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!
Recipe from: Hershey’s “Perfectly Chocolate” Chocolate Cake & Chocolate Frosting recipe
Hardly if any, adapted by: Fae’s Twist & Tango (fae-magazine.com)
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! ~
So, what’s cooking in your kitchen?