Faq: Tools To Make The Hersheys Perfectly Chocolate Cake Recipe
Do I need special tools to make the Hersheys Perfectly Chocolate Cake recipe?
Sort of. If you bake cakes regularly, its likely that you already have the main tools you need for this chocolate cake: a round cake board, a rotating cake stand and an offset spatula.
Whats a cake board?
A cake board is a stiff piece of cardboard thats placed underneath the cake. The cake board makes it easy to transfer the cake from the rotating cake stand and onto a different serving plate or cake stand.
Cake boards come in different sizes to match the most commonly used cake pans. Professionals like to match the size of their cake board to their cake panthat is, professional bakers will place an 8-inch round cake on top of an 8-inch round cake board. That being said, its easier for beginners and novice bakers to use a slightly larger cake board . Doing so makes it easier to pick the cake up for transfer. You can cover the rest of the cake board with a piped frosting border, or leave it as isnobody will mind, I promise!
Do I really need a cake board for the Hersheys Perfectly Chocolate Cake recipe?
Whats a rotating cake stand?
Can I make the Hersheys Perfectly Chocolate Cake recipe without a rotating cake stand?
Okay, now whats an offset spatula?
Can I make the Hersheys Perfectly Chocolate Cake recipe without an offset spatula?
Ugh, making a layer cake sounds like way too much work. Can I make the Hersheys Perfectly Chocolate Cake recipe as a sheet cake instead?
Burnt Sugar Frosting Recipe
Pour 3/4 cup sugar into large heavy skillet. Cook and stir constantly over low heat until sugar melts and begins to turn a dark golden color gradually stir in 3/4 cup boiling water. Cook and stir over low heat until sugar dissolves and mixture comes to a boil boil and stir 2 minutes. Cool completely.
Cream 3/4 cup butter or margarine in large mixer bowl. Add 2 egg yolks blend well. Add 6 cups confectioners sugar and sugar syrup, reserving 2 tablespoons syrup beat to spreading consistency. Frost cake drizzle with reserved syrup.
2-3/4 cups unsifted cake flour1/2 cup Hersheys Cocoa2 teaspoons baking soda1 teaspoon salt2 cups buttermilk or sour milk*
Cream butter and sugar in large mixer bowl. Add eggs and vanilla blend well. Combine flour, cocoa, baking soda and salt add alternately with butter¬ milk to creamed mixture. Pour into three greased and floured 8-inch layer pans or a 13x9x2-inch pan.
Bake at 350° for 30 to 35 minutes for layers, 55 to 60 minutes for oblong cake or until cake tester inserted in center comes out clean. Cool 10 minutes remove from pans. Cool completely frost.
* To sour milk: Use 1 tablespoon vinegar plus milk to equal 1 cup. Have milk at room temperature before combining with the amount of vinegar indicated in the recipe. Let mixture stand several minutes before using.
Best Cake Making Technique Tips
- For even cake layers, I like to actually weigh out the layers with a digital kitchen scale to make sure theyre even. The easiest way to do this is to set a prepared cake pan on a digital scale and tare it to 0. Pour batter into the pan until the scale registers the weight listed in the recipe . Repeat with the second and third cake pans.
- Use a large, fine-mesh sieve to sift ingredients for the frosting. Its the fastest and easiest way to sift ingredients! All you need to do is place the fine-mesh sieve over a bowl. Then, dump the ingredients that need to be sifted into the sieve. Use a whisk to stir the ingredients until they pass through the bottom of the sieve and into the bowl below.
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If Youre Making Hersheys Chocolate Cake A Few Tips
1. Sift your cocoa powder: Unlike most chocolate cake recipes, Hersheys does not call for sifting the dry ingredients before mixing the cake batter. This caused the batter to have a few tiny lumps of cocoa powder in it, and sifting would have prevented this.
2 Let your unfrosted cake layers sit out at room temperature for several hours before assembling: Because this cake is so darn moist, its difficult to frost without ripping the cake apart. To make things easier let your cake layers sit uncovered, at room temperature for several hours before assembling. I let mine sit out for about four hours, and it helped dry them out just enough so I was able to frost them easily.
3. Add a pinch of salt to the frosting: The flavor of this cake is a tad dull, and it would have benefitted from a pinch of salt in the frosting to help elevate the chocolate flavor and balance the sweetness. I recommend adding 1/4 teaspoon kosher salt to the frosting, tasting it, and adding more if needed.
