Spread another cup of frosting evenly on top of the cheesecake, then add the second layer of cake on top.
- Frost the outside of the cake. Check out my tutorial for frosting a smooth cake, if you’d like.
- Immediately after frosting the cake, press the chocolate chips into the sides of the cake. If you wait to do this, the buttercream will form a crust and the chocolate chips won’t stick.
- Use the remaining buttercream to pipe the border on the top of the cake. I used Ateco tip 847.
- Refrigerate cake until ready to serve. This cake is best stored in an air tight container. It’s best if eaten within 4-5 days.
- Prep Time: 1 hour 45 minutes
- Cook Time: 2hours
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 16 slices.
- Calories: 948
- Sugar: 95.5 g
- Sodium: 371.8 mg
- Fat: 56.3 g
- Carbohydrates: 112.5 g
- Protein: 11.3 g
- Cholesterol: 152.7 mg
