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
Choosing A Cocoa Powder
This chocolate cake gets its dark, rich color from Dutch processed cocoa powder. While seemingly similar products, Dutch-processed cocoa powder and natural cocoa powder have different chemical properties, so their roles within a recipe are unique. There are so many cocoa powders available, ranging from mild to dark and rich, and they will all make a very different tasting chocolate cake.
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Keto Hersheys Chocolate Cake
Are you doing a keto diet and missing Hersheys Perfectly Chocolate cake recipe? You know the one thats on the back of Hersheys cocoa powder box.
Well, this keto Hersheys chocolate cake, is the best keto chocolate cake recipe to silence that craving!
Having grown up making Hersheys chocolate cake, I was bound to start craving this rich chocolatey recipe.
Needless to say, a Keto Hersheys Chocolate Cake recipe would become a must for this girl. This recipe is like the majority of the keto ones I share, usually start with an intense craving for the high-carb version.
Its what fuels me to find a way to bring it back into my world without the need to cheat and then share it with you all.
Im loving the idea of creating Hersheys cocoa keto recipes that will help keep the keto community on track.
If youre a fan of chocolate cakes, you might also want to try our Keto Chocolate Cream Cheese Pound Cake recipe.
Its another rich dark chocolate cake that will shoosh your chocolate cravings.
I also have a keto chocolate coconut flour pound cakethat uses Hersheys cocoa powder. This makes it a nut-free option.
In case you dont know, I have a complete list of Keto Cakes that any cake lover doing keto would enjoy exploring.
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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!
Hersheys Chocolate Cake Ingredients
Youll need:
- 1¾ cup all-purpose flour
- cup unsweetened Hersheys cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons pure vanilla extract
- ½ cup + 2 tablespoons vegetable oil
- 2 large eggs, room temperature
- 1 cup boiling water
- 1 cup salted sweet cream butter, softened
- cup unsweetened Hersheys cocoa powder
- 3 cups powdered sugar
- ¼ cup + 2 tablespoons whole milk
- 1 teaspoon pure vanilla extract
SUBSTITUTIONS AND ADDITIONS
BUTTERMILK: You can make your own buttermilk using whole or 2% milk and lemon juice or distilled vinegar. For every 1 cup of milk, stir in 1 tablespoon of lemon juice or vinegar.
WATER: You can substitute the boiling water for hot coffee in this delicious cake.
CHOCOLATE CHIPS: You can add chocolate chips tossed in flour to the cake batter.
NUTS: You can add chopped nuts to this easy cake batter.
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How To Make This Chocolate Cake Recipe
PRO TIP:
This exceptional chocolate cake is an original Hersheys cake recipe. It is similar to the Black Magic Cake. Milk is used instead of traditional buttermilk in the Black Magic Cake, making a bit lighter, fluffier cake.
STEP ONE: Whisk together the flour, cocoa powder, sugar, baking soda, baking powder and salt in the large bowl of a stand mixer.
STEP TWO: Add the milk, eggs, vanilla and oil into the bowl with the dry ingredients.
STEP THREE: Beat together with a hand mixer on medium speed or whisk. Gradually add in the cup of water or hot water while mixing to help break apart the batter.
PRO TIP:
The boiling water is a traditional technique used to help break apart the dry ingredients in the cake batter.
STEP FOUR: Pour the batter into a 9×13 baking pan sprayed with nonstick cooking spray.
STEP FIVE: Bake in an oven preheated to 350°F for 35 minutes or until a toothpick inserted into the center of the cake comes out with just a few crumbs.
STEP SIX: Cool cake completely. Prepare the frosting while the cake is cooling.
STEP SEVEN: In the medium bowl of a stand mixer or with a hand mixer, slowly begin to beat together the softened butter, vanilla and cocoa powder.
STEP EIGHT: Rotate between adding the powdered sugar and heavy cream until both are fully incorporated, and the frosting is fluffy and smooth.
PRO TIP:
The frosting is a bit thicker and richer than the traditional Hersheys chocolate frosting recipe. Its a delicious chocolate buttercream frosting.
What Youll Need To Make Marble Cake
Most recipes for marble cake call solely for cocoa powder for the chocolate portion of the cake. I like to add real chocolate as well for a more intense, fudgy flavor this makes the chocolate swirl portion of the cake taste almost like a brownie.
If youd rather not buy a whole carton of buttermilk for this recipe, its easy to make your own. Simply add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup. Then add regular milk to the 1-cup line and let sit for 10 to 15 minutes, or until slightly curdled and thickened.
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Chocolate Hershey Bar Buttermilk Sheet Cake
First Published: March 23, 2022 .
Denver Chocolate Buttermilk Sheet Cake is incredibly moist thanks to buttermilk and rich in flavor thanks to the addition of coffee. This basic sheet cake recipe is easy to make yet big on taste. A layer of chocolate bars tops a layer of chocolate frosting so this Hershey Bar Cake has milk chocolate flavor in every bite.
Every home cook must have a good chocolate cake recipe. When I make a chocolate cake, I want something light, moist and enough to feed a small crowd. This Denver chocolate sheet cake fits the bill and there is nothing like a cake topped with a traditional milk chocolate bar. There is also no such thing as too much chocolate!
