Hershey's Especially Dark but Not Overly Sweet Cho
Indulge in the rich, deep flavor of "Hershey's Especially Dark but Not Overly Sweet Cho," a decadent chocolate cake that strikes just the right balance between bold cocoa notes and subtle sweetness. Made with Hershey's Special Dark Cocoa Powder, this cake delivers a luxurious, velvety texture and a perfectly moist crumb in every bite. The secret? A splash of boiling water, which intensifies the chocolate flavor and creates a glossy, irresistible batter. This easy-to-follow recipe combines pantry staples like all-purpose flour, granulated sugar, and eggs, with a hint of vanilla extract for a touch of warmth. Ready in under an hour, this two-layer cake is perfect for celebrations or everyday indulgence. Frost with your favorite chocolate topping or ganache, and serve with whipped cream or ice cream for a dessert that's both heavenly and unforgettable. Perfectly suited for chocolate enthusiasts searching for a dark, sophisticated treat that isn’t overly sweet.
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Ingredients
- 0.75 cup Hershey's Special Dark Cocoa Powder
- 1.75 cups All-purpose flour
- 1.25 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 2 large Eggs
- 1 cup Whole milk
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans, or line them with parchment paper.
Step 2
In a large mixing bowl, whisk together the cocoa powder, flour, sugar, baking powder, baking soda, and salt until evenly combined and free of lumps.
Step 3
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed with an electric mixer (or whisk by hand) until the batter is smooth and well incorporated, about 2-3 minutes.
Step 4
Carefully stir in the boiling water, a little at a time, until the batter becomes thin and glossy. The boiling water enhances the chocolate flavor.
Step 5
Divide the batter evenly between the prepared cake pans. Gently tap the pans on the counter to release any air bubbles.
Step 6
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Step 7
Remove the pans from the oven and let the cakes cool in the pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
Step 8
Frost with your favorite chocolate frosting or ganache, and serve. This cake pairs beautifully with a dollop of whipped cream or a scoop of ice cream if desired.
Nutrition Facts
| Serving size | (1359.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3293.7 |
| Total Fat 141.8g | 0% |
| Saturated Fat 33.6g | 0% |
| Polyunsaturated Fat 67.5g | |
| Cholesterol 401.3mg | 0% |
| Sodium 5160.8mg | 0% |
| Total Carbohydrate 533.6g | 0% |
| Dietary Fiber 77.1g | 0% |
| Total Sugars 263.6g | |
| Protein 78.0g | 0% |
| Vitamin D 189.4IU | 0% |
| Calcium 743.0mg | 0% |
| Iron 40.1mg | 0% |
| Potassium 2890.0mg | 0% |
Source of Calories