Make Ahead And Freezing Instructions:
The cakes and the chocolate frosting can both be made ahead of time. Allow the cakes to cool completely and then wrap each layer in plastic wrap and place in a freezer bag. Freeze for up to three month. Cakes can be frosted while frozen.
The homemade chocolate frosting will keep well in an air-tight container in the fridge for up to two weeks, or in the freezer for up to three months. Remove the frosting from the fridge about an hour before youre ready to frost your cake to allow it to come to room temperature.
Hershey Chocolate Cake Faq
Why are instant coffee granules in Hershey chocolate cake?
Adding coffee really enhances the flavor of chocolate, adding a deep richness. Its just a small amount, so it doesnt affect the flavor of the dessert at all.
How do I know when cakes are done baking?
Insert a wooden toothpick into the center of each layer. If it comes out clean or with a few moist crumbs on it, its time to remove them from the oven!
Can I make Hersheys perfectly chocolate cake ahead of time?
Yes! Bake the cake layers and allow them to cool completely on a wire rack first. Then, wrap each one tightly in plastic wrap to lock in the moisture. When youre ready to assemble, remove the plastic wrap and frost!
If youll be making the cake more than 3 days later, refrigerate the plastic wrapped layers so they stay fresh for a few days. Then, simply take them out of the fridge and carry on with the recipe!
Enjoy!
With love, from our simple kitchen to yours.
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Is Hersheys Cocoa Powder Keto
Keto Hersheys chocolate cake served on a small white plate with a fork standing in the center of the slice
If you are wondering if Hersheys cocoa powder is keto-friendly, rest assured it is.
The good news is that cocoa powder has zero sweeteners and can, therefore, be used in keto baking.
This means you have the green light to use Hersheys cocoa powder while doing keto.
Let me start off by saying that my love for Hersheys Chocolate cake is two-fold.
One is the fact that its a super easy recipe to execute and two is that it boasts a rich chocolate flavor. Its a winner for sure!
I cant tell you with certainty, but Im pretty sure that the recipe on the back of the cocoa box was probably the first chocolate cake I made from scratch a kazillion moons ago.
Dont get me wrong, I know that there are some fancier brands of chocolate out there, but heres the thing: Hersheys brand of chocolate has never disappointed me. Not even once.
Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.
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Keto Chocolate Butter Cream Frosting
keto Hersheys chocolate cake being frosted with sugar-free chocolate buttercream frosting
I have also included a low carb chocolate buttercream frosting as an option that only slightly increases the net carbs from 3.4 to 4.2 net carbs.
Its a great chocolate frosting to include for special occasions, even as a chocolate keto birthday cake.
Ive also shared in the recipe card how to make this a layer cake, or cupcakes, depending on your choice of pans.
- Unsalted butter, room temperature softened
- Cream cheese room temperature softened
How To Make The Best Moist Cake Ever
To me, making the best moist cake comes down to one ingredient: oil. It’s an absolute must for this recipe, and here’s why. First, oil is liquid, and is liquid at room temperature, unlike butter. This means, because science, that the cake is going to have a more moist sensation, and remains moist for longer. Because butter solidifies at room temperature, the cake, as it cools, tends to get more crumbly. Second: butter is actually 80% fat and 20% liquid . When the dry ingredients interact with the butter then, they’re mixing with both fat and water. Water + flour = gluten, meaning that you’re cake is going to be relatively tough. That’s compared to oil, which is pure, pure fat. If you want to read more about this, and how it works, check out this Bon Appetit article. And also, stop making your cakes with butter. Immediately. Chocolate cake without butter is the way to go.
There’s a lot of info out there about using sour cream and mayo to make your cakes moist, but I haven’t found this makes a huge difference for me. It’s really all about the oil vs. butter.
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How To Make It
What I love most about black magic cake, aside from its amazing flavour and texture, of course, is how easy this is to make! This cake is literally a dump, mix, bake and done style cake.
Detailed quantities and instructions in the recipe card below.
The dry ingredients are mixed together in one bowl, then the wet ingredients in another . As there is no butter in this cake, there is no creaming of butter and sugar, saving time.
Mix together the wet and dry ingredients with a handheld beater for about 90 seconds and the batter is done.
Now pour this evenly between 2 greased and lined 8-inch round baking tins. You can use kitchen scales like I do if you want to get perfect layers otherwise just eyeball it.
The cakes bake for around 35 minutes. When you take them out of the oven and after theyve cooled for just a couple of minutes, very gently, press down on the top of the cakes just to flatten them out a little. Dont press down too hard or they may collapse.
The last 2 photos above show frosting the cake.
