Hershey's "Perfectly Chocolate" chocolate cake ...

Baking By aerobatchk Updated 2 Aug 2013 , 3:07pm by luvoven

ceshell Posted 5 Dec 2006 , 6:03am
post #31 of 73

Whoops, I just noticed that there have been more posts about this. I think at this point it's time to just post exactly what I did. (I am never quite sure about etiquitte about posting recipes from other sites so that's the only reason I didn't post it.) I am such an internet junkie it never occurred to me that the thread was hard to follow icon_smile.gif. BTW I then tried the Double Chocolate Layer Cake from Epicurious because so many egulleters loved it...but the flavor just didn't knock me over like the Woolley cake did.

So...here goes...

Per the suggestions of the posters on egullet.com, I used good cocoa (Callebaut) and good butter (Plugra). Also the original recipe calls for coffee or water, but I don't like coffee so I used water. The baking time is the hardest part; the first time I made it I underbaked it, the second time it went for OVER an hour at 300F. Cupcakes were the easiest (275F for 24 mins). Happy baking (and eating!)

from Scott Clark Woolley's "Cakes by Design"
(as reprinted in the egullet forum)

"Fudge Brownie Cake, yield: 2, 9" rounds [or appx 36 cupcakes]

sift together:
3 c. flour
1 1/2 c. cocoa
1 1/2 tsp. soda
1 tsp. salt
reserve.

Cream:
3/4 c. butter
with
2 c. sugar

Then add: until creamy
3 eggs
1 c. buttermilk
2/3 c. veg. oil
2 tsp. vanilla

Then mix in you dry ingredients from above.

To this you add:
1 1/2 c, boiling water or hot coffee


Dirrections: The author recommends 275-300F oven and NOT hotter. Bake until toothpick inserted in center comes out clean, anywhere from 35min to 1 hour. They are allowed to cool in the pans for ONLY/exactly 5 minutes and then you turn them out and wrap them in plastic wrap, sealing them. This step can't be omitted, it does steam the cake and that does make the cake better then if you air cooled it.

Be forwarned this cake does not rise high in the pan, it will be pretty close to the level of batter when finished. This cake can be baked in any size pan with-out changes. Why this isn't totally perfect: the top domes and cracks."

peacockplace Posted 21 Dec 2006 , 2:02am
post #32 of 73

Thanks for posting that. The other posts on the other site were a little confusing!

nglez09 Posted 21 Dec 2006 , 2:06am
post #33 of 73

Yes they were. icon_lol.gif

mkolmar Posted 21 Dec 2006 , 2:55am
post #34 of 73

just made the Hersheys cake and I do not like it. Think I'll stick to my regular choc. cake.

patticakesnc Posted 21 Dec 2006 , 3:13am
post #35 of 73

really? It must be taste. I personally think it is wonderful and everyone who has ever had it (that I know) just loves the moistness and the flavor.

ttatummm Posted 29 Dec 2006 , 9:05pm
post #36 of 73
Quote:
Originally Posted by ceshell

BTW I then tried the Double Chocolate Layer Cake from Epicurious because so many egulleters loved it...but the flavor just didn't knock me over like the Woolley cake did.




I guess it is a just a matter of taste. Don't get me wrong the Woolley cake is great. It used to be my chocolate cake before I tried the Double Chocolate Layer cake recipe. But I haven't looked backed since, I think the DCL cake has a more intense chocolate flavor. Maybe after I've recovered from all the holiday baking, I'll have to do a bake-off between the two cakes and see if other folks agree with me. I don't need much of an excuse to bake chocolate cake.

Quote:
Originally Posted by ceshell

Also the original recipe calls for coffee or water, but I don't like coffee so I used water.




Give coffee a try sometime you can't taste in the recipe, but I think it enhances the chocolate flavor. I use coffee in just about everything chocolate I make.

