Prepare to embark on a journey through the luscious world of chocolate with a recipe that has stood the test of time – the Hershey’s Chocolate Cake. This iconic dessert has been a source of delight for generations, bringing joy and satisfaction to countless chocolate lovers. In this culinary exploration, we will uncover the history behind this cherished recipe, understand the magic of its star ingredient, and guide you in creating a Hershey’s Chocolate Cake that will leave your friends and family in awe.
| Servings | Cooking Time | CALORIES |
| 12 | 55mins | 380 |
The Rich History of Hershey’s Chocolate Cake
A Legacy of Chocolate Excellence
The roots of Hershey’s Chocolate Cake can be traced back to the early 20th century when Milton S. Hershey, the founder of The Hershey Company, introduced the world to the delightful taste of Hershey’s chocolate. Inspired by his passion for creating high-quality chocolate, this cake emerged as a delectable way to showcase the rich, velvety flavors of Hershey’s cocoa.
From Hershey, Pennsylvania to Your Kitchen
The town of Hershey, Pennsylvania, became synonymous with chocolate, and this cake recipe played a significant role in establishing that association. Today, you can bring the essence of Hershey, Pennsylvania, into your kitchen by mastering this beloved chocolate cake.
The Magic of Hershey’s Cocoa
The Heart of the Recipe
At the core of Hershey’s Chocolate Cake is the unsung hero: Hershey’s cocoa powder. This high-quality cocoa is known for its deep, rich flavor, and it’s the key to achieving that unmistakable chocolatey taste. The cocoa blends seamlessly into the cake batter, infusing every bite with a heavenly cocoa aroma and flavor.
A Note on Hershey’s Special Dark Cocoa
For those who crave an even more intense chocolate experience, Hershey’s Special Dark Cocoa is a fantastic alternative. It brings a bolder, darker chocolate flavor to the cake, elevating it to new heights of chocolaty goodness.
Hershey’s Chocolate Cake Recipe
Ingredients
For the Cake:
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup Hershey’s cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
For the Frosting:
- 1/2 cup unsalted butter
- 2/3 cup Hershey’s cocoa powder
- 3 cups confectioners’ sugar
- 1/3 cup whole milk
- 1 teaspoon pure vanilla extract
- A pinch of salt
Equipment Needed
- Two 9-inch round cake pans
- Mixing bowls
- Electric mixer
- Offset spatula
- Cooling rack
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour the two 9-inch round cake pans.
- In a large mixing bowl, combine sugar, flour, Hershey’s cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
- Stir in the boiling water. The batter will be thin; this is perfectly fine.
- Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove and cool completely on a rack.
- In a saucepan, melt the butter. Stir in Hershey’s cocoa powder. Remove from heat and beat in confectioners’ sugar, milk, vanilla extract, and a pinch of salt. Beat until smooth.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of chocolate frosting on top. Place the second cake layer and frost the top and sides evenly.
- For an extra touch of elegance, consider garnishing the cake with chocolate shavings, chocolate chips, or a dusting of cocoa powder.
Tips and Variations
- For a more intense chocolate flavor, use Hershey’s Special Dark Cocoa in both the cake and frosting.
- Create a variation by adding a layer of raspberry or cherry preserves between the cake layers for a fruity twist.
Storing Your Hershey’s Chocolate Cake
Once you’ve created this decadent masterpiece, store any leftovers in an airtight container or cover them with plastic wrap. It can be kept at room temperature for a day or in the refrigerator for up to 4-5 days. However, with its irresistible flavor, leftovers may be a rare sight.
Conclusion
The Hershey’s Chocolate Cake is a testament to the timeless allure of chocolate. Its rich history and the magic of Hershey’s cocoa create a dessert that’s not just delightful but truly indulgent. With each bite, you’ll savor the essence of Hershey’s chocolate.
Now, it’s your turn to bring the legacy of Hershey’s chocolate into your kitchen. Prepare this delectable Hershey’s Chocolate Cake, and be prepared to impress your friends and family with a slice of pure chocolate heaven. Enjoy the sweet moments and bask in the joy of sharing this mouthwatering masterpiece.
MORE RECIPES
Best Hershey’s Chocolate Cake Recipe
Equipment
- Two 9-inch round cake pans
- Mixing bowls
- Electric mixer
- Offset spatula
- Cooling rack
Ingredients
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup Hershey's cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 1/2 cup unsalted butter
- 2/3 cup Hershey's cocoa powder
- 3 cups confectioners' sugar
- 1/3 cup whole milk
- 1 teaspoon pure vanilla extract
- A pinch of salt
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour the two 9-inch round cake pans.
- Mix Dry Ingredients: In a large mixing bowl, combine sugar, flour, Hershey's cocoa powder, baking powder, baking soda, and salt.
- Add Wet Ingredients: Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
- Boiling Water: Stir in the boiling water. The batter will be thin; this is perfectly fine.
- Divide and Bake: Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove and cool completely on a rack.
- Prepare Chocolate Frosting: In a saucepan, melt the butter. Stir in Hershey's cocoa powder. Remove from heat and beat in confectioners' sugar, milk, vanilla extract, and a pinch of salt. Beat until smooth.
- Frost the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of chocolate frosting on top. Place the second cake layer and frost the top and sides evenly.
- Decorate (Optional): For an extra touch of elegance, consider garnishing the cake with chocolate shavings, chocolate chips, or a dusting of cocoa powder.
Notes
I hope you find this Recipe informative. If you have any further questions or need any adjustments, please feel free to let me know!