OK I know that some of you see me as some cake genius, and I’m not denying that, but my favorite chocolate cake recipe couldn’t be easier, and it has been right under your nose for years!
I got this recipe from the back of the Hershey’s can! YUP not kidding! I have only made a slight change and that is to add some instant coffee to the boiling water (yes you pour boiling water into the batter!). The coffee just enhances the flavor of the chocolate, and doesn’t make it taste like coffee, I promise!
Lets get on with it!
grab your grub
To start off, you combine the dry ingredients in a bowl and whisk to combine. I like to sift all of the dry ingredients except for the sugar. Cocoa powder can be a bit lumpy, this will smooth it out. I use Penzy’s high fat natural cocoa (don’t tell Hershey’s…) and it is a bit lumpier than average.
Next add the wet. Eggs, oil, vanilla, milk, and oil (DON’T ADD THE BOILING WATER YET)
Next, beat with a hand mixer for about two minutes until you get a smooth batter, scraping the bowl as needed. Why a hand mixer? Glad you asked, I have made this with my Kitchenaid and adding the boiling water, I and half of my kitchen ended up wearing it!
Next, get one cup of water boiling and add the instant coffee. I like to keep these little packets around for baking, they are about 1 teaspoon, give it a quick stir.
Now take that hot coffee and carefully pour it over the batter.
And very carefully mix on low speed until combined, scraping the bowl as needed. Your batter will be quite thin.
Now divide the batter between 2 9″ round pans that have been greased and floured (I use a parchment circle in the bottom for insurance). You can also use 8″ round pans if the are straight sided, and are at least 2″ deep, more shallow or tapered side pans could cause the batter to overflow while baking. A greased and floured 9X13 pan can also be used for a one layer rectangular cake.
Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out almost clean, a few crumbs are OK, raw batter is not.
Cool in pans for 15-20 minutes, then remove and let cool completely before adding icing.