Chocolate Cake has got to be the most craved recipe yellow cake with chocolate frosting the world. You only need one bowl and minimal ingredients to make this Hershey’s Perfectly Chocolate Cake. Rich in chocolate flavour with a tender-moist crumb, and fluffy with the perfect amount of sweetness. This is what chocolate dreams are made of!
With a crumb so incredibly tender, this cake stays moist for a good 4-5 days. Whether you eat it plain, dust it with powdered sugar or serve with dollops of cream or scoops of ice cream, it truly is perfectly perfect! Of course, smothering it with a buttercream frosting never hurt anyone. HOW TO MAKE CHOCOLATE CAKE The world famous Hershey’s Perfectly Chocolate Cake recipe ticks all your chocolate-loving boxes: EASY, QUICK AND AMAZING RESULTS. TIPS: Sift the dry ingredients into a large bowl first to get rid of any hard lumps caused during storage, while getting more air into the mixture. Then add in your wet ingredients. Just keep in mind that the cake batter is VERY thin.
Don’t be tempted to add more flour as this is what makes the cake super soft and moist. The ONLY thing you can add to this already perfect cake recipe is a couple teaspoons of instant coffee or espresso for an even deeper chocolate flavour. Of course, this is totally and COMPLETELY optional. You cannot taste the coffee flavour. Super-fine cake flour can be used if you have it for an even softer crumb but is not necessary. This perfect combination of oil, milk and boiling water makes this recipe stand out without having to use melted chocolate. The fats in the oil, protein in milk and temperature of the water makes the chocolate flavour develop nicely while baking and providing the essentials for that moist crumb you’re looking for.
