Directions
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Bake the Cheesecake Layer: Preheat the oven to 325°F (160°C). In a mixing bowl, beat the softened cream cheese and 1/2 cup of granulated sugar until the mixture is smooth and creamy. Add the eggs one at a time, mixing well after each addition. Incorporate the sour cream and vanilla extract, blending until just combined. Pour this rich batter into a parchment-lined springform pan and bake for 45–50 minutes. The center should be slightly jiggly but will firm up as it cools. Allow it to cool completely before transferring it to the refrigerator for chilling.
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Prepare the Chocolate Cake: While the cheesecake layer is cooling, preheat the oven to 350°F (175°C). In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Next, add the 2 cups of granulated sugar, eggs, buttermilk, vegetable oil, and vanilla extract. Mix until everything is combined and smooth. Gradually pour in the hot coffee, creating a thin batter — this is perfect for the moist cake you desire. Divide the batter evenly between two greased 9-inch round cake pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in the pans before transferring to wire racks.
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Assemble the Cake: After the cheesecake layer has chilled and the chocolate cakes are cool, you can begin assembling your treat. Start by placing one layer of chocolate cake on a serving plate. Top it with the chilled cheesecake layer, spreading it evenly to the edges. Add the second layer of chocolate cake on top of the cheesecake layer.
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Make the Ganache: In a small saucepan, heat the heavy cream over medium heat until it simmers around the edges. Remove from heat and pour it over the chopped semi-sweet Hershey’s chocolate in a mixing bowl. Let it sit for a minute before stirring. Mix until the chocolate has melted and the ganache is silky smooth. If you desire a glossy finish, add the optional butter and stir until melted and well combined.
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Chill & Serve: Pour the ganache over the assembled cake, allowing it to drip beautifully down the sides. Chill the entire cake in the refrigerator for about 1 hour before slicing. Then, enjoy a slice of tremendous chocolate cheesecake extravagance that is sure to enchant everyone who tastes it!
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