suddenly craving for chocolate cake as i see picture of dark chocolate cake in my monitor..
it’s from a famous yummy chocolate brand :Hershey.. looked convincing, too.. so i thought “why don’t i give it a go”…
it’s purely for learning purpose.. i
the recipe looks kinda similar to “one bowl chocolate cake” from Madame Martha Stewart.. and as far i remember.. it wasn’t really chocolateyyy..and i can’t find any hershey cocoa powder around here.
butttt.. i decided to try it anyway..
i didn’t got the chance to tried to chocolate frosting, (altho it looked very yummy and i’m very looking forward to taste it) because my 4 yo daughter wanted to eat the cake rite away.
oh well. next time, then..
Hershey’s Deep Dark Chocolate Cake
2 cups granulated sugar
1 & 3/4 cups all-purpose flour
3/4 cup Hershey’s Special Dark Cocoa (i don’t have, so i used Bensdorf Kakao)
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 or canola oil
2 teaspoons vanilla
1 cup boiling water
Preheat oven to 350 degrees F. Grease and flour two 9-inch cake rounds or one 13×9×2-inch baking pan.
In a large mixing bowl, stir together the first six ingredients (sugar through salt); add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes.
Stir in boiling water (batter will be thin)
pour into prepared pan(s) and bake in a preheated 350 degree F oven for 35-40 minutes or until a toothpick inserted in center comes our clean.
If baking cake rounds, allow rounds to cool slightly before turning out onto wire racks to cool completely. If using rectangular baking pan, allow cake to cool completely before icing.
One Bowl Chocolate Frosting
6 tablespoons butter, softened to room temperature
2 & 2/3 cups confectioner’s (powdered) sugar
1/2 cup cocoa Hershey’s Special Dark Cocoa
1/3 cup heavy whipping cream
1 teaspoon pure vanilla extract
In a medium-sized bowl, mix and beat all ingredients using an electric mixer. If icing seems too thick, add a touch more heavy cream until desired consistency is reached, taking care not to over-thin the icing. I have found these amounts enough to frost the top and center layer of two, stacked, 9-inch cake rounds (but not the sides) or the top of a 13×9×2-inch rectangular cake. If you are looking to frost the sides of the stacked cake rounds as well, consider doubling these amounts.
review after tasting it :
it’s chocolatey. moist. and (ofcourse) different texture than sponge cake. it has heavy texture.
wud really love to try it with the frosting…