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Deep Dark Chocolate Cake Recipe

deep dark chocolate cake recipe

Details

Timing
Timing
Total:
Bake:
40 Min.
Prep:
30 Min.
Yields:
8 servings

Our Deep Dark Chocolate Cake Recipe will satisfy all midnight cravings. Hershey's Kitchens will show you the light of this taste experience.

Ingredients & Directions

Prep Time
30 minutes
Bake Time
40 minutes
Cool Time
10 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

  • 2 cups
    granulated sugar (500 mL)
  • 1 3/4 cups
    all-purpose flour (425 mL)
  • 3/4 cup
    HERSHEY'S Cocoa (175 mL)
  • 1 1/2 tsps
    baking powder (7 mL)
  • 1 1/2 tsps
    baking soda (7 mL)
  • 1 tsp
    salt (5 mL)
  • 2
    eggs
  • 1 cup
    milk (250 mL)
  • 1/2 cup
    vegetable oil (125 mL)
  • 2 tsps
    vanilla extract (10 mL)
  • 1 cup
    boiling water (250 mL)
  • Buttercream Frosting (recipe follows)
  • 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)

Directions

Equipment Needed 
oven Oven
mixing bowl Mixing Bowl
measuring cups Measuring Cups
wire rack Wire Rack
round baking pans (2) 9-inch (23 cm) Round Baking Pans
mixer Mixer
1

Preheat oven to 350°F (180°C). Grease and flour two 9-inch (1.5 L) round baking pans or one 9 x 13-inch (3.5 L) baking pan.

2

Stir sugar with flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla. Beat with an electric mixer, on medium speed, for 2 minutes. Stir in boiling water (batter will be thin). Divide batter evenly between prepared pans.

3

Bake for 30 to 35 minutes for the round pans (35 to 40 minutes for the large pan) or until a wooden pick inserted in the centre comes out clean. Cool for 10 minutes on a rack. Turn cakes out from pans; cool completely. (Sheet cake may be left in pan if desired.)

Buttercream Frosting: Beat butter in medium bowl. Combine the icing sugar with the cocoa. Alternately add the icing sugar mixture and the milk to the butter, until a spreadable consistency is reached (additional milk may be required to reach preferred consistency). Stir in vanilla. Frost cooled cake. Makes about 2 cups (500 mL) of frosting.

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