Chocolate Cake (Hershey's Perfectly Chocolate Recipe)
This decadent, moist chocolate cake is so easy to make with one bowl and minimal ingredients!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 3/4 cups all purpose flour (or plain flour)
- 3/4 cup unsweetened cocoa powder (or regular Hershey's cocoa powder)
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda (or bi-carb soda)
- 1 teaspoon salt
- 2 cups white granulated sugar
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 4 oz butter
- 2/3 cup unsweetened cocoa powder (or regular HERSHEY'S (2.4 oz | 65 g))
- 3 cups powdered sugar (confectioners or icing sugar)
- 1/3 cup milk
- 1 teaspoon pure vanilla extract
Instructions
- 1
Preheat oven to 350°F (180°C) standard or 320°F (160°C) fan/convection.
- 2
Lightly grease 2x 9-inch (22cm) round cake pans with butter. Line base with parchment paper.
- 3
Sift together flour, cocoa, baking powder, baking soda and salt into a large bowl. Whisk in sugar, then add eggs, milk, oil and vanilla. Whisk well to combine until lump free, about 30 seconds.
- 4
Pour boiling water into batter, mixing well. Cake batter is thin in consistency.
- 5
Pour batter into cake pans and bake for 30-35 minutes or until a wooden skewer inserted into the centre comes out clean.
- 6
Let cool for 10 minutes, then turn out onto wire racks to cool completely before frosting.
- 7
Melt butter, then whisk in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency (add a small amount of additional milk, if needed). Stir in vanilla.