Hershey's 1970s test kitchen discovered boiling water activates cocoa powder's flavor compounds—that's why this cake tastes intensely chocolate.
HERSHEY'S "Perfectly Chocolate" Chocolate Cake
Indulge in the rich, mouthwatering experience of our homemade chocolate cake, crafted with the finest HERSHEY'S Cocoa for that deep, decadent flavor. This crowd-pleaser is effortlessly whipped up using simple ingredients like fluffy eggs and creamy buttermilk, resulting in a moist, tender crumb that's perfect for any celebration. Get ready to wow your guests with this chocolatey delight that’s sure to steal the show!
Prep
15
min
Cook
30
min
Serves
12
people
Level
beginner
📝 Ingredients
Serves 12🥛Dairy & Eggs(1)
- 1 cup milk (240 ml)
🫙Pantry Staples(7)
- 1 3/4 cups all-purpose flour (219 g)
- 1 1/2 tsps baking powder (7.5 ml)
- 1 1/2 tsps baking soda (7.5 ml)
- 3/4 cup HERSHEY'S Cocoa (180 ml)
- 2 cups sugar (400 g)
- 2 tsps vanilla extract (10 ml)
- 1/2 cup vegetable oil (120 ml)
🧂Spices & Seasonings(1)
- 1 tsp salt (5 ml)
📦Other(2)
- 1 cup boiling water (240 ml)
- 2 eggs
👨🍳 Instructions
- 1
Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
- 2
Stir together 2 cups of sugar, 1 3/4 cups of flour, 3/4 cup of HERSHEY’S Cocoa, 1 1/2 tsps baking powder, 1 1/2 tsps baking soda and 1 tsp salt in large bowl.
- 3
Add 2 eggs, 1 cup of milk, 1/2 cup of vegetable oil and 2 tsps vanilla; beat on medium speed of mixer for 2 minutes.
- 4
Stir in 1 cup of boiling water (batter will be thin).
- 5
Pour batter into prepared pans.
- 6
Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean.
- 7
Cool for 10 minutes; remove from pans to wire racks. Cool completely.
- 8
Frost with Perfectly Chocolate Frosting.
💡 Pro Tips
- ✓Bloom the cocoa powder by whisking it with the boiling water first, then let it cool for 3-4 minutes before adding to batter to unlock deeper chocolate flavor compounds and eliminate raw cocoa taste.technique3-4 minutes
- ✓Measure flour using the spoon-and-level method to achieve exactly 1¾ cups (210g) because chocolate cakes are sensitive to flour ratios - too much creates a dense, dry crumb.ingredient210g flour
- ✓Test doneness at exactly 30 minutes with a toothpick inserted 1 inch from center rather than dead center, as chocolate cakes continue cooking from residual heat and can overbake quickly.timing30 minutes, 1 inch from center
- ✓Use cake strips or lower oven temperature to 325°F for the first 20 minutes to prevent domed tops, since this thin batter rises aggressively and can create uneven layers.equipment325°F for 20 minutes
- ✓Cool cakes in pans for exactly 10 minutes - any longer and steam buildup makes bottoms soggy, any shorter and the delicate crumb structure will collapse when turned out.timing10 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
12
people
Level
beginner
Share this recipe
Hershey's 1970s test kitchen discovered boiling water activates cocoa powder's flavor compounds—that's why this cake tastes intensely chocolate.
HERSHEY'S "Perfectly Chocolate" Chocolate Cake
Indulge in the rich, mouthwatering experience of our homemade chocolate cake, crafted with the finest HERSHEY'S Cocoa for that deep, decadent flavor. This crowd-pleaser is effortlessly whipped up using simple ingredients like fluffy eggs and creamy buttermilk, resulting in a moist, tender crumb that's perfect for any celebration. Get ready to wow your guests with this chocolatey delight that’s sure to steal the show!
📝 Ingredients
Serves 12🥛Dairy & Eggs(1)
- 1 cup milk (240 ml)
🫙Pantry Staples(7)
- 1 3/4 cups all-purpose flour (219 g)
- 1 1/2 tsps baking powder (7.5 ml)
- 1 1/2 tsps baking soda (7.5 ml)
- 3/4 cup HERSHEY'S Cocoa (180 ml)
- 2 cups sugar (400 g)
- 2 tsps vanilla extract (10 ml)
- 1/2 cup vegetable oil (120 ml)
🧂Spices & Seasonings(1)
- 1 tsp salt (5 ml)
📦Other(2)
- 1 cup boiling water (240 ml)
- 2 eggs
👨🍳 Instructions
- 1
Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
- 2
Stir together 2 cups of sugar, 1 3/4 cups of flour, 3/4 cup of HERSHEY’S Cocoa, 1 1/2 tsps baking powder, 1 1/2 tsps baking soda and 1 tsp salt in large bowl.
- 3
Add 2 eggs, 1 cup of milk, 1/2 cup of vegetable oil and 2 tsps vanilla; beat on medium speed of mixer for 2 minutes.
- 4
Stir in 1 cup of boiling water (batter will be thin).
- 5
Pour batter into prepared pans.
- 6
Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean.
- 7
Cool for 10 minutes; remove from pans to wire racks. Cool completely.
- 8
Frost with Perfectly Chocolate Frosting.
💡 Pro Tips
- ✓Bloom the cocoa powder by whisking it with the boiling water first, then let it cool for 3-4 minutes before adding to batter to unlock deeper chocolate flavor compounds and eliminate raw cocoa taste.technique3-4 minutes
- ✓Measure flour using the spoon-and-level method to achieve exactly 1¾ cups (210g) because chocolate cakes are sensitive to flour ratios - too much creates a dense, dry crumb.ingredient210g flour
- ✓Test doneness at exactly 30 minutes with a toothpick inserted 1 inch from center rather than dead center, as chocolate cakes continue cooking from residual heat and can overbake quickly.timing30 minutes, 1 inch from center
- ✓Use cake strips or lower oven temperature to 325°F for the first 20 minutes to prevent domed tops, since this thin batter rises aggressively and can create uneven layers.equipment325°F for 20 minutes
- ✓Cool cakes in pans for exactly 10 minutes - any longer and steam buildup makes bottoms soggy, any shorter and the delicate crumb structure will collapse when turned out.timing10 minutes