Deep Dark Chocolate Cake(From Hershey'S Cocoa)
A rich, moist chocolate cake with deep cocoa flavor, perfect for satisfying sweet cravings and suitable for celebrations or indulgent treats.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease and flour either 2 (9 x 1 1/2-inch) pans or 1 (13 x 9 x 2-inch) pan.
- Combine dry ingredients in a large bowl.
- Add eggs, milk, oil, and vanilla to the dry ingredients and mix well.
- Stir in boiling water until the batter is thin.
- Pour the batter into prepared pans.
- Bake for 30 to 35 minutes for round pans, or 35 to 40 minutes for rectangular pan.
- Cool in the pan for 10 minutes.
- Turn out onto a cooling rack and cool completely.
Tips & Substitutions
For a richer chocolate flavor, use high-quality cocoa powder. If you don't have oil, melted butter can be a good substitute. To ensure a moist cake, be careful not to overmix once you add the boiling water. You can also add chocolate chips for an extra touch of decadence. Make sure to measure your ingredients accurately for the best results.
Serving Suggestions
This Deep Dark Chocolate Cake pairs beautifully with whipped cream or a scoop of vanilla ice cream for a delightful contrast. Consider serving it alongside Peaches 'N Cream Punch(A Great Non-Alcoholic Punch) for a refreshing drink. It also makes a great base for layered cakes or can be enjoyed with fresh berries for added flavor.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake, where it will stay fresh for about a week. If you want to reheat slices, microwave them for about 10-15 seconds, or enjoy them at room temperature for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Deep Dark Chocolate Cake(From Hershey'S Cocoa) contains roughly 559 calories, with 6g protein, 33g carbohydrates, and 46g fat. It is an excellent source of dietary fiber (31% of the Daily Value) and iron (24% of the Daily Value), and a good source of vitamin C and calcium. Note that it is relatively high in sodium, at 952mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture. However, avoid using whole wheat flour as it may alter the cake's density and moisture. If you're looking for gluten-free options, consider using a gluten-free all-purpose flour blend, but ensure it has a binding agent like xanthan gum.
What can I do if my cake is too dry?
If your cake turns out dry, it may be due to overbaking or improper measuring of ingredients. To remedy this, you can brush the cooled cake with a simple syrup made of equal parts sugar and water. This will add moisture and sweetness. Additionally, serving it with a rich frosting can also help enhance the overall moistness.
Is it possible to make this cake ahead of time?
Absolutely! This cake can be baked a day or two in advance. Just make sure to wrap it tightly in plastic wrap once it's completely cooled. For even better flavor, you can freeze it for up to three months. Thaw it overnight in the refrigerator before serving to maintain its delicious texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).