Fudgy and rich chocolate flavor, stick-to-the-roof-of-your-mouth delicious, is what makes this Hershey’s recipe the Best Moist Chocolate Cake Recipe! Once you try this from-scratch chocolate cake, you will never go back to a boxed mix.
WHY is this the best moist chocolate cake recipe?? LET me count the ways!
- It is so decadent and moist.
- It has a rich and fudgy chocolate flavor.
- It’s perfect for birthdays and any holiday celebration.
- At first bite, your eyes will roll to the back of your head!
If I have your attention now, I sure hope you’re gonna try it! For years I’ve been making this chocolate cake recipe off of the back of the Hershey’s Cocoa. It’s absolute perfection! Paired with the best fudge chocolate frosting, we could rule the world!
I love cake mixes. I really do. They are convenient and easy to use. I still use doctored white and yellow cake mixes. But if I’m going to make a chocolate cake, this is my go-to. The texture and flavor knock the chocolate boxed mix into next week.
I know, talk is cheap. So what are you waiting for? Don’t take my word for it. Get into the kitchen and bake this cake!
Here’s what you will need:
Table of Contents
Ingredients
- vegetable shortening, for greasing the pans
- all-purpose flour
- unsweetened cocoa powder
- sugar
- baking soda
- baking powder
- salt
- whole milk
- vegetable oil
- eggs
- vanilla extract
- boiling water
- The Best Fudge Chocolate Frosting Recipe (or your favorite frosting)
See recipe card for quantities.
Instructions
- Preheat oven to 350° F.
- Grease the bottom of two 8 or 9-inch round cake pans with shortening. (You can also use a 9×13-inch glass or metal baking dish/pan. Just grease and flour the same way. This recipe will also make 24 cupcakes.)
- Trace and cut two circles of parchment paper and press into the bottom of each pan.
- Grease the inside of both pans and the parchment with shortening.
- Flour (or cocoa powder) each pan and set aside. (If you don’t have parchment, you can grease and flour without it. It just makes it way easier to get the cake out with it.)
- In the bowl of a stand mixer, or a large mixing bowl using a hand mixer, combine flour, cocoa powder, sugar, baking soda, baking powder and salt on low until combined.
- Add milk, vegetable oil, eggs and vanilla and mix on medium speed for two minutes. Scrape down the bowl with a rubber spatula if needed.
- Add the boiling water or hot coffee and mix on low until combined, scraping down the bowl again when needed.
- Pour the cake batter evenly between the two prepared cake pans
- Bake cakes for 30-35 minutes or until a toothpick or cake tester inserted into the center comes out with a few crumbs attached. (I usually start checking the cake after 25 minutes. Some ovens may vary. If you are using a 9×13-inch pan, you may need to add 5-10 minutes to the baking time. Keep an eye on it. If making cupcakes, bake for 15-20 minutes.)
- Cool for 10 minutes on a wire rack.
- Loosen the sides of the cakes from the pans with a small spatula and turn the cakes out onto wire rack. (Hint: I usually line my wire rack with paper towels and turn the cake out onto them. If the cake sticks, you can just peel the paper towels off.)
- Cool completely before frosting.
- Frost with my Fudge Chocolate Frosting Recipe.
I have to admit, I do take cake more seriously than the average person. But it is a good idea to have a go-to chocolate cake and chocolate frosting in your recipe stash for special occasions and special people! This Best Moist Chocolate Cake Recipe is mine, for sure.
Best Moist Chocolate Cake Recipe
Fudgy and rich chocolate flavor, stick-to-the-roof-of-your-mouth delicious, is what makes this the Best Moist Chocolate Cake Recipe! Once you try this from-scratch chocolate cake, you will never go back to a boxed mix.
Ingredients
- 2 tbsp vegetable shortening, for greasing the pans
- 1 3/4 cups (224g) all-purpose flour, plus about 2 tbsp for flouring the pans (Hint: You can use cocoa powder instead of flour for preparing the pans so you don't have that white residue from the flour on your chocolate cake.)
- 3/4 cup (75g) unsweetened cocoa powder
- 2 cups (402g) sugar
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 cup (227g) whole milk
- 1/2 cup (108g) vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup (227g) boiling water (You can use hot, strong, brewed coffee for a more intense chocolate taste.)
- Fudge Chocolate Frosting Recipe (or your favorite frosting)
Instructions
- Preheat oven to 350° F.
- Grease the bottom of two 8 or 9-inch round cake pans with shortening. (You can also use a 9×13-inch glass or metal baking dish/pan. Just grease and flour the same way. This recipe also makes 24 cupcakes.)
- Trace and cut two circles of parchment paper and press into the bottom of each pan.
- Grease the inside of both pans and the parchment with shortening. Flour (or cocoa powder) each pan and set aside. (If you don't have parchment, you can grease and flour without it. It just makes it way easier to get the cake out with it.)
- In the bowl of a stand mixer, or a large mixing bowl using a hand mixer, combine flour, cocoa powder, sugar, baking soda, baking powder and salt on low until combined.
- Add milk, vegetable oil, eggs and vanilla and mix on medium speed for two minutes. Scrape down the bowl with a rubber spatula if needed.
- Add the boiling water or hot coffee and mix on low until combined, scraping down the bowl again when needed.
- Pour the cake batter evenly between the two prepared cake pans.
- Bake cakes for 30-35 minutes or until a toothpick or cake tester inserted into the center comes out with a few crumbs attached. (I usually start checking the cake after 25 minutes. Some ovens may vary. If you are using a 9×13-inch pan, you may need to add 5-10 minutes to the baking time. Keep an eye on it. If making cupcakes, bake for 15-20 minutes.))
- Cool for 10 minutes on a wire rack.
- Loosen the sides of the cakes from the pans with a small spatula and turn the cakes out onto wire rack. (Hint: I usually line my wire rack with paper towels and turn the cake out onto them. If the cake sticks, you can just peel the paper towels off.)
- Cool completely before frosting.
- Frost with my Fudge Chocolate Frosting Recipe.
Notes
Please note: Calorie content is based off of one piece of unfrosted cake. If you are frosting the cake with my Fudge Chocolate Frosting Recipe, the calorie content for once slice of cake would be 617 calories.
Unfrosted cake can be stored in the refrigerator or at room temperature for up to 2 days if wrapped tightly.
Frosted cake can be stored covered in the refrigerator for 3-4 days, or at room temperature for up to 2 days.
Unfrosted cake can be wrapped tightly and frozen for up to 3 months in the freezer and frosted cake can be wrapped and frozen for up to 1 month.
I hope you love it too!!
Sweet regards,
Michele
Recipe from Hershey’s.
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