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Hershey's Chocolate Cake

When it comes to chocolate cake nothing tastes as good as this Hershey's Chocolate Cake. With so much chocolate flavor, it seems impossible that you could taste anything but chocolate, but with this cake, there are so many layers of flavors, you are sure to enjoy every single bite.
Prep Time10 mins
Cook Time30 mins
Decorating15 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: blackout cake
Servings: 12
Calories: 1029kcal
Author: Jill

Ingredients

  • 3 C flour
  • 3 C sugar
  • 1 1/2 C special dark chocolate cocoa powder
  • 1 tbsp baking powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp kosher salt
  • 4 large eggs
  • 1/2 C sour cream
  • 1 C buttermilk
  • 1 1/2 C warm water
  • 1/2 tsp espresso powder
  • 1/2 C canola oil
  • 1 tbsp pure vanilla extract

Frosting Ingredients

  • 1 1/2 C unsalted sweet cream butter softened
  • 1 - 8 oz cream cheese soften
  • 1 1.2 Hershey special dark cocoa powder
  • 1 tbsp pure vanilla extract
  • 1/4 tsp kosher salt
  • 7 C powder sugar
  • 1/4 C heavy whipping cream
  • 2 C of mini chocolate chips

Chocolate Ganache Ingredients

  • 1 C semi sweet chocolate chips
  • 1/2 C heavy whipping cream

Instructions

  • Preheat oven to 350 degrees and spray three 9 in cake pans with pam baking spray
  • In a small bowl, whisk together the espresso and the warm water until combined
  • Using your standing mixer, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt until combined
  • Gradually add in the eggs, sour cream, buttermilk, espresso, oil and vanilla extract until combined and
  • Divide the batter between the 3 pans
  • Place in the oven to bake for 25-35 minutes or until a tooth pick comes out clean
  • Allow cakes to cool for 20 minutes
  • Frosting Directions
  • Using the standing mixer again, beat the cream cheese and butter until combined and smooth
  • Gradually mix in the cocoa powder, vanilla and salt
  • Very slowly, beat in the powdered sugar until combined
  • Whisk in the heavy whipping cream until the ice cream is smooth and fluffy
  • Scoop 1 C of frosting into the piping bag
  • Directions to build the cake
  • Place 1 layer of cake onto the cake board
  • Using the ice cream scooper, scoop out 4-6 scoops of frosting and smooth evenly on one layer of cake
  • Place another layer of cake on top and spread more frosting
  • Place the last layer on top and frost the remaining cake with remaining frosting
  • Coat the sides of the cake with the mini chocolate chips
  • Chocolate ganache directions
  • Using a small pot, heat up the heavy whipping cream until steaming
  • While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl
  • Once the heavy whipping cream is heated, pour over the chocolate chips
  • Allow to sit for 1 minute before whisking until smooth
  • Pour ganache into the squeeze bottle
  • Pipe dollops of ganache over the edge of the cake
  • Pipe dollops of frosting onto the top of the cake
  • Sprinkle some mini chocolate chips onto the frosting dollops
  • Cut and serve and enjoy

Nutrition

Calories: 1029kcal | Carbohydrates: 133g | Protein: 12g | Fat: 53g | Saturated Fat: 28g | Cholesterol: 87mg | Sodium: 932mg | Potassium: 419mg | Fiber: 6g | Sugar: 97g | Vitamin A: 1019IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 4mg