Sunday, January 4, 2009

Hershey's "Especially Dark" Chocolate Cake

***We recently celebrated my wonderful husband's birthday...on Jan. 2nd. We had a fantastic day and a GREAT dinner with our family and friends that night. And by now, you know that it isn't a birthday around here without a delicious, homemade birthday cake. I started asking Brad what sort of cake he wanted about a week before the big day. He took some time to think it over and finally decided on a dark chocolate cake...his favorite kind of chocolate! I remember seeing the recipe below for the perfect cake...conveniently located on the back of the Hershey's "Special Dark" cocoa package. And besides, I had already made the milk chocolate version several times with great results. You may remember THIS post from a while back, of Hershey's "Perfectly Chocolate" Chocolate Cake. And perfect it was!

The best (and really only) change that I made to the recipe was substituting 1 cup of freshly brewed coffee for the 1 cup of boiling water that's called for in the recipe. The result was a fabulously rich and decadent cake. If you are a coffee-lover, I highly suggest doing the same thing! It certainly wasn't simply added a nice flavor to the final product.***

Hershey's "Especially Dark" Chocolate Cake
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey's Special Dark cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water (I substituted 1 c. hot coffee...see my notes above!)

Heat oven to 350°F. Grease and flour two 9-inch round pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin).
Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

"Especially Dark" Chocolate Frosting

1 stick (1/2 cup) butter
1/2 cup Hershey's Special Dark cocoa
3 cups powdered sugar
1/3 cup milk
Melt the butter. Stir in cocoa.

Add powdered sugar alternately with milk, beating to spreading consistency.

Makes about 2 cups.

Source: Hershey's Kitchens (also on back of "Special Dark" Hershey's Cocoa package)


Helene said...

That looks so good and but it is torture for me this late at night to see this!! Well done!

What's Cookin Chicago said...

Looks awesome and dark chocolate is one of my faves!

Anonymous said...

WOW! That looks amazing!! I chocolate lover's dream for sure!

Colleen said...

What a creative addition of the coffee!

Vera said...

The cake looks decadent! Very Happy Birthday and best wishes to your husband, Celeste!

Ingrid_3Bs said...

Hmmm, looks rich and decadent! Great photos!

Happy B-day to your hubs!

Emma said...

Sounds good! and what a good idea adding coffee!

Unknown said...

That cake does look nice and dark and decadent and chocolaty good!

flutter said...

Oh that looks absolutely lethal

apparentlyjessy said...

Ooops, I just drooled a little bit...must bookmark this recipe! said...

This recipe is almost the same as my grandmother's and yes I use a cup of strong coffee, this cake is always a hit no matter where I take it, when I bake cakes I put a small saucepan of water in the oven with the cake while baking, always moist..enjoy

Celeste said...

Thanks so much everyone for your comments! :)

Anonymous said...

I've made this cake twice now & my family just love it thank you for the recipe