Description
Sinful Hershey’s chocolate cake delights dessert enthusiasts with rich layers of moist chocolate and creamy cream cheese. Sweet indulgence promises pure chocolate bliss for passionate bakers and chocolate lovers.
Ingredients
Scale
Cake Ingredients:
- 1 3/4 cups all-purpose flour
- 3/4 cup Hershey’s Cocoa
- 2 cups sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients:
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Cream Cheese Filling:
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Chocolate Frosting:
- 1/2 cup butter, softened
- 1/2 cup cream cheese, softened
- 3/4 cup Hershey’s Cocoa
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2–4 tablespoons milk (as needed)
Instructions
- Prepare the oven by setting the temperature to 350°F (175°C) and prepare two 9-inch round baking pans with grease and flour.
- In a spacious mixing bowl, combine the dry ingredients: sugar, flour, cocoa, baking powder, baking soda, and salt. Incorporate eggs, milk, oil, and vanilla, mixing thoroughly on medium speed for 2 minutes until well blended.
- Gently fold in the boiling water, which will create a thin batter consistency. Carefully distribute the batter evenly between the prepared pans.
- Place the pans in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center – it should come out clean when the cake is fully baked.
- Remove cakes from the oven and allow to cool in the pans for 10 minutes. Transfer to wire racks to cool completely.
- Prepare the cream cheese filling by whipping cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Create the chocolate cream cheese buttercream by beating butter and cream cheese until light and fluffy. Gradually incorporate cocoa and powdered sugar, mixing thoroughly.
- Add vanilla and milk to the buttercream, adjusting the consistency to achieve a spreadable texture.
- Using a serrated knife, carefully slice each cake layer horizontally to create four separate layers.
- Begin cake assembly by placing the first layer on a serving plate. Spread one-third of the cream cheese filling evenly across the layer.
- Continue layering cake and filling, repeating the process until all layers are stacked.
- Generously frost the entire cake with the prepared chocolate cream cheese buttercream, ensuring complete coverage.
Notes
- Ensure precise measuring of ingredients for a consistent and perfectly textured cake.
- Use room temperature ingredients to help them blend seamlessly and create a smoother batter.
- When adding boiling water, mix gently to maintain the batter’s delicate texture and prevent overmixing.
- To prevent sticking, line cake pans with parchment paper in addition to greasing and flouring.
- Test cake doneness by gently pressing the center – it should spring back when fully baked.
- For a lighter cream cheese filling, fold in whipped cream for extra airiness.
- Chill cake layers before assembling to make them easier to handle and prevent crumbling.
- Create a crumb coat with buttercream before final frosting for a cleaner, more professional appearance.
- Dairy-free alternative: Substitute cream cheese with coconut cream and use plant-based milk.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 380
- Sugar: 43 g
- Sodium: 350 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg