Get ready for National Chocolate Cake Day! January 27th is the day! In honor of this most delicious holiday, I’m reposting this recipe for Deep Dark Chocolate Cake that originally appeared on January 26, 2018 at Life Over Lunch. This moist, dark chocolate cake is the bomb and super easy to make.
When I’m craving chocolate, this is the only thing that satisfies. This is my definition of chocolate. Don’t give me candy or ice cream. Give me this sweet sensation with the ooey-gooey homemade frosting!
Now maybe you’re one of those people who claims to “not be a cake person”. I beg you to consider whether or not you have truly had cake. If you like brownies, you need to try this cake. Because we’re not talking about that somewhat dry cardboard we frost for parties. I’m talking about the moist, deep chocolate cake we have here. I like to refer to him as my “tall, dark and handsome” little friend.
I have a few good chocolate cake recipes, but I love this Hershey’s original because it is quick, simple and SO VERY moist and delicious! It’s amazing with very little effort! As in most of my personalized recipes, I like to use brown sugar instead of white sugar which creates a deeper element in the chocolate flavor. And I’ve found that recipes like this that combine a cocoa mixture with boiling water take on a super fudgey quality. You will not be disappointed! I put one cup of water in my two cup measuring cup and microwave for two minutes while I’m mixing my cake batter. That way, I’m timing my cake beating and boiling my water at the same time!
And the frosting! Chocolate buttercream! Need I say more? Now I take out the tiniest amount of butter in my version, 1/3 cup instead of 6 Tablespoons. That’s what I had on hand once and that seems to work well for me. I almost always make the frosting with the exact measurements I have listed here, but on very humid or very dry days, I do sometimes have to tweak the amount of milk.
- 1 ¾ cup flour
- 2 cups brown sugar
- ¾ cup cocoa
- 1 ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Chocolate Buttercream Frosting
- 1/3 cup (5 1/3 T.) softened butter
- ½ cup cocoa
- 2 2/3 cup powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
- Preheat oven to 350⁰F.
- In an electric mixing bowl, combine dry ingredients. Add eggs, milk, oil and vanilla. Mix on low for one minute. Switch to medium speed and beat for 2 minutes.
- Switch mixer to low speed and gradually add boiling water. (batter will be thin) Pour into greased 9x13 inch cake pan.
- Bake for 35-40 minutes or until toothpick inserted in center comes
- Cream butter with an electric mixer. Add cocoa and powdered sugar alternately with milk. Blend in vanilla. Beat well until frosting reaches a spreading consistency. Spread on cooled cake.
Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 339Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 27mgSodium: 345mgCarbohydrates: 60gFiber: 2gSugar: 44gProtein: 4g
Hello, my tall, dark, and handsome friend, and welcome to National Chocolate Cake Day. Whose ready to celebrate January 27th with me? Be sure to rate, like, and share the best chocolate cake recipe ever!