Hershey's Perfect Chocolate Cake

Baking By sarahjane792000 Updated 21 Mar 2013 , 12:48am by RedInLove

sarahjane792000 Cake Central Cake Decorator Profile
sarahjane792000 Posted 18 Mar 2013 , 1:07pm
post #1 of 9

AHi there I usually use my vanilla recipe and substitute some flour for cocoa but to be honest its always a little dry so I tried this one:


And it was just too moist, I can't imagine it would hold a good shape under fondant and as cupcakes was not 'solid' enough to hold and eat without making a mess!

So I tried the Hershey's recipe from the side of the cocoa tin. I'm not used to batter being so runny as I usually use butter and no oil. So i made the batter and put it in 2 8inch pans. I cooked it at 160 as I have a fan oven and that's what I usually bake at, althought the can said to do at 180. Anyway, the can says 30-35 mins and 50 mins later a skewer was still not coming out clean but I gave up as the top of the cake was burning.

What did I do wrong? The oven temp perhaps?


8 replies
-K8memphis Cake Central Cake Decorator Profile
-K8memphis Posted 18 Mar 2013 , 2:51pm
post #2 of 9

need a little information, please


so you used the hpcc recipe and substituted flour for the cocoa? do i have that right?


then the top burned but it was still runny??


so if i got that right--you just need a good vanilla cake recipe???


so here's one in the meantime


sylvia weinstock's yellow cake recipe


it's all in cups
it comes out almost white because i leave off a couple egg yolks but you can add them in too and it's still not truly a yellow color at all
then i use a quarter cup more cake flour than it calls for (i typo-ed the recipe when i copied it once and it works great)
and i do not whip the egg whites separately--i just add them info the beautifully creamed sugar and butter
just an idea for you if i'm even on the right track ;)

sarahjane792000 Cake Central Cake Decorator Profile
sarahjane792000 Posted 18 Mar 2013 , 3:02pm
post #3 of 9


Thanks for reply. I actually need a good choc cake recipe that's both good for cupcakes and for larger cake covered in fondant. It was the hpcc recipe that went wrong (by instructions, no substitutions) although, I cooked at a slightly lower temp (160celsius) as that's the temp that I normally bake at. But the top and sides were burning while the centre wasn't cooked properly.

My vanilla sponge is great, but am yet to perfect a from scratch chock cake. I've read great thIngs about the hpcc but it didn't go right for me!!

-K8memphis Cake Central Cake Decorator Profile
-K8memphis Posted 18 Mar 2013 , 3:07pm
post #4 of 9

or i think maybe you are actually looking for a chocolate recipe??


wow--hpcc is a great formula--don't know why yours didn't turn out


can you turn off the fan in there?? should bake fine.




this is made with baking chocolate instead of cocoa


and for a good recipe with cocoa...




toba garrett's  brilliant!

-K8memphis Cake Central Cake Decorator Profile
-K8memphis Posted 18 Mar 2013 , 3:23pm
post #5 of 9

i made these again last night--cupcakes


ridiculously delicious--




and mine were done in about 16 mins--i have a radiant heat with a gentle fan

pmarks0 Cake Central Cake Decorator Profile
pmarks0 Posted 19 Mar 2013 , 3:37am
post #6 of 9

This is a really good recipe.  Don't forget the  water that's listed in the method of the recipe.  Its been omitted from the list of ingredients.



sarahjane792000 Cake Central Cake Decorator Profile
sarahjane792000 Posted 19 Mar 2013 , 10:47pm
post #7 of 9

AGreat, thanks everyone.

Pmarks0 - I have just tried this recipe and so far so good. I can't believe how much cocoa it requires!! My cakes (vanilla)are usually 2 layers, so I filled 2 8inch round tins and made cupcakes with the remaining batter. But my layers are not that deep now baked and my cake won't be as tall as I normally make them. Should the whole amount of batter be used to make the cake, as in 2 larger 8inxh round layers or will they not bake well? Perhaps 3 layers? In your experience of this recipe, What tins have you used?

Many thanks!

pmarks0 Cake Central Cake Decorator Profile
pmarks0 Posted 20 Mar 2013 , 11:33pm
post #8 of 9

It's been a while since I've made it, but I have used 8" pans.  I think I generally fill my pans 2/3 full.  I don't recall if I had batter left over.  It may be a bit of trial and error to see how well the layers rise to give you the height you want.

RedInLove Cake Central Cake Decorator Profile
RedInLove Posted 21 Mar 2013 , 12:48am
post #9 of 9

I don't know anything about a fan oven, but I think you should retry it following the temp and time instructions on the package. I've made the Hershey recipe 2x as a cake and 2x as cupcakes and they were delicious both times. I have a typical kitchen oven, nothing industrial or fancy and have not had any problems. It's really a yummy recipe (was a huge hit at my nephew's winter percussion bake sale this past weekend!) so I hope you find success with it.

Quote by @%username% on %date%