Deep Dark Chocolate Cake

Read Reviews (248)

"A lovely chocolate cake with chocolate buttercream frosting." — HersheysKitchens.com

Directions

Heat oven to 350 F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with One-Bowl Buttercream Frosting.
To make One-Bowl Buttercream Frosting: Beat butter in medium bowl. Add confectioners' sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla.

Reviews More Reviews

Most Helpful Positive Review

Apr 07, 2010

Awesome cake! Turned out very fluffy and light. Perfect for cupcakes, except they raise quite a bit, so I couldn't get flat tops. Totally fine, though. I will slightly decrease the salt next time, because I could taste it just the tiniest bit and I didn't like that. All around, perfect consistancy. Thank you.

—Nobody'sGirl

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Most Helpful Critical Review

Jan 29, 2003

We didn't love this cake. I made it for a friend's birthday, and it turned out okay enough for us to eat, but it certainly wasn't one of my show-stoppers. I was disappointed in the flavor. I wanted something with true chocolate flavor, but the chocolate flavor wasn't as good as I had hoped. And it wasn't nice and moist like I wanted. I will use my great aunt's mayonnaise cake instead.

—DANDK1997

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287 Ratings

Feb 01, 2003

I know this has already received enough reviews but it really is a perfect chocolate cake. It was moist and chocolatey without being too sickly sweet or heavy. i was short 100g of cocoa so i had to do without and just crossed my fingers. Luckily it didn´t make any difference the cake turned out. We don´t have hersheys cocoa so I used a normal brand cocoa and it was perfect. It needed more cooking time than was stated in the recipe as a result of the missing cocoa and i cooked it all in one cake pan instead of dividing it into two. Try a chocolate ganache as an icing for special occasions. when i worked as a chef, the only thing we would ice our chocolate cakes with was ganache. after you taste ganache you will understand why. there is a recipe for it on this website under chocolate ganache.

—DEBSLAM

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Mar 14, 2003

I have used this cake recipe for 20 years and it is the absolute best! I used to bake cakes to sell, for birthday parties, functions, etc...this cake made my reputation! Sometimes I like to add 1tsp of almond extract instead of the vanilla or use hot coffee instead of the hot water. It gives it a wonderful flavor. Also, I change the frostings, sometimes I add cappucino powder to the frosting recipe and sometimes I frost it with peanut butter-cream cheese frosting. This cake recipe will never let you down!

—COLETTE G.

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Mar 14, 2003

This is the best tasting chocolate cake! I never make chocolate cake from a box anymore, this cake is worth all the extra time and preparation. I brought this to church meals quite a few times and everyone loves it.

—HEATHERHIPPO

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Jul 23, 2003

You guys are going to love this one. After reading the reviews, I had to make this. Indeed it was delicious. I only had enough powdered sugar to make 1 batch of the buttercream frosting (I usually like to double my frosting on chocolate cakes...goes to show how much of a sweet tooth I have). Anyway, out of desperation for extra frosting, I made a batch of No Bake Cookies with about half the amount of oatmeal called for. I added this to my buttercream frosting while it was still warm. I poked lots of holes in the top of my cake and poured the frosting over. I don't recommend you do this unless you plan on going into a sugar coma, but I definitely got my sugar fix. Needless to say it turned out delicious.

—JOSIE

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Feb 01, 2004

I was first surprised by this recipe needing 1 cup of boiling water. but ,it was incredible. the cake was for my father inlaws bday. instead of buttercream frosting ,i made his favorite 7 minute frosting. he cake was enjoyed by all! excellent.

—NYCHEFMAN

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Mar 14, 2003

I only have one thing to say about this cake! PERFECT! Oh my! This was my very first attempt at making a cake from scratch and it was so easy to do and so good to eat! I didn't change anything. I made it both ways in the 9 inch pan and in a sheet cake pan and they both turned out great!

—MUSTANGSTEPH21

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Nutrition

Calories
591 kcal
30%

Carbohydrates
96.5 g
31%

Cholesterol
63 mg
21%

Fat
20.7 g
32%

Fiber
2.6 g
10%

Protein
6.7 g
13%

Sodium
553 mg
22%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Deep Dark Chocolate Cake

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 591
** Calories from Fat: 186

% Daily Value *
** Total Fat 20.7g 32 %
** Saturated Fat 6.8g 34 %
** Cholesterol 63mg 21 %
** Sodium 553mg 22 %
** Potassium 91mg 3 %
** Total Carbohydrates 96.5g 31 %
** Dietary Fiber 2.6g 10 %
** Protein 6.7g 13 %
** Sugars 73.1g
** Vitamin A 6 %
** Vitamin C < 1 %
** Calcium 10 %
** Iron 27 %
** Thiamin 19 %
** Niacin 18 %
** Vitamin B6 2 %
** Magnesium 4 %
** Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.