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.
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The Best Moist Chocolate Cake From Scratch
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I’m not kidding around when I say this is the best moist chocolate cake ever. Like ever ever. It’s a family recipe from my in-laws*, and it’s been made literally hundreds of time. Every single family birthday this cake gets whipped out, and it’s the highlight of the day. And by the way, I’m going to be using the word “moist” many, many times in this recipe. You’ve been warned.
What Is Denver Chocolate Sheet Cake
Most everyone has heard of Texas sheet cake. But have you heard of Denver chocolate sheet cake? Texas sheet cake is known for it’s large size and rich chocolate taste. The thin cake is baked in a half-sheet pan and is topped with fudgy chocolate frosting. Denver chocolate sheet cake is also perfect for feeding a crowd but it’s baked in a 9×13 pan and is thicker, fluffier and incredibly moist. While the flavors are similar, Denver sheet cake is easier to make for most home cooks because you can bake it in a standard pan.
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How To Make Ahead And Store The Homemade Chocolate Cake:
Both the cake and the chocolate frosting can be made ahead. Allow the cakes to cool completely, wrap them well in plastic wrap and place each layer into a gallon zip-top freezer bag. Freeze the cake layers for up to one month.
To frost the cake, simply remove from the freezer and allow to thaw in the refrigerator with wrapping intact. Then, frost the cake once it has completely thawed.
Store the cake at room temperature on the counter. I like to store under a cake dome to keep the cake fresh.
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High Altitude Chocolate Bundt Cake
* Please keep in mind that all text is machine-generated, we do not bear any responsibility, and you should always get advice from professionals before taking any actions.
* Please keep in mind that all text is machine-generated, we do not bear any responsibility, and you should always get advice from professionals before taking any actions
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How To Make The Chocolate Ganache Buttercream
I fill and top my cake with a Chocolate Ganache Buttercream, followed by a little more ganache. To make this, I use my double chocolate cupcakes with dark chocolate ganache buttercream recipe. The only difference is that I reserve some of the ganache to pour over the top of the cake.
This stuff should be illegal, its so good. An already chocolate buttercream is intensified by adding a dark chocolate ganache. This is rich, indulgent, smooth and creamy and your friends will be begging you for this recipe.
After making a simple ganache , beat together some butter with a little cocoa and icing sugar until its lightened and whipped up . Now, add the cooled ganache and beat it all together . Youll be rewarded with this glorious fluffy but thick and intensely chocolate flavoured ganache frosting .
How To Make Black Magic Cake
This cake is fun and easy to make.
To start, if you have parchment paper, line the bottoms of your pans with it. Its not a must, but its always a nice extra bit of insurance to ensure your cakes come out of the pan cleanly.
All of the cake ingredients should be at room temperature for even baking.
You will start making the cake batter by combining all of the dry ingredients into a mixing bowl. Then, add the wet ingredients.
You have to be careful here because you are adding boiling water and eggs in the same step. If youre not careful, the boiling water will cook/curdle your eggs. I recommend the following order of steps to avoid this:
The batter for this cake is very thin, thats normal.
Once you pour batter into the prepared pans, give the pans a few taps on the counter to release any air bubbles from the batter.
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How To Make Cake From Scratch
Making most types of cake from scratch really isn’t that much harder than in a mix. The only time your saving yourself is measuring the dry ingredients. There is definitely a time and a place for cake mixes, but this isn’t one of them. If you’re cake is more than one layer high , then we’re officially in special occasion cake territory. And those cakes are just so much better from scratch. Like the best moist chocolate cake is only ever going to be homemade. While our family traditionally uses this chocolate cake for birthdays, it’s also perfect to bring out at Christmas.
This is a pretty standard cake recipe. We’re going to measure our dry ingredients, whisk them, and then add our wet ingredients and combine. After everything’s nice and combined, we add the hot, rich coffee which is going to take the flavour of this cake to another level .
Next, we need to prepare our baking rounds , and there’s nothing worse. We’re not taking any chances and using both cooking spray and parchment paper. #NeverAgain.
Once we get our cake batter in the pans, the go into the oven for about 35 minutes. After that the cool in the pans for 15, and then we CAREFULLY take them out and let them cool the rest of the way on wire racks. At this point they’re ready to be frosted, and eaten.
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.
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Hersheys Devils Food Cake
3/4 cup butter or margarine, softened1-1/2 cups sugar1-3/4 cups unsifted all-purpose flour1/2 cup Hersheys Cocoa1 teaspoon baking soda1/2 cup buttermilk or sour milk*1/2 cup boiling waterFluffy Vanilla Frosting
Cream butter, sugar and vanilla in large mixer bowl. Add eggs beat well. Combine flour, cocoa, baking soda and salt add alternately with buttermilk to creamed mixture. Add boiling water beat until smooth.
Pour batter into wax paper-lined 13x9x2-inch pan. Bake at 350° for 40 minutes or until cake tester inserted in center comes out clean.
Cool 10 minutes remove from pan and remove paper. Cool completely frost with Fluffy Vanilla Frosting. Store extra frosting, covered, in refrigerator for later use.
* 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.
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