Perfect Chocolate Cake

I have been making this chocolate cake for years and it has always been a family favorite because of how the cake is able to stay so moist and fresh. Even after a few days, this cake can feel as moist and soft as if it was baked recently.

There is actually kind of an odd story behind how I came across this recipe. As a kid, there was one thing I loved more than baking (and reading) and that was going to garage sales. So one summer day while at a garage sale with my family I came across an old Hershey's Recipe Card Collection Tin filled with all the classic Hershey recipes. Now as soon I saw this I had to buy it (which I only paid $3 for btw) and I went home to look through all the recipes.

That is when I can across Hershey's "Perfectly Chocolate" Chocolate Cake, now after a few modifications and many years later I have myself a perfect chocolate cake recipe. After trying this cake, many people have come up to me to ask for the recipe and I am always happy to share the secret behind this incredibly moist cake. It is not exactly the easiest cake to try for beginners because there are places where mistakes can be made but after some practice or experience, this cake can become your go-to chocolate cake as well!

This is one of those recipes that can be made with only bowl which comes in handy when having to clean up at the end. So starting in a large bowl gently add in the following dry ingredients; flour, cocoa powder, baking powder, baking soda and salt.

Using an electrical mixer, slowly stir together until the dry ingredients are well blended. One thing to note is that the amount of coca powder can vary from product to product. As weird as this method might seem, it is important to follow these instructions in this order to ensure the cake turns out well. Only once these dry ingredients are well combined, slowly add in the white sugar. While this is all blending, boil a cup of water (either on the stove, or in the kettle) The hot water is the most important part of this recipe. This is actually an old technique to help the cake stay nice and moist for longer but also it also helps to create a deeper and richer chocolate flavor.

After all the dry ingredients are well blended (as seen above) start to add in the wet ingredients. Start by cracking the eggs into the batter, one by one while continuously mixing the batter to ensure everything is well mixed. Pour in the cold milk and the vegetable oil and let the batter mix on a medium speed for about 2 minutes. Then add in the vanilla extract. Beat the batter for a few more minutes to make sure that all of the batter in evenly mixed, even the bottom of the bowl. Scrape the sides of the bowl to ensure that all of the dry ingredients are combined with the wet ingredients.

Lastly, carefully pour in the boiling hot water into the batter, mixing VERY slowly, for about a minute. You can clearly see the difference in consist of the batter, but do not worry because it is supposed to be a super thin/watery batter. You also have the option of mixing by hand with a spatula or spoon at this point, especially if the bowl appears to close to overflowing. Just make sure that all the batter is combined with the hot water. Carefully pour the batter into a greased pan.

I would recommend using a pan without a spring-form bottom, since the batter is so thin it could possibly leak through. If it does appear to be slowly dripping, DO NOT worry and place the pan on top of another flat tray while baking. (Even if it doesn't appear to be leaking I would still recommend placing the pan on top of another flat tray) Bake for about 35 minutes or until a tested inserted in the center comes out clean! Enjoy this perfect chocolate cake and have fun trying this recipe!

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MATERIALS:

• 2 cups white sugar

• 1 and 3/4 cups all-purpose flour

• 3/4 cup unsweetened cocoa powder

• 1 and 1/2 teaspoons baking powder

• 1 and 1/2 teaspoons baking soda

• 1 teaspoon salt

• 2 eggs

• 1 cup milk, cold

• 1/2 cup vegetable oil

• 2 teaspoons vanilla extract

• 1 cup boiling water

INSTRUCTIONS:

1. Preheat the oven to about 325° F

2. Using an electrical mixer, slowly stir together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl

3. After well combined, add in the sugar and then beat in the eggs one at a time

4. Slowly pour in the cold milk and the vegetable oil and allow to mix for at least two minutes on medium speed, then add in the vanilla extract.

5. Make sure that all of the batter is evenly mixed, even the bottom of the bowl then pour in the boiling water

6. Mix at a very slow speed for 1 minute, can even mix with a spoon instead of the electrical mixer

7. Pour the batter evenly into greased pans and bake for 35 minutes or until a tester insterted in the center comes out clean

#Chocolate #Intermediate