Adapted from Hersheys
2 cups of sugar
1 and 3/4 cups of flour
3/4 cup of cocoa powder
1 and 1/2 teaspoons of baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon of salt
1 cup of milk or heavy cream
1/2 cup of vegetable oil
2 teaspoons vanilla
1 cup of boiling water
For the whipped cream cheese…
1 cup of cream cheese
3/4 cup of butter
1/2 tablespoon vanilla extract
4 cups of powdered sugar
For the chocolate cream, the cream cheese and the buttercream.
3/4 cup of butter
3/4 cup cream cheese
1 and 3/4 cups of Hersheys cocoa powder
5 cups of powdered sugar
1/2 cup + 3 tablespoons of whole milk
2 teaspoons vanilla extract
Hersheys chocolate cake
First, preheat your oven to 350F.
Spray 3 round cake tins with cooking spray
Lightly sprinkle the pans with flour, set aside.
In a large bowl or kitchen blender, combine the flour, Hersheys cocoa, sugar, baking powder, baking soda and salt.
Add the milk, oil, eggs and vanilla extract and mix until well blended. Once everything is combined, add the boiling water last; mix again, the dough will be very fine.
Pour the dough evenly into each of the sprinkled or floured cake tins.
Bake for 30-35 minutes, or until a toothpick inserted in the center of each layer comes out clean. Once completely baked, remove from the oven and allow the 3 cakes to cool for at least 10-15 minutes before removing.
Once removed, transfer them to a wire rack to finish cooling completely.
I always use a cake leveler to make sure the layers are even, you can also use a serrated knife
While you’re finishing cooling, prepare your frosts.
Instructions for whipped cream cheese and buttercream frosting
Beat the cream cheese and butter with an electric mixer at high speed for about 30 seconds. Once combined, start adding half a cup of powdered sugar, making sure each half cup is fully incorporated before mixing with another half cup, add the vanilla extract and last beat for about 30 seconds more at high speed and beat for one more minute until it is nice and fluffy.
Chocolate cream, cheese and buttercream icing instructions
In a large bowl, beat the butter and cream cheese with an electric mixer and start adding the powdered sugar 1/2 cup at a time again.
add the cocoa and milk and vanilla
Beat all ingredients until fully incorporated
Tap at high speed for one minute or until fluffy.
Once you are ready to assemble the cake
Level the cakes with a cake leveler to ensure perfect stacking of cake layers.
Place the bottom layer on a cake plate.
Spread 3/4 cup of the cream cheese filling on the bottom layer of the cake
Cover with the second level layer and repeat the process.
Finally, cover with the third layer.
Freeze only the top with the remaining whipped cream cheese butter and refrigerate for about 15 minutes.
Finally, remove from the refrigerator and cover the top layer gently with the chocolate cream cheese butter and all sides of the cake.
Refrigerate until ready to serve.