I have tried 5 different chocolate cake recipes (I’ll share them all eventually), but ever since I tried this one, I haven’t stopped using it. It’s super moist without sinking under the weight of buttercream.
Recipe from Hershey’s
Hershey’s “Perfectly Chocolate” Cake Recipe
Makes 24 cupcakes, or 2 9″ round cake layers
2 cups sugar
1 3/4 cups flour
3/4 cups Hershey’s cocoa powder (I’ve used their dark cocoa powder as well)
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla
1 cup boiling water (I’ve also used hot coffee)
*See Hershey’s website for full directions*
Perfectly chocolatey and moist.
I’ve made a few accommodations to this recipe the past couple of times:
I now use coffee instead of hot water. It doesn’t actually taste like coffee, it just enhances the chocolate flavor.
I also use dark cocoa powder, because I prefer dark chocolate. It works great with either.
If you’re going to use this recipe for cupcakes, I recommend filling them about 2/3 of the way, and baking at 375. If not, they will puddle and spread into each other rather than rising on top. I got 27 cupcakes this way.
What’s your favorite chocolate cake recipe? Have you tried the Hershey’s recipe yet?