Get ready to experience chocolate heaven with the most decadent, moist, and irresistible chocolate cake you'll ever taste! This Hershey's Perfectly Chocolate Cake is not just a dessert - it's a chocolate explosion that will make your taste buds dance with pure joy. Whether you're celebrating a special occasion or simply craving the most divine chocolate cake imaginable, this recipe is guaranteed to become your new obsession. Prepare to wow your family and friends with a cake so rich and delicious, they'll be begging you for the recipe!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1/2 cup unsweetened cocoa powder (for frosting)
- 1/2 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar (for frosting)
- 1/3 cup milk (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring even coverage to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Whisk the dry ingredients until thoroughly combined and no lumps remain.
- In a separate medium bowl, beat the eggs until well mixed. Add whole milk, vegetable oil, and vanilla extract. Whisk these wet ingredients until fully incorporated.
- Pour the wet ingredient mixture into the dry ingredients. Use an electric mixer on medium speed and blend for about 2 minutes until the batter is smooth and well combined.
- Carefully add the boiling water to the batter and mix gently. The batter will be very thin, which is normal for this recipe. Do not overmix.
- Divide the batter evenly between the prepared cake pans. Gently tap the pans on the counter to release any air bubbles.
- Bake in the preheated oven for 30-35 minutes. Test for doneness by inserting a toothpick into the center of the cakes - it should come out clean with just a few moist crumbs.
- Remove cakes from the oven and let cool in the pans for 10 minutes. Then turn out onto wire racks to cool completely.
- For the frosting, cream the softened butter in a large mixing bowl until smooth and fluffy.
- Gradually add cocoa powder and powdered sugar to the butter, alternating with milk. Beat on medium speed until the frosting is smooth and reaches a spreadable consistency.
- Once the cake layers are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then carefully place the second cake layer.
- Cover the entire cake with the remaining chocolate frosting, using an offset spatula to create smooth, even layers.
- Optional: Decorate with chocolate shavings, sprinkles, or additional piped frosting if desired.
- Allow the frosted cake to set for 30 minutes before serving. Store covered at room temperature for up to 3 days.
Tips
- Room Temperature Ingredients: Ensure eggs and milk are at room temperature for better mixing and a more uniform cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and light.
- Boiling Water Trick: The boiling water helps activate the cocoa and creates an incredibly moist cake - don't skip this step!
- Check Cake Doneness: Use the toothpick test, but remove the cake when a few moist crumbs still cling to the toothpick.
- Cooling is Crucial: Let the cake cool completely before frosting to prevent the frosting from melting.
- Frosting Consistency: If the frosting is too thick, add a little more milk; if too thin, add more powdered sugar.
- Even Cake Layers: Use a cake leveler or long serrated knife to create flat, even cake layers for professional-looking results.
- Storage Tip: For maximum moisture, store the cake in an airtight container at room temperature.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 65g
Protein: 6g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 55mg
