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Chocolate-On-Chocolate Cake

Chocolate Cake slice

It’s been a while since I made this cake for Chris’ birthday about a month ago, and the pictures have been sitting around on the computer while I got busy with other things, such as cooking live shrimp and making this olive bread.  But as it is pouring today and I have no excuse to procrastinate any longer, I thought I’d share my go-to chocolate cake recipe with you all.

This chocolate cake is simple, easy to make, and bakes into two delightfully moist, chocolatey layers that are not too sweet and quite possibly the best chocolate cake EVER!  And guess what?  It comes from the back of the Hershey’s Cocoa Powder box.  I kid you not.  But hey, that recipe has been on that box for ages, and you know why?  Cause it’s a classic, that’s why.

The secret to the dark moist chocolate layers is, in my opinion, “blooming” the cocoa powder in boiling water.  This seems to release the intense flavors of the chocolate and makes the texture of the cake silky and moist.  Basically, you mix together all the components of the cake, then stir in boiling water at the end and pour the runny batter into two 8-inch round cake pans.

I iced the cake with the accompanying “Perfectly Chocolate Chocolate Frosting”, which is an easy version of buttercream that uses melted butter, making it easy to mix by hand.  However, I found that the frosting hardened a little too quickly and I would have liked it to be creamier.  Next time I might make a ganache frosting with melted chocolate and heavy cream, like this one from David Lebovitz.

Chocolate Cake

I pressed some chopped pistachios onto the sides of the cake after it was iced.

Click here to find the recipe for Hershey’s Perfectly Chocolate Chocolate Cake and Frosting.

16 comments to Chocolate-On-Chocolate Cake

  • I love this cake recipe. It is definitely my go-to for chocolate cake. Try using brewed coffee in place of the boiling water. YUM!

    Your cake looks amazing!! I love the shots.

  • I haven’t tried this recipe yet. I’m bookmarking it right now. It looks totally fabulous!

  • This recipe looks sensational! I just found your site on foodgawker and I really enjoy your recipes and photos. Glad I found it!

  • The chocolate cake recipe that I fell in love with is soooo similar to this one. It’s absolutely amazing what the boiling water does for the cake!

    Great photos!

  • Jennifer

    When ever I want chocolate cake that is the recipe that I always use, and then with the chocolate frosting instead of using the vanilla extract I use clear rum or rum extract to make it taste like truffles my husband LOVES this cake and its pretty much the only cake he will eat

  • What a great recipe. I used to make it when my kids were little and forgot about it completely. Thanks for posting. It looks scrumptious.

  • Camilla

    Thanks guys! It’s great to know this recipe is beloved by so many =).

  • jo

    I’m totally convinced that this cake is super moist. Just look at the crumbs of the cake in the photo. Definitely a keepsake recipe. Great pictures.

  • Great photos, you can tell this is a delicious piece of cake!

  • I love that cake! :) Petra

  • Thanks for introducing Chocolate Cake recipe. I will make it in lunch for my daughter to take school. Good and easy for parties too. Thanks for sharing.

  • Dark chocolate is my favorite kind of chocolate. Chocolates have some natural antioxidants too.-:*

  • I’m able to almost smell this already, it’s a shame I don’t have the ingredients at home time, else I would have made one (or two ;) ) away.

  • I tried your chocolate cake recipe yesterday but somehow couldn’t get the same result as you, my cake definitely wasn’t looking that good (but tasted fine). What kind of chocolate are you using? Maybe it’s coming from the flour I used, so I used quinoa flour instead of usual wheat flour.

  • Camilla

    i just used normal hershey’s natural cocoa powder. I have never used quinoa flour, so I have no idea what result it might produce.

  • Amanda

    This may be a dumb question, but will this recipe work for cupcakes? I don’t know how well a runny batter will rise in a cupcake pan…