"A lovely chocolate cake with chocolate buttercream frosting." — HersheysKitchens.com
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1 3/4 cups
HERSHEY®'S Cocoa Powder
1 1/2 teaspoons
1 1/2 teaspoons
2 2/3 cups
HERSHEY®'S Cocoa Powder
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.
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.
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.
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!
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.
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Deep Dark Chocolate Cake
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 591
** Calories from Fat: 186