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Collector's Cocoa Cake Recipe

Details

Time
1 hour 10 minutes
Skill Level
Intermediate
Yields
8 servings

Bring out the collector in yourself with this fantastic chocolate cake recipe!

Ingredients & Directions

Prep Time
30 minutes
Bake Time
40 minutes

Ingredients

  • 3/4 cup
    butter or margarine, softened (175 mL)
  • 1 3/4 cups
    granulated sugar (425 mL)
  • 2
    eggs
  • 1 tsp
    vanilla extract (5 mL)
  • 2 cups
    all-purpose flour (500 mL)
  • 3/4 cup
    HERSHEY'S Cocoa (175 mL)
  • 1 1/4 tsps
    baking soda (6 mL)
  • 1/2 tsp
    salt (2 mL)
  • 1 1/3 cups
    water (325 mL)
  • Buttercream Frosting:
  • 6 tbsps
    butter or margarine, softened (90 mL)
  • 2 2/3 cups
    icing sugar (650 mL)
  • 1/2 cup
    HERSHEY'S Cocoa (125 mL)
  • 1/3 cup
    milk (75 mL)
  • 1 tsp
    vanilla extract (5 mL)
READY TO MAKE THIS RECIPE

Directions

Equipment Needed 
oven Oven
round cake pans (2) 8-inch (20 cm) Round Cake Pans
measuring cups Measuring Cups
mixing bowl Mixing Bowl
mixer Mixer
wire rack Wire Rack
1

Preheat the oven to 350°F (180°C). Grease and flour two 8-inch (1.2 L) round cake pans.

2

Beat butter and sugar in a large bowl until fluffy. Add eggs and vanilla; beat with an electric mixer, on medium speed, for 1 minute. Stir flour with cocoa, baking soda and salt. Add flour mixture alternately with water to butter mixture, beating until well blended. Divide batter evenly between prepared pans.

3

Bake for 35 to 40 minutes or until wooden pick inserted in centre comes out clean. Place on a wire rack and cool for 10 minutes. Remove cakes from pans to a rack; cool completely.

Tip

9-inch (1.5 L) round baking pans can be used in the recipe by decreasing the baking time by 5 minutes.

4

Buttercream Frosting: Beat butter in a medium bowl until fluffy. Combine the icing sugar with the cocoa. Add alternately with the milk to the butter until smooth. Add additional milk, a bit at a time, until a spreadable consistency is reached; stir in vanilla. Frost cooled cake.

Variation:

Fluffy Peanut Butter FrostingCombine 1 cup (250 mL) milk, 3 tbsp (45 mL) flour in a small saucepan; whisking until smooth. Set over low heat and cook, stirring constantly, until very thick. Transfer to a bowl, press a piece of plastic wrap directly onto the surface and cool to room temperature. Add 1 cup (250 mL) granulated sugar, 1/2 cup (125 mL) smooth peanut butter, 1/2 cup (125 mL) shortening, 1 tsp (5 mL) vanilla and a pinch of salt. Beat on high speed until sugar is dissolved and the frosting is fluffy.