This is a version of the ever populare Hershy’s Chocolate Cake recipe. I was VERY skeptical when I used it for the first time. I didn’t think there was any possible chance for the batter to turn out being so thin, but the trick is filling the pans just a little more than you normally would and lining it with parchment paper. It is sooo moist!!!
Killer Chocolate Cake
- 4 c. sugar
- 3 1/2 c. flour
- 1 1/2 c. cocoa
- 3 t. baking soda
- 3 t. baking powder
- 2 t. salt
- 4 eggs
- 2 c. buttermilk*
- 1 c. oil
- 4 t. vanilla
- 2 c. of boiling water or very hot coffee**
*Instead of the buttermilk I have also used 1 c. whole milk & 1 c. of half ‘n’ half.
**When I’m using the coffee, I find that it changes the texture of my cake, making it more dense and heavy. If you are looking for a tender crumb, use water.
- 1. Heat oven to 350.
- 2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in a large bowl. Add eggs, buttermilk, oil, and vanilla; beat on low speed for 2 min.
- 3. Turn your mixer down to the stir speed and carefully add the hot coffee. Batter will be very thin. Pour into pans and bake until toothpick inserted in center comes out clean.
- Sorry, I never time my cakes! Bad habit I know, but I just eye-ball them.
This is very good. I make the coffee version with Medaglia D'ora Instant espresso. Yummy!
You don't happen to know an average time do you? This sounds like a VERY nice cake that I can't wait to try.
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