Hershey’s Dark Chocolate Cake
3. Double Chocolate Hersheys Kiss Cake. This recipe is a double whammy: Kisses in the cake AND the frosting! If you like pockets of melted chocolate in your cake, then youll love this incredibly fudgy and decadent chocolate cake. Just dont skip the step where you toss the chocolates in flour otherwise, theyll all sink to the bottom.
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Preheat oven to 350 degrees F . Grease two 9-inch round pans and line the bottoms with parchment paper. Sift together the cake flour and salt. Melt chocolate and butter together in a double boiler.
This recipe makes decadent chocolate cake and delicious chocolate cupcakes. Don’t skip the silky frosting, it’s the best part! Provided by The Hershey Company. Categories Cake Dessert Bake Chocolate. Yield Makes 1 9″ double layer cake Number Of Ingredients 18
Preheat oven to 375 degrees. In a large mixing bowl, beat the butter. Add the granulated sugar, brown sugar and vanilla. Using a mixer on medium speed, beat well until blended. Add the eggs and beat until combined. In a medium bowl sift together the flour, cocoa, baking soda, baking powder and salt.
How To Make The Best Chocolate Buttercream Frosting
This frosting is outstanding! Smooth and creamy! If youll follow my steps youll have the best frosting this side of the Mississippi!
In a fine mesh strainer, over a larger bowl, place 3/4 cups of unsweetened cocoa powder and 3/4 cups of Hersheys Special Dark Chocolate cocoa powder and 5 1/3 cups of powder sugar.
TIP:Gently shake through the mesh strainer. This will eliminate any lumps or clumps of the powder cocoa and sugar. Which will create a smoother frosting.
In the bowl of your mixer, with the paddle attachment, cream 3/4 cup of butter until light and fluffy.
Add the sifted dry ingredients alternately with the milk and vanilla.
Beat until smooth and creamy and the desired spreading consistency.
Lets stop here for a second! I knew the minute this frosting came together that I had finally recreated that deep dark rich creamy frosting. Its perfect! Ill never make another chocolate frosting again. This is it!
I could have face planted it in this bowl and Im NOT a huge frosting fan! This stuff is addictive its so good.
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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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.
Deep Dark Chocolate Cake Recipe
In a large bowl combine all ingredients except chocolate chips. Beat 4 minutes. Fold in chocolate chips. Bake in a greased and floured 12 cup bundt pan at 350 for 50-60 minutes or until toothpick comes out clean. Cool in pan for 15 minutes then turn onto serving plate.
Hi everyone! I am chef Denise and we are CHOCOLAT DEEP DARK CHOCOLATE CAKES! Our company KALAYAAN CHOCOLAT was started by our family 15 years ago as a baking supplies company, eventually a bake shop inspired by the movie “CHOCOLAT” which starred Johnny Depp and Juliette Binoche.Since 2003 we have set our eyes on nothing but chocolate.
Heat oven to 350 F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla beat on medium speed of electric mixer 2 minutes. Stir in boiling water .
Melt butter in a large saucepan over medium-low heat add cocoa, stirring until smooth. Whisk in the water and remove from heat. To the warm cocoa mixture, add the sugar, sour cream, 1 tablespoon vanilla, and eggs whisk until smooth.
A vintage handwritten recipe for Hershey’s Deep Dark Chocolate Cake make this cake with flour, sugar, Hershey’s Cocoa, baking soda, baking powder, salt, eggs, milk, oil, vanilla, and boiling water. Frost this cake with Hershey’s Buttercream Frosting.
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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!
The Hersheys Perfectly Chocolate Cake Recipe
- three 8-inch round cake pans
- a digital kitchen scale
For the Hershey’s Perfectly Chocolate Cake
- 2cups granulated sugar
- 1 ¾cups all-purpose flour
- ¾cup natural unsweetened cocoa powder, sifted if necessary
- 1 ½teaspoonsbaking powder
- 1 ½teaspoonsbaking soda
- 1teaspoonkosher salt
- 1cup whole milk, at room temperature
- ½cup canola oil
- 2large eggs, at room temperature
- 2teaspoonspure vanilla extract
- 1cup boiling water
For the Hershey’s Perfectly Chocolate Frosting
- 4 ½cups confectioners’ sugar
- 1cup natural unsweetened cocoa powder
- ½teaspoonkosher salt
- ½cup whole milk
- 1 ½teaspoonspure vanilla extract
- ¾cup unsalted butter, at room temperature
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Hershey’s Deep Dark Chocolate Cake Recipe
This recipe for Hershey’s Deep Dark Chocolate Cake, by , is from Handed Down & Passed Around, one of the cookbooks created at FamilyCookbookProject.com. We’ll help you start your own personal cookbook! It’s easy and fun.
