I think we’ve already established that I am not a cake decorator. See Nate’s cake for proof. It would have been great in Scream 2, but thankfully, Nate didn’t mind. Note to self: Make sure the icing is smooth before writing and maybe pay attention as you write. I tried to deflect attention by adding perky dots but I’m sure Nate saw right through that.
But, just because a cake isn’t perfectly decorated, doesn’t mean it’s not worth devouring. This cake definitely was proof beauty is only skin/icing deep.
I have searched for “keeper” chocolate cake recipes for years, and of all the ones I’ve made, the one that has consistently turned out moist and delicious is Hershey’s Perfectly Chocolate Cake. I know, you’re probably saying, “Hershey’s, really?”
I thought that too (no offense Hershey’s) but honestly, this recipe is the absolute best, and it’s really easy! It uses regular Hershey’s Cocoa Powder and is dark, moist and delicious. Hershey’s makes a special Dark Cocoa Powder too, but for this cake, the regular is perfect.
I also tried a couple of different frosting recipes and found one that’s a little more work, but is really good!
And here’s a tip I got from a former co-worker years ago. When you take your cake out of the pan and sit it on a plate to cool, cover it with plastic wrap. It keeps the moisture in and your cake will be wonderfully moist. But the cake may stick to the plastic wrap, so be careful when removing it. I also trim the edges of my cakes so they’re not crusty when you bite into them. A bread knife works wonderfully. Then I use a pastry brush to brush away the crumbs before I start icing.
A great chocolate cake can leave impressionable children amazed at your skills and much more amenable to doing things like cleaning the toilet.
Plus, they’ll look at you like you’re a culinary god or goddess. So, bake this cake and enjoy your new elevated status! As always, please feel free to share this blog on Facebook or Instagram. And if you and your friends haven’t signed up to be a follower, what are you waiting for? My follow box is on the top right on the website and is at the bottom on your phone browser. Here’s the recipe. Enjoy!
Hershey’s “Perfectly Chocolate” Chocolate Cake
AuthorFran TunnoHeat oven to 350°F. Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).
Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
After removing from pans, cover cakes with plastic wrap to seal in moisture. Let cakes cool completely. (Optional: When ready to ice, cut around the perimeter of the cake, so the edges are not tough. Then brush excess crumbs from the cake and ice.)
Ingredients
Directions
Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).
Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
After removing from pans, cover cakes with plastic wrap to seal in moisture. Let cakes cool completely. (Optional: When ready to ice, cut around the perimeter of the cake, so the edges are not tough. Then brush excess crumbs from the cake and ice.)
Decadent Chocolate Frosting
AuthorFran TunnoBring cream and sugar to a boil, then reduce heat and simmer until it reduces slightly (about six minutes).
Pour into a medium bowl and add the chocolate, butter, vanilla and salt and let it stand, stirring occasionally until the chocolate and butter melt.
Then sit the bowl in ice water and beat the chocolate, butter, sugar vanilla mixture on medium until glossy. Frost cake and enjoy!
Ingredients
Directions
Bring cream and sugar to a boil, then reduce heat and simmer until it reduces slightly (about six minutes).
Pour into a medium bowl and add the chocolate, butter, vanilla and salt and let it stand, stirring occasionally until the chocolate and butter melt.
Then sit the bowl in ice water and beat the chocolate, butter, sugar vanilla mixture on medium until glossy. Frost cake and enjoy!
1 Comment
Bruce Barker
September 16, 2022 at 3:22 pmOne word: YUM.