Hershey’s chocolate cake

Hershey’s chocolate cake is easy to make and can satisfy any chocolate lover!Whether you are making puff cakes, pancakes or square cakes, you will find this recipe over and over again.For any true chocolate connoisseur, the fastest way to get the mood is to eat a rich chocolate cake.Few people can resist my favorite chocolate chip cookie.But what about those who really like chocolate?Chocolate glazed chocolate cake is a real paradise.

I’ve made plenty of chocolate brownies over the years—from the dark chocolate brownie Bundt to the Zucchini chocolate cake—but the best chocolate brownie recipe has always been popular with readers. But this cake recipe uses coffee that not everyone likes.Even though Hershey’s chocolate cake is similar, it does not contain coffee, but it is still delicious.

  • ingredients :

° butter
° 2 cups sugar granulated
° 1 3/4 C all purpose flour, + more pans
° 3/4 C Hershey’s cocoa
° 2 tsp instant espresso
° 1 1/2 tsp baking powder
° 1 1/2 tsp baking soda
° 1 tsp salt
° 2 eggs
° 1 c fat milk
° 1/2 cup vegetable oil
° 2 tsp extract vanilla
° 1 cup boil water

  • To prepare whipped cream cheese with butter
    ° 1 cup cream cheese
    ° 3/4 cup butter
    ° 1/2 tsp vanilla
    ° 4 c powdere sugar
    +To prepare the cream of chocolate, cheese and butter
    ° 3/4 cup butter
    ° 3/4 cup cream cheese
    ° 1 and 3/4 cup Hershey’s cocoa powder
    ° 5 cups powdered sugar
    ° 1/2 cup + 3 tablespoons full fat milk
    ° 2 tsp vanilla extract

How to make it

First, heat oven 350 degrees F .Sprinkling cooking spray on 3 round baking pans, lightly dust the baking pan with flour, and set aside.In a bowl , combine flour, Hershey’s cocoa, sugar, baking powder,/ baking powder, also salt.Adding milk / butter, eggs / vanilla extract / stir until smooth.After all is blended, adding boiling water at end; stir and mixture will be fine.
Pour the mixture evenly into each of the floured/floured cake pans

Bake for 30 to 35 minutes, or until toothpicks are removed from the middle of each layer.When they are completely baked, take them out of the oven and let the three cakes cool for at least 10-15 minutes before taking them out.After taking it out, place it on a metal rack to cool completely.I always utlize a cake to keep the level even, you can also utlize a serrated knifeWhile you’re done cooling, preparation your garnish .

Whipped Cream Cheese Butter Frosting Instructions
Whisk cream cheese also butter with an electric mixer on high speed about 30 seconds.After mixing, adding 1/2 cup powder sugar at a time, make sure that eash 1/2 cup is thoroughly mixed, and mix other 1/2 cup. Adding vanilla extract and whisk one last time other 30 seconds on high & whisk another minute To nice and fluffy.
Chocolate Cream Cheese Butter Cream Butter Freezing Instructions

In a large bowl, beat the butter and cream cheese with an electric mixer and start adding ½ cup of the powdered sugar again.
Adding cocoa, milk & vanilla
Blend all ingredients To well blended
Whisk on high speed about 1 minute When you are ready to put the cake togetherLevel cakes with a cake leveler to ensure cake layers are perfectly stacked
Place the bottom layer on the cake pan.
Spread 3/4 cup of the cream cheese filling over the bottom cake layer
Applique second flat layer & repeat process.

Finally, apply a 3 layer on top.
Freeze the top only with the remaining buttercream and whipped cream cheese and put it in the fridge for about 15 minutes
Finally, remove from the refrigerator and gently place the topping with chocolate cream, buttercream cheese and buttercream on the sides of the cake.Put in the refrigerator before serving.

Enjoy !

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