HERSHEY’S CHOCOLATE CAKE
CHOCOLATE CAKE
INGREDIENTS:
Granulated white sugar, I used 400 grams.
220 grams.Of cake flour.
80 grams.Of cocoa powder.
1½ small spoon.Of baking powder.
1½ small spoon.Of baking soda.
1 small spoon.Of salt.
Eggs, I used 2 large sized.
A glass.Of milk/heavy cream.
½ Cup.Of vegetable oil
A large spoon.Of vanilla flavoring.
1 Cup.Of boiling water.
THE BUTTERCREAM WITH WHIPPED CHEESE
INGREDIENTS:
120 grams.Of cream cheese.
170 grams.Of softened butter.
½ large spoon.Of vanilla flavoring.
500 grams.Of powdered sugar.
BUTTER WITH CHOCOLATE CHEESE INGREDIENTS:
170 grams.Of butter.
100 grams.Of cream cheese
Around 2 cups.Of Hershey’s cocoa powder.
620 grams.Of powdered sugar.
¾ Cup.Of whole milk.
2 small spoons.Of vanilla extract.
DIRECTIONS TO MAKE THE HERSHEYS CHOCOLATE CAKE:
Step 1:
To begin, I set the temperature of the oven to 350 degrees Fahrenheit. And I coated three medium circular cake pans using a nonstick cooking spray.
Step 2:
Next, I placed the pans aside after lightly dusting them with flour.
Step 3:
Then, I combined the cake flour with cocoa powder, granulated white sugar, baking powder, and baking soda, and kosher salt in a big mixing bowl, and I mixed all these ingredients together using my electric mixer.
Step 4:
After that, I added in the whole milk, canola oil, 2 large eggs, and vanilla extract and I beat after each addition until well combined.
Step 5:
Once it is combined, I added the boiling water and beat again for 40 seconds until I had a thin mixture.
Step 6:
Following that, I divided the batter between the three pans spread it evenly, and pop the pans in the oven, and baked it for approximately 30 to 35 minutes, until a toothpick inserted in the middle comes out clean.
Step 7:
And, I removed the cakes from the oven once they were completely cooked and I let them cool for at least 15 minutes after removing them over a wire rack.
Step 8:
To ensure even layers, I always use a cake leveler, but you can also use a serrated knife.
DIRECTIONS TO MAKE THE WHIPPED BUTTERCREAM DIRECTIONS:
Step 1:
For around 30 seconds, I beat the cream cheese with softened butter using an electric mixer at high pressure.
Step 2:
Until thoroughly combined, I added 1/2 cup powdered sugar at a time, ensuring that each half cup was properly added before moving on to the next 1/2 cup.
Step 3:
And I added the vanilla extract and whisked for another 30 seconds on heavy, then I beat for one more minute until the mixture was smooth and fluffy.
THIS HOW TO MAKE THE BUTTERCREAM DECORATING:
Step 1:
First, I mixed the butter with cream cheese in a big mixing bowl with an electric mixer, then I gradually incorporated half a cup of powdered sugar.
Step 2:
And, I combined the cocoa powder with milk and vanilla extract in a mixing bowl.
Step 3:
Next, I combined all ingredients in a mixing bowl and whisked until smooth.
Step 4:
For one minute, or before fluffy, I beat on high speed.
Step 5:
To ensure perfect mounting of cake layers, I use a cake leveler to adjust the level of the cakes, and I put the bottom layer in a cake pan.
Step 6:
And I covered the bottom cake layer with 3/4 cup buttercream cheese topping. And I repeated the procedure for the second single layer. Last but not least, I added the third layer on top and refrigerated for 15 minutes until freezing the surface with the leftover buttercream and whipped cheese.
Step 7:
Finally, I removed it from the refrigerator and gently added the chocolate sauce, butter cheese, and buttercream icing on the cake’s edges.
Have fun!
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