Description
A classic Hershey’s chocolate cake that is rich, moist, and deeply chocolatey with a soft crumb, perfect for any occasion and easy to pair with a smooth cocoa frosting.
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 3/4 cup (75 g) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup (240 ml) milk
- 1/2 cup (120 ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240 ml) boiling water
- 1/2 cup (115 g) unsalted butter, melted
- 2/3 cup (65 g) unsweetened cocoa powder
- 3 cups (375 g) powdered sugar
- 1/3 cup (80 ml) milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 180°C and grease and flour two 9-inch (23 cm) round cake pans.
- In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract, then beat until smooth.
- Carefully stir in boiling water until the batter is well combined and thin.
- Divide the batter evenly between prepared pans.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For frosting, mix melted butter with cocoa powder.
- Add powdered sugar, milk, and vanilla extract, then beat until smooth.
- Frost the cooled cakes and assemble before serving.
Notes
- The batter will be thin; this ensures a moist cake.
- Use room temperature ingredients for better mixing.
- Hot coffee can replace boiling water for deeper flavor.
- Do not overbake to maintain softness.
- Cool completely before frosting to avoid melting.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 320 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
