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If you are looking for an amazing recipe to celebrate an upcoming event look no further, I have the recipe that will blow your guest minds.
While this isn’t an original recipe for me it’s a fan favorite and a staple when baking.
When I first found this recipe, a few years back, I was a little skeptical as it was on the back of a container, and I said to myself is this really going to be good, is it going to taste good and honey I was pleasantly surprised.
I usually see recipes on the back or sides of containers and never give it the time of day to actually tryout them out recipes.
After this experience, I will definitely be more open to trying out more recipes this way.
Think about it, if the recipe wasn’t good would they really put it on the container for the world to see? Probably not!
For the Chocolate Lover!
So, let’s get into this amazing recipe I would like to share with you on this blog. If you are a chocolate lover, you are going to enjoy this recipe.
I found this recipe when I was making my red velvet cake and I notice the recipe on the back of the Hershey cocoa powder container as that recipe required a teaspoon of unsweetened cocoa powder.
I tried a few chocolate recipes but didn’t fall in love with anything and we are looking for a recipe I could adapt.
When I first saw this recipe I thought it was interesting as it required oil rather than butter, when I bake I usually forget to leave my butter out in order for it to get to room temperature so this was perfect for me and I love the idea of using boiling water which I never saw used in most cake, then it had me thinking I probably could switch out the water for espresso or even beer!
I had to try it and when I did baby, I have been in heaven ever since. I get a lot of compliments for this recipe and I hope you guys will enjoy making it for your next commemorative event.
For this cake, I complimented the chocolate cake with my Oreo cream cheese frosting for the filling and a chocolate ganache frosting to cover the cake.
Hershey Ultimate Chocolate Cake
Ingredients
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup HERSHEY'S Cocoa
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
- Heat oven to 350°F. Grease 8-inch pans with baking spray (baker’s joy or Pam spray for baking)
- In a stand mixer, stir together sugar, flour, cocoa, baking powder, baking soda and salt in bowl, then mix.
- Add eggs, milk, oil, and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely
Nutrition Information
Serving Size
18Amount Per Serving Calories 184Total Fat 7.2gSaturated Fat 1.5gSodium 213mgCarbohydrates 30.4gFiber 1.5gSugar 23gProtein 2.5g
Oreo Cream Cheese Frosting The Perfect Pair
Ingredients
- 8 oz cream cheese room temperature
- 1 stick of butter room temperature
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 3-4 tbsp of milk
- 16 Oreos crushed
- 1 tub (8oz) cool whip (defrosted)
Instructions
- In a stand mixer, whip butter for 3 minutes and add cream cheese until evenly combined and smooth.
- At a med-low speed add vanilla extract and mix in powdered sugar.
- Bump speed up to medium or medium-high and whip until a firm consistency, about 2-5 minutes. It will thicken as you whip.
- Add milk one tsp at a time until you reach the consistency you want.
- Add 1 tub of cool whip to mixer and combined until smooth.
- In a food processor or manually, finely crush the Oreos into crumbs (use the whole Oreo and cream center).
- With a rubber spatula or spoon, mix the Oreos into the frosting. Chill in refrigerator before adding to middle of cake.
Nutrition Information
Serving Size
18Amount Per Serving Calories 590Total Fat 29gSaturated Fat 13.6gCholesterol 28mgSodium 530mgCarbohydrates 28gFiber 2.9gProtein 5.2g
Seal the Deal!
For my chocolate ganache, I use both milk chocolate and semi-sweet chocolate, I prefer using chocolate chips rather than breaking up chocolate.
While double boiling is the ideal method, I find using the microwave to be just as effective, but you have to watch the mixture very carefully to prevent burning and microwave in 1-minute increments. This is a 2 ½ part chocolate to 1-part heavy whipping cream.
This frosting is picture-perfect to seal the deal and make this
cake chocolate perfection.
You can also use this recipe for dipping fruit and drizzling cake but for that method, you would need to use the ganache right away instead of letting harden in the refrigerator.
Chocolate Ganache
Ingredients
- 10 oz of heavy whipping cream
- 24 oz of chocolate chips (12 oz semi-sweet and 12 oz milk chocolate)
Instructions
- Place chocolate chips in a microwavable bowl. Pour heavy whipping cream evenly over the chocolate. Microwave the chocolate and cream for 1-minute intervals for 3-4 minutes. Using a spoon or silicone spatula stir the ingredients between each interval until it’s well combined.
- After about one minute in the microwave you will notice as you are mixing the chocolate and cream the cream will become darker and may not be as melted, you want to keep stirring to get rid of any hot spots.
- You are going to stick the bowl back in the microwave for another minute, this time you will notice when you take it out. The cream is browner and more of the chocolate has melted, continue to stir the mixture. It takes a little more mixing this time around to make the mixture more combined. It should be a thicker paste and start to look a little smoother.
- Stick it back into the microwave for another minute, at the end of this minute it should look a little more combined and glosser with some lumps. Continue to mix the chocolate with your spatula so it’s more combined and melted.
- You will go to 1-2 shorter burst in the microwave for about 30 minutes each burst. During this time stir with a whisk after each interval.
- Continue process until chocolate is melted. If chocolate is mostly melted but not quite completely there, continue to microwave in shorter bursts, stirring between bursts. Continue to heat and stir until chocolate pieces and cream are thoroughly mixed. Mix until ganache is smooth and glossy.
- The ganache will need to set up before you can use it. Cover with plastic wrap (sprayed with vegetable oil spray). Let ganache cool to the desired consistency before covering the cake. You can also place the ganache in the fridge for 60-120 minutes to make the process go faster.
Nutrition Information
Serving Size
18Amount Per Serving Calories 227Total Fat 13.9gSaturated Fat 5.8gCholesterol 22mgSodium 139mgCarbohydrates 25.5gFiber 1.3gSugar 7.2gProtein 2.1g
We hope you enjoyed this blog and will try these different cake and filling recipes for your next cake.
Nothing puts a smile faster on my face then seeing your beautiful creations.
Please feel free to email or DM with photos of your creations.
Leave a comment below, as we love hearing from our readers and never hesitate to reach out with any questions.
Until next time, Happy Caking!!
I am truly driven by what I create and bring the knowledge of what I have learned throughout the years to help other bakers turn a hobby into a new venture. I hope you find this blog warm and inviting as my goal is to fill it with delicious treats and awesome recipes.
