Oooooooh…..winner winner!!!! This cake was absolutely outrageous. This was made for Christmas 2017. We had so many appetizers that we decided to skip dinner (or rather push it off for a few hours) and dive into this cake! Wise choice my friends. I like to freeze my layers before assembling. This also allows you to create this cake over the course of a few days!
It is time for another month of Two Sweetie Pies! Another month of 2 Sweetie Pies with That Skinny Chick Can Bake means another wonderful dessert! Always a success when you bake from Liz’s blog! Each month we bake up a recipe from each other and keep it a secret until reveal day! Super fun! Thanks for this prefect Hershey’s Black Out Candy Bar Cake, Liz!
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Hershey’s Black Out Candy Bar Cake……
Hershey's Black Out Candy Bar Cake
Ingredients
Cheesecake
- 2 8-ounce packages cream cheese, at room temperature
- ½ cup sugar
- 3 eggs at room temperature
- ¼ cup sour cream at room temperature
- 1 tsp vanilla extract
- 4 ounces chopped milk chocolate melted
Chocolate Cake
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- ¾ cup cocoa powder
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Chocolate Frosting (I tripled the original recipe-below are the tripled amounts I used)
- 3 sticks butter
- 2 cups cocoa
- 9 cups powdered sugar
- 1 cup milk
- 3 teaspoons vanilla extract
- 1 cup Milk Chocolate Chips to decorate along the bottom
Ganache
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Garnish
- Different sized hershey bar pieces
Instructions
Preheat oven to 325º.
- Line a 9-inch round baking pan with non-stick aluminum foil. Let the edges of foil extend over sides of pan.
- Beat cream cheese, sugar and vanilla extract at medium speed with an electric mixer until creamy and smooth.
- Mix in eggs, one at a time. Blend just until eggs are incorporated.
- Stir in sour cream and melted chocolate.
- Pour batter into prepared pan.
- Bake for 45 minutes, or until the top just starts to turn golden.
- Let the cheesecake cool completely in its pan on a wire rack. Place in freezer to firm.
Chocolate cake
- Preheat oven to 350°.
- Grease and flour two 9 inch pans. Line with parchment rounds.
- Whisk together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
- Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
- Stir in boiling water (batter will be thin).
- Pour batter into prepared pans.
- Bake 35 to 37 minutes or until wooden pick inserted in center comes out clean.
- Cool 10 minutes; remove from pans to wire racks. Cool completely. Wrap and place in freezer.
Chocolate frosting
- Melt the butter in the microwave in a heat safe bowl.
- Whisk in cocoa.
- Alternately add powdered sugar and milk, beating to spreading consistency.
- Add small amount additional milk, if needed.
- Stir in vanilla.
- To assemble, use an offset spatula to spread 1/3 of frosting on top of one chocolate cake layer.
- Lay cheesecake on top and spread with another 1/3.
- Lay second cake on top and frost entire cake with rest of frosting.
- Decorate the bottom edge with more chips.
- Keep chilled but take out of the refrigerator 1-2 hours before serving.
Ganache Drizzle
- Heat cream to a boil in microwave.
- Place chocolate in heat proof bowl and pour cream over it.
- Cover 2 mins and then stir.
- Let cool a bit and drizzle down sides.
- Place Hershey Bars in center.