Tammy

7yyrt Posted 29 Dec 2006 , 9:36pm
post #37 of 73

If you do use coffee, please warn people. Some can't handle it. My daughter's boyfriend winds up in the emergency room with dizzy spells if he has any coffee whatsoever, even decaf.

ceshell Posted 31 Dec 2006 , 8:27am
post #38 of 73

I want to come to your place when you do the bakeoff Tammy! LOL! I agree though - probably would have to do these two cakes side-by-side.

I just baked the Woolley cake again for Christmas, and I topped it with whipped ganache this time. OMG It was divine! I had been afraid to do so, figured it would be too chocolately. Who was I kidding?! I took it to a holiday party and there was half a cake leftover, so I only took half of THAT home with me thinking I couldn't possibly eat more than that. When I sat down at my kitchen table with a giant hunk of that leftover cake...I wanted to call them up and get the rest of the cake back too, all for myself! Haha!

playingwithsugar Posted 31 Dec 2006 , 8:34am
post #39 of 73

Interesting information. Thanks all, for posting.

Theresa icon_smile.gif

myrrhmaid Posted 7 Jan 2007 , 8:01am
post #40 of 73
Quote:
Originally Posted by aerobatchk

Has anyone tried the recipe for chocolate cake that is on the Hhershey's cocoa powder box? I need to make a chocolate cake, and wanted a good scratch recipe. Just curious if anyone has an opinion on that one!?

Thanks in advnace for your help!
== Sara ==



I really love this recipe. It makes a very tender, delicious cake even when using whole wheat pastry flour. It's the perfect vehicle for homemade fudge frosting or coconut pecan. In general cake is just way too sweet. This one nips that sweet burn and lets you plow thru a good piece w/o going into a sugar coma.

i_heart_pastry Posted 27 Sep 2007 , 3:40am
post #41 of 73

save

buckeyecakes Posted 12 Oct 2007 , 10:36pm
post #42 of 73

This is a Hersey's recipe also - but it is my father's favorite

CELEBRATION CHOCOLATE CAKE

Ingredients:
3/4 cup HERSHEY'S Cocoa
1 cup boiling water
1/2 cup (1 stick)plus 2 tablespoons butter or margarine
2 cups sugar
3 eggs
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup milk
1/4 cup dairy sour cream
Directions:
1. Heat oven to 350°F. Grease three 9-inch round baking pans. Line bottoms with wax paper; grease and flour paper.
Mix cocoa with boiling water in small bowl; stir until smooth. Set aside to cool.

2. Beat butter and sugar in large bowl until fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
Gradually add cocoa mixture, beating well.

3. Stir together flour, baking soda and salt; add alternately with milk and sour cream to butter mixture, beating until blended.
Pour batter into prepared pans.

4. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes.
Remove from pans to wire racks; carefully peel off wax paper. Cool completely. Frost as desired.

denette Posted 18 Jun 2008 , 1:37am
post #43 of 73

I need to save this thread to my files. I have a chocolate cake that I like, but DH wishes it were a little more sweet.

Thanks for the recipes!

CakeInfatuation Posted 2 Jul 2008 , 11:47am
post #44 of 73

This is a very helpful thread. I've been frustrated with getting a consistent chocolate cake with the recipe I use. Can't figure out what it is that changes from one batch to the next.

caixa Posted 7 Jul 2008 , 12:08am
post #45 of 73

Has anyone added chocolate chips to the hershey's cake? Do you think it will mess it up if I did? icon_smile.gif

peacockplace Posted 7 Jul 2008 , 12:22am
post #46 of 73

I was thinking the same thing! Let me know if you try it!

arle1727 Posted 7 Jul 2008 , 12:57am
post #47 of 73

I try the chocolate chips but the batter is so runny that they went to the bottom of my cupcakes.

caixa Posted 7 Jul 2008 , 1:49pm
post #48 of 73

That's what I was worried about ! icon_smile.gif

penguinprincess Posted 7 Jul 2008 , 2:06pm
post #49 of 73

I read somewhere (here on CC) that if you toss your chips in a bit of flour, that they will not sink! HTH!