Rating: 6/10
Have you ever made Hersheys chocolate cake? Tell us what you thought!
Ideas For Baking Low Fat Chocolate Cakes With A Cake Mix
Skinny Low Fat Chocolate Cake
For either recipe, each small serving of recipe has around 100 calories, 3 g fat, 17 g carbs, 1 g fiber, 2 g protein about *3 WW PointsPlus and *5 or *6 WW Freestyle SmartPoints .
Not bad for something so sweet and delicious!
This brief video shows another way to make healthy chocolate cake at home:
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How To Make Hershey’s Chocolate Cake
Start by stirring together all the dry ingredients in a large bowl and then adding the wet: eggs, milk, oil, butter, and vanilla.
Then you stir in boiling water that has been poured over used coffee grinds. This does not make the cake taste like coffee, I promise. What it does is similar to what salt does to soups or any food.
The small amount of coffee derived from pouring water over the coffee grinds simply elevates and brings out the chocolate. Try itI promise it’s good!
Tips For The Best Chocolate Cake
If you follow the recipe, youll have a sure-fire hit with this cake. But there are a couple of things to keep in mind:
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- Since this cake is so soft, frosting it can be a challenge. Try freezing your cakes overnight and frosting while theyre solid to prevent crumbs and breakage.
- Always start with room temperature ingredients for better mixing.
- If you want to boost that chocolate flavor, try using hot coffee instead of water.
- For an even more moist crumb, try using buttermilk instead of plain milk.
- Be sure to use the unsweetened cocoa and not the sweetened variety, as it would be too sweet.
- For an even richer flavor, try using Dutch cocoa.
- To check if the cakes are done, insert a toothpick into the middle. It should come out clean when the cakes are baked.
- I would always recommend using parchment paper in your cake tins to avoid any unwanted sticking disasters.
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Hershey’s Perfectly Chocolate Chocolate Cake
Makes: 12 servings
1¾ cups all-purpose flour
¾ cup Hershey’s Cocoa
1½ teaspoon baking powder
1½ teaspoon baking soda
1 teaspoon salt
Frosting
Heat oven to 350 F. Grease and flour two 9-inch round baking pans.
Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla beat on medium speed 2 minutes. Stir in boiling water . Pour into pans.
Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes remove from pans to wire racks. Cool completely before frosting.
TASTING NOTES: Loads of chocolate flavor. An airy, moist, soft texture transforms into dense rich chocolate like a candy bar melting in your mouth.
EQUIPMENT: Mixing bowl, 2 measuring spoons, 3 measuring cups, whisk, beaters, spatula and two cake pans.
PRACTICALITY RATING: 5. Box cake mixes require eggs, oil and water additions similar to this recipe. The only additional effort to make this recipe instead of a box mix is measuring dry ingredients instead opening a plastic bag of prepared dry ingredients. It’s maybe an extra two minutes three if you’re super disorganized of work. Keep in mind I was able to make this recipe while on a video chat with friends.
COST: $4-$5 without frosting. Figure about $2.25 for the dry ingredients if you want to compare costs to a box mix.
HACKS/INSIGHTS: Props to the Hershey’s recipe team for providing specific details like an approximate time for beating, description of the batter as thin and cooling time in pans.
Hersheys Disappearing Chocolate Cake Aka Hersheys Prize Chocolate Cake
Ingredients
3/4 cup Hersheys Cocoa1-3/4 cups unsifted all-purpose flour3/4 teaspoon baking powder1/8 teaspoon salt1-3/4 cups milk
Generously grease and flour two 9-inch round cake pans. Cream butter, shortening, sugar and vanilla until light and fluffy blend in eggs.
Combine baking soda, cocoa, flour, baking powder and salt in bowl add alternately with milk to batter. Blend well.
Pour into prepared pans bake at 350° for 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes remove from pans.
And use cocoa in your favorite frosting recipe, too!
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The Best Chocolate Cake Recipe
Chocolate flavour oozes all through this cake even though its only made with cocoa powder, like our very own Fudgy Chocolate Cake. With a crumb so incredibly tender, this cake stays moist for a good 4-5 days. Whether you eat it plain, dust it with powdered sugar or serve with dollops of cream or scoops of ice cream, it truly is perfectly perfect!
