This cake. Hershey’s Chocolate Cake is the most versatile and the easiest perfect one-bowl chocolate cake recipe I have ever made.
As long as I can remember, I’ve seen the well-known chocolate cake recipe on the side of the Hershey’s cocoa box and I’ve made it countless times. On a whim, I decided to try making a gluten-free version of the famous Hershey Cake a few years ago.
WOW. It turned out beautifully the very first time and I have made this cake many more times since then, both the original recipe and the gluten-free variation.
There is nothing quite like having a lightning-fast homemade cake recipe that turns out perfectly every single time.
Cake Ingredients
- 2 cups sugar
- 1¾ cups all-purpose flour*
- ¾ cup cocoa powder
- ½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon kosher salt
- 2 eggs
- 1 cup milk
- ½ cup light flavored olive oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
*Gluten-Free Alternative
- 1¼ cups brown rice flour
- ½ cup potato starch
- ¼ cup tapioca starch
- 1 teaspoon xanthan gum
Frosting Ingredients
- 1 cup heavy cream
- 1 cup semi-sweet or dark chocolate chips 6 ounces worth
- ½ cup powdered sugar
- ⅓ cup unsweetened cocoa powder
Instructions
- Preheat oven to 350°F. Grease a bundt pan and lightly flour it with a couple tablespoons of cocoa powder. (Alternatively, grease (2) 9″ round pans or prepare (24) cupcake liners.)
- Stir together the sugar, flour, baking soda, cocoa powder, baking powder, and salt in a mixing bowl. Add the eggs, milk, oil, and vanilla and beat with a mixer on medium speed for 2 minutes.
- Slowly pour in the boiling water and continue stirring to combine. The batter should be very thin and watery. Pour into prepared bundt pan or divide between two round pans or cupcake holders.
- Bake the bundt cake for 35-40 minutes, until a toothpick inserted comes out clean. (2) 9″ rounds will bake in 30-35 minutes and cupcakes will bake in 22-24 minutes. Cool completely.
Frosting Instructions
- Heat the cream on the stove-top over low heat until steaming, or in a medium size glass bowl in the microwave until simmering. (About 2 minutes at high heat was all it took in the microwave.) Remove from the heat and add the chocolate to the hot cream. Let this sit for a few minutes. Stir or whisk to combine, until the chocolate mixture is smooth and glossy.
- Add the sugar and cocoa powder and whisk or stir until completely smooth. Pour the frosting over the cooled cake. Serve immediately or place the cake in the refrigerator to chill until the frosting is set. Enjoy!
