Hershey's Chocolate Cake Redux
User Reviews
5
Hershey's Chocolate Cake Redux
Description
Using familiar ingredients such as granulated sugar, all-purpose flour, Hershey's cocoa powder, and instant espresso, this chocolate cake achieves a balanced chocolate flavor with subtle coffee notes enhancing the cocoa. Leavening agents baking powder and baking soda ensure the cake layers rise properly. Salt is added to enhance flavors.
The wet ingredients include eggs, whole milk, mild vegetable oil, and vanilla extract. Beating the ingredients vigorously yields a smooth batter. Adding boiling water last creates a thin batter that bakes into moist, tender cake layers.
Two 9-inch round pans are prepared with butter and flour or baking spray, ensuring the cake layers do not stick. After baking and cooling on wire racks, the layers are frosted with Hershey's chocolate frosting, completing the classic chocolate cake.
For consistent layer sizes, weighing the batter helps. The cake layers can be stored at room temperature covered for up to three days or frozen unfrosted for up to three months, wrapped in plastic.
Ingredients
- butter for the pans and wire rack, or baking spray
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour plus more for the pans
- ¾ cup cocoa powder Hershey's brand
- 2 tablespoons instant espresso
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large egg
- 1 cup milk whole
- ½ cup vegetable oil mild
- 2 teaspoons vanilla extract
- 1 cup water boiling
- 1 batch Hershey's chocolate frosting recipe
Instructions
Make the Hershey's chocolate cake
- Heat the oven to 350°F (180°C) and position a rack in the middle of the oven. Generously butter and flour (or spray with baking spray) two 9-inch round baking pans, tapping out any excess flour. Line each pan with parchment paper rounds. Butter or spray a large wire rack. Set aside.
- In a large bowl with a wooden spoon (surely you have one of those, yes?) or spatula, stir together the 2 cups granulated sugar, 1 ¾ cups all-purpose flour ¾ cup Hershey's Cocoa, 2 tablespoons instant espresso, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, and 1 teaspoon salt. Make a well in the center.
- Plop the 2 large eggs into the well and pour in the 1 cup whole milk, ½ cup mild vegetable oil, and 2 teaspoons vanilla extract.
- Using a handheld electric mixer (c'mon, surely you still have one of those, too?!), beat the ingredients on medium-high speed for 2 minutes.
- Stir in the 1 cup boiling water. The batter will appear alarmingly thin but fear not, that's the way it should be.
- Pour the batter into the prepared pans, dividing it evenly, about 1 pound, 8 ounces (680g) in each pan.
- Bake the cakes for 30 to 40 minutes, or until a toothpick inserted in the center of each cake comes out clean.
- Cool the cakes in the pans on the buttered wire rack for 10 minutes. Then invert the cakes onto the rack, remove the pans, turn the cakes right side up, and let them cool completely.
Frost and serve the Hershey's chocolate cake
- Place a single cake layer on a platter or cake stand and spread a goodly amount of frosting on top. Place the second cake layer on the first and frost the sides and top, creating as few or as many lavish swoops and swirls with the frosting as desired.
- Cut the frosted cake into gargantuan wedges—none of those diminutive slivers for us, thank you very much—and serve.
Notes
- Mix the ingredients in a deep bowl to prevent splashes while beating the batter.
- Use a kitchen scale to weigh batter portions for even cake layers.
- Store the frosted cake covered at room temperature up to 3 days; unfrosted layers freeze well up to 3 months if wrapped properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10to 12 servings
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 561kcal | 28% |
| Carbohydrates | 91g | 30% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 509mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 68g | 136% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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