More About Hersheys Chocolate Pudding Cake Recipes
7 CLASSIC HERSHEYS CHOCOLATE CAKE RECIPES FROM THE 70S
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- Hersheys Collectors Cake recipe. 3/4 cup butter or margarine. 1-3/4 cups sugar. 2 eggs. 1 teaspoon vanilla. 2 cups unsifted all-purpose flour. 3/4 cup Hersheys Cocoa.
- Hersheys Disappearing Chocolate cake, aka Hersheys Prize Chocolate Cake Ingredients. 1/4 cup butter. 1/4 cup shortening. 2 cups sugar. 1 teaspoon vanilla.
- Hersheys Devils Food cake. 3/4 cup butter or margarine, softened. 1-1/2 cups sugar. 1-1/2 teaspoons vanilla. 2 eggs. 1-3/4 cups unsifted all-purpose flour. 1/2 cup Hersheys Cocoa.
- Hersheys Chocolatetown Special Cake. 1/2 cup Hersheys Cocoa. 1/2 cup boiling water. 2/3 cup shortening. 1-3/4 cups sugar. 1 teaspoon vanilla. 2 eggs. 2-1/4 cups unsifted all-purpose flour.
- Hersheys chocolate sour cream cake. 1-3/4 cups unsifted all-purpose flour. 1-3/4 cups sugar. 3/4 cup Hersheys Cocoa. 1-1/2 teaspoons baking soda. 1 teaspoon salt.
- Hersheys Wacky cocoa cake. 3 cups unsifted all-purpose flour. 2 cups sugar. 1/2 cup Hersheys Cocoa. 2 teaspoons baking soda. 1 teaspoon salt. 2 cups water. 3/4 cup vegetable oil.
- Cocoa party cake recipe. 1 cup butter or margarine, softened. 2-1/4 cups sugar. 2 eggs. 1 teaspoon vanilla. 2-3/4 cups unsifted cake flour. 1/2 cup Hersheys Cocoa.
HERSHEY’S & QUOT PERFECTLY CHOCOLATE& QUOT CHOCOLATE CAKE
From
HERSHEY’S HOT FUDGE PUDDING CAKE RECIPE – FOOD.COM
FromServingsTotal TimeCategoryCaloriesFromFrom
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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.
How To Make Hersheys Chocolate Cake
This moist chocolate cake is very simple to make. It can even be made in one bowl, so I guess weve got a One Bowl Chocolate Cake recipe here!
-Dry ingredients are combined and mixed well.
-Next, the eggs, milk, oil and vanilla are added to mix, and the ingredients are beaten with a hand mixer.
-Finally the boiling water, with instant coffee if you are using it, are stirred in. This is a very thin cake batter, so dont be alarmed if it seems runny.
-The batter is poured into two 9 round cake pans and then into the oven it goes.
-Once the cakes have baked, and cooled, they can be assembled and frosted.
Easy peasy!
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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.
How To Decorate Cakes Like A Pro
A crumb coat is a sure fire way to not have any crumbs in the frosting! To do this, simply apply a thin layer all over your Hershey chocolate cake.
Then, refrigerate so it sets and gives you a smooth surface to decorate on. Or, leave it as is if youre a fan of the naked look on your baked goods.
If youre planning on doing a more elaborate decoration on the Hersheys chocolate cake, place the frosted layer cake in the fridge and allow it to set for 20 to 30 minutes. This will allow you to decorate around the edges with ease.
I use Wilton piping tips, the 32 and M-1, but you can use a variety of tips to get the final look youre going for!
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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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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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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.
Faq: Hersheys Perfectly Chocolate Cake Recipe Troubleshooting
Help! My cake came out weird. Its top looks bubbly in the center. What did I do wrong?
Ah! Im so excited to answer this question because I learned the answer straight from bakers at Hersheys test kitchens themselves! And according to them, this texture comes from undermixing the cake.
Specifically, after adding the hot water to the recipe, you need to whisk the batter for the amount of time listed in the recipe. Seriouslyset a timer. It helps! Whisk at a steady pace thats neither too fast or too slow. At the end, the batter will be thin in texture but uniform in color. There should be no streaks or differing shades of brown. If it looks even a little bit streaky, the batter needs more whisking!
Help! I froze the cakes like you instructed but now water is beading through the cake and frosting. What did I do wrong?
To answer this question, we need to understand where that water is coming from. That water is condensation from the frozen cake thawing as it comes to room temperature. Its similar to how the outside of a glass full of ice water is wet on a hot day. Luckily, the cake is still perfectly safe to eat. The condensation just makes an ugly cake .
And in the recipe below, I instruct you to start the cake assembling process by first removing the cakes from the freezer. Doing so allows them to thaw slightly while you make the frosting, helping prevent this condensation issue. If you skipped this step, youre more likely to have this issue.
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