Deep Dark Chocolate Cake
A rich dark chocolate cake frosted with an easy one-bowl chocolate buttercream frosting.
Recipe Ingredients:
Cake:
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1/2 cup vegetable oil
One-Bowl Buttercream Frosting:
6 tablespoons butter or margarine, softened
2 2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1/3 cup milk
1 teaspoon vanilla extract
Cooking Directions:
- For Cake: Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round pans or one 13 x 9 x 2-inch baking pan.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
- Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes.
- Stir in boiling water (batter will be thin).
- Pour batter into prepared pans.
- Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.)
- Frost with One-Bowl Buttercream Frosting.
- For One-Bowl Buttercream Frosting: Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. Makes about 2 cups frosting.
Makes 8 to 10 servings.
HIGH ALTITUDE DIRECTIONS (Cake):
- Decrease granulated sugar to 1 3/4 cups
- Increase flour to 1 3/4 cups plus 2 tablespoons
- Decrease baking powder to 1 1/4 teaspoons
- Decrease baking soda to 1 1/4 teaspoons
- Increase milk to 1 cup plus 2 tablespoons
- Bake at 375°F, 30 to 35 minutes for both pan sizes
Recipe and photograph courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.