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Deep Dark Chocolate Cake Recipe
Intermediate
Deep Dark Chocolate Cake Recipe
Prep Time: 30 Minutes
Skill Level: Intermediate

Recipe Rating

Deep Dark Chocolate Cake Recipe

Ingredients

  • 2 cups granulated sugar (500 mL)
  • 1 3/4 cups all-purpose flour (425 mL)
  • 3/4 cup HERSHEY'S Cocoa (175 mL)
  • 1 1/2 tsp baking powder (7 mL)
  • 1 1/2 tsp baking soda (7 mL)
  • 1 tsp salt (5 mL)
  • 2 eggs (2)
  • 1 cup milk (250 mL)
  • 1/2 cup vegetable oil (125 mL)
  • 2 tsp vanilla extract (10 mL)
  • 1 cup boiling water (250 mL)
  • BUTTERCREAM FROSTING
  • 6 tbsp butter or margarine, softened (90 mL)
  • 2 2/3 cups icing sugar (650 mL)
  • 1/2 cup HERSHEY'S Cocoa (125 mL)
  • 1/3 cup milk (75 mL)
  • 1 tsp vanilla extract (5 mL)
Deep Dark Chocolate Cake Recipe

Directions

  • 1. Preheat oven to 350°F (180°C). Grease and flour two 9-inch (1.5 L) round baking pans or one 9 x 13-inch (3.5 L) baking pan.
  • 2. Stir sugar with flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla. Beat with an electric mixer, on medium speed, for 2 minutes. Stir in boiling water (batter will be thin). Divide batter evenly between prepared pans.
  • 3. Bake for 30 to 35 minutes for the round pans (35 to 40 minutes for the large pan) or until a wooden pick inserted in the centre comes out clean. Cool for 10 minutes on a rack. Turn cakes out from pans; cool completely. (Sheet cake may be left in pan if desired.) Makes 8 to 10 servings.
  • 4. Buttercream Frosting: Beat butter in medium bowl. Combine the icing sugar with the cocoa. Alternately add the icing sugar mixture and the milk to the butter, until a spreadable consistency is reached (additional milk may be required to reach preferred consistency). Stir in vanilla. Frost cooled cake.
  • Makes about 2 cups (500 mL) of frosting.

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