Hersheys chocolate cake

Hershey’s Chocolate Cake is a rich and indulgent dessert featuring a moist chocolate cake paired with luscious whipped cream cheese and chocolate cream cheese frostings.

Hershey’s Chocolate Cake with Whipped Cream Cheese and Chocolate Cream Cheese Frosting

Ingredients:

For Hershey’s Chocolate Cake:

• Butter for pans
• 2 cups granulated sugar
• 1 3/4 cups all-purpose flour, plus more for pans
• 3/4 cup Hershey’s cocoa
• 2 tablespoons instant espresso
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup full-fat milk
• 1/2 cup light vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For Whipped Cream Cheese Buttercream:

• 1 cup cream cheese
• 3/4 cup butter
• 1/2 tablespoon vanilla extract
• 4 cups powdered sugar

For Chocolate Cream Cheese Buttercream:

• 3/4 cup butter
• 3/4 cup cream cheese
• 1 & 3/4 cups Hershey’s cocoa powder
• 5 cups powdered sugar
• 1/2 cup + 3 tablespoons whole milk
• 2 teaspoons vanilla extract

Instructions:

Hershey’s Chocolate Cake:

1. Preheat the oven to 350°F.
2. Spray three round cake pans with cooking spray and dust them lightly with flour. Set aside.
3. In a large mixing bowl, combine flour, Hershey’s cocoa, sugar, instant espresso, baking powder, baking soda, and salt.
4. Add in eggs, milk, vegetable oil, and vanilla extract. Mix until thoroughly incorporated.
5. Stir in the boiling water last; mix again. The batter will be thin.
6. Pour the batter evenly into the prepared cake pans.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool for 10-15 minutes before transferring them to a wire rack to cool completely.

Whipped Cream Cheese Buttercream Frosting:

1. Whip cream cheese and butter with an electric mixer on high speed for about 30 seconds.
2. Gradually add powdered sugar in 1/2 cup increments, making sure each addition is fully incorporated before adding more.
3. Add vanilla extract and whip for an additional 30 seconds to 1 minute until fluffy.

Chocolate Cream Cheese Buttercream Frosting:

1. Beat butter and cream cheese in a large bowl with an electric mixer.
2. Gradually add powdered sugar in 1/2 cup increments.
3. Add cocoa, milk, and vanilla extract. Whip until thoroughly incorporated.
4. Beat at high speed for about one minute or until fluffy.

Assembling the Cake:

1. Level the cakes with a cake leveler for even stacking.
2. Place the bottom layer on a cake plate and spread 3/4 cup of the whipped cream cheese buttercream.
3. Top with the second layer and repeat the process.
4. Place the third layer on top.
5. Frost the top with the remaining whipped cream cheese buttercream and refrigerate for 15 minutes.
6. Remove from the refrigerator and frost the entire cake with chocolate cream cheese buttercream.
7. Refrigerate until ready to serve.

Tips:

• Ensure cakes are completely cooled before frosting to prevent melting.
• For a smoother finish, crumb coat the cake with a thin layer of frosting before applying the final layer.
• Garnish the cake with chocolate shavings, sprinkles, or additional cocoa powder for added visual appeal.
• Refrigerate the cake to allow the frosting to set and enhance the flavors.
• Bring the cake to room temperature before serving for a softer texture.

This decadent chocolate cake is sure to be a showstopper at any celebration, offering a perfect balance of sweetness and creaminess in every bite.