Back-of-the-Box Hershey's Chocolate Cake
A rich moist chocolate cake with a chocolate buttercream icing. This is the best cake in the world!
A rich moist chocolate cake with a chocolate buttercream icing. This is the best cake in the world!
WOW!!! Follow the instruction and hand-stir the boiling water VERY thoroughly. You will end up with a somewhat soupy, but uniform, batter. I had no problem, as some did. I used two 9" pans, but only filled them 2/3 of the way and had some batter left, which I tossed out. (I was afraid of overflowing the pans.) This batter cooked up high and perfect! To avoid problems de-panning it: make sure you use the toothpick test and also touch the top to make sure it springs back. If you take it out too soon, you'll have a wet mess. And follow the instructions and let it sit AT LEAST 10 minutes before de-panning it. The frosting was an amazing consistency! Creamy and easy to work with. Add a little extra milk if it is not creamy enough and alternate the milk/cocoa/sugar as recommended. I measured the 10X sugar per the recipe, but then added it a little at a time "to taste." I ended up with about a half cup of 10X left. If you split the layers, you will have sufficient frosting. I did not split the layers and had a ton leftover. This cake was UNBELIEVABLE. Moist, dense cake - not too sweet - and creamy delicious frosting. I made it the day before a party and covered it tightly and it was perfect the next day. Better than bakery cake. Better than any chocolate cake I have ever had!!! My guests' eyes were rolling back into their heads, this cake was THAT good. This doesn't get 5 stars, it gets 10!!Read More
READ BEFORE MAKING: I followed the recipe accordingly. It smelled great, looked great, etc. However, when you take the cakes from the oven, DO NOT remove them from the pan after 10 minutes. This recipe is a little misleading. After 10 minutes, I tried to shake the cakes from their pans and they broke all over. I would wait at LEAST 20 minutes before removing because the cake is very soft and moist, it needs time to cool and get firm.Read More
WOW!!! Follow the instruction and hand-stir the boiling water VERY thoroughly. You will end up with a somewhat soupy, but uniform, batter. I had no problem, as some did. I used two 9" pans, but only filled them 2/3 of the way and had some batter left, which I tossed out. (I was afraid of overflowing the pans.) This batter cooked up high and perfect! To avoid problems de-panning it: make sure you use the toothpick test and also touch the top to make sure it springs back. If you take it out too soon, you'll have a wet mess. And follow the instructions and let it sit AT LEAST 10 minutes before de-panning it. The frosting was an amazing consistency! Creamy and easy to work with. Add a little extra milk if it is not creamy enough and alternate the milk/cocoa/sugar as recommended. I measured the 10X sugar per the recipe, but then added it a little at a time "to taste." I ended up with about a half cup of 10X left. If you split the layers, you will have sufficient frosting. I did not split the layers and had a ton leftover. This cake was UNBELIEVABLE. Moist, dense cake - not too sweet - and creamy delicious frosting. I made it the day before a party and covered it tightly and it was perfect the next day. Better than bakery cake. Better than any chocolate cake I have ever had!!! My guests' eyes were rolling back into their heads, this cake was THAT good. This doesn't get 5 stars, it gets 10!!
I made one change based on an old tradition that was passed on to me; instead of using boiling water I used freshly brewed hot coffee. The cake was the best thing I have tasted and it stayed fresh and moist in a cake keeper for a full week. I used a silicone bundt pan rather than round pans.
This cake is so moist and dense! It was a great tasting cake, and practically foolproof. Don't worry about the thin consistency of the batter. This is made more like a pudding (lava) cake, and it WILL bake into a normally textured cake, just especially moist. Instead of 9 in. pans, I used a 13x9 and baked it for 45 minutes, and that worked beautifully, too.
READ BEFORE MAKING: I followed the recipe accordingly. It smelled great, looked great, etc. However, when you take the cakes from the oven, DO NOT remove them from the pan after 10 minutes. This recipe is a little misleading. After 10 minutes, I tried to shake the cakes from their pans and they broke all over. I would wait at LEAST 20 minutes before removing because the cake is very soft and moist, it needs time to cool and get firm.
