Ultimate Hershey's Chocolate Cake
Hershey’s Milk Chocolate Cake PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Okay, we’re drooling a little. Can you blame us? HERSHEY'S lovers, this one is for you.

RELATED: The 16 Best Chocolate Cake Recipes of All Time

Makes one 9-inch cake
Start to Finish: 3 hours

Ingredients

Cake

4 cups all-purpose flour

1 tablespoon baking powder

2 teaspoons baking soda

1 teaspoon salt

One 4-ounce bar unsweetened chocolate, chopped

½ cup cocoa powder

1½ cups water

2 sticks unsalted butter

3½ cups sugar

4 eggs

2 teaspoons pure vanilla extract

1¾ cups buttermilk

 

Frosting

2 sticks unsalted butter, at room temperature

6 cups confectioners’ sugar

Three 1.55-ounce bars HERSHEY’S Chocolate, melted and cooled slightly

 

Finishing

Three 1.55-ounce bars HERSHEY’S Chocolate, melted

Three 1.55-ounce bars HERSHEY’S Chocolate, roughly chopped

Directions

1. Preheat the oven to 350°F. Grease and flour three 9-inch cake pans.

2. Make the cake: In a medium bowl, whisk the flour with the baking powder, baking soda and salt to combine.

3. In a large heat-safe bowl, combine the unsweetened chocolate and cocoa powder. Heat the water and butter in a medium pot over medium heat until the butter is melted and the mixture begins to simmer.

4. Pour the hot liquid over the chocolate and cocoa mixture, and stir to combine. If the mixture isn’t totally melted and smooth, microwave it in 15-second intervals until it is.

5. Add the sugar and mix to combine. Add the eggs gradually and mix well to combine. Stir in the vanilla extract.

6. Add a third of the flour mixture to the chocolate mixture and mix to combine, using an electric hand mixer set on low speed. Add half of the buttermilk and mix to combine. Repeat with another third of the flour and then the remaining buttermilk, finishing with the remaining flour. Mix until combined, but don’t overmix.

7. Divide the batter evenly among the prepared pans and then bake until a toothpick inserted into the center of a cake comes out clean, 25 to 30 minutes.

8. Let the cakes cool for 15 minutes in the pans and then invert them onto cooling racks and cool completely to room temperature.

9. While the cakes cool, make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the confectioners’ sugar until light and fluffy, 4 to 5 minutes. Add the cooled melted chocolate and mix to combine.

10. Assemble the cake: Place one cake layer on a platter or cake stand. Scoop about ¾ cup of the frosting onto the cake and spread it into an even layer. Repeat with the remaining two layers.

11. Chill the assembled cake in the refrigerator for 15 to 20 minutes. Remove, then pour the melted chocolate over the top of the cake and let it drip down the sides. Sprinkle the chopped chocolate on top.

12. Serve immediately or hold at room temperature until ready to serve. Once sliced, store leftovers in an airtight container in the refrigerator for up to three days.

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