The best chocolate cake made with Hershey's cocoa is a full-flavored chocolate layer cake with a chocolate cream cheese frosting! And it's one-bowl easy!
Prep Time20 minutesmins
Cook Time35 minutesmins
Total Time55 minutesmins
Servings: 12servings
Calories: 405kcal
Author: Lucy Brewer
Ingredients
2cupsgranulated sugar
2cupsall-purpose flour
1cupHershey's cocoa
1 ½teaspoonsbaking powder
1 ½teaspoonsbaking soda
1teaspoonsalt
2large eggs
1large egg yolk
¾cuphalf-and-half
¼cupwater
½cupvegetable oil
½cupunsalted butter, softened
2teaspoonsvanilla extract
1cupboiling water
Used coffee grounds
Instructions
Preheat oven to 350°F. Butter two 9-inch round baking pans and line with parchment paper. Butter and flour the parchment paper.
Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in bowl of stand mixer. Add eggs, half-and-half, 1/4 cup water, oil, and vanilla. Beat on medium speed of mixer for a minute or two, scraping down the sides every few seconds, then add the softened butter. Beat on medium to medium-high speed of mixer until well blended. Scrape the sides and mix well. Note: The butter will not be completely mixed in until you pour in the boiling water in the next step, so for now you will still see pieces of butter. Just get it as well-blended here as you can.
Place used coffee grounds in a fine mesh strainer set over a measuring cup. Pour boiling water over coffee grounds to 1 cup mark. Stir coffee-water into cake batter. Pour batter (batter will be thin) into prepared pans.
Bake 30-35 minutes or until tester inserted in center comes out clean. Remove pans from oven and cool for 10 minutes. Remove cake from pans to wire racks and cool completely.
Notes
The original recipe calls for 1 cup of milk, which I rarely have. I do always have half-and-half for our coffee though so I substituted 3/4 cup of half-and-half mixed with 1/4 cup of water. I'm so pleased with the moistness and texture of the cake that I don't plan to use regular milk and will stay with this combination, but if you only have milk that will probably be just fine. I would only use whole milk though, not low-fat.