This recipe is nearly identical to a recipe I have been using for 20 years. The only difference is that my recipe calls for 1 cup of cold water and 1 cup of piping hot coffee in place of the milk and boiling water. This time, I tried it with the milk and hot coffee, and I loved the result. There are 2 tricks to getting the layers out of the pan intact. The first is to use the right kind of pan. I use extra-heavy Wilton 9" round cake pans. They have slightly higher sides than conventional cake pans and they are made of pale aluminum with a dull finish. This helps the cake cook evenly, but it also ensures that the cake develops a crust flexible enough to withstand turning the cake out onto the cooling racks. The second trick is to grease the pan heavily and then flour it. A light wipe with a greasy paper towel might make the flour stick, but it won't be enough to keep the cake from sticking to the pan. I lied. There is a third trick. Turn the cake out onto a cooling rack precisely 10 minutes after it comes out of the oven. That gives the cake time to firm up a bit, but not enough time for the shortening you used to grease the pan to adhere to the cake. And yes, the recipe yields a soupy batter. It's supposed to be that way. Don't use a springform pan. If your cake overflows the pan, you are probably using dutch process cocoa instead of regular unsweetened cocoa powder or a premium cocoa. Don't. You need the acidity of Hershey's regular to offset all that baking soda.
this recipe is excellent! I bake alot and this is the BEST chocolate cake recipe i have ever tried! Instead of butter icing, try a chocolate glaze over the cake just before its completely cool so the glaze soaks in YUM! Glaze: 1 cup sifted icing sugar 2 tablespoons cocoa 2 tablespoons milk ½ teaspoon vanilla
This cake has become my "go to" dessert and is now referred to by my family and friends as "the cake." I took "the cake" to a function where there were 10 different desserts and it was the talk of the evening. The secret is to bake and frost this cake one day ahead of time. It's good/great the first day, but unbelievable the second day. I have also substituted part or all the regular unsweetened chocolate with Hershey's Special Dark cocoa powder when I make it for dark chocolate lovers. Hint: do NOT grease the sides of the pan so that your cake can "climb" up the sides. Your cake will bake level without puffing in the middle and you wont have to cut off the hump to level it. Just run a very sharp knife around the outside of the pan when fully baked and cooled for 15-20 minutes and remove it. This method gives you more crumbs on the sides, but a much nicer shaped cake. You can control the crumbs when you frost by "dirty icing" the cake. To dirty ice, split the layers horizontally and place back together with icing in between each layer. Then, frost the whole cake with a very thin layer of icing to "cement" the crumbs. Wait a few minutes for the dirty icing layer to harden slightly, then frost the cake.
Wow,very tasty! I LOVE the frosting!!! I use the frosting on my home made ice cream cakes since it is so thick and holds up very well! I have also made this recipe into an ice cream cake and it worked wonderfully. Just remember not to overbake it. For an ice cream cake, pour batter into 2 identical springform pans. Bake as directed, coolcompletely, then slice in half horizontally so you have 4 cake layers. Then place the bottomlayer back in the springform pan, top with softened ice cream, anotherlayer ofcake, more ice cream, another cake, more ice cream, then cake! Takes about a half gallon of ice cream. Freeze completely, prob overnight, open sides of pan. Then I ice a thin layer, put back in freezer for an hour or so, then frostcake as usual! Store in freezer until right before serving! It's been a hit several times over!
Hi, I just made this cake and was also concerned about how very thin the batter was after adding the hot water but it turned out great the cake was very moist but(warning) be sure to put your cakes in the oven on a cookie sheet in case they boil over I did not and one boiled over a bit and I had a lovely mess to clean up :( I also made the the frosting and it turned out great as well the whole family enjoyed this cake.. :) Thanks for a nice recipe :)
This is a deep, dark, moist, light, fluffy EXTREME chocolate cake. It is a good, sturdy, reliable recipe as well because even with my playing with the science of it by using Dutch process cocoa, substituting buttermilk for the milk and hot coffee for the water it turned out beautiful and delicious. I chose to make my own chocolate frosting, however, as the recipe included here seemed heavier on the cocoa powder than I wanted. I essentially went lighter on the cocoa powder and a little heavier on both the butter and the powdered sugar. I baked this as cupcakes, baking them about 20 minutes.
This is the best chocolate cake I have ever had! I wont use another recipe for chocolate cake ever again and I wont by boxed batter again either. This cake was easy to make and came out perfect with no special effort. The frosting was excellent but I used cream instead of milk. My husband and I couldnt stop eating it... my only complaint would be that its additcting!!!
Okay, so I halved both recipes and made this cake and the Dark Chocolate Cake I in the same day so that I could better compare them. I, like many others, used hot coffee in place of boiling water to amplify the chocolate flavor. Both cakes have good qualities. If you are looking for a cake that is rich, moist, and almost fudgy, go with the Extreme Chocolate Cake. If you prefer cakes that are soft, fluffy, and not as chocolatey or sweet, then the recipe for Dark Chocolate Cake I is for you. I personally liked the Extreme Chocolate Cake better but my boyfriend preferred the Dark Chocolate Cake I hands down. I think I will try to experiment with the two recipes to come up with one that balances the flavor of the Extreme Chocolate Cake with the wonderful texture and stackability of the Dark Chocolate Cake I. Thanks for the recipe Rach56!
