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Deep Dark Chocolate Cake Recipe

Name: Deep Dark Chocolate Cake Recipe | Recipes
Prep time: 30 min
Total time: 80 min
Yield: 8 servings
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); 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)

Details

Time: 1 hour 20 minutes
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

Mixing Bowl

Measuring Cups

Wire Rack

(2) 9-inch (23 cm) Round Baking Pans

Mixer

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.

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.

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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