shigo Posted 15 Jul 2008 , 5:40am
post #50 of 73

I lovelove Hershey's Chocolate cake. I posted an article about it here: http://imasize6.blogspot.com/2008/05/search-is-over-chocolate-cake-recipe.html

This really is one of the best chocolate cakes I've made!

jen1977 Posted 6 Oct 2008 , 1:57pm
post #51 of 73

I think I need to try this Wooley chocolate fudge cake! It sounds wonderful!

nickshalfpint Posted 7 Oct 2008 , 5:07pm
post #52 of 73
Quote:
Originally Posted by jen1977

I think I need to try this Wooley chocolate fudge cake! It sounds wonderful!




It's really good, it's my familys favorite thumbs_up.gif

Rochelle1 Posted 8 Oct 2008 , 2:55am
post #53 of 73

Which one of these cake recipe is rich, dark and moist. That a novice would do with out spoiling? I'm no novice but i have problems with creaming method cakes and sponge when it comes to Chocolate cake. Been having a warm time finding a delicious moist one that works for me.

PS is there something I can use to substitute buttermilk?
Rochelle

ceshell Posted 8 Oct 2008 , 4:05am
post #54 of 73
Quote:
Originally Posted by Rochelle1

Which one of these cake recipe is rich, dark and moist. That a novice would do with out spoiling? I'm no novice but i have problems with creaming method cakes and sponge when it comes to Chocolate cake. Been having a warm time finding a delicious moist one that works for me.

PS is there something I can use to substitute buttermilk?



Definitely the fudge brownie cake. Rich, dark, moist, almost doesn't need icing. The creaming part is really not hard; just cream the butter and sugar for a few minutes, it'll be fine. I guarantee I had no idea how to cream properly when I first baked this cake.

Re: buttermilk: I have seen posts from many here who use the souring method for buttermilk: 1 Tbsp vinegar plus enough milk to equal 1 cup. Stir together and let stand for 5 minutes. I have never tried it myself as I keep the powdered stuff on hand, but it is a popular alternative for many, including the pro's.

fiddlesticks Posted 8 Oct 2008 , 3:46pm
post #55 of 73

ceshell ..when you use the powdered buttermilk do you just add it in the powdered state or add it with some of the liquid from the recipe ? Im never sure how to use/add it ? Thanks !

Rochelle1 Posted 8 Oct 2008 , 4:40pm
post #56 of 73

Thanks Ceshell. I'm going to try it this week. I will tell you how it turns out.


Rochelle

ceshell Posted 8 Oct 2008 , 9:57pm
post #57 of 73

Hi Fiddlesticks, I do it according to the instructions on the container: I sift or whisk the powder into my flour mixture, and add the water when the recipe calls for adding the buttermilk. Rochelle1, I hope you like it, please post back. Unless you hate it, in which case let's just pretend we never had this discussion ROTFL!! icon_lol.gif

gingersoave Posted 8 Oct 2008 , 10:15pm
post #58 of 73

I have never tried the Perfect Chocolate Cake but I have tried the icing on the cocoa can and HOLY COW, it's a staple in my family now!!!! woo hoo. I always give that recipe out to my wilton students. It's so dang good I try to freeze it so I won't dip in and darn if I eat it frozen too. So if you try the cake definitely try the icing too!!!!!!

sweeteecakes Posted 28 Oct 2008 , 8:08pm
post #59 of 73

This is my staple chocolate cake/cupcake! And the frosting...OMG!!! Yummmmmmy!

Rochelle1 Posted 28 Oct 2008 , 9:47pm
post #60 of 73

Funny enough when I tasted when I was done I was not impressed. I made the cake up(Chocolate mouse cake) and the next day it was delicious I could not stop eating out the samples.

Definately a thumbs up thumbs_up.gif
Thanks

PS I used the vinegar in milk suggestion too

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