I decorate cakes so I am always on the hunt for good cake recipes. This one is FABULOUS!! Easily the best chocolate cake I have ever had, let alone made. Even my husband said that it was "chocolate lovin' on a fork". I did add a vanilla custard filling between the layers. But really, it would be great without it. Note: The only issue I had with this recipe is that the (very runny) batter overflowed during baking. What was left in the pan (~90%), was great!
Very easy recipe! I loved the lightness of the cake and it wasn't overly sweet. My layers came out uneven, as the centers of my cakes rose higher than the edges! I might not bother splitting the layers next time as it made my cake look really funny, more like a dome! The frosting is rich and a little too chocolatey and sweet for me..I would reduce the amount of sugar or try a different frosting recipe. Overall, it's a nice basic recipe to satisfy your sweet tooth.
Moist chocolate cake indeed. Nice rich flavor. The batter is thin but do not fret. This recipe made 26 cupcakes for me. Used 1/4 cup of veggie oil and 1/4 cup of Kahlua. Substituted one strong cup of brewed coffee for the water. (even if you despise coffee I highly recommend swapping it out for the water, you can not taste or smell coffee in the cake it only enhances the chocolate flavor) The paper liners came off beautifully. The cake is moist and flavorful. Very nice cake.
This cake was really yummy. It was the kind of cake you need a glass of milk with. A few pepole said it was the best cake they ever had. The twelve servings were a little small, next time I will make a thrid layer.
Fantastic! I had been looking for a nice basic chocolate layer cake. This one has a great texture and nice, rich chocolate taste. Most people can probably get away with only 1/2 of the frosting recipe. I like only a thin layer of frosting on my cake so I used 1/4 recipe and it was plenty for a 9x13 cake.
This sounds like the exact recipe on the back of the Hersheys cocoa container...but it is an incredible cake...only change I make is to add hot coffee instead of hot water....coffee really makes chocolate taste better
This is a great recipe. I made 24 cupcakes. I pour the very thin batter into a large measuring cup and poured the batter into the cupcake liners. They baked for 22 minutes, they were moist and tender. I didn't make the frosting - but made vanilla buttercream frosting. Excellent and very easy.**** Update - these were inhaled! Everybody absolutely loved them. :)
This is the best chocolate cake I've ever eaten and I've tried many, many other recipes! It's wonderfully moist and the perfect balance of deep chocolate flavor and sweetness, and has a perfect texture, not too light, but not dense. The batter is very thin. I've not had a problem with the entire amount of batter overflowing in 9"x 1 1/2" pans. Also, make sure that you grease and flour the pans well and you should not have problems with the cakes sticking. I've never had a white coating from the flour on the outside of the cake either. I do substitute hot fresh coffee (even instant on occasion) for the boiling water (it enhances the chocolate flavor, you don't taste any coffee) and I melt a stick of butter to use instead of using the oil. Perfect, every time! You must try this cake!
I've made this recipe 2 times now, both for kids' birthday parties. It was moist, dense and chocolatey. If you are looking for a light and airy cake, this is not your recipe. The first time I baked it on a 9*13 pan. I used baking strips on the pan so it would raise evenly. The baked cake shrunk to 1" after cooling,and I had to make another batch to have a decent height on the cake. I frosted using white buttercream and it was a pain to crumb coat and decorate. Needed a lot more frosting to avoid crumbs. The cake sucked in all the whipped cream filling. Attempt #2 :2 9"pans. Again,bake even strips. It didn't shrink as much and raised to a good decorating size. I left in on the counter for cooling and forgot about it for 2-3 hrs and the cake dried out a bit. Next time after cooling I will wrap it in waxpaper&foil until ready for frosting. This time I decorated with the chocolate frosting - delicious. Used creamcheese filling, sucked in again! Lessons learnt: bake in 9 inch pans, wrap promptly for freshness and stick to chocolate frosting for the filling.
The taste was excellent. I had a little problem with overflow even though my cake pan was 2/3 full. The frosting was good and very rich. I loved the way it hardened up allowing me to decorate using ribbons and chocolate roses. I'm giving this 4 stars because I wasn't thrilled with my cake texture. I love fluffy moist cakes. This one however was a tad moist for me (more like a brownie but still cake like) and just a tad too dense. Needs some extra cooling time in the pan before depanning. Give it a 10 minute minimum for cooling before attempting to remove. Very good - I've had several people request this cake. I sometimes change out the vanilla for chocolate extract and the water for hot coffee. Plenty of icing left so be sure to split layers or use as a crumb coating first. Those who had a problem with the frosting: take your icing knife and dip it in hot water, let the excess water drip off for a second and proceed to spread. Repeat process every time your knife cools or you hit a "hard patch".