|1 1/2 tsp. baking powder1 tsp. salt
Combine dry ingredients in large mixing bowl. Add remaining ingredients, except boiling water. Beat at medium speed for 2 minutes. Remove mixer – stir in boiling water . Pour into two greased and floured 9 inch pans or three 8 inch pans or one 13×9 pan. Bake at 350º 30 – 35 minutes for layers or 35 – 40 minutes for 13×9 pan. Frost with Hershey’s Lickety Split Frosting.
Hershey’s Deep Dark Chocolate Cake
Recipe courtesy HersheysYield: 1 standard cake
- 2 cups granulated sugar
- 1 & 3/4 cups all-purpose flour
- 3/4 cup cocoa
- 1 & 1/2 teaspoons baking powder
- 1 & 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup vegetable or canola oil
- 2 teaspoons vanilla
- 1 cup boiling water
Preheat oven to 350 degrees F. Grease and flour two 9-inch cake rounds or one 13x9x2-inch baking pan.
In a large mixing bowl, stir together the first six ingredients add eggs, milk, oil and vanilla beat on mediumspeed for 2 minutes. Stir in boiling water pourinto prepared pan and bake in a preheated 350 degree F oven for35-40 minutes or until a toothpick inserted in center comes our clean.If baking cake rounds, allow rounds to cool slightly before turning outonto wire racks to cool completely. If using rectangular baking pan,allow cake to cool completely before icing.
One Bowl Chocolate Frosting
- 6 tablespoons butter, softened to room temperature
- 2 & 2/3 cups confectioner’s sugar
- 1/2 cup cocoa
- 1/3 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
In a medium-sized bowl, mix and beat all ingredients using anelectric mixer. If icing seems too thick, add a touch more heavy creamuntil desired consistency is reached, taking care not to over-thin theicing. I have found these amounts enough to frost the top and centerlayer of two, stacked, 9-inch cake rounds or thetop of a 13x9x2-inch rectangular cake. If you are looking to frost thesides of the stacked cake rounds as well, consider doubling theseamounts.
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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?
How To Frost A Two Layer Cake
Place one cake on the bottom of a cake plate. Spread a layer of frosting and top with the 2nd layer.
Note how nice and smooth the cake is? Its because you used parchment paper! Its great at controlling crumbs.
Start with the sides and frost with that scrumptious frosting. Go all the way around and then finish with the top.
I wanted to dress this cake up with a little piped frosting around the bottom and top and finish it off with those amazing real chocolate sprinklesjust like the ones they use at Sprinkles!
This cake is insanely good! It is so sinfully rich. Every forkful is a taste explosion of spectacular chocolate heavenly goodness!
If they serve Chocolate Cake in Heaventhis is it!
I know what youre thinking? Is it really as moist as it looks? YES! Its the perfect consistency too. Not too dense and not to airy. Then theres the frosting! 2,000 Weight Watcher Points in one serving! You WIN!
If you love chocolate cake and have been searching for the best recipe aroundI hope youll give this one a try. You wont be disappointed. It comes together easily and is better than any cake youll find at any bakery. We all need a special splurge dessert every once and awhile! This is that dessert!
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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.
The Best Dark Chocolate Cake
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This truly is THE BEST DARK CHOCOLATE CAKE with its moist layers of deep rich chocolate and creamy DARK CHOCOLATE BUTTERCREAM FROSTING that melts in your mouth! Its AMAZING!!!
Remember last summer when we went on Vacation to George Town? We took that cupcake tour, and stopped in at that little bakerySprinklesand my life was forever changed!
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Yep by ONE little EPIC mouth-watering Dark Chocolate Cup Cake with real chocolate sprinkles!
I spent the next few months12 of them to be exacttrying to duplicate THAT cupcake!
Last week, the cravings hit hard for that splendid cupcake.SoI dug down deep and decided to go one more round with that elusive Dark Chocolate Cake with Dark Buttercream Frosting!
Hooray!!! Success! This is as close as it is going to get.
Its a combination of two different recipes, neither of which I created, but when combined make the perfect Dark Chocolate Cake with Dark Buttercream Frosting! The cake is the original from the back of the Hersheys Cocoa powder box. This buttercream frosting is a recipe I tweaked and tweaked until I got the exact consistency I was looking for.
So lets get started.
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