Hershey Chocolate Cake
User Reviews
4.9
Hershey Chocolate Cake
Description
Hershey Chocolate Cake features a batter built from a blend of sugar, flour, unsweetened cocoa powder, leavening agents, eggs, buttermilk, neutral oil, vanilla, and boiling water or coffee. The hot liquid thins the batter and enhances cocoa absorption, producing a moist texture.
The batter is baked in two 8-inch round pans until a toothpick comes out clean, yielding layers ready for frosting. The chocolate frosting is made by combining melted butter and cocoa powder, then mixing in powdered sugar, milk, and vanilla until smooth and fluffy. Once assembled, the cake is frosted on top and sides for a classic layered presentation.
This cake serves as a versatile dessert, suitable for celebrations or everyday treats. It offers options for adaptation, like making cupcakes, bundt cake, or substituting gluten-free flour and dairy-free milk, accommodating various preferences.
Notes include tips on using room temperature eggs for better texture, preparing homemade buttermilk, and instructions on freezing both the cake layers and frosting for storage. The recipe advises using parchment paper to prevent sticking and offers guidance for baking times across different cake formats.
Ingredients
Chocolate Cake:
- 2 cups granulated sugar (400g)
- 1 3/4 cup + 2 Tablespoons all-purpose flour (235g)
- 3/4 cup cocoa powder 64g, unsweetened
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large egg room temperature
- 1 cup buttermilk 227g
- 1/2 cup neutral cooking oil 99g), (vegetable or canola oil, generic cooking oil
- 2 teaspoons vanilla extract
- 1 cup water 237g), or hot coffee, boiling
Chocolate Frosting:
- 1/2 cup butter 113g, melted
- 2/3 cup cocoa powder 57g, unsweetened
- 3 cups powdered sugar (360g)
- 1/3 cup milk (83g)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F(180°C). Line two 8 inch round baking pans with parchment paper* and then spray lightly with non-stick cooking spray. Set aside.
- Dry Ingredients: Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
- Add eggs, milk, oil and vanilla and mix until well combined. Stir in boiling water (or hot coffee). Batter will be thin. Pour batter into prepared pans.
- Bake 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Chocolate Frosting: Combine butter and cocoa powder. Add powdered sugar, milk, and vanilla extract. Mix for several minutes until smooth and fluffy.
- Assemble: Place one cake layer on serving tray. Spread a generous amount of frosting on top. Add second cake layer. Frost top and sides of cake with remaining frosting. Cut and serve.
Notes
- Use room temperature eggs to help emulsify and achieve proper rise; warm briefly in hot water if needed.
- Make homemade buttermilk by adding lemon juice or vinegar to milk if unavailable.
- Line pans with parchment circles to prevent sticking and ease cake removal.
- Frosting and cake layers can be prepared ahead and stored frozen; thaw frosting before use and re-whip if desired.
- Adapt baking times and pans for cupcakes, bundt cakes, or single-layer cakes as described.
- For gluten-free cakes, substitute Bob's Red Mill Gluten-Free flour at a 1:1 ratio; use dairy-free milk for lactose intolerance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 74g | 25% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 41mg | 14% |
| Sodium | 364mg | 15% |
| Potassium | 186mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 48g | 96% |
| Vitamin A | 245IU | 5% |
| Calcium | 66mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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