I was extremely disapointed with this cake. The boiling water ruined the whole cake, and it didn't come out. Don't waste your ingredients with this one.
I had major difficulty removing the cake from the pan, after greasing and flouring because I decorate my cakes. I found this cake VERY hard to work with. I thought it had more of a bread taste than a cake flavor, it wasn't quite sweet enough either.
Well I can't even imagine what I did wrong with this one, but for nothing could I get this cake to rise like the pictures of other people's wonderful looking cakes. Thinking maybe I'd just missed the right amount of baking soda/powder somehow in the first batch, I decided to have a second go (it was due to be the centrepiece of our Easter table this year after all), but to no avail. Still REALLY flat. I have four layers now - but only because I've baked four cakes. I've been baking for years and using allrecipes for a large number of those years and I've never had this problem. Really disappointed. Will update review once we've tried it tomorrow with the buttercream (hopefully that goes better - but then I didn't think I could mess up a cake either!). Oh dear. UPDATE: Well I've long since given up on trying to get this cake to rise, but it's now one of my standby's for all chocolate cake occasions. I've just learnt to expect a short cake, and bulk it up with frosting - such a shame ;P. Definitely the tastiest chocolate cake around, no matter the height:).
I had a craving for chocolate cake, but hadn't been to the grocery store in a couple weeks and the pantry was down to bare bones. I didn't have the ingredients to make the chocolate cake that I usually make, so I found this recipe online and tried it. It was delicious! Exactly what I wanted. I added some mini chocolate chips on top for texture and substituted applesauce for the oil. I used dark chocolate cocoa powder so the color of my cake was very dark, but I prefer dark chocolate so to me it was perfect!
This is the best chocolate cake ever, it is exactly the same recipe as the Perfectly Chocolate cake on the Hershey's Cocoa box. I usually don't make the butter cream frosting, but instead fill with a ganache, and frost with chocolate cream cheese frosting. I then drip ganache down the sides, and pipe a lattice work of hot fudge from the jar on the top and for the borders. AWESOME! Probably the most requested dessert I make.
I have made this cake for years, and it is Perfect! I never buy boxed chocolate cakes mixes, haven't since I first made this cake. My only changes are, I use hot coffee in place of the water and Kahlua in place of the vanilla in both the cake and the frosting. Best Chocolate Cake Ever!
Wonderful wonderful cake! I made this for my boyfriend for valentines day to steer away from box cakes, and he was very impressed. We both love to cook and critique what we make, and he had nothing bad to say. It was moist and rich and not too sweet, perfect! It is very true the batter is VERY thin, but baked up perfectly. One trick I picked up years ago was dusting the pans with cocoa powder instead of flour when making a chocolate cake. It is prettier and really yummy :)
This recipe does yield a VERY VERY MOIST cake! And the cake is perfect for making layer cakes; which I made for a graduation party last week. I did lessen the sugar to 1 1/2 cups.Use a very good quality cocoa powder for best results because the cocoa powder you use really does determine how chocolaty this cake will become.My favorite recipe for a super moist cake and I will definitely make more of this in the future! Thanks for sharing the recipe!
I was so disappointed--I double-checked to make sure that I put everything in, and followed the recipe exactly. The batter was much thinner than other cakes, and it must have combined with the grease on the pan because it stuck worse than I've EVER had a cake stick before--and I bake a lot. Boo hoo--I thought with 4 1/2 stars and 542 reviews I couldn't go wrong...
For people who are having "overflowing" problems - make sure your cake tins are really 9- inch, as the recipe suggests. I had some tins that I thought were 9", but when I measured them they were smaller. I got some tins that were definitely 9", and the cake batter only comes up a little less than halfway. When cooked they are not even close to overflowing - they are perfect. This is without a doubt the best chocolate cake ever. I actually do the chocolate curls on top, and the cake is impressive indeed. It always gets a gasp or two. And it tastes completely divine. It also improves with age. Make it one day and serve it the next. Perfect.
I use melted butter instead of oil and use buttermilk for the milk. Comes out supermoist and perfect everytime I make it. This is a no fail cake.
I have been using this cake recipe for years and it is the best chocolate cake ever! The flavor is rich chocolate without being too sweet but very moist. I often use hot coffee in place of the water which adds to the richness. I made 24 cupcakes but used a different frosting this time. The changes I made were for HIGH ALTITUDE: Decrease sugar to 1 3/4 cups; increase flour to 1 3/4 cups plus 2 tablespoons; decrease baking powder to 1 1/4 teaspoons; decrease baking soda to 1 1/4 teaspoons; increase milk to 1 cup plus 2 tablespoons. Hope this helps. :-)
I don't know what happened!! weather it was because of high altitude or whatever but it BUBBLED OVER AND HALF OF IT IS NOW ASH ON THE BOTTOM OF MY OVEN! we followed the recipe i thought perfect but now i just have a giant mess! WHAT HAPPENED?!?! but the frosting is delicious. I recommend not making unless u cook A LOT
Very good cake - makes a huge cake though. I used 4, 8 in round pans to keep any overflow from happening. Only change I made was to use brewed coffee in place of the water. Really good!
