Hershey’s Deep Dark Chocolate Cake

5.0 from 3 reviews

Deep Dark Chocolate Cake
 
Author:
Recipe type: Dessert

 
This is by far the best dark chocolate cake I have ever made!! Oh my gosh, I can’t even begin to explain without needing a cigarette. Unfiltered. That’s right, it’s that good.
Ingredients
  • 2 cups granulated sugar
  • 1 & ¾ cups all-purpose flour
  • ¾ cup cocoa (I used and recommend Hershey’s Special Dark Cocoa)
  • 1 & ½ teaspoons baking powder
  • 1 & ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • ½ cup vegetable or canola oil
  • 2 teaspoons vanilla
  • 1 cup boiling water
  • One Bowl Chocolate Frosting (Below)
Instructions
  1. Preheat oven to 350° F. Grease and flour two 9-inch cake rounds or one 13x9x2-inch baking pan.
  2. In a large mixing bowl, stir together the first six ingredients (sugar through salt); add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes.
  3. Stir in boiling water (batter will be thin); pour into prepared pan(s) and bake in a preheated 350° F oven for 35-40 minutes or until a toothpick inserted in center comes our clean.
  4. If baking cake rounds, allow rounds to cool slightly before turning out onto wire racks to cool completely. If using rectangular baking pan, allow cake to cool completely before icing.
Notes
ONE BOWL CHOCOLATE FROSTING: 6 tablespoons butter, softened to room temperature 2 & ⅔ cups confectioner’s (powdered) sugar ½ cup cocoa (again, I used and recommend Hershey’s Special Dark Cocoa) ⅓ cup heavy whipping cream 1 teaspoon pure vanilla extract In a medium-sized bowl, mix and beat all ingredients using an electric mixer. If icing seems too thick, add a touch more heavy cream until desired consistency is reached, taking care not to over-thin the icing. I have found these amounts enough to frost the top and center layer of two, stacked, 9-inch cake rounds (but not the sides) or the top of a 13x9x2-inch rectangular cake. If you are looking to frost the sides of the stacked cake rounds as well, consider doubling these amounts.

Photo Credit My Missouri Kitchen

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Comments

  1. Sharon says

    I have made this cake for the last 30 plus years and you are correct, it is absolutely without fail the best chocolate cake recipe ever!!!

  2. erica says

    try it with hot coffee instead of boiling water. It should be reminiscent of black magic cake. you might die of delicious.

  3. says

    O.m.g!! Shut the front door!! This recipe is da bomb!! It is moist, rich, and delicious. I have never had a successful moist from-scratch cake until now. This will be my go-to chocolate cake recipe.

  4. Katie says

    I made this cake for a friend’s birthday and it was such a huge hit. I have never gotten that many compliments, and the 12 birthday guests literally ate the entire cake. I used a thin ganache glaze and garnished with a border of strawberries. Thanks so much for the wonderful recipe!

  5. Cottop Top says

    My husband had a horrible year due to bladder cancer and removal of his bladder, when he finally was feeling better, he requested a chocolate cake. He was thrilled with the cake!!! It was nice seeing him finally enjoying something so much and smiling. Thank you.

    • says

      Hi! I think they’ll work fine for cupcakes, my experience has been that almost any cake recipe will work for cupcakes. I would start testing them with a toothpick at about 20-25 minutes and then every 5 minutes until it comes out clean. Good luck and let me know if they work out!

    • says

      I know typically you can substitute cocoa powder with unsweetened chocolate, about 1 oz square for every 3 tablespoons of cocoa powder in the recipe and then also take out 1 tablespoon of the fat (in this case vegetable oil). SO the answer is 3/4 cup of cocoa powder would be 12 tablespoons or 4 ounces of unsweetened chocolate and then 1/4 cup vegetable oil instead of 1/2.

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