Imagine a cake so decadent, so rich with chocolate that it practically melts in your mouth before you can even take a bite. This Classic Hershey Bar Cake isn't just a dessert - it's a chocolate lover's ultimate fantasy brought to life! Perfect for birthdays, special occasions, or those moments when you simply need a serious chocolate fix, this recipe transforms the iconic Hershey bar into a moist, irresistible cake that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup sugar
- 1/2 cup butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1 cup chopped Hershey bars
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring even coverage to prevent sticking.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes. The mixture should be pale and smooth.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract, ensuring all ingredients are thoroughly combined.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with milk. Begin and end with the dry ingredients, mixing on low speed until just combined. Avoid overmixing to maintain a tender cake texture.
- Fold in the chopped Hershey bars gently, distributing them evenly throughout the batter.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Then, turn out onto a wire rack to cool completely.
- Once cooled, you can frost with chocolate frosting or dust with powdered sugar. Optionally, garnish with additional chopped Hershey bars for extra chocolate indulgence.
Tips
- Room Temperature is Key: Ensure your butter, eggs, and milk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix your batter just until ingredients are combined to keep the cake tender and light.
- Chopping Chocolate Matters: Chop the Hershey bars into uniform, small pieces to ensure even distribution throughout the cake.
- Check for Doneness: Use the toothpick test - it should come out with just a few moist crumbs, not completely clean or wet.
- Cooling is Crucial: Allow the cake to cool completely before frosting to prevent melting and ensure a perfect finish.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Serving Suggestion: Warm slightly and serve with a scoop of vanilla ice cream for an extra indulgent experience!
Nutrition Facts
Calories: 125kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
