“Perfectly Chocolate” Chocolate Cake
May 31, 2011
I cannot believe I haven’t blogged this one yet. This is my favorite classic chocolate cake, no surprises or gimmicks, no pistachio or raspberry puree, but a wonderful cake paired with a classic creamy frosting that will melt your heart. Perfect for a rainy afternoon (yes, Portland weather is terrible) or any day you’re craving a little comfort food. This is usually the cake that I make for myself during finals.. :)
The cake does not require any softened butter, sour cream, buttermilk, or anything else fancy. It only includes ingredients that you should have in your cupboards at all times. Also, the cake calls for milk and oil, eliminating any softened butter. No softened butter? Shut the front door!
I’ve been eating this cake for at least a decade, the recipe is from the back of a Hershey’s Cocoa can! This also ensures that the cake is easy for everyone :) No culinary background needed. :) Also, it only requires one bowl and then I clean it and use it for the frosting. I recommend making a two layer cake for this recipe using two 9inch round pans. The batter is very liquid-like and that is why I would not recommend it for cupcakes..too messy.
Hershey’s “Perfectly Chocolate” Chocolate Cake 10-12 servings
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup veggie/canola oil
2 teaspoons vanilla extract
1 cup boiling water (mhm)
1. Preheat oven to 350 degrees. Butter and flour your two cake pans (you can use non-stick spray).
2. Whisk together all dry ingredients in a large bowl.
3. Add eggs, milk, oil and vanilla and beat on medium for about a minute and then bump it to high for another minute or two.
4. Stir in your boiling water. The batter will look kinda weird for a minute but it will become smooth and very thin.
5. Pour into pans. Don’t try to pour half in one and then dump the rest into the other one. What I do is put them on an even surface, like your counter top, and then pour about 1/4 into Pan A and 1/4 into Pan B and continue until they look even.
6. Bake for 30-35 minutes or until toothpick comes out of the center of each pan clean. I turn mine around half way through cooking time. (apartment ovens aren’t the best)
Allow your cake to cool on a wire rack in their pans for at least 10 minutes, you can then take them out. Use a butter knife or whatever you run along the side of the pan to free up the sides of the cake. Place one (hopefully clean) hand on top of the cake and turn the pan over. If you buttered and floured the cake should come out clean. Set onto a cake display or large plate.
“Perfectly Chocolate” Chocolate Frosting makes about 2 cups
1 stick (1/2 cup) butter <—does not need to be soft!
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
1. Melt butter. Stir in cocoa.
2. Alternately add powdered sugar and milk, beating on medium speed. <–you may need more milk
3. Stir in vanilla.
To assemble: (make sure your cakes are cooled completely, otherwise you’ll melt the frosting)
Add a couple of dollops onto Cake A and spread with spatula or spoon. Now add Cake B to the top of Cake A. I usually frost the top of the cake and use more around the edges so I can spread them down the sides.
Anybody who is a fan of chocolate will adore this cake. Definitely a possibility for graduation parties, Father’s Day, etc.
PS I was on Tumblr and stumbled upon this photo someone blogged of Norway and immediately I thought “Pocahontas!” Riiiiight?