Description
A rich, moist chocolate cake made with unsweetened Hershey’s cocoa powder and buttermilk for tender crumb and deep chocolate flavor. Topped with a velvety cocoa buttercream, this cake is perfect for birthdays, potlucks or any time you need a classic chocolate fix.
Ingredients
For the cake
1¾ cups all-purpose flour
⅔ cup unsweetened Hershey’s cocoa powder
1½ teaspoons baking powder
1½ teaspoons baking soda
½ teaspoon salt
2 cups granulated sugar
1 cup buttermilk, room temperature
2 teaspoons pure vanilla extract
½ cup vegetable oil
2 large eggs, room temperature
1 cup boiling water
For the chocolate frosting
1 cup salted sweet cream butter, softened
⅔ cup unsweetened Hershey’s cocoa powder
3 cups powdered sugar, sifted
1 teaspoon pure vanilla extract
¼ cup whole milk, plus 2 tablespoons as needed
Instructions
Cake
Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick baking spray and set aside.
In a large mixing bowl sift together the flour, cocoa powder, baking powder and baking soda. Whisk in the salt and granulated sugar until evenly combined.
Add the buttermilk, vanilla extract and vegetable oil. Whisk until smooth.
Crack in the eggs one at a time, whisking well after each addition.
Carefully pour in the boiling water and whisk until the batter is fully combined, thin and glossy.
Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cake to cool completely in the pan on a wire rack before frosting.
Frosting
In a large bowl beat the softened butter on medium speed until creamy, about 1 minute.
Sift in the cocoa powder and powdered sugar, then add the vanilla extract.
With the mixer on low, pour in the milk. Increase speed to medium and beat until smooth and fluffy, adding the extra 2 tablespoons of milk only if the frosting is too stiff to spread.
Spread the frosting evenly over the cooled cake.
Notes
For an even richer flavor, use brewed coffee in place of boiling water. The coffee enhances the chocolate without imparting a noticeable taste.
Ensure the cake is completely cool before frosting to prevent the buttercream from melting. For a firmer set, chill the frosted cake for 15–20 minutes.
Store any leftovers covered at room temperature for up to 3 days or refrigerate for up to 5 days. Bring refrigerated slices to room temperature before serving.
To turn this into cupcakes, fill 12 standard liners and bake at 350°F for 18–20 minutes. Adjust frosting amount as needed.