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.
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.
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