Make 1 &1/2 batches of Hershey Frosting recipe on can. Thank you for sharing! Not only is the story wonderful, you’ve managed to once again find the perfect recipe and make it even more perfect! Pour into two ... floured 9 inch cake pans. Pour batter into prepared pans. Remove from fridge about 1/2-1 hour before serving. Below is a picture of a few of the time I have personally used this recipe. Alex, Happy Valentine’s Day to you, too. Thank you so much for sharing. A book of stories would be sensational. And I’m so sorry to hear of your situation. Id like to make taller cake layers. But to be honest, I’ve used regular cocoa, Dutch-processed coca, dark cocoa, as well as Hershey’s, Ghirardelli, and Valrhona, and they all tasted great. Will make it for my 85 year old mother for Valentine’s Day, who has always said chocolate cake was her favorite. I love buttermilk in my cakes. What a beautiful piece of your life with The One. I’m curious to try it with David’s tweaks. I bake, bake, bake all the time for recreation — must have tried hundreds of recipes — but this is my all-time favorite, go-to recipe for the BEST chocolate cake. It’s my (insert name of revered relative)’s secret recipe. Hershey get’s the lion’s share. One bake was all it took to cure me of THAT misconception. Tennessee, I’d say go for it and use the Special Dark, but I’d keep it simple. This is, indeed a great cake. Maybe I can make this cake for special memories as well. This is the cake I would eat before a blizzard and then after the first rose in my garden bloomed announcing the return of spring! Now, Ms. McNamara, you are just making me blush, you hear? Now, it’s a free for all. So, I finally ended up on the Ghirardelli Facebook page. All the best. My husband loves this cake, and for his birthday I was wondering if I could add a twist to it by turning it into a checkerboard cake. Yep, I can see how that would happen BEFORE baking, as with the cookies and the extra hydration. Did you use confectioners (powdered) sugar? I’m trying to cut back, so I’m debating whether we should make the cake this VD. We consider your comments about this article, found beneath the recipe below, to be a testament to how intermingled food and love are for all of us. today i made it again for stepson’s 18th birthday again with raves and i confessed about the birthday cake switch out and proclaimed that this cake IS our birthday cake for the rest of our days. I’m wondering about David’s observation about this cake being oil-based, too. BUNDT CAKE: Grease and flour 12-cup fluted tube pan. I’m trying to get feedback from readers. 1. Now this frosting stopped me in my tracks when I first made it. xoxo. Stir in the vanilla. Happy Valentine’s Day to both of you precious guys. Continue to add the rest of the sugar and milk, alternating them, and beat until you achieve a thick but spreadable consistency. I hope you and your husband of 48 YEARS (!!) <3 Recipe courtesy of Kathleen Blake, Executive Chef, The Rusty Spoon, Sign up for the Recipe of the Day Newsletter Privacy Policy. Relationship, too. PS: Using coffee somewhere in the mix is really good. Randi, thank you. It’s been THE chocolate cake for our family for decades! Every time I make this cake I will remember your story. I just made this a few days ago and I freeze the cake and frosting separately. Yum! I don’t think this would work in a 2-piece tube. I love this story! I will definitely try your frosting, as it looks incredible. Beautifully written. I also recommend cutting back amount of cocoa powder in the frosting. Change ). I imagine it will taste very similar but I’m willing to do a taste test! I’ve tried so many “the best chocolate cake ever” recipes. We felt the frosting was a little overwhelming and would tone it down in the future. And what do I find? “I want the true, pure, original Hersey’s cake,” he says. And your variation sounds lovely! You’re officially invited to live with The One and me, and whenever I doubt myself–which is more often than you can imagine–I want you to walk into my studio and read this to me. But there’s nothing little Hershey’s Chocolate cake can’t make better. I love that you mention the Hershey’s tin–I had forgotten the tins with the little round coin-like lid that you pried up with a spoon until I saw one at a museum-like exhibit recently. Loved being able to use my electric hand mixer rather than dragging out the big 7-quart mixer! I have been asked to make a chocolate cake to serve 50 people, so I’m going to make two 9×13’s, slice them horizontally and make a four-layer cake out of them. I cried. Especially when commenting upon your relationship. We had a great, great day. Yes, the batter is thin, but that’s okay. Pour the batter into the prepared pans, dividing it evenly. Pour into the prepared cake pan and bake until firm to the touch and a toothpick inserted in the center comes out clean, 30 to 40 minutes. And very, very wise. I would love to try the 100% cacao special dark cocoa for the deep chocolate. If you keep making me cry, I’m going to have to stop reading your blog. First time, I used a silicon bundt pan and it was a disaster. So all I can say is, “Hurry up, autumn! Hello, Lovely, moist & light (as chocolate cakes go!). 