Description: A rich, moist, and intensely chocolatey cake reminiscent of classic 1970s baking, complete with a creamy, homemade chocolate frosting. This recipe brings the comforting nostalgia of old-school desserts to your modern kitchen.
Ingredients:
Chocolate Cake:
- 1 ¾ cups all-purpose flour
- ⅔ cup unsweetened Hershey’s cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 cups granulated sugar
- 1 cup buttermilk
- 2 teaspoons pure vanilla extract
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 1 cup boiling water
Chocolate Frosting:
- 1 cup (2 sticks) salted sweet cream butter, softened
- 1 teaspoon pure vanilla extract
- ⅔ cup unsweetened Hershey’s cocoa powder
- ¼ cup whole milk, plus 2 tablespoons extra if needed
- 3 cups powdered sugar
Preparation:
Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Ensuring your pans are properly prepared is critical to preventing the cake from sticking, which will make for a clean, presentable final product. You can also line the bottoms with parchment paper circles for extra insurance.
Step 2: In a large mixing bowl, whisk together the all-purpose flour, Hershey’s cocoa powder, baking powder, baking soda, and salt. This step ensures that the dry ingredients are evenly distributed, which is crucial for a uniform rise and texture in the cake.
Step 3: Add the granulated sugar to the dry ingredients and whisk until well combined. The sugar not only adds sweetness but also contributes to the cake’s moisture and tenderness.
Step 4: In a separate bowl, combine the buttermilk, pure vanilla extract, vegetable oil, and eggs. Whisk these wet ingredients together until they are thoroughly incorporated. Buttermilk adds a tangy flavor and helps to tenderize the cake’s crumb.
Step 5: Pour the wet ingredients into the dry ingredients and mix on low speed until just combined. Be careful not to overmix at this stage, as overmixing can lead to a tough cake.
Step 6: Gradually add the boiling water to the batter while mixing on low speed. The batter will be thin, but this is normal. The hot water helps to bloom the cocoa powder, intensifying the chocolate flavor and contributing to the cake’s moistness.
Step 7: Divide the batter evenly between the prepared cake pans.
Step 8: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness around the 30-minute mark. Baking times can vary depending on your oven, so it’s essential to keep an eye on the cakes.
Step 9: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Cooling the cakes upside down can help prevent them from sinking in the center.
Step 10: While the cakes are cooling, prepare the chocolate frosting. In a large mixing bowl, beat the softened butter until smooth and creamy. This step is essential for creating a light and fluffy frosting.
Step 11: Add the pure vanilla extract and Hershey’s cocoa powder to the butter and mix until well combined.
Step 12: Gradually add the powdered sugar, one cup at a time, alternating with the milk, until the frosting reaches your desired consistency. If the frosting is too thick, add the extra 2 tablespoons of milk. If it’s too thin, add a bit more powdered sugar.
Step 13: Once the cakes are completely cool, frost the top of one cake layer with half of the chocolate frosting.
Step 14: Carefully place the second cake layer on top of the frosted layer and frost the top and sides of the cake with the remaining frosting.
Step 15: Decorate the cake as desired. Consider using chocolate shavings, sprinkles, or fresh berries for an extra touch of elegance.
Why You Will Love This Recipe:
This Hershey’s Chocolate Cake recipe offers a deeply satisfying chocolate experience, capturing the essence of homemade goodness. The cake itself is incredibly moist and tender, with a rich, intense chocolate flavor that comes from the combination of Hershey’s cocoa powder and boiling water. The homemade chocolate frosting is the perfect complement, providing a creamy, decadent finish. It’s a nostalgic dessert that brings back fond memories while still being a crowd-pleaser.
Serving Suggestions:
- Serve with a scoop of vanilla ice cream or whipped cream.
- Pair with a glass of cold milk or a cup of hot coffee.
- Garnish with fresh berries or chocolate shavings for an elegant presentation.
- This cake is perfect for birthdays, celebrations, or simply as a comforting treat.
Tips:
- Ensure all ingredients, especially the eggs and buttermilk, are at room temperature for better emulsification and a smoother batter.
- Don’t overmix the batter, as this can result in a tough cake. Mix until just combined.
- Use high-quality cocoa powder for the best flavor.
- To prevent the cake from sticking, grease and flour the cake pans thoroughly.
- Cool the cakes completely before frosting to prevent the frosting from melting.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup and filling it with milk to the 1-cup line. Let it sit for 5 minutes before using.
Prep Time: 25 minutes Cook Time: 30-35 minutes Total Time: Approximately 1 hour (plus cooling time)
Nutritional Information: (Note: These values are approximate and will vary based on specific ingredients and serving size)
- Calories: 450-550 per serving
- Protein: 5-7 grams per serving
- Sodium: 250-350 mg per serving
Conclusion:
This Hershey’s Chocolate Cake is a timeless classic that never fails to impress. Its rich chocolate flavor, moist texture, and creamy frosting make it the perfect dessert for any occasion. Whether you’re celebrating a special event or simply craving a comforting treat, this cake is sure to satisfy your sweet tooth and bring joy to everyone who tastes it. Embrace the nostalgia and bake this delightful cake today!
Questions and Answers:
- Can I use a different type of flour for this recipe?
- While all-purpose flour is recommended for its reliable results, you can experiment with other flours. Cake flour will yield a slightly softer and more delicate crumb, while whole wheat flour will add a nuttier flavor and denser texture. If using gluten-free flour, be sure to use a blend that is specifically designed for baking and contains xanthan gum to help bind the ingredients.
- What can I do if I don’t have buttermilk?
- If you don’t have buttermilk on hand, you can easily make a substitute. Simply add 1 tablespoon of lemon juice or white vinegar to a measuring cup and fill it with milk to the 1-cup line. Let it sit for 5 minutes before using. This mixture will mimic the acidity and tang of buttermilk, which helps to tenderize the cake.
- Can I make this cake in a different size pan?
- Yes, you can adapt this recipe for different size pans. If using a 9×13 inch pan, reduce the baking time by about 5-10 minutes. For cupcakes, fill each cupcake liner about two-thirds full and bake for 18-22 minutes. Keep in mind that baking times will vary depending on the pan size and shape, so be sure to check for doneness using a toothpick.
- How should I store the leftover cake?
- To keep the leftover cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to store it for longer, you can refrigerate it for up to a week. However, keep in mind that refrigerating the cake may slightly dry it out, so it’s best to let it come to room temperature before serving. You can also freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it in the refrigerator overnight before serving.
- Can I add other ingredients to the frosting?
- Absolutely! The chocolate frosting is a great base for adding other flavors. You can mix in a tablespoon of instant espresso powder for a mocha flavor, a pinch of cinnamon for a warm spice, or a few drops of peppermint extract for a refreshing twist. You can also add chopped nuts, chocolate chips, or sprinkles for added texture and visual appeal. Feel free to get creative and customize the frosting to your liking!
