Hershey's Chocolate Cake
A rich and fluffy chocolate cake that’s perfect for any occasion, bringing warmth, joy, and nostalgia in every bite.
Ingredients
Dry Ingredients
- 1 and ¾ cups all-purpose flour Can be swapped with gluten-free flour.
- ¾ cup unsweetened cocoa powder Dutch-processed cocoa can provide a milder taste.
- 2 cups granulated sugar
- 1 and ½ teaspoons baking powder
- 1 and ½ teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs Can use flax eggs or applesauce for a vegan option.
- 1 cup whole milk Almond milk or soy milk can be used instead.
- ½ cup vegetable oil Can substitute with apple sauce or unsweetened yogurt.
- 2 teaspoons vanilla extract
- 1 cup boiling water Important for moist texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Whisk until well blended.
- Add the eggs, whole milk, vegetable oil, and vanilla extract. Beat on medium speed for about 2 minutes until smooth and creamy.
- Carefully stir in the boiling water until the batter is well combined.
- Divide the batter evenly between the prepared pans.
Baking
- Place the pans in the preheated oven and bake for approximately 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cooling
- Cool the cakes in the pans for about 10 minutes, then carefully remove and place them on wire racks to cool completely.
Notes
Serve with coffee, vanilla ice cream, whipped cream, fresh berries, or chocolate sauce. Store in an airtight container in the fridge for 5-7 days, or in the freezer for up to 3 months.