Okay, so I’ve been craving something chocolatey, like really chocolatey, lately. I stumbled upon this Hershey’s Deep Dark Chocolate Cake recipe online and, let me tell you, it looked like exactly what I needed. Hershey’s is kinda famous for their chocolate, right? So I figured their cake recipe had to be pretty good.
Getting Started
First, I gathered all the ingredients. Nothing too crazy, mostly just regular stuff you’d have in your pantry. The recipe called for unsifted all-purpose flour, sugar, and, of course, Hershey’s Cocoa. I actually had to run to the store to grab a fresh container, I just want that chocolate flavor, you know?
Mixing it Up
Then I started mixing. I combined the dry ingredients in one bowl – the flour, sugar, cocoa powder, baking soda, baking powder, and a pinch of salt. It already smelled amazing, just from the cocoa. In another bowl, I whisked together the wet ingredients – eggs, milk, oil, and vanilla extract.

Then slowly, and carefully, I poured the wet mixture into the dry ingredients while mixing on a low speed. The batter turned this beautiful, deep brown color. It was getting exciting now, for real. Oh, and then I poured in some boiling water. I was a little unsure about that part, but the recipe said to, so I did. The batter became thinner, which is apparently what’s supposed to happen.
Baking Time
I greased and floured two 9-inch round cake pans – gotta make sure the cake doesn’t stick, that’s the worst. Then I divided the batter evenly between the two pans and popped them in the oven, which I had preheated to 350 degrees. The waiting was the hardest part, but my kitchen started to smell like a chocolate factory, so that was a nice bonus.
The Big Reveal
After about 30 minutes, I checked the cakes with a toothpick. It came out clean, so I knew they were done. I took them out of the oven and let them cool in the pans for a bit before flipping them onto a wire rack to cool completely.
While the cakes were cooling, I made a simple chocolate buttercream frosting. I mean, you can’t have chocolate cake without chocolate frosting, right? It’s just a rule. Once the cakes were completely cool, I frosted the first layer, stacked the second layer on top, and frosted the whole thing.
The Taste Test
Finally, the moment of truth! I cut myself a big slice, and oh my goodness. It was so rich and moist, and the chocolate flavor was intense. Exactly what I was hoping for. This Hershey’s Deep Dark Chocolate Cake is definitely a keeper. I’ll be making this one again, for sure. It’s seriously the perfect cake for any chocolate lover, trust me. You gotta try it!
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