I found this recipe one snowy night; hubby was outside shovelling our extremely long sidewallk and I wanted to make something tasty. Just so happened to have a box of Hershey’s Cocoa and since I had all the ingredients handy it seemed like just the thing. Let me say we gobbled this cake within oh, about 3 days. The following week we got another snowstorm and I was taking a turn with the sidewalk. As I passed the kitchen window there was hubby, holding up the cocoa box and smiling 
Yeah, that cake didn’t last long either.
This has got to be one of the softest, moistest cakes I’ve ever tasted. And when I say soft, that’s a warning because I’ve heard of some people having trouble with it holding up under fondant. I don’t know though, buttercream is heavy too and it’s always worked fine for me *shrug*. I also get asked how it holds up to stacking, to which I reply that it’s not the cake that is holding up the next tier, it’s the supports so the cake is fine for stacking.
One thing it’s not great at is carving, it just kind of crumbles all over the place. I have tried replacing all the milk with sour cream and it does help but it’s still kind of soft. I used it for my Superman cake and also the top part of my barn cake was carved chocolate cake.
I haven’t tried as many variations as I did with my yellow cake, mainly because even though it’s a good cake, it’s not MY favorite (ahem, it’s my husband’s favorite ;D). You can swap out the oil for melted butter, or the milk for sour cream, or the vanilla for another extract, or the hot water for coffee, and it always tastes good. Even if it is over baked a little it doesn’t matter, it’s such a moist cake! I think the only time I ever had it not turn out was when I used some obscure brand of vanilla that I bought at Sam’s Club. Seriously didn’t think vanilla could be that different but that one was!!
Anyway, here’s the recipe:
2 cups (400 g) sugar
1-3/4 cups (215 g) all-purpose flour
3/4 cup (64.5 g) HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup (237 mL) milk
1/2 cup (119 mL) vegetable oil
2 teaspoons vanilla extract
1 cup (237 mL) boiling water or strong hot coffee
Preheat oven to 350 (170 C), or 325 if using dark pans. This cake can make:
Round cake layers:
2 tall 8″
3 short 8″
2 short 9″
Square cake layers:
2 short 8″
1 short 9″x13″
28-30 cupcakes (start checking on these after about 13 minutes)
Prepare pans by using baking spray or grease and flour. Sift together the dry ingredients into a large bowl. In another bowl (or see how I do it in the video) measure out the milk, oil, vanilla, and eggs but do not stir. Gradually add this to the dry ingredients and mix on medium for 2 minutes. Slowly stir in hot water and blend thoroughly; batter will be thin.
Pour into prepared pans and bake 30-35 minutes, like my yellow cake though I like to start checking a little earlier, around 25 minutes. Cool for 10 minutes in pan(s) then turn onto a baking rack to cool completely.
Here’s a video showing how I do it:
I usually use skim milk since that’s all we use and….now don’t freak out….extra light olive oil. You can say ew BUT….3 years in a row I’ve used this recipe in a local contest and WON. And I’ve stopped counting how many times I’ve been told that it’s the best chocolate cake EVER
For variations, try almond extract and don’t taste the cake until the next day, hubby says it tastes just like a chocolate covered cherry. I love using flavored coffee with this also, just about any flavor works with it
Just made this cake. Wow, super rich, and SUPER MOIST! It was VERY good. Did the frosting and cake. I believe my grandmother used to make this cake with recipe on the back of the cocoa container. Thanks so much for sharing!!
If this is the exact one and it looks like it on the back of Hershey’s container OMG it is to die for and I also have used Hershey’s special dark makes it that more decedant!
can we apply choco butter cream on it ?? as a frosting?
I made this cake today.. it tastes good but it didn’t came out as moist as it looks in video..
Can you tell me what could be the reason?
Thanks for the recipe.
Did you replace anything or use any substitutions? How long did you bake it for and how did you check it? Did you leave it in the pans to cool completely or remove it after 10 minutes? lol, the more information I know the better I can help troubleshoot.
I made this cake for New Year’s Day with your peanut butter buttercream frosting. It was to die for. Most home made cakes I think are dense and heavy and sometimes dry. But this was wonderful. It was so moist. I did use warm water instead of boiling water by mistake and the cocoa looked a little chunky, so I used my whisk attachment on my KitchenAide mixer and it worked like a charm. I loved it. Will definitely use this recipe again. BTW do you ever use cake flour in your recipes. I have never tried it, but I hear it makes them lighter.
I haven’t because of exactly what you said, lol, I don’t think my recipes can take being much lighter than they already are!
I used this the other day. It was fantastic! I made cupcakes with it, and my parents thought it was a boxed cake mix.
Hahaha, love it when that happens! Then you get the satisfactionn of seeing their surprised fact when you say, “Nope, scratch!”
Gday SC from Australia
I love your videos, thank you for sharing!
Can I ask some basic adjustments to the recipe. If I want to bake a bigger cake for around 40 people, how should I adjust the basic recipe for amount of ingredients, size of tins, and baking time and temperature? I was assuming I just need to double the quantity, but the rest…?
I’ve doubled this recipe before and you’re correct, just double the amount of ingredients and if you’re using bigger pans you’ll have to let it bake a bit longer.
Hi, i one to make it for my boys birthday, he loves chocolate. I do have some questions, what would you recommend? milk or buttermilk? coffee or water? im concerned about the coffee flavor because is for 5 years old or isnt strong? and what can i put in the middle? which kind of frosting have you tried? hope you can help me!
thanks soo much
This is such a flexible recipe that it really doesn’t matter what you choose, it will always turn out delicious. My personal favorite version is with buttermilk and caramel nut flavored coffee. The coffee flavor really doesn’t come through as coffee, it enhances the chocolate flavor.
I’ve tried a lot of different frostings with this and they are all good. I’m not big on trying crazy fillings, just usually whatever I’m covering the outside of the cake with I put on the inside too.
Hello, I plan on making this chocolate cake in a 9 x 13 cake pan. You stated it makes a short 9 x 13 cake? Exactly what does that mean? Does that mean that it is thin? If it is thin do I need to make 1 and 1/2 of the recipe so as to make it thicker then use part of the overfill for a few cupcakes. I have tried this for 9 inch rounds and it works wonderfully!!! The only reason I want to do a 9 x 13 is because it is for someone who likes soccer so I am doing the soccer field on top with grass and figurines, etc. I respect your opinion on anything and everything to do with cakes. You have really been a wonderful teacher and without you I probably would have never made it decorating cakes. I only do as a hobby but enjoy it, thanks to you!!! Thanks again/Mary
That’s exactly it, it makes a really thin layer if you bake it in a 9×13. And yep, a recipe and a half ought to be about right
I just read your comment about this cake not holding up under fondant. Dang I just made it and had planned on covering it with fondant. Have you ever tried?
I never have but I have heard of other people say it works fine. And really, buttercream is pretty heavy too, it would probably be fine.