Hershey’s chocolate cake

An Irresistible Delight: Hershey’s Chocolate Cake

For anyone who cherishes the rich, deep flavors of chocolate, Hershey’s Chocolate Cake is a dream come true. Whether you’re crafting a towering layer cake or a simple square, this recipe delivers a chocolate punch that’s perfect for any occasion. It’s a dessert that speaks to the heart of every chocolate enthusiast, providing a quick and delicious way to uplift your spirits. While chocolate chip cookies have their place, nothing quite compares to the pure bliss of a chocolate-glazed cake.

Why You’ll Love This Recipe

Over the years, I’ve experimented with numerous chocolate cakes, from the intense dark chocolate Bundt to the surprisingly delightful zucchini chocolate cake. However, Hershey’s Chocolate Cake remains a reader favorite. While some recipes incorporate coffee for an extra flavor kick, this one does not, making it more universally appealing without sacrificing taste.

Kitchen Equipment You’ll Need

• 3 round baking pans
• Electric mixer
• Mixing bowls
• Whisk
• Spatula
• Cake leveler or serrated knife
• Cooling rack

Ingredients

Cake Ingredients:

• Butter (for greasing pans)
• 2 cups granulated sugar
• 1 3/4 cups all-purpose flour, plus more for pans
• 3/4 cup Hershey’s cocoa
• 2 tsp instant espresso
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water

Whipped Cream Cheese Butter Frosting:

• 1 cup cream cheese
• 3/4 cup butter
• 1/2 tsp vanilla
• 4 cups powdered sugar

Chocolate Cream Cheese Buttercream:

• 3/4 cup butter
• 3/4 cup cream cheese
• 1 3/4 cups Hershey’s cocoa powder
• 5 cups powdered sugar
• 1/2 cup + 3 tablespoons whole milk
• 2 tsp vanilla extract

Step-by-Step Instructions

Making the Cake:

1. Preheat your oven to 350°F (175°C). Grease three round baking pans with butter and lightly dust them with flour; set aside.
2. In a large bowl, combine flour, cocoa, sugar, baking powder, baking soda, and salt.
3. Add milk, butter, eggs, and vanilla extract. Mix until smooth.
4. Once combined, slowly add boiling water to the mixture and stir until well blended.
5. Pour the batter evenly into the prepared cake pans.
6. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
7. Once baked, remove from the oven and let them cool for 10-15 minutes before transferring to a cooling rack.

Preparing the Frostings:

Whipped Cream Cheese Butter Frosting:

1. Beat cream cheese and butter with an electric mixer on high speed for about 30 seconds.
2. Gradually add powdered sugar, 1/2 cup at a time, mixing well after each addition.
3. Mix in vanilla extract and beat for another 30 seconds until fluffy.

Chocolate Cream Cheese Buttercream:

1. In a large bowl, beat butter and cream cheese with an electric mixer.
2. Add powdered sugar, cocoa, milk, and vanilla extract; blend until smooth.
3. Whip on high speed for about a minute to achieve a light and airy texture.

Assembling the Cake:

1. Level the cakes with a cake leveler or serrated knife for even layers.
2. Place the first cake layer on a serving plate.
3. Spread 3/4 cup of whipped cream cheese frosting over the top.
4. Repeat with the second layer.
5. Place the final layer on top and frost the top and sides with chocolate cream cheese buttercream.
6. Refrigerate for about 15 minutes before serving.

Tips for Success

• Ensure all ingredients are at room temperature before starting.
• Sift the dry ingredients to avoid lumps.
• Allow cakes to cool completely before frosting to prevent melting.

Additional Tips and Variations

• For an extra kick, add a pinch of cayenne pepper to the cake batter.
• Try adding chocolate chips or nuts for added texture.

Nutritional Highlights (Per Serving)

Calories, fats, sugars, and other nutritional information can vary based on portion size and specific ingredient brands used. Please calculate based on your specific ingredients for more accurate information.

Frequently Asked Questions (FAQ)

• Can I use a different cocoa powder? Yes, but Hershey’s cocoa is recommended for its rich flavor.
• How should I store the cake? Store in an airtight container in the refrigerator for up to 5 days.
• Can I freeze this cake? Absolutely! Wrap each layer in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge before assembling.

Conclusion

Hershey’s Chocolate Cake is a classic dessert that brings joy to any occasion. Its rich, chocolatey flavor is sure to please the crowd. I invite you to try this delightful recipe and share your experiences with me. Happy baking!