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Over three decades ago, a very good friend served me one of the tastiest chocolate cakes of my then young life. Of course, I asked her for the recipe. She handed me a Hershey’s cocoa box, which had the recipe right there on the back of the box.
Don’t be surprised… I rarely eat chocolates. Not all chocolates are tasty to me. If I eat any, it has to be a top quality milk chocolate. Dark chocolate has too strong of a taste for me, even if it is used to make the most decadent desserts.
A few months ago, a friend asked me if I had a chocolate cake recipe to refer her to, because her pregnant daughter craved it. I had not baked a chocolate cake for over two decades. The first recipe that came to mind was that Hershey recipe from many years ago. I checked the internet and discovered that the recipe is still on the box. I told my friend to buy the specific Hershey’s cocoa and bake the recipe on the box. She did and was so pleased that she even sent me the photo of her cake.
After referring my friend to the recipe, I thought I should bake it again, to see if my taste buds still think the same as it did many years ago. Yes! This is definitely the chocolate cake recipe to go to. Especially because it is ‘super’ easy to make and will come out perfect every time!
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Chocolate Cake
Recipe from: Hershey’s “Perfectly Chocolate” Chocolate Cake & Chocolate Frosting recipe
Hardly if any, adapted by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
For the cake
• 400 g/ 2 cups granulated sugar
• 225 g/ 1¾ cups all-purpose flour
• 60 g/ ¾ cup Hershey’s natural unsweetened cocoa
• 1½ tsp baking powder
• 1½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 240 ml/ 1 cup milk
• 120 ml/ ½ cup vegetable oil
• 2 tsp pure vanilla extract
• 240 ml/ 1 cup boiling water
For the frosting
• 113 g/ 4 oz/ ½ cup (1 stick) unsalted butter
• 50 g/ 2/3 cup Hershey’s natural unsweetened cocoa
• 380 g/ 3 cups icing/confectioner’s sugar
• 80 ml/ 1/3 cup milk
• 1 tsp pure vanilla extract
• 120 ml/ ½ cup heavy whipping cream, whipped stiff/firm peak (see ‘Note’ below)
TO MAKE THE CAKE
◊ Place the rack on the middle shelf of the oven and preheat to 180°C/350°F.
◊ Spray with non-stick spray, two 23 cm/9″ non-stick round baking pans.
◊ Whisk together sugar, flour, cocoa, baking powder, baking soda and salt in a standing mixer bowl and make a well in the center. Add eggs, milk, oil and vanilla to the well. Beat on medium speed until well incorporated. Stir in boiling water (batter will be thin). Pour batter equally into prepared pans.
◊ Bake for 30 ~ 32 minutes or until bamboo skewer inserted in center comes out clean. Let cool in the pans for 10 minutes. Then remove from pans to cooling racks. Cool completely before frosting.
VARIATION CAKE SIZES
One-pan cake – Spray/grease 33cm x 23cm x5cm (13″x9″x2″) baking pan/dish. Bake for 35 ~ 37 minutes. Let cool completely and frost while in the pan/dish.
Three layer cake – Spray/grease three 20cm (8″) round baking pans. Rest is the same as above recipe.
Bundt cake – Spray/grease 12-cup fluted tube pan. Bake for 50 ~ 52 minutes. Cool 15 minutes in the pan. Rest is the same as above recipe.
Cupcakes – Line muffin cups (6.5 cm dia (2½”) with paper bake cups. Fill cups 2/3 full with batter. Bake for 22 ~ 24 minutes. Cool completely. Frost. Recipe is for 30 cupcakes.
TO MAKE THE FROSTING
◊ Melt butter and add to mixing bowl. Stir in cocoa. Alternately add icing sugar and milk, beating to spreading consistency.
Add small amount of additional milk, if needed. Stir in vanilla. Makes about 2 cups frosting.
◊ Note: I found Hershey’s chocolate frosting too chocolaty and sweet for my taste. I whipped 120 ml/ ½ cup heavy whipping cream and combined with the chocolate frosting to make it creamy. I also highly recommend Swiss meringue mocha buttercream frosting for this cake.
