How can I make Hershey's chocolate cake gluten-free or dairy-free?

- Answer guidance: Clearly explain substitution options like using gluten-free flour at a 1:1 ratio and almond milk replacements. Mention any adjustments needed in baking time or texture. Include brief notes on how these changes affect taste and structure to satisfy user curiosity and help with recipe adaptation.

What are the best ingredient substitutes to improve or change the flavor of Hershey’s chocolate cake?

- Answer guidance: Suggest coffee instead of water to deepen chocolate flavor, alternatives like olive or avocado oil with notes on how flavors change, and sugar substitutes for low-sugar versions. Address potential impacts on texture or taste to manage expectations and help readers customize successfully.

Can I freeze Hershey’s chocolate cake and how should I store it properly?

- Answer guidance: Detail how to freeze unfrosted cake layers wrapped individually and storage duration (up to 3 months). Include instructions for frosting storage separately (fridge or freezer lifespan). Adding thawing tips helps users maintain cake quality after freezing.

How long should Hershey’s chocolate cake bake depending on the pan or cupcake type?

- Answer guidance: Provide clear baking times for different formats such as round cakes, 9x13 pans, cupcakes, and bundt cakes with temperature specifics. Mention signs of doneness for better results. This practical info aligns well with user queries about baking durations.

What variations and formats can I make using the Hershey’s chocolate cake recipe?

- Answer guidance: Describe options like making cupcakes, bundt cakes, or sheet cakes. Include notes on adjustments needed (e.g., baking time, pan size). Linking to other recipe variations or blog posts on decorating tips or frosting ideas could improve site engagement and SEO depth.

Hersheys Chocolate Cake Recipe for Rich, Moist Desserts

Name: Rich and Moist Chocolate Cake Recipe for Every Occasion
Prep time: PT-486100H21M50S
Cook time: PT-486100H21M50S
Total time: PT-486100H21M50S
Cuisine: American
Ingredients: 2 cups (400g) granulated sugar; 1 ¾ cups (220g) all-purpose flour, plus more for pans; ¾ cup (65g) unsweetened cocoa powder (natural or extra-dark for deeper flavor); 2 tablespoons instant espresso powder (optional, boosts chocolate flavor); 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs (room temperature recommended); 1 cup (240ml) whole milk or buttermilk (buttermilk adds moisture and tenderness; milk can be substituted with milk + 1 tbsp lemon juice or vinegar); ½ cup (120ml) vegetable, canola, or mild-flavored oil; 2 teaspoons real vanilla extract; 1 cup (240ml) boiling water or hot coffee

Description

🍫 Indulge in a rich and moist chocolate cake that’s perfect for any celebration or simple dessert.
🎂 This beginner-friendly recipe uses common ingredients and optional espresso to bring out deep chocolate flavors.

Ingredients

Scale

2 cups (400g) granulated sugar
1 ¾ cups (220g) all-purpose flour, plus more for pans
¾ cup (65g) unsweetened cocoa powder (natural or extra-dark for deeper flavor)
2 tablespoons instant espresso powder (optional, boosts chocolate flavor)
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs (room temperature recommended)
1 cup (240ml) whole milk or buttermilk (buttermilk adds moisture and tenderness; milk can be substituted with milk + 1 tbsp lemon juice or vinegar)
½ cup (120ml) vegetable, canola, or mild-flavored oil
2 teaspoons real vanilla extract
1 cup (240ml) boiling water or hot coffee

Instructions

1. Preheat oven to 350°F (175°C). Butter, flour, and optionally line two 9-inch round cake pans with parchment paper.
2. In a large deep bowl, whisk together sugar, flour, cocoa powder, espresso powder (if using), baking powder, baking soda, and salt.
3. Make a well in the center, add eggs, milk or buttermilk, oil, and vanilla extract. Beat on medium speed with a hand mixer for about 2 minutes until combined.
4. Gradually stir in boiling water or hot coffee—the batter will be thin, which is normal.
5. Divide batter evenly between prepared pans (about 680g per pan).
6. Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean.
7. Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely before frosting.

Optional Frosting:
1. Combine ½ cup melted butter and ⅔ cup cocoa powder.
2. Gradually add 3 cups powdered sugar, ⅓ cup milk, and 1 teaspoon vanilla extract, mixing until smooth and fluffy.
3. Spread frosting between cake layers and around the top and sides.

Notes

🥚 Use room temperature eggs for better rise and texture.
🧁 Grease, flour, and line pans with parchment for easy cake removal.
☕ Substitute coffee or add espresso powder to intensify chocolate flavor.

Prep Time: 15-20 minutes
Cook Time: 30-40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 148g)
Calories: 438-561 kcal
Sugar: 48-68 g
Sodium: 364-509 mg
Fat: 15-22 g
Saturated Fat: 5-7 g
Unsaturated Fat: Not specified
Trans Fat: Not specified
Carbohydrates: 74-91 g
Fiber: 0-4 g
Protein: 6 g
Cholesterol: 40-60 mg

Keywords: rich chocolate cake, moist chocolate cake, beginner chocolate cake, celebration cake