Popular
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
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
3/4 cupbutter or margarine, softened (175 mL)
-
1 3/4 cupsgranulated sugar (425 mL)
-
2eggs
-
1 tspvanilla extract (5 mL)
-
2 cupsall-purpose flour (500 mL)
-
3/4 cupHERSHEY'S Cocoa (175 mL)
-
1 1/4 tspsbaking soda (6 mL)
-
1/2 tspsalt (2 mL)
-
1 1/3 cupswater (325 mL)
-
Buttercream Frosting:
-
6 tbspsbutter or margarine, softened (90 mL)
-
2 2/3 cupsicing sugar (650 mL)
-
1/2 cupHERSHEY'S Cocoa (125 mL)
-
1/3 cupmilk (75 mL)
-
1 tspvanilla extract (5 mL)
Directions
Equipment Needed
Oven
(2) 8-inch (20 cm) Round Cake Pans
Measuring Cups
Mixing Bowl
Mixer
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 Frosting: Combine 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.
