The Back-of-the-Box Hershey’s Chocolate Cake is a classic dessert that has been a favorite for generations. Known for its rich, chocolatey flavor and moist texture, this cake is a go-to for birthdays, celebrations, and casual gatherings. The recipe, found on the back of the Hershey’s Cocoa box, is simple yet delicious, making it a staple in many households. Its timeless appeal lies in its simplicity, using basic ingredients to create a decadent dessert that satisfies any chocolate lover.
If you’re a fan of chocolate desserts, you might also enjoy the Chocolate Peanut Butter Banana Cream Trifle, a layered treat that combines chocolate and peanut butter flavors in a delightful way.
What Makes Hershey’s Chocolate Cake So Special?
The secret to the Back-of-the-Box Hershey’s Chocolate Cake is its perfect balance of ingredients, which results in a moist and fluffy cake with a deep chocolate flavor. The use of Hershey’s Cocoa gives the cake a rich, dark chocolate taste that is not too sweet, making it ideal for pairing with various frostings and fillings.
This recipe is also incredibly versatile. Whether you’re making a simple sheet cake or an elaborate layer cake, the Hershey’s Chocolate Cake serves as the perfect base. For a unique twist, try adding a layer of Old-Fashioned Peanut Butter Fudge between the cake layers for an irresistible combination of flavors.
Ingredients for Hershey’s Chocolate Cake
The classic Hershey’s Chocolate Cake uses everyday ingredients that you probably already have in your pantry:
- Sugar: Granulated sugar for sweetness.
- Flour: All-purpose flour for structure.
- Cocoa Powder: Hershey’s Cocoa is recommended, but any good quality cocoa powder will work.
- Baking Powder and Baking Soda: These leavening agents help the cake rise.
- Salt: Enhances the chocolate flavor.
- Eggs: Provide structure and moisture.
- Milk: Adds moisture and richness to the batter.
- Vegetable Oil: Keeps the cake tender and moist.
- Vanilla Extract: Adds a hint of flavor.
- Boiling Water: Intensifies the cocoa flavor and helps to create a smooth batter.
Optional Additions
- Espresso Powder: A teaspoon of espresso powder can deepen the chocolate flavor.
- Chocolate Chips: Fold in some chocolate chips for added texture and bursts of chocolate.
- Orange Zest: A bit of orange zest can add a fresh, citrusy note that complements the chocolate.
Step-by-Step Preparation Guide
1. Preheat and Prepare Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans, or line them with parchment paper for easier removal.
2. Combine Dry Ingredients
In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Make sure the dry ingredients are well combined and free of lumps.
3. Add Wet Ingredients
Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for about 2 minutes, until the batter is smooth and well combined.
4. Add Boiling Water
Stir in the boiling water. The batter will be very thin, but this is what makes the cake so moist and delicious.
5. Bake
Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before removing to a wire rack to cool completely.
6. Frost and Decorate
Once the cakes are completely cool, you can frost them with your favorite chocolate frosting or a classic buttercream. For a rich and indulgent finish, try the Buttermilk Chocolate Cake frosting recipe, which complements the Hershey’s cake perfectly.
Tips for the Perfect Back-of-the-Box Hershey’s Chocolate Cake
- Use Good Quality Cocoa: The quality of the cocoa powder significantly affects the flavor of the cake. Opt for Hershey’s Cocoa or another high-quality brand.
- Don’t Overmix the Batter: Overmixing can result in a dense, tough cake. Mix just until the ingredients are combined.
- Check the Doneness: Every oven is different, so check the cake a few minutes before the recommended baking time is up.
- Cool Completely Before Frosting: Frosting a warm cake can cause the frosting to melt and slide off. Make sure the cakes are completely cool before assembling.
Variations of Hershey’s Chocolate Cake
1. Hershey’s Chocolate Cupcakes
Turn this classic cake recipe into cupcakes by dividing the batter into a muffin tin lined with cupcake liners. Bake at 350°F (175°C) for about 20-25 minutes. Top with a swirl of chocolate buttercream or cream cheese frosting for a delightful treat.
2. Hershey’s Chocolate Bundt Cake
For a more elegant presentation, bake the cake in a bundt pan. Drizzle with a rich chocolate ganache or dust with powdered sugar for a beautiful finish.
