Hershey’s “Perfectly Chocolate” Chocolate Cake
Ingredients
Chocolate Cake:
- Eggs 2 large, at room temperature
- Milk 1 cup
- Oil 1/2 cup
- Vanilla extract 2 teaspoons
- Granulated sugar 2 cups
- All-purpose flour 1 + 3/4 cup
- Baking soda 1 + 1/2 teaspoons
- Baking powder 1 + 1/2 teaspoons
- Unsweetened cocoa powder 3/4 cup
- Salt 1 teaspoon
- Boiling water 1 cup
Chocolate Frosting:
- Softened butter 1/2 cup
- Unsweetened cocoa powder 2/3 cup
- Powdered sugar 3 cups
- Milk 1/3 cup
- 1 teaspoon vanilla extract
Preparation
- Heat oven to 180°C. Grease a round baking pan and place a parchment paper Set aside.
- Stir together sugar, flour, cocoa powder, baking powder, baking soda and salt in large bowl.
- In a separate bowl, beat eggs, milk, oil and vanilla extract until well combined.
- Stir in boiling water and mix carefully. Batter will be thin, but that’s okay! Pour batter into the prepared pan.
- Bake for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Take out from the oven and allow to cool to room temperature in the same baking pan.
Chocolate Frosting:
- Combine butter and cocoa powder.
- Add powdered sugar, milk, and vanilla extract. Mix for several minutes until smooth and fluffy.
- Apply on the cake.
- Refrigerate until chilled. Enjoy!
Notes
Freezing Instructions: The cakes and the chocolate frosting can both be made ahead of time. Allow the cakes to cool completely and then wrap each layer in plastic wrap and place in a freezer bag. Freeze for up to three months. Cakes can be frosted while frozen.
The homemade chocolate frosting will keep well in an air-tight container in the fridge for up to two weeks, or in the freezer for up to three months. Remove the frosting from the fridge about an hour before you’re ready to frost your cake to allow it to come to room temperature.
Hershey's "Perfectly Chocolate" Chocolate Cake
Ingredients
Chocolate Cake:
- Eggs 2 large at room temperature
- Milk 1 cup
- Oil 1/2 cup
- Vanilla extract 2 teaspoons
- Granulated sugar 2 cups
- All-purpose flour 1 + 3/4 cup
- Baking soda 1 + 1/2 teaspoons
- Baking powder 1 + 1/2 teaspoons
- Unsweetened cocoa powder 3/4 cup
- Salt 1 teaspoon
- Boiling water 1 cup
Chocolate Frosting:
- Softened butter 1/2 cup
- Unsweetened cocoa powder 2/3 cup
- Powdered sugar 3 cups
- Milk 1/3 cup
- 1 teaspoon vanilla extract
Instructions
- Heat oven to 180°C. Grease a round baking pan and place a parchment paper Set aside.
- Stir together sugar, flour, cocoa powder, baking powder, baking soda and salt in large bowl.
- In a separate bowl, beat eggs, milk, oil and vanilla extract until well combined.
- Stir in boiling water and mix carefully. Batter will be thin, but that's okay! Pour batter into the prepared pan.
- Bake for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Take out from the oven and allow to cool to room temperature in the same baking pan.
Chocolate Frosting:
- Combine butter and cocoa powder.
- Add powdered sugar, milk, and vanilla extract. Mix for several minutes until smooth and fluffy.
- Apply on the cake.
- Refrigerate until chilled. Enjoy!
- Notes
- Freezing Instructions: The cakes and the chocolate frosting can both be made ahead of time. Allow the cakes to cool completely and then wrap each layer in plastic wrap and place in a freezer bag. Freeze for up to three months. Cakes can be frosted while frozen.
- The homemade chocolate frosting will keep well in an air-tight container in the fridge for up to two weeks, or in the freezer for up to three months. Remove the frosting from the fridge about an hour before you’re ready to frost your cake to allow it to come to room temperature.