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HERSHEY'S Especially Dark Chocolate Cake Recipe


1 hour 15 minutes
10 servings

At Hershey, we love chocolate! Try this simple recipe and get lost in the rich taste of HERSHEY'S Especially Dark Chocolate Cake.

Ingredients & Directions

Prep Time
30 minutes
Bake Time
35 minutes
Cool Time
10 minutes


  • 2 cups
    granulated sugar (500 mL)
  • 1 3/4 cups
    all-purpose flour (approx.) (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
  • 1 cup
    milk (250 mL)
  • 1/2 cup
    vegetable oil (125 mL)
  • 2 tsps
    vanilla extract (10 mL)
  • 1 cup
    boiling water (250 mL)
  • Frosting (recipe follows)
  • 1/2 cup
    butter or margarine (125 mL)
  • 2/3 cup
    HERSHEY'S Cocoa (150 mL)
  • 3 cups
    icing sugar (750 mL)
  • 1/3 cup
    milk (75 mL)
  • 1 tsp
    vanilla extract (5 mL)


Equipment Needed 
oven and stovetop Oven & Stovetop
round baking pans (2) 9-inch Round Baking Pans
muffin tin Muffin Tin
mixing bowl Mixing Bowl
mixer Mixer
wire rack Wire Rack
saucepan Saucepan

Preheat oven to 350°F (180°C). Grease and flour two 9-inch (1.5 L) round baking pans.


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 the batter evenly between prepared pans.


Bake for 30 to 35 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 and cool completely.

Frosting: Melt butter and stir in cocoa. Alternately add icing sugar and milk until smooth. Add additional milk, a bit at a time, until a spreadable consistency is reached; stir in vanilla. Frost cooled cake.