The Ultimate Hershey’s “Perfectly Chocolate” Chocolate Cake Recipe
There’s something undeniably nostalgic and comforting about the Hershey’s “Perfectly Chocolate” Chocolate Cake recipe, often found on the back of the Hershey’s Cocoa box. It’s a classic for a reason: it’s incredibly easy to make, deeply chocolatey, and consistently delivers a moist and delicious cake. This article provides a detailed, step-by-step guide to mastering this iconic recipe, along with tips and tricks to ensure baking success every time.
Why This Recipe Works
This recipe is a masterpiece of simplicity. The combination of cocoa powder and boiling water creates a blooming effect, intensifying the chocolate flavor. The buttermilk adds a tangy richness and helps create a tender crumb. The oil keeps the cake moist, and the eggs provide structure and richness. The hot water at the end is the secret ingredient that ensures a super moist cake.
Ingredients
Before you begin, gather all your ingredients. This will make the baking process smoother and prevent you from missing anything crucial.
* 2 cups granulated sugar
* 1 3/4 cups all-purpose flour
* 3/4 cup unsweetened Hershey’s cocoa powder (or any good quality cocoa powder)
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons baking soda
* 1 teaspoon salt
* 2 large eggs
* 1 cup buttermilk
* 1/2 cup vegetable oil
* 2 teaspoons vanilla extract
* 1 cup boiling water
For the Frosting (Optional, but Highly Recommended)
* 1/2 cup (1 stick) unsalted butter, softened
* 2 2/3 cups powdered sugar
* 3/4 cup unsweetened Hershey’s cocoa powder
* 1/3 cup milk
* 1 teaspoon vanilla extract
Equipment
* Two 9-inch round cake pans
* Mixing bowls (large and medium)
* Electric mixer (stand or hand-held)
* Measuring cups and spoons
* Rubber spatula
* Wire rack
* Parchment paper (optional, for lining pans)
Step-by-Step Instructions
Follow these detailed instructions carefully to achieve the perfect Hershey’s Chocolate Cake.
1. Prepare the Cake Pans
This step is crucial for ensuring that your cakes release cleanly from the pans. Grease and flour the two 9-inch round cake pans. You can also line the bottoms with parchment paper circles for extra insurance. To grease, use shortening, butter, or cooking spray. After greasing, sprinkle flour evenly over the inside of the pans, tapping out any excess. If using parchment paper, cut circles to fit the bottom of the pans and place them inside after greasing.
2. Combine Dry Ingredients
In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Whisking ensures that all the dry ingredients are evenly distributed, which is essential for a consistent cake texture. Make sure there are no lumps of cocoa powder or baking powder.
3. Add Wet Ingredients (Except Boiling Water)
Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Use an electric mixer (either a stand mixer or a hand-held mixer) to combine the ingredients. Start on low speed to prevent the dry ingredients from flying everywhere, then increase the speed to medium. Mix for about 2 minutes, or until the batter is well combined and smooth. Don’t overmix at this stage, as overmixing can lead to a tough cake.
4. Add Boiling Water
This is the secret step that makes this cake so moist. Gradually add the boiling water to the batter while mixing on low speed. The batter will become very thin and liquidy – don’t be alarmed; this is normal. The hot water helps to bloom the cocoa powder, intensifying the chocolate flavor and creating a smoother texture.
5. Divide Batter Evenly
Pour the batter evenly into the prepared cake pans. Using a kitchen scale can help ensure that each pan receives the same amount of batter, resulting in cakes that bake evenly. If you don’t have a scale, simply eyeball it and try to distribute the batter as equally as possible.
6. Bake
Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness around 30 minutes. The cakes should be springy to the touch and slightly pulled away from the sides of the pans.
7. Cool the Cakes
Remove the cakes from the oven and let them cool in the pans for 10-15 minutes. This allows the cakes to set slightly, making them easier to handle. After 10-15 minutes, invert the cakes onto a wire rack to cool completely. If you used parchment paper, gently peel it off the bottoms of the cakes. Allow the cakes to cool completely before frosting.
8. Prepare the Frosting
While the cakes are cooling, prepare the frosting. In a large mixing bowl, cream together the softened butter, powdered sugar, and cocoa powder until well combined. Gradually add the milk, mixing until the frosting reaches a smooth and spreadable consistency. Stir in the vanilla extract. If the frosting is too thick, add a little more milk. If it’s too thin, add a little more powdered sugar. Adjust to your preferred consistency.
9. Frost the Cake
Once the cakes are completely cool, it’s time to frost them. Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting over the top. Place the second cake layer on top of the frosting. Frost the top and sides of the cake with the remaining frosting. Get creative with your frosting technique – you can create swirls, peaks, or a smooth, even finish.
10. Decorate (Optional)
Decorate the cake as desired. You can use sprinkles, chocolate shavings, fresh berries, or any other toppings that appeal to you. Get creative and have fun with it!
Tips and Tricks for Baking Success
* **Use high-quality cocoa powder:** The quality of your cocoa powder will significantly impact the flavor of the cake. Opt for a good quality unsweetened cocoa powder for the best results. Hershey’s is classic, but there are many other brands that work well.
* **Measure accurately:** Baking is a science, so accurate measurements are crucial. Use measuring cups and spoons specifically designed for baking, and level off dry ingredients with a straight edge.