~ Bon Appétit! ~
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So, what’s cooking in your kitchen?
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Yum! Chocolate cake is such an amazing thing. Love this recipe!
Hi Mary, My apologies for a late comment. I have been in the process of moving inter-state and also, am still in hiatus from blogging, due to travel and life matters. I’m glad you like this chocolate cake too. It sure is an amazing thing! 🙂
Drooling! The cake looks enticing ♥
summerdaisycottage.blogspot.com
Thank you, Summer! 🙂
There are so many wonderful cakes “out there”, Fae, but I smile every time I see a chocolate cake. As a young boy, that wa my all-time favorite — and it still is.I am definitely going to save this, to prepare one day when I “need” a piece of chocolate cake. Judging my the way my mouth is watering, that day won’t be too far in the future. Thanks, Fae. 🙂
Hi John, I am not much into chocolates, but my husband shares your love for chocolate cakes. I’m sure your chocolate cake is going to have your twist on it and exceptionally delicious! 🙂
Simply perfect Fae!
Thank you, Margherita! 🙂
Chocolate on chocolate – yes every time! My favorite chocolate chip cookie comes off the Nestle chocolate chips bag. I’ve made many versions and this has always been the best. Hersheys is another excellent brand and I am sure your cake was delicious 🙂
Hi Judi, It was really good, as always. Great recipes on the packaging sure did help! 😀 )))
The tried and true recipes can still hold their own against all the new ones that come around over the years. That is a nice looking cake and I’m definitely a dark chocolate girl.
Oh, isn’t that the truth, Karen! Some did it so right at the beginning that it is still good decades (or centuries) later! 😀
With that cake in front of me and a fork in my hand, I’d be mighty happy! Yum ?
Ni Nancy, I wish I lived close to you and bake this cake for you and had you a silver fork. 😀 )))
This cake looks so good, Fae! And you frosted it so nicely! Chocolate cake is the best!
Hi Nancy, Thank you very much! And, the house smells so good with all chocolate aroma. 🙂
I love the story behind this! I haven`t made chocolate cake in ages either. Devil`s food cake used to be one of my absolute favorites as a kid…even darker than the standard chocolate cake, apparently! I would love to try making something like this again!! Maybe once the weather cools down and it`s okay to use the oven again without turning the house inta a sauna haha
Hi Elle, For me who is not much of a chocolate person, this tastes like devil’s food. For those who love dark chocolate, this is a a delight. Cool weather is around the corner, then give it a go! 😀 )))
Hi Fae! How beautiful! My dream is to make a cake like this…..simplistic beauty…..but they never come out for me…but I keep at it.
Hi Diana, There is no reason for this cake to go wrong if you follow the very simple recipe. Do give it a go, again! 😀 )))
This looks wickedly moist and naughty, especially the icing. I’m not sure how Hershey’s is different so I’ll use a good French one!
Hi Amanda, I’m not sure, but any powdered cocoa should work. You are right, it is perfectly moist! 🙂
Ha ha ! Ms. Fae, that’s my recipe, too ! !
I know you are a very smart Lady, Ren! 😀 )))
It looks heavenly and of course, I am dieting! Sigh……
Hi Cindy… Sigh… Supposedly, I am dieting too… 🙁
Chocolate cake is something I yet to learn to make. Thank you for the detailed information as well as the variation tips!
Hi Chris, You cannot find a chocolate any easier than this. Give it a go! 🙂
We were on the same chocolate cake wavelength this week. What a wonderful looking Hershey cake and ingredients Fae. Unlike you, chocolate is my weakness, but I don’t bake it unless we have company. I’m bookmarking this recipe and will definitely be trying it out on our next guests 🙂 Do you use a weigh scale to measure your dry ingredients?
Hi Loretta, My husband loves chocolate cake and he had 95% of this cake. 😀 )))
Yes, especially when it comes to desserts, I always use my faithful digital scale and measure the liquids precisely too.
I just checked your fabulous chocolate cake (with red beets) covered with chocolate ganache!!! Mmm Mmm! 😛