HERSHEY’S CHOCOLATE CAKE

* ingredients :


°White granulated sugar, I was using 400g.

°220 grams of cake flour.

°80 grams of cocoa powder.

°1½ teaspoon baking powder.

°1½ teaspoons baking soda.

°1 teaspoon salt.

°I used 2 large eggs.

°A cup of milk/heavy cream. 

°Half a cup of vegetable oil

°A tablespoon of vanilla flavor.

°1 cup boiling water.

°Butter with Whipped Cheese Ingredients:

°120 grams of cream cheese.

°170 grams of soft butter.

°Half a tablespoon of vanilla flavor.

°500 grams of powdered sugar.

°Butter with Chocolate Cheese Ingredients:

°170 grams of butter.

°100 grams of cream cheese.

°About 2 cups of Hershey’s cocoa powder.

°620 grams of powdered sugar.

°Half a cup of whole milk.

°2 tsp vanilla extract.


* Methods : 


Step 1:

To start, I set the oven temperature to 350 degrees Fahrenheit. I painted three medium-sized round cake pans using non-stick cooking spray.

Step 2:

Next, I set the pots aside after lightly sprinkling flour on them.

Step 3:

Next, I combined cake flour, cocoa powder, granulated white sugar, baking powder, baking soda, and kosher salt in a large mixing bowl, and mixed all of these ingredients together using an electric mixer. 

The fourth step:

Next I added whole milk, canola oil, 2 large eggs, and vanilla extract and whisked after each addition until well blended.

Fifth step:

Once mixed, I added the boiling water and whisked again for 40 seconds until I had a fluffy mixture.

Sixth step:

Next, I divided the mixture between the three pots and distributed them evenly, sorted them in the oven, and baked them for about 30 to 35 minutes, until a toothpick inserted in the center came out clean. 

Seventh step:

I removed the muffins from the oven once they were completely cooked and let them cool for at least 15 minutes after removing them on a wire rack.

Step 8:

To ensure even layers I always use a cake leveler, but you can also use a serrated knife.

Directions for making whipped buttercream directions:

Step 1:

For about 30 seconds, beat cream cheese with softened butter using an electric mixer on high pressure.

Step 2:

Until well mixed, I added 1/2 cup of powdered sugar at a time, making sure each 1/2 cup was added properly before moving on to the next 1/2 cup.

Step 3:

I added the vanilla extract and whisked for another 30 seconds on a heavy, then whisked for another minute until the mixture was smooth and fluffy.

Here is how to decorate buttercream:

Step 1:

First, I mixed the butter and cream cheese in a large mixing bowl with an electric mixer, then gradually mixed in ½ cup of the powdered sugar.

Step 2:

In a mixing bowl, combine cocoa powder, milk and vanilla extract.

Step 3:

Next, combine all ingredients in a mixing bowl and whisk until smooth.The fourth step:For a minute, or before thinning, beat at high speed.

Fifth step:

To ensure the perfect fit of the cake layers, I use a cake leveler to adjust the level of the cake, and place the bottom layer in a cake pan.

Sixth step:

I covered the bottom cake layer with three quarters of a cup of buttercream cheese. I repeated the procedure for the second single layer.

Last but not least, I added the third layer on top and refrigerated for 15 minutes until the surface had set with the remaining buttercream and whipped cream cheese.

Seventh step:

Finally, I removed it from the refrigerator and gently added the chocolate sauce, buttercream cheese, and buttercream to the edges of the cake.


Enjoy !

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