Wednesday, April 18, 2018

The Best Simple Chocolate Cake

Everyone needs a go-to chocolate cake recipe they love.  Do you have a favorite chocolate cake recipe?  My go-to chocolate cake recipe is the Hershey's Chocolate Cake recipe you can find on the back of the Hershey's cocoa package.  I think this is the best, easy chocolate cake to make.



It is a moist, fudgy cake that I always top with the Hershey's chocolate buttercream frosting, also found on the back of the Hershey's cocoa package.  Is there anything more satisfying than chocolate cake with chocolate frosting?  Of course not.

I love that it is so easy to make this cake batter.  Just measure the dry ingredients into a bowl and add the wet ingredients.  Beat for two minutes and finish with a cup of boiling water.  The recipe always surprises me with the amount of liquid used, creating a very thin batter with the consistency of a cream soup.  
Chocolate Cake with Chocolate Frosting

This is a dependable chocolate cake recipe that is always a hit with family and friends.  I've been making it for many years. If you've never made this recipe, give it a try.  I think you'll love it, too.

The cake pictured above was made in three 9-inch layers.  I doubled the frosting recipe because no one likes a cake with skimpy frosting. I was going to get out my cake decorating bags and tips but decided this cake just needed an old-fashioned homespun frosting. Hence, the swirls on top.

TIP:  This chocolate cake is easily jazzed up with a variety of fillings.  One of my favorites is a yummy raspberry filling, made with raspberry jam and a little raspberry liqueur.  I'm including the directions for the raspberry filling along with the chocolate frosting.

TIP:  Place strips of waxed paper under the cake as you frost it to keep the cake dish as free from crumbs and frosting. 

You can see how to place the waxed paper in the picture below.
 
Wax Paper Protection
Wax Paper Keeps Your Cake Plate Neat

The Best Simple Chocolate Cake



By

An easy to prepare, moist and delicious, chocolate cake with a chocolate buttercream frosting. 

Prep time: , Cook time: , Total time:
Yield: Twelve Servings

Ingredients:

  • 2 cups granulated sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup canola oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Instructions:






  • Heat your oven to 350°F. Grease and flour two 9-inch round cake pans. I like to use cocoa instead of flour when preparing the pan. It works as well as flour and you won't have any white flour on the side of your baked cake. Set aside.
  • Stir together sugar, flour, cocoa, baking powder, baking soda and salt in the bowl of your mixer. Add the eggs, milk, oil, and vanilla. 
  • Beat the batter on medium speed for about 2 minutes. Carefully, stir in boiling water. The batter will be very thin. Pour the batter into your prepared cake pans.
  • Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes. Remove from pans to wire racks. Cool completely.

  • IMAGE ALT TEXT


    Ingredients:





  • 1/2 cup seedless raspberry jam
  • 1 teaspoon Framboise, raspberry liqueur
  • 1/2 cup butter
  • 2/3 cup cocoa
  • 3 cups powdered sugar
  • 1/3 cup milk

  • Instructions:





  • Mix the raspberry jam and Framboise together in a small bowl. Set aside.
  • Melt the butter in the microwave or in a small pan on the stove. Stir in the cocoa. Sift the powdered sugar to be sure there will be no lumps. Alternately add the powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in the vanilla.
  • Slice each layer of cake in half. Spread half of the jam mixture evenly on the bottom section of each layer. Reassemble the layers. Spread chocolate frosting between the two reassembled layers
  • Frost the rest of the cake with the remaining frosting. Just that little bit of raspberry jam and Framboise make a big difference in the flavor of this cake.  With or without the raspberry jam, this is my go-to chocolate cake.



  • Here are some links to other favorite desserts.
    Caramel Cheesecake
    Berry Trifle
    Coconut Tres Leches Cake

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    Enjoy!




    4 comments:

    1. Thank you! This sounds amazing. I have a go-to chocolate cake recipe that adds 1 cup of hot coffee (I use Green Mountain or Caribou), instead of the water, and it is so moist and fluffy. The kids just love it. I'll give this a whirl, though, especially with the raspberry filling!

      ReplyDelete
      Replies
      1. I have substituted coffee for the boiling water in this recipe, too. It works!

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    2. Do you store the cake at room temperature or in the refrigerator when not being served?

      ReplyDelete
      Replies
      1. I’ve done both. Most of the time I store the cake loosely covered with plastic wrap on my kitchen counter if I think it will be eaten in a couple of days. I also will cut the cake into serving pieces that I wrap individually in plastic wrap and freeze for longer term storage.

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