Chocolate cake


What makes an exceptional Chocolate Cake? You only need one bowl & minimal ingredients lớn make this Hershey’s Perfectly Chocolate Cake. Rich in chocolate flavour with a tender-moist crumb, và fluffy with the perfect amount of sweetness. This is what chocolate dreams are made of!


the best chocolate cake recipe

Chocolate flavour oozes all through this cake even though it’s only made with cocoa powder, lượt thích our very own Fudgy Chocolate Cake. With a crumb so incredibly tender, this cake stays moist for a good 4-5 days. Whether you eat it plain, dust it with powdered sugar or serve with dollops of cream or scoops of ice cream, it truly is perfectly perfect!

Of course, smothering it with a buttercream frosting never hurt anyone.

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how lớn make chocolate cake

The world famous Hershey’s Perfectly Chocolate Cake recipe ticks all your chocolate-loving boxes: EASY, QUICK và AMAZING RESULTS.

TIPS: Sift the dry ingredients into a large bowl first khổng lồ get rid of any hard lumps caused during storage, while getting more air into the mixture.

Then add in your wet ingredients. Just keep in mind that the cake batter is VERY thin. Don’t be tempted to địa chỉ cửa hàng more flour as this is what makes the cake super soft & moist.

The ONLY thing you can showroom to this already perfect cake recipe is a couple teaspoons of instant coffee or espresso for an even deeper chocolate flavour. Of course, this is totally and COMPLETELY optional. You cannot taste the coffee flavour.


Super-fine cake flour can be used if you have it for an even softer crumb but is not necessary.


what makes chocolate cake moist?

This perfect combination of oil, milk and boiling water makes this recipe stand out without having to use melted chocolate. The fats in the oil, protein in milk and temperature of the water makes the chocolate flavour develop nicely while baking and providing the essentials for that moist crumb you’re looking for.

Don’t over-mix OR over-bake. This chocolate cake only needs about 30-35 minutes in the oven, or until a wooden skewer inserted into the centre comes out clean.


how bởi you make the best chocolate cake?

Make sure you preheat your oven before starting. We’ve included temperatures for standard AND fan or convention ovens. If using springform pans, lưu ý that they are NOT 100% leakproof. Very thin cake batters such as this one will leak through the base. Khổng lồ combat this issue, line the base with parchment paper coming up where the sides meets the base khổng lồ create a ‘cover’. Place a baking sheet on the shelf below the cake pan (or the bottom of the oven) lớn catch any stray drips. Don’t put cake pans directly on the pan as the heat will effect the base of your cakes. Let cakes cool COMPLETELY before frosting. You can make this chocolate cake the day before và frost the next day.

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what ingredient makes a cake rise baking soda or baking powder?

Both raising agents are used in this recipe to ensure it rises enough. The sponge itself contains oil, which is quite a heavy ingredient that normally creates a dense result. Using both raising agents together balance this out to lớn provide just the right amount of rise.

If your cakes turn out flat, make sure you check expiry dates. Keep in mind both baking powder and soda will thua trận their effectiveness if kept too long in your pantry.

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An easy lớn make, rich Chocolate Cake is the most craved cake recipe. One bowl, minimal ingredients = a fluffy, tender-moist chocolate cake!








1 ba phần tư cups all purpose flour, or (plain flour), (8 oz | 227 g) 3 phần tư cup unsweetened cocoa powder, (2.6 oz | 75 g) or regular Hershey's cocoa powder 1 1/2 teaspoon baking powder 1 50% teaspoon baking soda, (or bi-carb soda) 1 teaspoon salt 2 cups white granulated sugar, (14 oz | 410 g) 2 large eggs 1 cup milk, (250 ml) một nửa cup vegetable oil, (125 ml) 2 teaspoons pure vanilla extract 1 cup boiling water (250 ml)


4 oz butter, (120 g | 50% cup) 2/3 cup unsweetened cocoa powder, or regular HERSHEY'S (2.4 oz | 65 g) 3 cups powdered sugar, (confectioners or icing sugar) 1/3 cup milk 1 teaspoon pure vanilla extract



Preheat oven to 350°F (180°C) standard or 320°F (160°C) fan/convection. Lightly grease 2x 9-inch (22cm) round cake pans with butter. Line base with parchment paper. Sift together flour, cocoa, baking powder, baking soda and salt into a large bowl. Whisk in sugar, then địa chỉ eggs, milk, oil & vanilla. Whisk well to lớn combine until lump free, about 30 seconds. Pour boiling water into batter, mixing well. Cake batter is thin in consistency. Pour batter into cake pans and bake for 30-35 minutes or until a wooden skewer inserted into the centre comes out clean. Let cool for 10 minutes, then turn out onto wire racks lớn cool completely before frosting.


Melt butter, then whisk in cocoa powder. Alternately showroom powdered sugar và milk, beating to spreading consistency (add a small amount of additional milk, if needed). Stir in vanilla.


COCOA POWDER:I use a combination of 50% cup Dutch processed and 1/4 cup regular unsweetened cocoa powder for a richer cake.

COFFEE:For a richer chocolate flavour, DISSOLVE 2 teaspoons instant coffee or espresso in the boiling water before adding into the batter. You can't taste the coffee!

SUGAR:White granulated sugar is used here. You can also use superfine or caster sugar.

SPRINGFORM PAN (PLEASE NOTE)Springform pans are NOT 100% leakproof. Very thin cake batters such as this one will leak through the base. To lớn combat this issue, line the base with parchment paper coming up where the sides meets the base lớn create a 'cover'. Place a baking sheet on the shelf below the cake pan (or the bottom of the oven) to lớn catch any stray drips (don't put cake pans directly on the pan).

VARIATIONS FOR CHOCOLATE CAKE SIZES FROM HERSHEY'SPreheat oven lớn 350°F (180°C) standard or 320°F (160°C) fan/convection.

ONE-PAN CAKE: Use 13x9x2-inch baking pan. Bake 35-40 minutes. THREE LAYER CAKE: You'll need 8-inch round baking pans. Bake 30-35 minutes. BUNDT CAKE: Use a 12-cup fluted tube pan. Bake 50-55 minutes. CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Fill cups 2/3 full with batter. Bake 22-25 minutes. Makes about 30 cupcakes.


Calories: 351kcal | Carbohydrates: 55g | Protein: 6g | Fat: 16g | Saturated Fat: 12g | Fiber: 4g | Sugar: 36g