Hershey's Chocolate Cake

This Old-Fashioned, Hershey's Chocolate Cake with Mocha Fudge Frosting is the perfect fix for chocolate lovers! Each bite is rich, moist, and layered with velvety chocolate flavors, topped off by a dreamy coffee-infused frosting that’ll have everyone coming back for seconds.

Course Dessert - Cake

Cuisine American - Vintage

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 756kcal

Author Marye Audet-White

Ingredients

⅔ cup butter softened
1 - ¾ cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
½ cup dark cocoa
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 - ½ cups buttermilk

Fudge Frosting

2 ¼ cups butter softened
1 ½ cups powdered sugar
¾ cup Hershey's Special Dark Cocoa or your favorite cocoa powder
½ cup coffee hot and make it double strength
½ cup sour cream
1 ½ teaspoons vanilla
pinch kosher salt
10 ounces dark chocolate chopped and melted - you can use chocolate chips
1 tablespoon corn syrup

Instructions

Heat oven to 350°F.
Grease two 9-inch round baking pans.
Add a round of parchment in the bottoms and grease the parchment.
"Flour" the pans with cocoa powder.
Beat butter, sugar, eggs and vanilla in large bowl until fluffy.
Combine flour, cocoa, baking powder, baking soda and salt in a medium sized mixing bowl.
Add the dry ingredients alternately with buttermilk to butter mixture, beating just until smooth.
Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. An instant read thermometer will read 210F.
Cool 10 minutes; remove from pans to wire racks.
Cool completely.
Frost with fudge frosting or any favorite frosting.

Mocha Fudge Frosting

In a bowl of stand mixer fitted with paddle attachment beat the butter on medium speed about 6 minutes or until pale and fluffy.
Sift together the confectioners' sugar and cocoa powder.
Reduce mixer speed to low.
Add the confectioners' sugar mixture, beating until well blended.
Continue beating on low and add the coffee, sour cream, vanilla, and salt.
Beat 1 minute. Increase the speed to medium and whip for 2 minutes.
Add the melted chocolate and beat until smooth, about 2 minutes more.
Beat in the corn syrup.

Notes

Storage:

Store at room temperature: Keep the cake in an airtight container or cover it well with plastic wrap to prevent it from drying out. Enjoy leftovers within four days.

To freeze an unfrosted chocolate cake, wrap each layer in plastic wrap and aluminum foil to prevent freezer burn. Place the wrapped layers in a resealable freezer bag or airtight container and freeze for up to three months. You can freeze frosting separately in an airtight container for two months.

You can also freeze a frosted cake or cut slices. First, place the cake in the freezer for 30 minutes to set the frosting. After it hardens, wrap the cake in plastic wrap and aluminum foil or store it in an airtight container. Freeze frosted cake for up to two months.

Tips:

Let the eggs, butter, and milk reach room temperature for a smoother batter and even baking.

Sifting cocoa powder and flour ensures no lumps for a silky-smooth cake texture.

Don’t overmix! Stir until the batter comes together to keep the cake light and tender.

Thoroughly grease and line pans with parchment paper, then dust with cocoa powder to prevent sticking and make cake removal easy.

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