3. Hershey’s Chocolate Sheet Cake
Bake the cake in a 9×13-inch pan for a simple, easy-to-serve dessert. This version is perfect for potlucks or casual gatherings. Top with a layer of Old-Fashioned Fudge for an extra decadent touch.
4. Mocha Chocolate Cake
Add a tablespoon of instant coffee granules to the boiling water to create a mocha-flavored chocolate cake. Frost with a coffee-infused buttercream for a delicious twist on the classic recipe.
For more inspiration on creating different types of chocolate desserts, check out the Fluffy Pancake Recipe and turn it into a chocolate pancake stack by adding cocoa powder to the batter. It’s a unique and delicious way to enjoy chocolate for breakfast.
How to Frost and Decorate Hershey’s Chocolate Cake
Frosting is an essential part of any cake, and the Hershey’s Chocolate Cake is no exception. Here are a few frosting and decoration ideas:
Classic Chocolate Buttercream
A rich, chocolate buttercream is the perfect complement to the deep chocolate flavor of the cake. To make chocolate buttercream, beat together 1/2 cup of softened butter, 2/3 cup of cocoa powder, and 3 cups of powdered sugar. Add 1/3 cup of milk and 1 teaspoon of vanilla extract, beating until smooth and fluffy.
Cream Cheese Frosting
For a tangy contrast to the sweet chocolate cake, try a cream cheese frosting. Beat together 8 ounces of softened cream cheese, 1/4 cup of softened butter, and 1 teaspoon of vanilla extract. Gradually add 4 cups of powdered sugar and beat until smooth.
Whipped Ganache
For an extra decadent finish, make a whipped ganache frosting by heating 1 cup of heavy cream and pouring it over 12 ounces of chopped dark chocolate. Let it sit for 5 minutes, then stir until smooth. Let the ganache cool, then beat until fluffy and light.
Decorating Tips
- Chocolate Shavings: Use a vegetable peeler to create chocolate shavings from a bar of chocolate. Sprinkle them over the frosted cake for a decorative touch.
- Fresh Berries: Add fresh raspberries or strawberries around the top edge of the cake for a pop of color and a tart contrast to the rich chocolate.
- Sprinkles: For a fun and festive look, decorate the cake with colorful sprinkles or chocolate jimmies.
For more delicious frosting ideas, try the recipe for Caramel Ribbon Crunch Frappuccino. The caramel sauce from this recipe can be drizzled over the top of the cake for an added layer of flavor.
Storage and Serving Tips
Storing
The Hershey’s Chocolate Cake can be stored at room temperature for up to 3 days. Cover it with a cake dome or store in an airtight container to keep it moist. For longer storage, you can refrigerate the cake for up to a week. Bring it to room temperature before serving for the best texture.
Freezing
To freeze, wrap individual slices or the whole cake (without frosting) tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Serving Suggestions
Serve this rich chocolate cake with a scoop of vanilla ice cream or a dollop of whipped cream for a classic combination. For a more sophisticated dessert, drizzle each slice with a raspberry sauce or caramel syrup.
Frequently Asked Questions
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to choose a blend that includes xanthan gum for the best texture.
How do I prevent my cake from sticking to the pan?
Grease and flour the pans thoroughly, or use parchment paper to line the bottoms of the pans. This will help the cake release easily after baking.
Can I use Dutch-process cocoa powder instead of regular cocoa?
Yes, but it may alter the taste and texture slightly. Dutch-process cocoa has a smoother, less acidic flavor than natural cocoa powder.
Can I make this cake dairy-free?
Yes, substitute the milk with almond milk or another plant-based milk. Use dairy-free margarine or oil instead of butter, and choose a dairy-free frosting option.
How do I make a moist chocolate cake?
Adding boiling water to the batter and using oil instead of butter helps keep the cake moist. Also, be careful not to overbake the cake, as this can make it dry.
Conclusion
The Back-of-the-Box Hershey’s Chocolate Cake is a timeless classic that’s perfect for any occasion. Its rich, chocolatey flavor and moist texture make it a favorite among chocolate lovers. Whether you’re making it for a birthday celebration or just because, this cake is sure to impress.
Hershey’s Chocolate Cake Recipe – How to Make It at Home
For more classic dessert recipes, try the Old-Fashioned Bread Pudding or the Pumpkin Banana Bread for a delicious fall treat. Enjoy baking, and don’t forget to share a slice with friends and family!