Hershey’s Deep Dark Chocolate Cake

  • Serves: Makes two 9- x 2- inch inch round cake layers or one 13- x 9- x 2-inch cake
  • Baking Temp (degrees F): 350
  • Views: 26858

Recipe by Sarah Phillips © 2007 Sarah Phillips CraftyBaking.com

stock photo 

Hershey's Chocolate Company is known for its sinfully deep dark and flavorful chocolate cakes, from which this recipe is adapted from. This one is especially moist with the addition of vegetable oil. You can optionally dissolve 1 or teaspoons instant espresso powder in the boiling water, if desired, for a more vibrant chocolate-espresso flavor. Stir it into the milk when cooled. With this recipe, you can use either Natural or Dutch-process cocoa powder without ill effects on the recipe; there is no need to adjust the leaveners if you do.

2 cups sugar
1 3/4 cups unbleached all-purpose flour; spoon into dry measuring cup and level to rim
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt

3/4 cup HERSHEY'S (Natural) Cocoa or HERSHEY'S SPECIAL DARK (Dutch-process of Alkalized) Cocoa

2 large eggs
1 cup 2% or whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

One-Bowl Buttercream Frosting, below

1. Position the oven shelf to the middle of the oven and preheat oven to 350 degrees F. Grease and flour two 9-inch round pans or one 13- x 9- x 2-inch baking pan. Set aside.
SARAH SAYS: The batter is thin and the cake will have a tendency to stick to the pan, so grease well. You can also use sifted cocoa powder, instead of flour, to coat the pan with, but it can make a mess.

2. In a large mixing bowl, place sugar, flour, baking powder, baking soda and salt in large bowl. Sift cocoa powder into the bowl and, with a large mixing spoon, thoroughly combine the ingredients.

3. In a separate medium-size mixing bowl, mix together the eggs, milk, oil and vanilla.

4. Make a well in the middle of the flour ingredients and pour in the milk and egg mixture.

Beat on medium speed of a hand-held electric mixer for 2 minutes.

5. Stir in boiling water and combine. Batter will be thin. Pour batter into prepared pans.

6. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for 9 x 13-inch pan or until wooden pick inserted in center comes out with a few moist crumbs, but not batter.
Cool 10 minutes on a wire cake rack; remove from pans to wire racks if baked in 9-inch round cake pans. Cool completely.
SARAH SAYS: The cake may be cooled, and then frosted in its 9 x 13-inch pan, if desired.

7. When cooled, frost with One-Bowl Buttercream Frosting 
6 tablespoons butter or margarine, softened
2 2/3 cups powdered sugar, sifted; measure and then sift
1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1/3 cup milk
1 teaspoon vanilla extract

Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.

-- Decrease sugar to 1-3/4 cups
-- Increase flour to 1-3/4 cups plus 2 tablespoons
-- Decrease baking powder to 1-1/4 teaspoons
-- Decrease baking soda to 1-1/4 teaspoons
-- Increase milk to 1 cup plus 2 tablespoons
-- Bake at 375°F, 30 to 35 minutes for both pan sizes

ONE-PAN CAKE: Grease and flour 13- x 9- x 2- inch baking pan. Preheat oven to 350 degrees F. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350 degrees F. Evenly divide batter among prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Preheat oven to 350 degrees F. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Preheat oven to 350 degrees F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.