Can you share a very chocolatey chocolate cake recipe?

“This is the moistest and most chocolaty chocolate cake I’ve ever tasted! I found this in a cookbook made by the Hersheys company and it might taste better if you use their type of cocoa or icing. It’s very fantastic!”

Ready In:55mins

Ingredients:16

Serves:10-12

2cups granulated sugar
1 3⁄4cups flour
3⁄4cup cocoa
1 1⁄2teaspoons baking powder
1 1⁄2teaspoons baking soda
1teaspoon salt
2eggs
1cup milk
1⁄2cup vegetable oil
2teaspoons vanilla extract
1cup boiling water
For Icing
1⁄2cup butter or 1/2 cup margarine
2⁄3cup cocoa
3cups powdered sugar
1⁄3cup milk
1teaspoon vanilla extract

directions

1. Preheat the oven to 350°F and butter and flour two 9-inch baking pans.
2. In a large mixing basin, combine the sugar, flour, cocoa, baking powder, baking soda, and salt.
3. Add eggs, milk, oil and vanilla. 2 minutes on medium speed with a mixer.
4. Pour batter into prepared pans after stirring in hot water (batter will be thin).
5. Bake for 30-35 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
6. Let to cool for 10 minutes before removing from pan and allowing to cool fully.
7.fTo make the icing, melt the butter and whisk in the chocolate. If the mixture is too thick, add sugar and milk. Add additional milk (or, if it’s too thin, extra butter).
8. Cover the bottom layer with frosting. Then put the top layer on and ice the top and sides.

Questions & Replies

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Delicious, easy to make and extremely chocolatey!

I was never a big fan of chocolate before having my baby, but that all changed when he was born! I was in the mood for a rich, chocolaty cake. I tried a number of recipes but was disappointed constantly at the lack of chocolate flavour so my craving was not curbed at all. I came upon this recipe and almost died with happiness!! This is the most moist and chocolaty cake I’ve ever tasted or baked, and it’s so simple to make. This is my go-to chocolate cake recipe now!! Thank you! Thank you! Thank you! The only difference was that I used applesauce instead of oil.

I’m guessing you mean 350 degrees Fahrenheit. Converter equated 350 celcius with 662 fahrenheit.

Fantastic recipe! There will be no shortage of chocolate. It’s simple to adjust the recipe for more sweetness or Chico flavor. This recipe was used to make an ice cream cake for Thanksgiving in 2014. I was going for a coffee/mocha theme so I was glad and surprised to see the recipe asking for boiled water. I replaced the water with strong coffee. I also cut the recipe in thirds to create thin layers of cake to surround the ice cream.

This cake was simple to prepare and tastes deliciously chocolaty! It’s incredibly delectable. It is pretty filling and could easily feed 10-12 people. I used 8″ round sandwich tins, but did not pour all of the batter in (I don’t have any 9″ tins). I also made 3/4 of the amount of icing stated, and this was enough to generously fill the middle and ice the top of the cake. I also created white chocolate snowies with sprinkles and used them to garnish the top. Scrummy!!

Fantastic recipe! There will be no shortage of chocolate. It’s simple to adjust the recipe for more sweetness or Chico flavor. This recipe was used to make an ice cream cake for Thanksgiving in 2014. While I was trying for a coffee/mocha motif, I was relieved and startled to learn that the recipe called for boiling water. I replaced the water with strong coffee. I also cut the recipe in thirds to create thin layers of cake to surround the ice cream.