Chocolate Cake Recipe

When you’re craving a deep, intensely chocolatey treat that manages to be both rich and satisfyingly fluffy, nothing beats this Chocolate Cake. Modeled after the beloved Hershey’s Perfectly Chocolate recipe, this classic dessert pairs a moist, tender crumb with a velvety chocolate buttercream frosting. Whether you bake it for birthdays, gatherings, or simply to treat yourself, this Chocolate Cake will undoubtedly earn a top spot in your dessert hall of fame.

Ingredients You’ll Need

Each ingredient for this Chocolate Cake has been chosen to provide an incredible balance of flavor and texture, making the process delightfully simple yet essential. With just a handful of pantry staples and a couple of fresh items, you’ll have everything you need for an unforgettable, crowd-pleasing cake.

• Flour: All-purpose flour lends structure and holds everything together for that perfect slice.
• Unsweetened Cocoa Powder: Opt for Hershey’s or another good-quality brand for a deep, pure chocolate flavor.
• Baking Powder: Helps create those airy layers by giving the cake a light lift.
• Baking Soda: Ensures the cake bakes up extra moist and tender, balancing the acidity of the cocoa.
• Salt: A pinch of salt wakes up all the flavors and keeps the sweetness in check.
• White Granulated Sugar: Sweetens every bite and gives the cake beautiful softness.
• Eggs: Large eggs add richness and help bind the batter for that lovely tender crumb.
• Milk: Use whole milk for extra richness; it keeps the cake moist and flavorful.
• Vegetable Oil: Adds silkiness—oil keeps chocolate cakes luxuriously moist longer than butter alone.
• Pure Vanilla Extract: A dash highlights all the chocolatey notes, making them sing.
• Boiling Water: Don’t skip this unusual step—hot water helps the cocoa bloom and brings everything together.
• Butter: For the frosting, real butter is key for a creamy, spreadable finish.
• Powdered Sugar: (Also called confectioners’ or icing sugar) makes the frosting lusciously smooth.
• Additional Cocoa Powder: Doubles down on the chocolate punch in the frosting.
• More Milk: Gives your buttercream the perfect consistency.
• Vanilla Extract (again): Rounds out the chocolate buttercream so every bite is balanced.

How to Make Chocolate Cake

Step 1: Prepare Your Cake Pans and Preheat the Oven

Preheat your oven to 350°F (180°C) for a standard oven, or 320°F (160°C) if using a convection fan. Lightly grease two 9-inch (22 cm) round cake pans with butter, then line the base of each with parchment paper. This step keeps the cakes from sticking and ensures a smooth release every time.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, sift together the flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Sifting not only combines everything evenly but also creates a lighter, fluffier crumb in your finished Chocolate Cake. Next, whisk in the sugar—you’ll love seeing the mixture turn a deep, dusty brown!

Step 3: Add Wet Ingredients

To your dry mixture, add the eggs, milk, vegetable oil, and vanilla extract. Whisk everything together until you have a glossy, lump-free batter. This shouldn’t take long; about 30 seconds with a hand whisk or electric mixer is perfect for a smooth, pourable consistency.

Step 4: Incorporate Boiling Water

Pour in that cup of boiling water and stir thoroughly. The batter will become quite thin—this is exactly what you want! The hot water allows the cocoa to “bloom,” making every bite even more chocolatey and irresistible.

Step 5: Bake the Cakes

Divide your batter evenly between the prepared pans. Pop them into the oven, and bake for 30–35 minutes. You’ll know they’re done when a wooden skewer inserted in the center comes out clean. The kitchen is about to smell absolutely heavenly!

Step 6: Cool Completely

Let the cakes rest in their pans for 10 minutes after baking. Gently turn them out onto wire racks and leave them to cool completely. Cooling is essential before frosting so your buttercream won’t melt and slide off the Chocolate Cake layers.

Step 7: Make the Chocolate Buttercream Frosting

Melt the butter in a small saucepan or microwave, then whisk in the cocoa powder until smooth and glossy. Gradually add powdered sugar and milk, alternating between the two, and beat until your frosting is fluffy and spreadable. Stir in the vanilla for that finishing flourish. If the frosting feels too thick, add a splash more milk to reach your desired texture.

How to Serve Chocolate Cake

Garnishes

Dress up your Chocolate Cake with a flurry of chocolate shavings, a handful of fresh berries, or a dusting of powdered sugar. Even a sprinkle of flaked sea salt can make the chocolate flavor pop for extra drama. The glossy buttercream really looks stunning on its own, but a little garnish takes it to celebration-level.

Side Dishes

Pair your slices with a scoop of vanilla ice cream or a dollop of freshly whipped cream—these classics balance the rich chocolate beautifully. You might also try some tangy raspberries or a spoonful of cherry compote on the side for a fruity contrast.

Creative Ways to Present

Turn your Chocolate Cake into a showstopper by stacking the layers tall and swirling the buttercream in dramatic swoops. For special occasions, slice it into smaller squares for a party tray, or even make mini cakes using cookie cutters for a personalized touch. A drizzle of warm ganache top or a splash of espresso syrup around the plate can really take things to the next level!

Make Ahead and Storage

Storing Leftovers

To keep your Chocolate Cake fresh and moist, cover any leftovers with plastic wrap or store in an airtight container at room temperature for up to three days. If your kitchen is especially warm, tuck it into the fridge so the buttercream stays firm and delicious.

Freezing

Freezing is a breeze! Wrap unfrosted cake layers tightly in plastic wrap, then foil, and store for up to three months. Thawed, the cakes taste just as moist as the day they were baked. For frosted cake, freeze individual slices on a baking sheet before wrapping and storing—perfect for a future chocolate emergency!

Reheating

If you love warm cake, pop a slice in the microwave for just 10–15 seconds—this softens the crumb and makes the chocolate aromas bloom. If you’ve stored your cake in the fridge, letting it come back to room temperature before serving helps the flavors shine.

FAQs

Can I use Dutch-process cocoa powder instead of regular?

You can substitute Dutch-process cocoa, but it might change the rise and flavor of your Chocolate Cake since it’s less acidic. Stick with natural unsweetened cocoa powder for best results and authentic Hershey’s flavor.

What kind of milk is best for Chocolate Cake?

Whole milk brings extra richness and moisture, but you can use 2% or even non-dairy options if you prefer. If using plant-based milks, just make sure they’re unflavored and unsweetened.

Can I bake this recipe as cupcakes?

Absolutely! This batter works beautifully as cupcakes—just divide into liners and bake for 18–22 minutes, checking with a toothpick for doneness.

How do I get my cake layers perfectly even?

For even layers, weigh your batter before pouring into the pans, or use a measuring cup to distribute it evenly. Spinning the pans gently on the counter helps the batter settle for a flat surface.

Why is my Chocolate Cake dry or dense?

Dryness usually comes from overbaking or using too much flour. Be sure to measure carefully and check the cakes right at the 30-minute mark. The thin batter and oil help guarantee a soft crumb, so don’t skip those steps!

Final Thoughts

Every bite of this Chocolate Cake is a celebration of chocolate in its most delicious form. Whether you’re a novice baker or a cake enthusiast, this foolproof recipe is sure to impress and delight. Gather your friends, slice it up, and share the joy—once you try it, you’ll want to bake it again and again!

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