Who doesn’t like chocolate cake? If you enjoy sweets you are sure to love this. Chances are some of you have either tried this recipe or make it on a regular basis. This is the legendary classic Hershey’s chocolate cake recipe. What I love about this cake is; that it has an amazing chocolate flavor, is easy to make and it’s always very moist. You can frost the cake with any of your favorite frostings; but here I have made a chocolate ganache to frost mine. Just to be aware, after I added the water I was a little worried because the batter seemed thin; but it baked up beautifully. This cake can either be made in two 9 -inch round cake pans or a 13×9 -inch pan. If you want to please your family and friends with an extremely delicious chocolate cake, give this recipe a try. Enjoy!
Chocolate Cake
Ingredients:
For the cake
1¾ cups flour
2 cups sugar
1½ teaspoons baking powder
1½ teaspoons baking soda
¾ cup Hershey's baking cocoa
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
¾ cup boiling water
For Ganache frosting
1 pound fine-quality semisweet
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
¼ cup unsalted butter
Pre-heat oven to 350 degrees F and grease two 9 -inch round baking pans. In a large bowl mix flour, sugar, cocoa, baking power, baking soda and salt. Add eggs, milk, vanilla extract, and oil. Beat on medium speed for 2 minutes. Stir in boiling water with a spatula or spoon. Evenly pour batter into both baking pans.
Bake in the oven for 30-35 minutes or until a toothpick comes out clean. Remove from oven and allow to fully cool.
Ganache frosting:
Finely chop chocolate.
In a 1 ½ - to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to chocolate mixture, whisking until smooth.
Transfer frosting to a bowl and let it cool, stirring occasionally, until spreadable (depending on the type chocolate used, it may be necessary to chill frosting until it reaches a spreadable consistency). Spread frosting between cake layers and over top and sides.
Cake keeps ~ covered and chilled for 3 days. I suggest bringing the cake to room temperature before serving.
Serves 12 to 14
Chocolate Cake
Ingredients:
For the cake
1¾ cups flour
2 cups sugar
1½ teaspoons baking powder
1½ teaspoons baking soda
¾ cup Hershey's baking cocoa
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
¾ cup boiling water
For Ganache frosting
1 pound fine-quality semisweet
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
¼ cup unsalted butter
Pre-heat oven to 350 degrees F and grease two 9 -inch round baking pans. In a large bowl mix flour, sugar, cocoa, baking power, baking soda and salt. Add eggs, milk, vanilla extract, and oil. Beat on medium speed for 2 minutes. Stir in boiling water with a spatula or spoon. Evenly pour batter into both baking pans.
Bake in the oven for 30-35 minutes or until a toothpick comes out clean. Remove from oven and allow to fully cool.
Ganache frosting:
Finely chop chocolate.
In a 1 ½ - to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to chocolate mixture, whisking until smooth.
Transfer frosting to a bowl and let it cool, stirring occasionally, until spreadable (depending on the type chocolate used, it may be necessary to chill frosting until it reaches a spreadable consistency). Spread frosting between cake layers and over top and sides.
Cake keeps ~ covered and chilled for 3 days. I suggest bringing the cake to room temperature before serving.
Serves 12 to 14
I have made this cake and you are so right, it has a wonderful chocolate flavor. I love your choice of frosting; now I find myself really craving a large slice of your fantastic cake with my cup of coffee!
ReplyDeleteWho needs boxed cake mix? Homemade is best, and I can tell that this one is very moist. The ganache is how you kicked it up a notch-- first class all the way!
ReplyDeleteGorgeous--it looks so moist and good and I'll take an extra bowl of ganache on the side too please. ;-)
ReplyDeleteGeorge You are such a tease! You can't talk chocolate cake without offering to post a slice to all your followers...... PLEASE
ReplyDeleteIan
Lynda, Debby, Deb and Ian.... sorry the link I used to send a slice of this cake got clogged up. It was due to several factors: (1) Google Chrome uses an mega-dissolve agent on gooey goodness, (2) the little 'Internet gnomes' that carry our messages must have decided to eat the cake and blame non-delivery on the sender(me) and (3) I could only show a picture of the final slice, as I finished off the whole cake.
ReplyDeleteAll I can say is ~ you missed something really, really good!
Beautiful cake. I would love a piece for breakfast tomorrow. It would be the perfect addition to my morning coffee. Thanks for the recipe.
ReplyDeletefabulous....looks very moist too
ReplyDelete