Deep Dark Chocolate Cake

SUBMITTED BY: HersheysKitchens.com

"A lovely chocolate cake with chocolate buttercream frosting."

SERVINGS & SCALING

Original recipe yield: 1 - 9x13 inch pan

USMETRIC

About scaling and conversions

INGREDIENTS

2 cups white 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 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
6 tablespoons butter, softened
2 2/3 cups confectioners' sugar
1/2 cup HERSHEY®'S Cocoa Powder
1/3 cup milk
1 teaspoon vanilla extract

READ REVIEWS (269)

DIRECTIONS

Heat oven to 350 F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with One-Bowl Buttercream Frosting.
To make One-Bowl Buttercream Frosting: Beat butter in medium bowl. Add confectioners' sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jul. 23, 2003 by JOSIE

You guys are going to love this one. After reading the reviews, I had to make this. Indeed it was delicious. I only had enough powdered sugar to make 1 batch of the buttercream frosting (I usually like to double my frosting on chocolate cakes...goes to show how much of a sweet tooth I have). Anyway, out of desperation for extra frosting, I made a batch of No Bake Cookies with about half the amount of oatmeal called for. I added this to my buttercream frosting while it was still warm. I poked lots of holes in the top of my cake and poured the frosting over. I don't recommend you do this unless you plan on going into a sugar coma, but I definitely got my sugar fix. Needless to say it turned out delicious.

7 users found this review helpful

Reviewed on Feb. 1, 2003 by DEBSLAM

I know this has already received enough reviews but it really is a perfect chocolate cake. It was moist and chocolatey without being too sickly sweet or heavy. i was short 100g of cocoa so i had to do without and just crossed my fingers. Luckily it didn´t make any difference the cake turned out. We don´t have hersheys cocoa so I used a normal brand cocoa and it was perfect. It needed more cooking time than was stated in the recipe as a result of the missing cocoa and i cooked it all in one cake pan instead of dividing it into two. Try a chocolate ganache as an icing for special occasions. when i worked as a chef, the only thing we would ice our chocolate cakes with was ganache. after you taste ganache you will understand why. there is a recipe for it on this website under chocolate ganache.

7 users found this review helpful

Reviewed on Feb. 1, 2004 by NYCHEFMAN

I was first surprised by this recipe needing 1 cup of boiling water. but ,it was incredible. the cake was for my father inlaws bday. instead of buttercream frosting ,i made his favorite 7 minute frosting. he cake was enjoyed by all! excellent.

6 users found this review helpful

MORE MEMBER REVIEWS