Hershey’s Original Chocolate Cake Recipe

Day : Make The Chocolate Cake

How To Make Hersheys Chocolate Cake

Youll start by combining sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. To that youll add eggs, milk, vanilla extract, and vegetable oil. Use an electric mixer to beat everything together until thick and smooth, then carefully stir in boiling water to thin it out. The batter will look very loose at this point almost watery but thats okay! Pour it into two greased and floured cake pans and bake in a 350°F oven until a toothpick comes out clean. Let the cakes cool in their pans for 10 minutes, then transfer them onto a wire rack to finish cooling completely.

While the cakes are baking, you can make Hersheys perfectly chocolate chocolate frosting. In a large bowl, mix together melted butter, cocoa powder, powdered sugar, milk, and vanilla extract until smooth. If the frosting is too thick, you can add more milk to thin it out.Once the layers have cooled, its time to build the cake and slather on the frosting. The recipe makes enough frosting to generously cover the entire cake with a thin coating between the layers, so dont be nervous about running out.

What Makes Chocolate Cake Moist

This perfect combination of oil, milk and boiling water makes this recipe stand out without having to use melted chocolate. The fats in the oil, protein in milk and temperature of the water makes the chocolate flavour develop nicely while baking and providing the essentials for that moist crumb youre looking for.

Dont over-mix OR over-bake. This chocolate cake only needs about 30-35 minutes in the oven, or until a wooden skewer inserted into the centre comes out clean.

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The Origin Of Chocolate

Whether it is because of the steamy cup of hot chocolate on a Christmas morning, or our obsession with Charlie and the Chocolate Factorys golden bar, we are all wired to fall in love with the heavenly treat. Although you will find hundred and thousands of chocolate bars and recipes all around the world, you cant help but wonderWhere did chocolate come from?

Well apparently, the history of chocolate dates all the way back to Mesoamerica, or present day Mexico. The earliest civilizations in Latin America, the Olmec, used chocolate in rituals and as medicine. On the other hand, the Mayans considered chocolate to be a drink of the gods yeah, I can relate to that! Also, at some point in history chocolate was used as currency. People drank it to prepare for beverages, as an aphrodisiac, or simply a beverage for enjoyment.

Well, whatever the origin, benefit, or usage of chocolate were, all we need to know that it is good for the soul!

Faq: Hersheys Perfectly Chocolate Cake Recipe Techniques

Why do I need to add boiling water to the cake batter?

Great question! Ive been doing a lot of research to answer this question for some time now. I believe its a trick gleaned from old-fashioned chocolate cake recipes. According to my research, the hot water helps get rid of any stubborn lumps in the cocoa powder. Most old-fashioned chocolate cake recipes instruct you to make the batter by hand with a whisk. And if youre a seasoned baker, you know how hard it can be to whisk lumps out of batter.

Furthermore, the hot water blooms the cocoa powder, deepening the cocoa powders chocolate flavor. Its similar to how coffee and tea become more flavorful when steeped in hot water.

And finally, all that extra water makes the cake super moist.

Why do you recommend freezing the cakes overnight?

Why do I recommend freezing the cakes overnight? Well, I already mentioned how doing so gives me more control of my time. Typically, you need to wait for cakes to cool completely before frosting them. Otherwise, the frosting will melt! And it can take a while to bring cakes down to room temperature. So making the cakes a day ahead means I dont have to sit around for hours waiting. Instead, I can just frost and assemble the cakes any time I want on the next day!

Okay, but I dont have room in my freezer. Can I refrigerate the cakes instead?

Do I really need a crumb coat for the Hersheys Perfectly Chocolate Cake?

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How Do You Make The Best Chocolate Cake

• Make sure you preheat your oven before starting. Weve included temperatures for standard AND fan or convention ovens.
• If using springform pans, note that they are NOT 100% leakproof. Very thin cake batters such as this one will leak through the base. To combat this issue, line the base with parchment paper coming up where the sides meets the base to create a cover. Place a baking sheet on the shelf below the cake pan to catch any stray drips. Dont put cake pans directly on the pan as the heat will effect the base of your cakes.
• Let cakes cool COMPLETELY before frosting. You can make this chocolate cake the day before and frost the next day.

Day : Make The Hersheys Perfectly Chocolate Frosting And Assemble The Cake

First, make the chocolate frosting.

Then, assemble the cake.

Finally, finish frosting the cake.

