Dark Chocolate Cake

This Dark Chocolate Cake is very moist and delicious! I’ve been using this same recipe since 1982 when I cut it out of one of my magazines. It was called Deep Dark Chocolate Cake by Hershey’s Cocoa. When I started making it recently, I realized the same recipe is on the back of the Hershey’s Cocoa box. Even though it’s been over 40 years, I’m glad that they didn’t change anything in the recipe as it’s perfect just the way it is.

I can’t say enough good things about this cake recipe; it always comes out so perfectly moist and yummy. The only thing I did differently than the magazine recipe is that I used vanilla buttercream instead of their recommended chocolate frosting. I don’t usually like chocolate on chocolate, so the vanilla was just right.

This cake is perfect for any occasion but if you need a cake for a birthday, this is highly recommended. I think it’s pretty easy to make too.

Very moist dark chocolate cake with buttercream frosting. Perfect for any occasion.

Yield: 10

Author: Karen - Oventry.com

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Dark Chocolate Cake with Buttercream Frosting

This Dark Chocolate Cake is very moist and delicious. The original recipe is on the back of the Hershey's Cocoa box.

Ingredients

Cake

• 1 ¾ cup all-purpose flour
• 2 cups granulated sugar
• 1 ½ tsp baking soda
• 1 ½ tsp baking powder
• 1 tsp salt
• ¾ cup natural cocoa powder (not Dutch process)
• 1 cup whole milk or buttermilk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 2 large eggs
• 1 cup boiling water

Buttercream Frosting

• ½ cup butter – softened
• ¼ tsp salt
• 2 cups confectioner’s sugar
• 1 ½ tsp vanilla extract
• 2 Tbsp milk or buttermilk

Instructions

1. Preheat oven to 350°F (177°C) and butter (or oil) and flour one 9 x 13-inch pan or two cake rounds.
2. In a medium sized bowl, whisk the flour, sugar, baking soda, baking powder, and salt.
3. Sift the cocoa powder into the flour mixture and whisk to blend. Set aside.
4. At this time put the water on the stove to boil.
5. In a large mixing bowl, beat the milk, vegetable oil, and vanilla on medium speed until well blended. Add the eggs one at a time and continue mixing for about 2 minutes.
6. Lowing your mixer speed to low, slowly add in the flour/cocoa mixture to the milk/egg mixture. Increase speed of mixer to medium speed and beat for 1 to 2 minutes or until fully incorporated.
7. Stir in boiling water. Mixture will be thin.
8. Bake for 30 – 40 minutes or until a toothpick comes out clean when inserted into the center of the cake.
9. Cool cake before frosting.
10. Buttercream Frosting: Cream butter and salt for about 4 -5 minutes. Add confectioner’s sugar gradually and continue mixing until blended. Mix in the milk and vanilla and beat for another 3 minutes on medium speed.
11. Store in the fridge for up to 4 days.