This is one of the best chocolate cake I've ever baked!!! It was wonderfully moist and rich in chocolate flavor! I added a cup of choc chips and it took the cake to a completely next level. We could not wait for it to cool! And the icing was perfect!
This was my first time making a cake and frosting from scratch, and let me say I will never buy cake mix in a box or frosting again because this Momma can bake her own!! I couldn't find 9" pans so I used three 8" pans. I did NOT cut the layers after baking. I did however use coffee instead of the water. I used the donut shop coffee I use for my Keurig. At first tasting the frosting, I thought I had used to much sugar but we didn't eat the cake until the next day and it tasted just perfect. I shaved half a hershey's candy bar on top, pressed mini hershey kisses on the sides, and then place mini reese's peanut butter cup along the top edge of the cake (see my pic). I love this recipe! Try it, I don't think you will regret it! :)
My 8 year old daughter wanted to make a cake for her daddy. She picked out this recipe...it turned out wonderful! She used sugar in the raw, rather than white sugar, special dark baking cocoa & canola oil. Also added just a bit of instant coffee. She baked the cake in a bundt pan. The cake turned out beautifully!! Her daddy loves a custard like sauce on top of chocolate cake, so she made that, rather than the icing listed. We will certainly make this cake again! Thanks for sharing!
Instead of two cups of sugar, I substituted 1 cup organic sugar and 1 cup Xylitol (look it up, it's better for you than sugar and tastes essentially the same). I didn't realize I didn't have AP flour, so I had to use bread flour. No big deal, because it's cake, so it rose up better and no one is allergic to gluten here. I took someone's advice about the coffee trick and used freshly brewed coffee instead of just plain hot water. Used raw milk instead of store milk, so it had all the yummy cream at top to use in the cake. Used olive oil instead of veggie oil, but next time, I'll just add Virgin Coconut Oil when pouring in the hot coffee (VCO will solidify with colder temperatures and melts at higher...VCO is very good for you and a very stable oil at high temps). So with those changes, it made for a very delicious cake/icing. :)
The cake tastes great, but I definitely will use a different recipe for the icing. All that cocoa makes it taste gritty and I didn't care for it at all. Made this cake with raspberry filling ... yum!
AMAZING. This is literally the best homemade chocolate cake I have ever tasted, without any changes to the recipe at all. The only issue I had was not with taste, but with the fact that I stuck like heck, despite the fact that I had greased and floured the pan, and because the cake was so moist and a little fluffy, it fell apart when I tried to take it out. Next attempt using parchment paper rounds on the bottom came out MUCH better-no sticking and the cake came out beautifully!
Reading the reviews, I thought that this cake would be a great choice for a family dessert. The batter was very runny, but I looked past this, since a lot of other reviews stated the same. However, I kept having to add more time to the timer (30 minutes before I gave up). Maybe it has to do with the high elevation where I live (4660 ft), and the recipe was not intended for high altitudes. I will keep looking for a good chocolate cake recipe from scratch.
I made this with coffee instead of boiling water. OMG this is amazing! Everyone loved it! I got just about 4 dozen cupcakes out of one batch. I stuffed them with a strawberry puree and topped them with a whip cream frosting....DELICIOUS! - UPDATE - I made this again, using the boiling water and this time I made the frosting. The cake was still delicious! I ran out of vanilla extract for the frosting, so I didn't use it. I used the full amount of butter, only around 1 cup of confectioners sugar, 1/2 cup of coco, and a couple tablespoons of milk. This whips up so light and airy! I added the sugar and coco to taste, and only enough milk to make it creamy. I have made this cake/frosting twice now, and each time I got rave reviews! My boss even said he hoped he didn't lose me to a bake off! :) This is my "go-to" chocolate cake. LOVE it!!
I'm just rating the sponge here as I made a different frosting I already love. I always get a little bit worried when I make a new cake but with this I needen't have worried! I even cooked it all in one pan and it worked wonderfully. A delicious and moist cake. I made it for a special event and EVERYONE was raving about it.. one kid told me 'THIS is the cake you can make me on my next birthday!' haa!
I thought it was very moist, but not as incredibly delicious as everybody made it sound...
I followed the directions exactly and it did not turn out! It was more like a fudge brownie consistency and very heavy when done. Very disappointed. I was really wanting some chocolate cake. I will not try to make again.
This cake did not work for me at all.
