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Deep Dark Chocolate Cake

Deep Dark Chocolate Cake

HersheysKitchens.com

A lovely chocolate cake with chocolate buttercream frosting.

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 591 kcal
  • 30%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 96.5g
  • 31%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 553 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. Heat oven to 350 F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with One-Bowl Buttercream Frosting.
  4. To make One-Bowl Buttercream Frosting: Beat butter in medium bowl. Add confectioners' sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla.
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Reviews

Nobody'sGirl
13
4/7/2010

Awesome cake! Turned out very fluffy and light. Perfect for cupcakes, except they raise quite a bit, so I couldn't get flat tops. Totally fine, though. I will slightly decrease the salt next time, because I could taste it just the tiniest bit and I didn't like that. All around, perfect consistancy. Thank you.

DEBSLAM
9
2/1/2003

I know this has already received enough reviews but it really is a perfect chocolate cake. It was moist and chocolatey without being too sickly sweet or heavy. i was short 100g of cocoa so i had to do without and just crossed my fingers. Luckily it didn´t make any difference the cake turned out. We don´t have hersheys cocoa so I used a normal brand cocoa and it was perfect. It needed more cooking time than was stated in the recipe as a result of the missing cocoa and i cooked it all in one cake pan instead of dividing it into two. Try a chocolate ganache as an icing for special occasions. when i worked as a chef, the only thing we would ice our chocolate cakes with was ganache. after you taste ganache you will understand why. there is a recipe for it on this website under chocolate ganache.

COLETTE G.
9
3/14/2003

I have used this cake recipe for 20 years and it is the absolute best! I used to bake cakes to sell, for birthday parties, functions, etc...this cake made my reputation! Sometimes I like to add 1tsp of almond extract instead of the vanilla or use hot coffee instead of the hot water. It gives it a wonderful flavor. Also, I change the frostings, sometimes I add cappucino powder to the frosting recipe and sometimes I frost it with peanut butter-cream cheese frosting. This cake recipe will never let you down!