Light Moist And Perfect For Any Celebration This Classic Chocolate Cake Mixes Up Quickly In A Single Bowl With Ingredients You Likely Have On Hand
When it comes to chocolate cake, this tried-and-true recipe is, without a doubt, the best that I have found. It has been a birthday favorite in my family for years, and I usually top it with an equally incredible homemade caramel frosting. As if fabulous taste and perfect texture arent enough, this cake is so easy to makeit mixes up quickly in one bowl with basic pantry ingredients!
For our latest birthday celebrationFebruary is a big birthday month in our family with three of themI decided to revisit an even older frosting favorite, Foolproof Peanut Butter Frosting. I am such a big fan of chocolate cake with fluffy peanut butter frosting that I chose this combination for our wedding cake. Though it wasnt the pretty white cake that most brides select, it sure was delicious and most of the plates were crumb-less!
This light and moist chocolate cake is an old recipe from the Hersheys cocoa canister. For my sons 12th birthday, I substituted my gluten-free flour blend, and the results were every bit as moist and delicious as the standard version with all-purpose flour. Coincidently, my older son told us at dinner about a girl in his algebra class that had to go gluten-free recently. She has said that so many of the store-bought products her mom has bought for her havent tasted very good. My son decided she might like a piece of this cake, so we wrapped up a big piece and he brought it to math class the next day. He said she was thrilled, which made us all happy.
Yield:
Why This Cake Is The Best
As much as I love it, I rarely order chocolate cake in restaurants. Even the best restaurants usually serve a slightly dry chocolate cake and I cannot stand that.
So I adapted the Hershey’s Chocolate Cake recipe to include vegetable oil and butter as well as an extra egg yolk to ensure the cake is moist and tender and not at all dry.
What I love about this cake is that it’s so easy. And although throwing everything in one bowl to mix up a cake seems a little counter-intuitive to the precise nature of cake-making, it works so well for this cake that I don’t know why we don’t use this method for every cake!
It’s literally all made in one bowl.< < < < < < ——-
This Hershey’s Chocolate Cake is so easy, you almost cannot mess it up.
My Version Of The Hersheys Perfectly Chocolate Cake Recipe Instructs You To Freeze The Cakes Overnight
Although I was impressed with the original Hersheys Perfectly Chocolate Cake recipe, I agreed with the criticism that the cake is hard to frost. Why? The cakes crumb is REALLY soft and moist. It can be hard to frost the cake without indenting it and/or loosening crumbs into the frosting.
Freezing the cakes overnight solves this issue. A cake thats been frozen solid is much easier to frost than a room temperature one. Crumbs are less likely to shake loose, and the cake will hold its shape under a generous amount of frosting.
In general, I always recommend making the cakes for a layer cake ahead of when youre planning on assembling and frosting everything. Doing so gives you more control over your schedule. Why? Typically, cakes need to be cooled completely before frosting. However, cooling a cake completely can take HOURS. It turns a simple layer cake recipe into a full day of waiting and working in the kitchen.
But if you freeze the cakes overnight , you can pick up the project any time that works best for you. Pro-tip: if youre into this kind of recipe time management, I highly encourage you to check out my cookbook, Weeknight Baking. All cake recipes are broken down in this way!
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Hersheys Deep Dark Chocolate Cake
- Serves: Makes two 9- x 2- inch inch round cake layers or one 13- x 9- x 2-inch cake
- Baking Temp : 350
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Hershey’s Chocolate Company is known for its sinfully deep dark and flavorful chocolate cakes, from which this recipe is adapted from. This one is especially moist with the addition of vegetable oil. You can optionally dissolve 1 or teaspoons instant espresso powder in the boiling water, if desired, for a more vibrant chocolate-espresso flavor. Stir it into the milk when cooled. With this recipe, you can use either Natural or Dutch-process cocoa powder without ill effects on the recipe there is no need to adjust the leaveners if you do.
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Day : Make The Chocolate Cake
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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.
Can This Be Made In A Different Sized Pan
As you can see in these pics, I baked my chocolate pound cake in a standard-sized loaf pan.
But the recipe can also be doubled to make a double-layer 8-inch round cake, a triple-layer 6-inch round cake, 2 dozen cupcakes, or you can bake it in a 10-cup bundt pan.
Just be aware that if you bake it in a different sized pan, you may need to adjust the bake time. Youll know your cake is done baking when a toothpick inserted into the thickest part comes out clean or with just one or two moist crumbs clinging to it.
I would also add that pound cake is very sturdy and can stand up to a lot of weight, so if youre looking to make a stacked cake with a lot of layers , this recipe is a great choice.
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Faq: Hersheys Perfectly Chocolate Cake Recipe Techniques
Why do I need to add boiling water to the cake batter?
Great question! Ive been doing a lot of research to answer this question for some time now. I believe its a trick gleaned from old-fashioned chocolate cake recipes. According to my research, the hot water helps get rid of any stubborn lumps in the cocoa powder. Most old-fashioned chocolate cake recipes instruct you to make the batter by hand with a whisk. And if youre a seasoned baker, you know how hard it can be to whisk lumps out of batter.