After this horrible recipe caused me so much trouble this morning, I have to go out and buy a cake mix. My son's birthday cake is ruined! Cake batter cannot be this runny, it drips out of the springform pan all over the bottom of the oven.
This is just as easy as using a box mix and tastes so much better! I did make just a couple alterations. I used 1 c. white sugar and 1 c. brown sugar. I dissolved 1 tsp. of instant espresso in the boiling water. I added 1 tsp. of kosher salt to the frosting. The frosting is really dark in flavor so if you prefer it to be less intense, just don't add as much cocoa. Also use a sifter if your cocoa is dry and lumpy- I didn't do this and I had little tiny pieces of cocoa all throughout the frosting. Great recipe, thanks Rach56!
Used coffee in place of water. Made 24 cupcakes. Very good!
This was VERY delicious and moist...I will probably make this again. The frosting really melts away in your mouth!
very moist and delectable! Must have a glass of cold milk with this cake!
I was very pleased with this cake. Although I will admit that towards the end I didn't want to add the cup of boiling water. I was pleased with the consistency of the cake at this point. I went ahead and added the water and hand stirred it in. It created a "soupy" mixture and I was indeed really unsure. Went ahead and baked the cakes and let me just say...the end result is Fantastic! The cake is very moist and easy to make. Definately a recipe keeper for me!
I followed the recipe omitting one cup of water. the batter is way to thin but went with it and omg! the batter rose up out of the pan and is currently all over my oven! Will let you know how it tastes and how the crumb is, i dont usually have this problem..just yikes!
I followed this recipe to the letter and it completely fell apart. The first one I couldn't even get out of the pan at all. The second one, I got most of it out, but even the part that came out was crumbly and just a mess. I'm sorry, this is the first time I have made a comment on this site, but I felt I had to
I was utterly dissapointed when I realzied this cake is the exact same recipe listed on the back of the hershey cocoa container. I would not have made this cake had I known that as I have made it a few times with just okay results. The cake tasted good, but I had an issue with it sinking a bit in the middle. I did forget to stir in the water and just added into the mixer so it could have been a result of my mistake. Either way I was dissapointed after reading all of the 5 star reviews. Will continue seaching for a great chocolate cake recipie.
This has become my go-to chocolate cake recipe. It's moist and is so good!
The batter is really runny but this makes the moistest chocolate cake I have eaten in a long time. So good!! One recipe was enough for 12 cupcakes and a 9X9 cake, although I halved the frosting and it was still too much. This is my daughter's new favorite cake. I will make this again and again!
i did not care for this recipe. maybe i did something wrong! but i followed the recipe to the T and it came out dry and tasted too much like the soda or powder. kind of bitter.
Very good light and fluffy chocolate layer cake. Only used about half as much cocoa in the frosting as it called for and the icing was still plenty dark. I can't imagine how dark it would be with double that much cocoa. But then again the name of the recipe is "extreme chocolate cake"!
I was extremely under-impressed with this recipe. When I think of a scratch-made chocolate cake, this is severely under par. The smell is heavenly but the taste is just like a box of devil's food cake that you can get at any grocery store and the icing is waaaaay too sweet. I will not be making this cake again.
Dee-liscious!! I made this recipe from a Hershey cookbook nearly 20 yrs. ago. The only difference was the amt. of flour. The old recipe only called for 1 1/4 cups flour. Yes, the batter was even more runny and I remember thinking, whats up with the runny batter. But it bakes up perfectly. The only pointer I might give is dividing the batter into three to four pans as opposed to splitting two layers. I have more success with that method and it's less work. I do prefer three layers to four when I make this. I ususally fill and frost sides with a chocolate mouse frosting with shaved chocolate betweeen layers and a ganach on the very top only, drizzing down the sides somewhat, whith a little fresh whipped cream to decorate.
Wow! Incroyable!!! J'ai suivi la recette de gateau telle quelle et c'est super moelleux! Par contre j'ai mis du cafe au lieu de l'eau chaude. Aussi, j'ai coupe la qte de sucre. Glacage - j'ai fait la moitie de la recette et c'etait amplement suffisamment!
This was just okay. I think I will stick with a box mix.
Ohh my goodness, this is sooo good. I followed the directions with a few small changes. I upped the flour to 2 cups, increased the cocoa powder to 1 cup and used fresh coffee for the water. I ended up with 3 layers of cake. I frosted mine with Coconut Pecan Icing and Milk Chocolate Icing. Very good, will definitely make again!!!
This cake was great! Everyone loved it, and it was super moist! The cake was great, but the frosting was even better. For the frosting 5 cups of sugar seemed like a lot to me, so I cut it down to about 3 1/2 cups, and the frosting was delicious. I had to add about a 1/3 cup extra of milk to the frosting to make it spreading consistency. Try this cake recipe!
