Cake so good, makes you close your eyes with every bite. This cake is amazing. It is rich, but light. I made this chocolate cake for Father's Day this year. It was one of my gifts to my husband. Recipe from a label, who would've thought! My steps are a little different, then what's instructed on the label. I always sift my dry ingredients when it comes to cake; this gives your cake a tender crumb and provides an added lift.
When you make this, your kitchen will smell like chocolate. I'm not kidding. Another thing, if you don't have 6-inch round baking pans, which I used for this recipe, you can use two 9-inch round baking pans and you'll have one layered cake.
Going back to the 6-inch round baking pans, you need to get you some. One 6-inch cake was just the right amount for my family, and then some. With the other cake, I wrapped it in plastic wrap and stored it in my fridge until I was ready to frost; which I gave away as a gift. You can store it in the fridge for up to three days. Besides, 6-inch cakes are cuter.
I was lucky, on a recent to trip to Houston I was telling my mother how difficult it was to find 6x3 inch round baking pans. The local baking supply store in Austin was sold out. Then, she said, "Wait, a minute." She went to the garage and came back with a bunch of baking pans. I knew she had a collection, but did not know she would have two 6x3 inch gems. Thanks Mom!
Don't tell my husband, but after I made the frosting I couldn't help myself. I gave the paddle attachment to my son. I removed as much frosting as possible. He had chocolate all over him, it was so adorable. I took pictures. We hardly ever give him anything sweet, so it was a treat for him that day.
This recipe is very similar to Ina Garten's Chocolate Cake, except she uses buttermilk instead of whole milk and fresh brewed coffee instead of boiling water. I've yet to make her cake. I ought to, just to compare the two recipes. I mean, who has buttermilk in their fridge, I rarely have it in mine. But with the Hershey's recipe, most likely you will have these ingredients in your fridge and pantry. Maybe I should make this cake this weekend for my birthday!
HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CAKE
Adapted from the Hershey's Cocoa Powder Label
Makes two (6 inch) round cakes
1 3/4 cup all purpose flour
3/4 cup Hershey's Cocoa powder plus two tablespoons
Preheat oven to 350 degrees. Using the two tablespoons of cocoa powder, grease and powder two (6x3 inch) round cake pans. Line the bottoms with wax paper. This allows for a clean release.
Bring water to a boil. Meanwhile, sift together flour, cocoa powder, baking powder, baking soda, salt and sugar. Place in mixing bowl. Add eggs, milk, oil and vanilla extract; beat on medium speed for two minutes.
Stir in boiling water. Batter will be thin, don't panic. Pour batter into prepared cake pans.
Bake for 40 to 45 minutes, or until toothpick comes out clean. Cool for 15 minutes. Remove from cake pans and cool completely on a baking rack. Frost cake.
Note: If you are using 2 (9-inch) round baking pans, bake for 22 to 25 minutes.
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
Makes about 2 cups
1 stick unsalted butter, melted
2/3 cup Hershey's Cocoa powder
3 cups of powdered sugar
1/3 cup of whole milk
1 teaspoon of vanilla extract
Melt butter. Place in mixing bowl. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. (I did this, but I didn't measure it, it really wasn't that much.) Stir in vanilla.
Using a serated knife, cut cake into three layers. Spread frosting over layers.
Then, stop and stare at this beautiful cake! It will take your breathe away when you bite into it.