Chocolate Cake Recipe (Hershey's Perfectly Chocolate Recipe)
User Reviews
5
Chocolate Cake Recipe (Hershey's Perfectly Chocolate Recipe)
Description
The Chocolate Cake Recipe (Hershey's Perfectly Chocolate Recipe) yields a rich chocolate cake using all-purpose flour, cocoa powder, sugar, eggs, milk, oil, and boiling water to suspend the cocoa evenly in the batter. The boiling water creates a thin batter that bakes into a moist crumb with a tender texture. The chocolate buttercream frosting is made by melting butter and whisking in cocoa powder, powdered sugar, milk, and vanilla until it achieves a smooth spreading consistency. Various baking pan options are given, including round pans for layers, a sheet pan for a one-pan cake, or muffin tins for cupcakes. Baking times and temperatures are adapted to each pan type to ensure thorough cooking.
The cake is suitable for layering and frosting, making it a flexible choice for celebrations or everyday chocolate cravings. It is recommended to cool the baked cakes completely before frosting to prevent melting. The recipe also advises lining pans with parchment paper and greasing them well to ensure easy removal.
Additional tips include combining Dutch-processed and regular cocoa powder for a richer flavor and optionally dissolving instant coffee in the boiling water to enhance the chocolate notes subtly. For pans that may leak, such as springform, it suggests lining with parchment paper and placing a baking sheet beneath to catch drips. These details support the home cook in adapting the recipe to their equipment and taste preferences.
Ingredients
CHOCOLATE CAKE
- 1 ¾ cups all-purpose flour or plain flour
- ¾ cup cocoa powder or regular Hershey's cocoa powder, unsweetened
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda or bi-carb soda
- 1 teaspoon salt
- 2 cups granulated sugar white
- 2 large egg
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract pure
- 1 cup water boiling
CHOCOLATE BUTTERCREAM FROSTING
- 4 oz butter
- ⅔ cup cocoa powder or regular HERSHEY'S (2.4 oz | 65 g, unsweetened
- 3 cups powdered sugar confectioners or icing sugar
- ⅓ cup milk
- 1 teaspoon vanilla extract pure
Instructions
CHOCOLATE CAKE
- Preheat oven to 350°F (180°C) standard or 320°F (160°C) fan/convection.
- Lightly grease 2x 9-inch (22cm) round cake pans with butter. Line base with parchment paper.
- Sift together flour, cocoa, baking powder, baking soda and salt into a large bowl. Whisk in sugar, then add eggs, milk, oil and vanilla. Whisk well to combine until lump free, about 30 seconds.
- Pour boiling water into batter, mixing well. Cake batter is thin in consistency.
- Pour batter into cake pans and bake for 30-35 minutes or until a wooden skewer inserted into the centre comes out clean.
- Let cool for 10 minutes, then turn out onto wire racks to cool completely before frosting.
CHOCOLATE BUTTERCREAM FROSTING
- Melt butter, then whisk in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency (add a small amount of additional milk, if needed). Stir in vanilla.
Notes
- Use a mix of Dutch-processed and regular cocoa powder to deepen chocolate flavor.
- Dissolving instant coffee in boiling water before adding to batter can enhance chocolate richness without a coffee taste.
- Line cake pans with parchment and grease well to facilitate release; for springform pans, use additional parchment and a baking sheet to catch leaks.
- Adjust baking times and pan sizes according to the recommended variations for one-pan, layered, bundt, or cupcake versions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12serves
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Calories | 514kcal | 26% |
| Carbohydrates | 85g | 28% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 55mg | 18% |
| Sodium | 471mg | 20% |
| Potassium | 231mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 64g | 128% |
| Vitamin A | 325IU | 7% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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