1 Tsp baking soda Adding a hint of espresso gives the cake real depth of flavor. It’s funny because when I eat a good homemade chocolate cake and I ask the hostess for the recipe, they’ll tell me a variation of, “I’m only sharing this with you because you’re a good friend. Add the cocoa mixture to the flour mixture, along with the buttermilk eggs and vanilla, and beat for 3 minutes. This cake is the best ever! (2) if it is amenable, what vanilla cake recipe should I use? But, as I said before, it’s not all songs and cookies. Your love story is as touching as this cake is delicious. My client went bonkers for it, requesting it every couple months between other, fancier cakes. What do you do? Hands down , best chocolate cake & frosting, I bake a lot too. Your story is so eloquently told. Larry, agreed, most of the times (! If anything, they would have lost moisture, which could have accounted for the intense taste. This is a very good chocolate cake and very simple to make. And thanks for the offer for the Wacky Cake recipe. There are some differences like buttermilk for milk and minor changes in the amts of baking powder and soda, and hot coffee instead of boiling water. If it’s too hot, I let it hang out in the fridge. The batter is so thin that leaks are guaranteed. I’m wondering if overbeating was an issue? We ate (a lot of) butter on everything, but she might have used Crisco or some other shortening for this masterpiece. Now I think I well go bake this cake. It was supremely easy to put together, the addition of the espresso powder deepened the chocolate flavors, the icing was easy to work with and wasn't overpowering. It is delicious! Both kept me intrigued until the very last morsel. Not exactly easy, huh?! I also make this using a vanilla bean frosting where I beat a stick of butter for 5 min, add softened cream cheese, beat for another 5 min, add a minimal amt of powdered sugar (2 cups), vanilla bean scrapings, and 1 TLB vanilla extract. ( Log Out /  Let them eat cake! I have never heard the song before, so I looked it up and it is indeed beautiful. Thank you! HERSHEY’S “PERFECTLY CHOCOLATE” Cake baked by: Fill in your details below or click an icon to log in: You are commenting using your account. Frost. I first tried this recipe over a year ago. Extra moist, with a perfect rich chocolate flavor and tender, smooth crumb. Thanks for both the cake and the memories. Hi Esther, this cake is amazing looking, isn’t it? I did so love the introduction to this recipe (the recipe not so much as I am diabetic). I was wrong. Pour batter into prepared pans. Love this story. Well, i already know i’ll love the creamier texture…that was the only “complaint” i’ve ever had with that recipe was that sometimes it wasn’t quite creamy enough in consistency (and, after all, when is MORE butter NOT better? Stir in 1/2 tsp vanilla. I can’t see your original post, probably because my computer is from a past life. Oh. It’s a perfect cake for a celebration or just because you love chocolate. This made me laugh and cry. Devon, you’re quite a writer yourself! ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Hi Preya, it’s 1 and 3/4 cups of flour. The butter and pecans just seem to really set off the chocolaty goodness of this cake. I used high speed on the handheld rather than medium like I have in the past and i think i kept beating even after it reached a good consistency. Hurry up!”. Grease and flour two 9-inch round baking pans. Grammasue, yes, a great suggestion, thanks. Add ... after each. ATN, well, better late than never! You said a mouth full, Dina. Thanks for a wonderful love story! The One must be special indeed. ha! You’ll end up with a towering cake with four layers. Now on to the recipe. Even more moist and delicious!!! Just made this as cupcakes – 20 minutes in a convection oven, made 22 cupcakes. I believe in love for sure…. Originally posted February 8, 2013.–David Leite. Laurie, yes, this cake is an American icon! Thanks in advance!!! Oh, David, yet another reason for me to love you from afar! Supermarket cake was not going to do. This will eliminate the white powdery "crust" that will appear on a chocolate cake after it's baked. Esther, look up the recipe for Wacky Cake. If i’m making it early in the day for dessert, what’s the best way to store the cake? I’ve never been able to find the recipe anywhere, no matter how I described it.