* **Don’t overmix:** Overmixing the batter can lead to a tough cake. Mix until the ingredients are just combined, and avoid beating the batter excessively.
* **Use room temperature ingredients:** Allowing the eggs and buttermilk to come to room temperature will help them incorporate more easily into the batter, resulting in a smoother cake.
* **Preheat your oven:** Make sure your oven is fully preheated before baking the cakes. This will ensure that they bake evenly.
* **Cool the cakes completely before frosting:** Frosting a warm cake can cause the frosting to melt and slide off. Allow the cakes to cool completely before frosting.
* **Level the cake layers:** If your cake layers are uneven, use a serrated knife to level them before frosting. This will create a more professional-looking cake.
* **Chill the cake:** After frosting, chill the cake for at least 30 minutes before serving. This will help the frosting to set and make the cake easier to slice.
* **Get creative with decorations:** Don’t be afraid to experiment with different decorations. Chocolate shavings, sprinkles, fresh berries, and edible flowers can all add a touch of elegance to your cake.
* **Store properly:** Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze the cake for longer storage.
Variations
While the classic Hershey’s “Perfectly Chocolate” Chocolate Cake is delicious on its own, there are several variations you can try to customize the recipe to your liking.
* **Chocolate Chips:** Add 1 cup of chocolate chips to the batter for an extra chocolatey treat. You can use semi-sweet, milk chocolate, or dark chocolate chips.
* **Espresso Powder:** Add 1-2 teaspoons of espresso powder to the dry ingredients to enhance the chocolate flavor. The espresso powder won’t make the cake taste like coffee, but it will deepen the chocolate flavor.
* **Nuts:** Add 1 cup of chopped nuts (such as walnuts, pecans, or almonds) to the batter for added texture and flavor.
* **Peanut Butter:** Swirl peanut butter into the batter before baking for a delicious chocolate peanut butter cake. You can also add peanut butter to the frosting.
* **Mint:** Add a few drops of peppermint extract to the frosting for a refreshing mint chocolate cake.
* **Spices:** Add a pinch of cinnamon, nutmeg, or cloves to the dry ingredients for a warm and cozy flavor.
* **Liqueur:** Brush the cake layers with a liqueur (such as Kahlua, Baileys, or Frangelico) before frosting for an extra layer of flavor.
* **Different Frostings:** Experiment with different frosting flavors, such as cream cheese frosting, vanilla frosting, or salted caramel frosting.
Troubleshooting
Even with the best recipes and instructions, baking can sometimes be unpredictable. Here are some common problems and their solutions.
* **Cake is dry:** This could be due to overbaking, using too much flour, or not using enough liquid. Make sure to measure the ingredients accurately and check the cake for doneness regularly.
* **Cake is dense:** This could be due to overmixing the batter or not using enough leavening agents (baking powder and baking soda). Avoid overmixing and make sure your baking powder and baking soda are fresh.
* **Cake is sinking in the middle:** This could be due to underbaking or opening the oven door too frequently during baking. Make sure the cake is fully baked before removing it from the oven, and avoid opening the oven door unnecessarily.
* **Cake is sticking to the pan:** This could be due to not greasing and flouring the pan properly. Make sure to grease and flour the pan thoroughly, or use parchment paper to line the bottom of the pan.
* **Frosting is too thick:** Add a little more milk to thin the frosting.
* **Frosting is too thin:** Add a little more powdered sugar to thicken the frosting.
Serving Suggestions
This Hershey’s “Perfectly Chocolate” Chocolate Cake is delicious on its own, but here are some serving suggestions to elevate your cake experience.
* **Serve with a scoop of vanilla ice cream:** The cold, creamy ice cream complements the rich, chocolatey cake perfectly.
* **Drizzle with chocolate sauce:** Add an extra layer of chocolate flavor with a generous drizzle of chocolate sauce.
* **Top with fresh berries:** Fresh berries, such as strawberries, raspberries, or blueberries, add a touch of sweetness and acidity that balances the richness of the cake.
* **Serve with a dollop of whipped cream:** A dollop of whipped cream adds a light and airy texture that complements the cake.
* **Pair with a glass of milk:** A cold glass of milk is the perfect accompaniment to a slice of chocolate cake.
* **Serve with coffee or tea:** The cake also pairs well with a cup of coffee or tea.
Nutritional Information (Approximate)
The nutritional information for this cake will vary depending on the specific ingredients used and the size of the slices. However, here is an approximate estimate per slice:
* Calories: 350-450
* Fat: 15-20g
* Saturated Fat: 8-12g
* Cholesterol: 50-70mg
* Sodium: 200-300mg
* Carbohydrates: 45-55g
* Sugar: 30-40g
* Protein: 3-5g
Conclusion
The Hershey’s “Perfectly Chocolate” Chocolate Cake recipe is a timeless classic for a reason. It’s easy to make, incredibly delicious, and consistently delivers a moist and chocolatey cake. With this detailed guide and helpful tips, you’ll be able to bake the perfect chocolate cake every time. So, gather your ingredients, preheat your oven, and get ready to enjoy a slice of chocolatey heaven!
This recipe is more than just a cake; it’s a connection to memories, a simple pleasure, and a testament to the power of classic recipes. Whether you’re baking for a special occasion or simply craving a sweet treat, this Hershey’s chocolate cake is sure to satisfy.