Furthermore, the hot water blooms the cocoa powder, deepening the cocoa powders chocolate flavor. Its similar to how coffee and tea become more flavorful when steeped in hot water.
And finally, all that extra water makes the cake super moist.
Why do you recommend freezing the cakes overnight?
Why do I recommend freezing the cakes overnight? Well, I already mentioned how doing so gives me more control of my time. Typically, you need to wait for cakes to cool completely before frosting them. Otherwise, the frosting will melt! And it can take a while to bring cakes down to room temperature. So making the cakes a day ahead means I dont have to sit around for hours waiting. Instead, I can just frost and assemble the cakes any time I want on the next day!
Okay, but I dont have room in my freezer. Can I refrigerate the cakes instead?
Do I really need a crumb coat for the Hersheys Perfectly Chocolate Cake?
The Best Ingredients Yield The Best Results
I used Challenge butterin this Chocolate Pound Cake recipe because theyre the brand Ive used and trusted for years and years. Made with 100% real cream, its my butter of choice. Ive been using Challenge products my whole life and trust their products. I know the quality is outstanding and use it for all my baking and cooking!
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How Do You Make The Best Chocolate Cake
- Make sure you preheat your oven before starting. Weve included temperatures for standard AND fan or convention ovens.
- If using springform pans, note that they are NOT 100% leakproof. Very thin cake batters such as this one will leak through the base. To combat this issue, line the base with parchment paper coming up where the sides meets the base to create a cover. Place a baking sheet on the shelf below the cake pan to catch any stray drips. Dont put cake pans directly on the pan as the heat will effect the base of your cakes.
- Let cakes cool COMPLETELY before frosting. You can make this chocolate cake the day before and frost the next day.
To Make The Chocolate Bundt Cake
Prepare cake mix according to directions on package.
Tip: My husband substitutes 1/2 cup softened butter for vegetable oil. Its one of his pro tricks for making a box cake mix taste like it was made from scratch.
Coat bundt pan thoroughly with non-stick baking spray. Pour half of the cake batter into pan.
Add flour-dusted Hersheys Kisses to cake batter, evenly distributing around the pan. Pour the rest of the batter on top and bake according to directions on cake mix package. .
Remove cake from oven and gently shake to release cake from sides of the pan. When cake is cool you can invert pan over a serving plate and cake should slide right out!
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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!
I suggest frosting this chocolate cake with my favorite Chocolate Cream Cheese Frosting or Perfect Chocolate Buttercream Frosting. Enjoy!
To Make The Chocolate Ganache
Heat 1 cup heavy cream until steaming but not boiling!
While cream is heating, rough chop 2 cups Hersheys Kisses. Add to a heat-safe mixing bowl.
When cream is hot, pour into the mixing bowl with chocolate pieces. Whisk until smooth and shiny.
You can add more chocolate for thicker ganache or more cream for a thinner consistency, depending on your preference.
Pour over cake as much or as little as youd like. We used it all! Can you ever have too much chocolate?
This amazing holiday dessert will really wow your guests! It would also be perfect for Valentines Day , or even just for a Tuesday night chocolate craving!
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Dont Forget The Frosting
What cake would be complete without frosting??
I think this recipe for Hersheys Chocolate Cake is perfect with the accompanying homemade chocolate frosting recipe.
After all, we already discussed how chocolate cake and chocolate frosting are a match made in heaven.
But if you want to change it up, you could always turn to homemade buttercream frosting instead. would be a fun option, too!
Honestly, it doesnt really matter which frosting you use, because when theres homemade chocolate cake, you know everybody will be happy.
Hersheys Chocolate Cake Recipe
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What Makes Chocolate Cake Moist
This perfect combination of oil, milk and boiling water makes this recipe stand out without having to use melted chocolate. The fats in the oil, protein in milk and temperature of the water makes the chocolate flavour develop nicely while baking and providing the essentials for that moist crumb youre looking for.
Dont over-mix OR over-bake. This chocolate cake only needs about 30-35 minutes in the oven, or until a wooden skewer inserted into the centre comes out clean.
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.
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Day : Make The Hersheys Perfectly Chocolate Frosting And Assemble The Cake
First, make the chocolate frosting.
Then, assemble the cake.
Finally, finish frosting the cake.
Making The Hersheys Perfectly Chocolate Cake Recipe Even Better
First, I tried the original Hersheys Perfectly Chocolate Cake recipe without any modifications. I wanted to see if, after all these years and a cookbook later, Id changed my mind. I also wanted to see if I would agree with any of Jesses criticisms against the recipe.
To my surprise, I STILL thought that the original, unmodified Hersheys Perfectly Chocolate Cake recipe produced a delicious cake. I especially loved the super soft and moist cake crumb. I thought the chocolate frosting was a dream to work with. Its texture was super silky and creamy, making the cake easy to frost!
But that being said, I also understood where Jesse was coming from. I could see why he thought the cake was overly moist and sweet. So in my version of the recipe below, I updated the Hersheys Perfectly Chocolate Cake recipe to address some of his major criticisms. Learn more in the next section!
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