Hi Everyone,

Anyone got a recipe for an AMAZING chocolate cake from scratch?

Hersheys 'perfectly chocolate' chocolate cake. Recipe can be found here on cc.

Lot of decorators on this site , use this one. i have also. and it is delicious. A lot of decorators use the one on the herseys can, but uses sour cream instead of the milk. Ron ben Isreal has one. It is similiar to the hersey can. So just google for that recipe . This recipe is delicious also, and also sweetapolita has a great one(similiar to Ron's and also the hersey one. It is delicious also. hth

I vote for Hershey's as well. I've made both the Perfectly Chocolate cake as well as the Black Magic cake, and both are fabulous!

Hershey's really is good. The chocolate frosting is good as well. Use the best chocolate you can find. I and others add a little coffee instead of some of the water. It adds a lot of depth of flavor to any chocolate cake. FYI - the batter is very runny.

The Hershey's cake is good and very easy, but it doesn't compare to this one I found on this site. This cake is hands down the best chocolate cake I've ever had. It is definitely a lot more work than the Hershey's cake though.

http://cakecentral.com/recipe/old-fashioned-chocolate-cake-3

Another vote for Hershey's Chocolate Cake, but not made with Hershey's cocoa...

For me, this cake was just ok, not AMAZING, until I tried it with different cocoas.

My favorite: http://www.kingarthurflour.com/shop/items/bensdorp-dutch-process-cocoa-16-oz

I also sub sour cream for the milk, and coffee for the water...

This recipe also makes AMAZING cupcakes...made some recently w/ killer white choc. frosting.

The Double Chocolate Layer Cake from Epicurious is very good. That is one of the highest rated recipes on their website.

Thanks!
(The butter amount is corrected in the comment section by the way, but not the soda...)

I can't wait to try it...can I ask what brand of cocoa you use for this?

I've personally tried the hershey cake recipe and didn't care for it. The only chocolate cake recipes that I have tried and do like are Ina Garten's chocolate cake and Simply Scratch's cake recipe. Both recipes call for a cup of freshly brewed coffee though, which I personally do not like the taste of coffee so I only added about 1/4 cup and I think the coffee helps bring out the chocolate flavor, that and having good coco powder.
Happy Baking!

No, no...that's fine...really. I was just curious.
I'll use the Bensdorp, which I love, or...I've been thinking of ordering some Valhrona. I'd like to have at least 3 go-to cocoas...I'm worried everything I make that calls for cocoa will taste too similar if I always use the same brand.

Thanks for the replies

I found that using high quality cocoa powder (I now use Valrhona most of the time, but I'm sure other high quality brands are also excellent) instead of Hershey's made a huge difference in the flavor of my chocolate cake. I also always use coffee in it, as you can't taste the coffee at all but it adds depth of flavor.

This is my fav!!!

http://cakecentral.com/recipe/wacky-cake-2

My mouth is watering just thinking about it

I've made the Hershey's Perfectly Chocolate Cake before too and love, love, love it. But if I remember right it does not fill up my 9x13 pan to the appropriate 7 cups of batter needed. Does anyone know how much this recipe yields? Has anyone added the extra batter to make the amount of batter a 9x13 should have and did the cake still turn out ok? I'm sure not quite as "fluffy" though.

I use Beatty's chocolate cake. It is moist and delish!!

Thanks Tails.

In regards to my previous comment, has anyone added the extra batter and it still turned out ok? I don't believe the recipe yields 7 cups of batter as needed for the 9x13 pan. Any response appreciated. Thanks!

I make the Hershey's Perfect Chocolate Cake and instead of water I use all coffee. I can't even tell it's in there and everyone loves it.

There is a thread about this already on this site. I read it several months ago. They say they use the sour cream instead of the milk, (not for moistness) but it helps keep it from sinking in the middle. Lots of decorators are saying this. I just got back on c/c . hth Here is one thread, there are several on this topic. hth google , something like, why do people use sour cream instead on milk on the herseys choclate cake recipe on cake central. Use you own words to make it shorter. ha!!


http://cakecentral.com/cake-decorating-ftopict-709844.html

Wow, thanks to everyone that replied! I'm gonna hit the kitchen and get back you y'all!

I have made the Hershey's cake (the one on the back of the cocoa can) several times, and have found it to be somewhat dense, fudgy and too moist. It also tends to sink down in the middle. After trying at least a dozen different chocolate cakes one weekend, I found the best to be the Deluxe Devil's food cake on the Softasilk cake flour box. It is the one I always use and is easy and consistently delicious. It is very chocolatey and moist, but not dense at all. I make 1.5 times the recipe for an 11 x 15 sheet cake. Since a 9x 12 is less than 2/3 the area of an 11 x 14, there should be plenty for a 9 x 12 with a single recipe. I use the Hershey's special dark cocoa. After reading the praises of the old fashioned chocolate cake, I did a side by side comparison. The old fashioned chocolate cake has the addition of melted chocolate as well as cocoa. Even so, it was less chocolatey, and a little dry. It was definitely good, but the softasilk cake remains my favorite (so far!). HTH