Moist Chocolate Cake!

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

Simple enough.

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.

Printable recipe click here



7 Responses to Moist Chocolate Cake!

  1. T says:

    I love your blog!tried your fabulous cream cheese frosting and it works! XoXo from Malaysia. Thanks a lot!

  2. Brenda-Sue says:

    This recipe is almost identical to my favorite chocolate cake recipe which I got on… I usually split each cake so I have four layers, fill each layer with raspberry filling (cooked raspberries, sugar, and cornstarch, seeded through a seive), and then frost all four layers with chocolate ganache. It’s deadly.

  3. Brenda-Sue says:

    The only real difference between your recipe and mine are slight variations in ingredient amounts, and also, I melt Ghirardelli chocolate chips into my hot coffee before adding it to the rest of the ingredients. Rich is an understatement.

  4. sujan says:

    Hi,Since I’m a beginner it would be helpful if you let me know the, All –purpose flour you used in this cake recipe is bleached All –purpose flour or unbleached All-purpose flour?expecting your reply

  5. sujan says:

    Thanks for your quick reply, In general when we say all-purpose flour in all other cake recipes means do you recommended to use (bleached or un-bleached all- purpose flour) either type? Or which flour taste wise, health wise and result wise will give best results for baking a cake?what is the purpose of this two different flours?

  6. Soledad says:

    I made this cake for my daughter’s birthday. Frosted it with the whipped chocolate ganache. It was absolutely delicious.
    I got in trouble with my sister though. I used a different recipe for my nieces birthday cake a week earlier. She said I kept this delicious recipe for my daughter. Wish I had found this recipe sooner. 😉

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