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Variation: How To Make The Hersheys Perfectly Chocolate Cake Recipe Even More Chocolaty

If youre a seasoned baker, you probably already know that coffee is the secret to making things taste more like chocolate. Why? According to this Kitchn article, coffee and chocolate share many of the same flavor characteristics. Adding coffee to any chocolate baked good amplifies some of the darker taste elements in chocolate, making it more flavorful. Coffee can also make the overall flavor of the baked good less sweet.

Hershey’s Milk Chocolate Cake

This cake is a favorite of my mother’s. Wonderfully light & moist with lots of milk chocolate flavor. It was given to her by a friend out of a church recipe book. It was copyrighted in 1955, and the original recipe calls for “8 plain Hershey bars “, so we have to now guess at the amount of chocolate. A standard size Hershey bar works great. It is cheaper to buy Hershey bars in 1/2 lb. or more blocks .

Provided by StephsTreats

Yield 1 tube pan cake, 12-16 serving

Number Of Ingredients 11

Steps:

• Preheat oven to 300°F Grease 10″ tube pan or 2 loaf pans.
• Melt chocolate at 50% power for 2 minutes in microwave, then stir every 30 seconds until melted.
• Cream butter and sugar until light and fluffy.
• Add eggs one at a time, beating thoroughly after each egg.
• Beat in melted chocolate and vanilla.
• In small bowl, sift together the flower, baking powder, & salt.
• In separate small bowl, stir buttermilk and baking soda together.
• Add flour mixture and buttermilk mixture alternately in thirds avoid overmixing.
• When batter is smooth, add pecans.
• Bake until toothpick comes out clean, aobut 1 hour 45 mins for tube pan, about 1 hour 10 minutes for loaf pans.
• Cool 10 minutes on rack in pan, then turn out cake to rack and cool completely.
• Needs no frosting!

Nutrition Facts : Calories 594.7, Fat 30.8, SaturatedFat 14.9, Cholesterol 118.6, Sodium 308.1, Carbohydrate 72.5, Fiber 2.3, Sugar 49.6, Protein 8.4

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Hersheys Perfectly Chocolate Cupcakes

By the time youre reading this post, Ill be in the middle of my fourth move in five years! Yes, I got an awesome new job in June and Ill be finishing my transition in the first week of September. It is an awesome opportunity because I get to continue doing what I love, with the same company, in a new location . The only draw back is that well, I have to move my family! Now, the other bonus was, I had a new boss who is a very super cool person. She is someone that I would categorize as the super duper ideal person to work for. Shes there for guidance, support, and back-up but she lets you make your own mistakes, grow from it- and just move on. And shes just plain nice. Sounds good to be true? Of course. Because that lasted for about three weeks or so. Sniff. Sniff. Then what? Well, she moved on to another job. I wanted to make something special for her last day, and I knew that she loves chocolate. So I was in the kitchen with my sous-chef making a batch of this very popular chocolate cupcakes. This Beattys Chocolate Cake was my go-to chocolate cake. I had converted my friends to love chocolate cake. And the sour-cream frosting was just to die for. But my heart is always open for new recipe. And this recipe didnt let me down. I have a hard time deciding which recipe that I like better now.

Directions

For CupcakesHeat oven to 350°F. Line muffin cups with paper bake cups.

Yield: 24 cupcakes

Fluffy Vanilla Frosting Recipe

1/2 cup butter or shortening5 cups confectioners sugar1/8 teaspoon salt4 to 5 tablespoons milk

Cream butter, 1 cup confectioners* sugar, vanilla and salt in large mixer bowl. Add remaining confectioners sugar alternately with milk, beating to spreading consistency. Makes 3 cups frosting.

2-1/4 cups unsifted all-purpose flour1-1/2 teaspoons baking soda1-1/3 cups buttermilk or sour milk*Burnt sugar frosting

Stir together cocoa and boiling water in small bowl until smooth set aside. Cream shortening, sugar and vanilla in large mixer bowl blend in eggs.

Combine flour, baking soda and salt add alternately with buttermilk to creamed mixture. Blend in reserved cocoa mixture.

Pour batter into two greased and floured 9-inch or three 8-inch layer pans. Bake at 350° for 35 to 40 minutes for 9-inch layers, 25 to 30 minutes for 8-inch layers or until cake tester inserted in center comes out clean.

Cool 10 minutes remove from pans. Cool completely. Fill and frost with Burnt Sugar Frosting.

* To sour milk: Use 1 tablespoon vinegar plus milk to equal 1 cup. Have milk at room temperature before combining with the amount of vinegar indicated in the recipe. Let mixture stand several minutes before using.