This is an amazing cake! The cake itself is easy,and comes out light and extremely moist. I was very surprised at the texture for a cocoa based cake. The frosting is a bit more complex. If I hadn't had my kitchenaid, I would have been lost. I suggest using the whipping attachment to make the frosting, and really whip it up prior to adding the boiling water and then mixing by hand. Gets my vote for a great "Death by Chocolate" cake!
This cake is by far the best I've ever made or bought from a bakery. It is so flavorful, rich, and moist. I cut the frosting in half (I didn't want four layers of cake, only two) and I still had more than I needed.
Chocolate heaven! This was my first time making a cake from scratch so I was very nervous, but now I can never go back to baking a cake from a box. I can't find enough adjectives to explain how wonderful it was. I made no changes to the recipe. You won't regret this one!
Did not rise,could not get out of pan ,wont use this recipe again.Complete failer
Goodness this is the BEST chocolate cake I have ever tasted and made. Very easy! Thanks for sharing!
I’m adding an additional review to counter the one Sara Rajan added. Haha. It irritates me when people either don’t follow a recipe and give the recipe less stars, or they just don’t know the basics of baking and give it less stars. I’m going to be nice and not call her a dummy like I really want to do...whoopsie. Anyway, Sara gave this 1 star because her cake fell apart. Yes, it’s a tender cake. That’s one reason it’s so good. Grease your pan WELL with shortening and dust it WELL with flour or cocoa powder, or even use a piece of parchment paper cut out to the size of the bottoms of the pans. Run your knife around the edges after its cooled for 10 minutes, and these basic steps will ensure the cake comes out perfectly. Mine did. But then again, I know how to bake. But DON’T leave a bad review because of your own stupidity or lack of basic baking skills.
I mixed in the boiling water thoroughly, used 9" pans, and cooked it 35 minutes. But the cake came out uneven in texture, with most of it being very dense, like it did not rise enough. Not fudgy moist like a brownie - just yucky. The flavor was medium chocolate - nothing "extreme"
This is the exact recipe on the back of Hershey's cocoa containers. The frosting is a little different though. It is a very good cake, but Hershey's deserves the credit. I have never had it overflow my pans and I just use regular cake pans.
This is my "go-to" chocolate cake! It is great and so easy to make! It is very chocolaty and extremely versatile - as I have made it in bundt pans, circle pans, 9x13 and even as cupcakes. The frosting is really good too - sometimes I use oil instead of butter as I am concerned whether the cake would need refrigeration after frosting.
This is the best chocolate cake recipe ever! I have tried others but none of them turn out that great. I followed this recipe exactly and it came out perfect. The cake was really moist. My friends and family love this cake. I will make it again for Christmas this year.
This cake is amazingly good! I made it for the hubs birthday as he is a LOVER of chocolate cake. I didn't use the frosting recipe as I ran out of time and had to use store bought. However, I didn't change a thing in the cake mix and it is WONDERFUL. I used Droste cocoa powder and I believe it made all the difference. Hershey's is ok in a pinch, but the Dutch processed is where it's at.
The cake turned out weird, very spongy-I attribute this to the boiling water like others have said. It was low in flavor (the cake). The frosting was very bitter, like dark chocolate. It overflowed while cooking, just like it did for others. I made it for my brother's 21st birthday, and I was ashamed. I have made plenty of recipes from scratch, and followed this recipe to the T. It ended up tasting okay, but I won't make it again almost for certain. I was really disappointed. And although people were nice about it, I felt bad that his big birthday had a cake like this :(
This was the best chocolate cake I have had. The frosting was perfect and the cake ultra moist. I read the other reviews and expected the cake to be runny when I poured it into the pans. I at first thought that it was not as much in the pans as I expected, but the cake fluffs up nicely. The cake expanded to the top of the pans and did not overflow. I will be making this again and will never buy a boxed cake mix in the future.
Omg this is the most amazing cake! Wow! I never cared about a chocolate cake until I tryed this one!
Incredible!!! I made this for my son's second birthday party. I made 1.5 recipes of the cake, but just a single recipe of the icing - it was more than enough for 6 children and 10 adults. Baked it in two 9x13 pans. After removing it from the pans, I froze it overnight so that it would be easier to ice the next day. We decorated it as a construction scene, with a tractor digging up one corner of the cake and a dump truck dumping cake on the other side... added a few broken Crunchy bars for rocks and the everyone LOVED it!
GREAT recipe! But do it in three 8 or 9" pans instead of two, I learned after SEVERAL messy mishaps that it eliminates the oven spills. YUMMMMMMMMMMMMMMMM, rich chocolate cake.
