Hershey's "Especially Dark" Chocolate Cake
I did not make Valentine's Sugar Cookies this year as I am still working from home due to the COVID pandemic. Since I am not around many people to share my baked goods with, I thought it better to make a cake for Allen and me. All week I was reading cake recipes from various cookbooks, and when I went in my pantry to check stocked ingredients, I picked up the Hershey's Cocoa Special Dark 100% Cacao Dutched Cocoa, looked on the back and found this recipe. Well, I was intrigued and happy as I had all the ingredients to bake the cake. I wanted to bake a simple from scratch cake and this was a great choice. The other cakes I considered will be shared at a later date, as I did not have some of the ingredients. This cake is so tender with a light crumb. The dark chocolate flavor is rich but balanced and not too sweet. I am in love with this cake. Happy Valentine's Day!
Cake Ingredients
2 teaspoons Unsalted Butter to grease cake pans
1 3/4 cups All-Purpose Flour, plus extra to coat cake pans
1 1/2 teaspoons Baking Powder
1 1/2 teaspoons Baking Soda
3/4 cup Hershey's Cocoa Special Dark 100% Cacao Dutched Cocoa, plus extra to coat cake pans
1 teaspoon Coarse Salt
2 cups Granulated Sugar
1 cup Milk
1/2 cup Vegetable Oil
2 Large Eggs, room temperature
2 teaspoons Vanilla Extract
1 cup Boiling Water
Hershey's "Especially Dark" Chocolate Frosting
3 cups Powdered Sugar, sifted
2/3 cup Hershey's Cocoa Special Dark 100% Cacao Dutched Cocoa
1/2 cup (1 stick) Unsalted Butter, softened
1/3 cup Milk
1 teaspoon Vanilla Extract
Directions
Heat oven to 350°F.
Line 2, 8" or 9" cake pans with parchment paper and use baking spray (such as Wilton) or butter and sprinkle with cocoa powder; set aside.
Using a hand held mixer and large bowl or stand mixer fitted with paddle attachment and stir together the sugar, flour, cocoa, baking powder, baking soda, and salt just until combined; about 1 minute.
Add eggs, milk, vegetable oil, and vanilla extract and beat on medium speed; 2 minutes.
Scrape sides of bowl with a spatula and mix again; 5-10 seconds.
Slowly stir in boiling water and incorporate; 30 seconds.
The cake batter will be thin.
Pour batter into cake pans.
Bake for 25-35 minutes or until toothpick inserted in the center comes out clean.
Remove from oven and cool in pans for 30 minutes, and then invert onto a wire rack lined with parchment paper to cool completely.
While the cake is cooling make the frosting.
Melt the butter in the microwave 15 seconds at a time or in pan on stove top; cool completely.
Using a hand held mixer and large bowl or stand mixer fitted with paddle attachment on low speed, add cooled melted butter and stir in cocoa; about 1 minute.
Alternately add powdered sugar and milk and beat until desired consistency; about 2 minutes.
Scrape sides of bowl with a spatula and mix again for 5-10 seconds.
Add vanilla extract and combine; 25 seconds.
Add small amount of milk if needed.
Place first cake layer top side down on cake stand or plate, and cover with the frosting.
Add the second cake layer top side up and frost the cake and decorate as desired.
Place the cake in fridge to set.
Cover and remove 1/2 hour before serving.
Store cake up to 5 days covered in the fridge.
Enjoy!
-Sophia/Two Frys
