HOW TO MAKE HERSHEY’S CHOCOLATE CAKE?
The Hershey’s Chocolate Cake is simple to produce and can satisfy every chocolate craving! You’ll see this method again and again if you’re baking a layered cake, sheet cake, or bundt cake. A slice of rich chocolate cake with chocolate frosting is the fastest path to any real chocolate lover’s core.
Brownies are, without a doubt, a big favorite. Chocolate pudding freshly made is difficult to beat. Few people can resist my chocolate chip cookies. So what about others who really adore chocolate? A piece of chocolate cake with chocolate frosting is a slice of paradise.
This cake is a perfect one to create for kids because it’s so easy to make. You can need to assist your child with the boiling water and, of course, the oven, depending on their age, but they will handle most of the rest on their own!
Imagine how happy they’ll be to serve a piece of cake they made themselves.
Oh, my goodness! When a cake recipe is adaptable, I don’t have to go digging in my recipe files to find a new recipe if I like cupcakes instead of a sheet cake. Only make sure that every cake pan you use is greased and floured, or that you use cupcake liners if you’re making cupcakes
CHOCOLATE CAKE INGREDIENTS:
Granulated white sugar, I used 400 grams.
220 grams.Of cake flour.
80 grams.Of cocoa powder.
1½ small spoon.Of baking powder.
1½ small spoon.Of baking soda.
1 small spoon.Of salt.
Eggs, I used 2 large sized.
A glass.Of milk/heavy cream.
½ Cup.Of vegetable oil
A large spoon.Of vanilla flavoring.
1 Cup.Of boiling water.
THE BUTTERCREAM WITH WHIPPED CHEESE INGREDIENTS:
120 grams.Of cream cheese.
170 grams.Of softened butter.
½ large spoon.Of vanilla flavoring.
500 grams.Of powdered sugar.
BUTTER WITH CHOCOLATE CHEESE INGREDIENTS:
170 grams.Of butter.
100 grams.Of cream cheese.
Around 2 cups.Of Hershey’s cocoa powder.
620 grams.Of powdered sugar.
¾ Cup.Of whole milk.
2 small spoons.Of vanilla extract.
DIRECTIONS TO MAKE THE HERSHEYS CHOCOLATE CAKE:
To begin, I set the temperature of the oven to 350 degrees Fahrenheit. And I coated three medium circular cake pans using a nonstick cooking spray.
Next, I placed the pans aside after lightly dusting them with flour.
Then, I combined the cake flour with cocoa powder, granulated white sugar, baking powder, and baking soda, and kosher salt in a big mixing bowl, and I mixed all these ingredients together using my electric mixer.
After that, I added in the whole milk, canola oil, 2 large eggs, and vanilla extract and I beat after each addition until well combined.
Once it is combined, I added the boiling water and beat again for 40 seconds until I had a thin mixture.
Following that, I divided the batter between the three pans spread it evenly, and pop the pans in the oven, and baked it for approximately 30 to 35 minutes, until a toothpick inserted in the middle comes out clean.
And, I removed the cakes from the oven once they were completely cooked and I let them cool for at least 15 minutes after removing them over a wire rack.
To ensure even layers, I always use a cake leveler, but you can also use a serrated knife.
DIRECTIONS TO MAKE THE WHIPPED BUTTERCREAM DIRECTIONS:
For around 30 seconds, I beat the cream cheese with softened butter using an electric mixer at high pressure.
Until thoroughly combined, I added 1/2 cup powdered sugar at a time, ensuring that each half cup was properly added before moving on to the next 1/2 cup.
And I added the vanilla extract and whisked for another 30 seconds on heavy, then I beat for one more minute until the mixture was smooth and fluffy.
THIS HOW TO MAKE THE BUTTERCREAM DECORATING:
First, I mixed the butter with cream cheese in a big mixing bowl with an electric mixer, then I gradually incorporated half a cup of powdered sugar.
And, I combined the cocoa powder with milk and vanilla extract in a mixing bowl.
Next, I combined all ingredients in a mixing bowl and whisked until smooth.
For one minute, or before fluffy, I beat on high speed.
To ensure perfect mounting of cake layers, I use a cake leveler to adjust the level of the cakes, and I put the bottom layer in a cake pan.
And I covered the bottom cake layer with 3/4 cup buttercream cheese topping. And I repeated the procedure for the second single layer. Last but not least, I added the third layer on top and refrigerated for 15 minutes until freezing the surface with the leftover buttercream and whipped cheese.
Finally, I removed it from the refrigerator and gently added the chocolate sauce, butter cheese, and buttercream icing on the cake’s edges.