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Faq: Storing The Hersheys Perfectly Chocolate Cake

How To Store Hersheys Perfectly Chocolate Cake

The assembled Hersheys Perfectly Chocolate Cake can be stored at room temperature, under a cake dome or a large bowl turned upside down, for up to 1 day. Press a sheet of plastic wrap against any cut surfaces to prevent the cake from drying out. After that, cover the entire cake loosely with plastic wrap and refrigerate for up to 2 days.

Can I make the chocolate cake batter and save it for baking later?

Sadly, no. The cake batter uses baking soda to leaven the cake. Baking soda reacts immediately with other ingredients in the batter to create bubbles that get trapped in the cake batter. These bubbles then rise up in the oven to give the cake rise and create its texture. If you let the batter sit for too long, these bubbles will pop and dissolve, leaving you with a flat cake.

Can I make the chocolate frosting and save it for baking later?

Yes! You can make the chocolate frosting up to 3 days in advance of making the rest of the cake. Follow the recipes instructions to make the frosting. Then, transfer it to an airtight container with a lid. Press a sheet of plastic wrap directly against the surface of the frosting to prevent a skin from forming, then cover with the lid. You can also freeze the frosting. Instead of an airtight container, scrape the frosting into a zip-top bag. Press as much air out of the bag as possible before sealing. Freeze for up to 1 year.

Can you freeze Hersheys Perfectly Chocolate Cake?

Hersheys Disappearing Chocolate Cake Aka Hersheys Prize Chocolate Cake

Ingredients

3/4 cup Hersheys Cocoa1-3/4 cups unsifted all-purpose flour3/4 teaspoon baking powder1/8 teaspoon salt1-3/4 cups milk

Generously grease and flour two 9-inch round cake pans. Cream butter, shortening, sugar and vanilla until light and fluffy blend in eggs.

Combine baking soda, cocoa, flour, baking powder and salt in bowl add alternately with milk to batter. Blend well.

Pour into prepared pans bake at 350° for 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes remove from pans.

And use cocoa in your favorite frosting recipe, too!

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How To Make This Chocolate Cake Recipe

PRO TIP:

This exceptional chocolate cake is an original Hersheys cake recipe. It is similar to the Black Magic Cake. Milk is used instead of traditional buttermilk in the Black Magic Cake, making a bit lighter, fluffier cake.

STEP ONE: Whisk together the flour, cocoa powder, sugar, baking soda, baking powder and salt in the large bowl of a stand mixer.

STEP TWO: Add the milk, eggs, vanilla and oil into the bowl with the dry ingredients.

STEP THREE: Beat together with a hand mixer on medium speed or whisk. Gradually add in the cup of water or hot water while mixing to help break apart the batter.

PRO TIP:

The boiling water is a traditional technique used to help break apart the dry ingredients in the cake batter.

STEP FOUR: Pour the batter into a 9×13 baking pan sprayed with nonstick cooking spray.

STEP FIVE: Bake in an oven preheated to 350°F for 35 minutes or until a toothpick inserted into the center of the cake comes out with just a few crumbs.

STEP SIX: Cool cake completely. Prepare the frosting while the cake is cooling.

STEP SEVEN: In the medium bowl of a stand mixer or with a hand mixer, slowly begin to beat together the softened butter, vanilla and cocoa powder.

STEP EIGHT: Rotate between adding the powdered sugar and heavy cream until both are fully incorporated, and the frosting is fluffy and smooth.

PRO TIP:

The frosting is a bit thicker and richer than the traditional Hersheys chocolate frosting recipe. Its a delicious chocolate buttercream frosting.

Hershey S Old Fashioned Cocoa Fudge My Country Table

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My Version Of The Hersheys Perfectly Chocolate Cake Recipe Tweaks The Chocolate Frosting

This review of the Hersheys Perfectly Chocolate Cake recipe argues that its frosting is too sweet. I also found myself agreeing with this critique. I was surprised to find that the original recipe contained no salt at all!

In general, a little salt goes a long way in baked goods. The salt balances out the sugar, and can make other flavors in the recipe more flavorful. I ended up adding a whopping ½ teaspoon of kosher salt to the frosting. That may seem like a lot, but it really helped tone down the sweetness without any coffee .

I also found that the recipe didnt make enough for a 3 layer, 8-inch cake. But that made sense. Because although Hersheys gives you the option to make the recipe in different cake pans, the original recipe is for a 2 layer, 9-inch cake. As a result, Ive tweaked the frosting quantities below to be more suitable for a 3 layer cake. However, definitely check out the FAQ below if you want to make this recipe in other cake pans.