This is the one

The perfect chocolate cake recipe,that is.

My photo is humble, but trust me, I will never search for the perfect chocolate cake recipe again. I have found it. Dense, moist, and restaurant quality. Good restaurant quality.

The recipe is from the Hershey’s company, and they give permission to reprint it, so here it is.

Deep Dark Chocolate Cake

    2 c Sugar
    1 3/4 c All-purpose flour
    3/4 c Hershey’s cocoa
    Or hershey’s european_style-cocoa
    1 1/2 ts Baking powder
    1 1/2 ts Baking soda
    1 ts Salt
    2 Eggs
    1 c Milk
    1/2 c Vegetable oil
    2 ts Vanilla extract
    1 c Boiling water
    One-bowl buttercream-frosting:
    Recipe by: http://www.hersheys.com
    Heat oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. In large mixer bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes.
    Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.

*One-Bowl Buttercream Frosting:

    6 tablespoons butter or margarine, softened,
    2-2/3 cups powdered sugar,
    1/2 cup Hershey’s Cocoa or Hershey’s European Style Cocoa,
    1/3 cup milk,
    1 teaspoon vanilla extract.

    In small mixer bowl, beat butter. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Blend in vanilla. About 2 cups frosting.
    High Altitude Directions:
    Decrease sugar to 1-3/4 cups. Increase flour to 1-3/4 cups plus 2 tablespoons. Decrease baking powder to 1-1/4 teaspoons. Decrease baking soda to 1-1/4 teaspoons. Increase milk to 1 cup plus 2 tablespoons.
    Bake at 375 degrees Fahrenheit, 30 to 35 minutes for both pan sizes.

I used the buttercream frosting recipe and it was declared too sweet all around. Even as thinly frosted as you see in the photo. But it’s the cake that is perfect. With a layer of rasberry jam, and a sprinkle of powdered sugar on the top–perfection!

**I may not have sprayed enough cooking spray into my pan, but I did find the cake hard to remove from my 9×13-inch pan. If you have the circle pans that have the metal part that swirls around to loosen the cake from the bottom, that would be best (if you want a circle cake). I would not suggest making this cake in circle pans that you just tap the cake out of, because it’s probably going to leave half behind. It’s that moist. I don’t know if flouring would help release better, or if it’s just so moist it won’t make a difference. I’ll be experimenting in the future! (Doh–I see now they said to flour it! So don’t forget!)

In my continuing bread experiments, doesn’t this loaf of Italian bread look delicious? It’s all show, though, and still not a good recipe so I won’t share that. Too dense, too sweet, and a very blah taste. It’s nice to get out the aprons and have a cooking afternoon, though!
bready goodness

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