Monday, July 18, 2016

Perfect Chocolate Cake (recipe)

I know I've shared the surprisingly delicious vegan chocolate avocado cake recipe, but it was a denser chocolate cake, I thought I'd post my go-to recipe for a light, fluffy chocolate cake. It's 100% just the recipe from the back of a box of Hershey's Special Dark Cocoa powder. I have use this recipe for roughly a decade now, and it's awesome. The frosting recipe that accompanies it is also great.



I do change a few things slightly, but that would be like using the sodium-free baking powder since Bobble has the sodium restriction, and using sunflower oil in lieu of vegetable oil.



Don't mind the cake on a plate on a carrier. I forgot I owned the cake carrier before I frosted the cake, and when I realized it I figured it was just easier to keep it on the plate!


This cake turns out perfect every time, too!



So, if you prefer fluffier cakes and have no food restrictions, try this one out.

Hershey's "Especially Dark" Chocolate Cake
Ingredients
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S SPECIAL DARK Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
"ESPECIALLY DARK" CHOCOLATE FROSTING (recipe follows)

Directions

Heat oven to 350°F. Grease and flour two 9-inch round baking pans or line 28 to 30 muffin cups (2-1/2 inches in diameter) with paper bake cups.

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 mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans or fill cups about 2/3 full with batter.

Bake 30 to 35 minutes for round pans or 22 to 25 minutes for cupcakes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "ESPECIALLY DARK" CHOCOLATE FROSTING. 10 to 12 servings.


"ESPECIALLY DARK" CHOCOLATE FROSTING 
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S SPECIAL DARK Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter, Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.


Disclaimer: Thoughts of Fluff was not compensated in any way for this post. All opinions are my own and may differ from those of your own. The recipes are both Hershey's recipes and can be found at the links above.

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