This cake is very good. Very moist and very easy to make. I took the suggestion of one rater and added coffee to the boiling water for the cake. It was suttle but so very good. The icing was a bit sweet for my taste (hense only 4 stars) so I'll adjust that next time, but overall this is a great recipe and will be my go to for devils food cake!
If you hate getting tons of compliments about your cooking than DO NOT try this recipe! This cake really lives up to it's name. Ultra rich, dense and moist, this is definitely extreme chocolate. Not wanting to have to slice the layers I opted to bake the cake in three 8 inch round pans and they came out beautifully. I did have to let the layers cool much longer than recommended, after 10 minutes they weren't ready to come out. After about 20 minutes I was able to coax them out of the pans. I used the frosting recipe between the layers but covered the cake in chocolate ganache. I took the cake to work and my coworkers all joked that I should quit my day job and become a baker.
I will be honest. I have not made this recipe as written. I used Hershey's Special Dark Chocolate instead of regular cocoa powder and also add 2 tablespoonful of instant espresso. The cake comes out very dark with a rich/complex flavor that everyone loves. I am always asked to make the cake 'exactly like last time'. I also use a cream cheese frosting (from Allrecipes), that I add 1/2 cup of dark chocolate powder and 1 tablespoonful of espresso. In the center of the two layers I use a small container of raspberries with a small jar of rasperry jam and pulse it in a processor where it's still a little 'lumpy'. It cuts the sweetness of the jam and makes it taste more 'natural/fresh'. I add as much as I feel necessary between the cake layers. I use the leftover jam mixture to add to my oatmeal.
This cake was amazing. I have been looking foa a chocolate cake recipe to Keep and this one is it. A few years ago I learned the coffee instead of water trick and I use that every time I make a chocolate cake. I do agree with other reviewers and I made a lot less icing. Cutting the layers creates an amazing taste. I was scared to to it, but it tasted GREAT!!
Thank you (from Greece
This is the best chcolate cake i've ever made.. I was a bit worried after I added the hot water as the batter became very watery but the cake turned out very moist..
Very moist and delicious. I have made this twice now. Second time I was out of vegetable oil so I used melted butter and it made no noticeable difference. I substituted the included frosting recipe for a recipe I really enjoy that uses melted chocolate chips. I took another reviewers suggestion and used fresh brewed coffee instead of boiling water. This is the best chocolate cake that I have made.
Oh my gosh....this cake is so delicious!! It is rich and super-moist. We all loved it. I followed the directions to a "t" except I subed dark chocolate cocoa. I also took a previous posters tip and changed the icing to Chocolate Cream Cheese Icing. Here is her recipe: 2 sticks of softened butter, 2 8 oz bricks of softened cream cheese, 2 lbs of powdered sugar, 1 cup dark chocolate cocoa, 1 Tbsp vanilla and a pinch of salt. **WARNING** This is addictive!!!!
I didn't care too much for this cake. I have tasted much better and would not make this one again.
Great cake. Nice and moist. Did have problems with it crumbling but overall a very good cake. Will make again. Did not use the frosting recipe.
I didn't make the frosting but this cake is outstanding! I filled it with a milk chocolate ganache and covered with ganache and MMF and it was absolutely the best thing I've ever made and quite arguably the best chocolate cake I've ever eaten! Everyone says it's great but I can never tell if they're trying to be nice or flattering so I go by my judgement, and this one ROCKS!
I used Pam on my cake pans and the cake stuck. So I would recommend to grease and flour instead. Otherwise an excellent cake, icing is sweet but very good.
I must have done something wrong. My cupcakes sank in the middle, crunchy on the top, and crumbled. I followed the recipe as written. I thought the taste was bland, but I didn't make the frosting. My husband compared it to a Western Family cake mix. All I can figure is I did something wrong.
THE BEST chocolate cake I have ever had, hands down. I followed the recipe exactly and it turned out beautifully. So moist and dense, with a rich chocolate flavor that wasn't overly sweet. And the frosting was so light and creamy - I couldn't stop myself from eating it straight from the bowl! I will be making this recipe forever!
Great recipe but is the exact same cake recipe as on the back of Hershey's Special Dark Cocoa Powder can. I did a 9 x 13 glass pan and it took an extra 7 minutes to bake.
This is hands down the BEST chocolate cake I have ever had. I don't even know what to say about it. It was perfect. It stayed so moist and tasted so wonderfully delicious. I was a little conerned when I went to bake it because I thought after adding the water it looked pretty runny - but I had read other reviews that said the same thing and they all said it turned out great - well, it did. It was perfectly dense and had great taste. Until this cake I had yet to eat a chocolate cake that was made from scratch that tasted good. There was always something that wasn't quite right. Well, here's that perfect recipe. (I didn't use this icing recipe.)