Of course, smothering it with a buttercream frosting never hurt anyone.
Hersheys Chocolate Cake With Hot Water
This Hersheys Chocolate Cake recipe is moist, rich, and perfectly chocolatey, and made usinghot water?
Yes! You read that right. Hot water!
Heres the thing about cocoa powder: It doesnt always want to play well with others. Sometimes it can get clumpy when you try to mix it with liquids.
And I dont know about you, but clumps of cocoa powder in my cake is not what I think of as delicious.
But using hot water helps to bloom the cocoa powder and helps it to incorporate better into the batter. The batter is nice and smooth and bakes up like a dream.
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How To Make The Hersheys Perfectly Chocolate Cake Recipe In One Day
I get it. You read everything above but thought that overnight seems like a long time to wait for a chocolate cake. What if you want the Hersheys Perfectly Chocolate Cake RIGHT NOW? Good news! You dont have to assemble the cake over two days.You can make the both the cake and frosting in one day, and assemble it in the same day, too.
To do so, follow the recipe instructions to make the chocolate cake. Cool completely in the pans on a wire rack before frosting. Once cool, tightly wrap each cake layer in its own sheet of plastic wrap. Freeze for 5 to 10 minutes while you make prep the ingredients for and make the chocolate frosting. Then, follow the recipe instructions to assemble, crumb coat, and frost the cake.
Freezing the cakes for 5 to 10 minutes will stiffen the cake and make it easier to frost. Note that youll likely need to set the crumb coat for longer than whats listed in the recipe below. The recipe instructs you to refrigerate the crumb coated cake for 10 to 15 minutes. However, if the cakes havent been frozen overnight, you need to refrigerate the crumb coated cake for at least 30 minutes.
Adding Coffee To Chocolate Cake
One of my tips for really pumping up the chocolate flavor in this easy chocolate cake is to add some coffee. Even though I am not a coffee drinker, I find it gives great depth to the chocolate flavor.
This Hersheys chocolate cake recipe calls for one cup of boiling water. The cup of boiling water is a perfect place to sneak in some coffee.
Not being a coffee drinker, I dont go with a full cup of coffee. Instead I add about half a packet of instant coffee crystals to my boiling water. I usually use the Starbucks Via Instant coffee. These are great to keep on hand for baking.
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Fluffy Vanilla Frosting Recipe
1/2 cup butter or shortening5 cups confectioners sugar1/8 teaspoon salt4 to 5 tablespoons milk
Cream butter, 1 cup confectioners* sugar, vanilla and salt in large mixer bowl. Add remaining confectioners sugar alternately with milk, beating to spreading consistency. Makes 3 cups frosting.
2-1/4 cups unsifted all-purpose flour1-1/2 teaspoons baking soda1-1/3 cups buttermilk or sour milk*Burnt sugar frosting
Stir together cocoa and boiling water in small bowl until smooth set aside. Cream shortening, sugar and vanilla in large mixer bowl blend in eggs.
Combine flour, baking soda and salt add alternately with buttermilk to creamed mixture. Blend in reserved cocoa mixture.
Pour batter into two greased and floured 9-inch or three 8-inch layer pans. Bake at 350° for 35 to 40 minutes for 9-inch layers, 25 to 30 minutes for 8-inch layers or until cake tester inserted in center comes out clean.
Cool 10 minutes remove from pans. Cool completely. Fill and frost with Burnt Sugar Frosting.
* To sour milk: Use 1 tablespoon vinegar plus milk to equal 1 cup. Have milk at room temperature before combining with the amount of vinegar indicated in the recipe. Let mixture stand several minutes before using.
Hersheys Collectors Cake Recipe
3/4 cup butter or margarine1-3/4 cups sugar2 cups unsifted all-purpose flour3/4 cup Hersheys Cocoa1-1/4 teaspoons baking soda1/2 teaspoon salt1-1/3 cups water
Cream butter and sugar in large mixer bowl. Add eggs and vanilla beat 1 minute at medium speed. Combine flour, cocoa, baking soda and salt add alternately with water to creamed mixture.
Pour batter into two greased and floured 8-inch or 9-inch layer pans. Bake at 350° for 35 to 40 minutes for 8-inch layers, 30 to 35 minutes for 9-inch layers or until cake tester comes out clean.
Cool 10 minutes remove from pans. Cool completely frost.
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