Ever wondered what’s your love language? Earlier this week, I took a short love language quiz at https://www.hersheysreallove.com.sg/ and got my result! Surprisingly for me, it was acts of service (I was always under the impression that I am a quality time person). However, I guess the COVID pandemic and adulting kind of changed that.

Coincidentally, I was baking my Hershey’s Fudgy Chocolate Cake this week for my friends and family to send some cheer around. These cake are so easy to share around and who wouldn’t like to receive a surprise Chocolate Cake? I know I would! Simultaneously and as what I always promote (to share my recipes and knowledge), I will be sharing my recipe with you in this post!

Also, for fans of Hershey’s based in Singapore (we are like-minded!), you can take the quiz within these couple of months and get a $5 voucher off $20 worth of Hershey’s product at Redmart, a whooping 25% off.

My Hershey’s Fudgy Chocolate Cake is easy to assemble with full-blown chocolate flavours. This is achieved through the incorporation of coffee powder and a mild heating up of my cocoa to bring out their full flavours. Additionally, I added some vanilla for that unmissable fragrance.

Thereafter, I assembled my Hershey’s Fudgy Chocolate Cake with a Chocolate Buttercream Frosting. I understand some of you are not huge fans of the chocolate buttercream frosting. However, I assure you that the recipe is less sweet especially, since I used Hershey’s unsweetened cocoa powder to help tone down the sweetness. Nonetheless, other chocolate frosting options are available on my blog too: Swiss Meringue Buttercream and Chocolate Ganache.

Should you require visual references, I have also made a quick video to bring you through the steps. Don’t hesitate to ask whenever you have any questions!

Hershey’s Fudgy Chocolate Cake Recipe
by Javier Tan October-24-2021

Surprise your love ones with this decadent Hershey’s Fudgy Chocolate Cake and they will be sure to thank you!

Ingredients

For Cake:

  • 1/4 Cup or 60ml of Vegetable Oil (Flavourless, such as Canola/Sunflower)
  • 1/4 Cup or 60g of Unsalted Butter, Melted
  • 1/2 Cup + 2 Tablespoons or 130g of Granulated White Sugar (I used 135g)
  • 1/2 Cup or 120ml of Milk, Room Tempearture
  • 1/2 Cup of or 120ml Boiling Water
  • 1 Egg, large, 55g each
  • 1 and 1/2 Teaspoon or 6g of Baking Powder
  • 2 Teaspoons or 5g of Coffee Granules
  • 1/3 Cup or 35g of Hershey’s Unsweetened Cocoa Powder, Sifted
  • 1 and 1/2 Cup or 180g of All-Purpose Flour, Sifted
  • 1 Teaspoon or 5ml of Vanilla Essence
  • Pinch of salt

For Chocolate Buttercream:

  • 1/3 Cup or 35g of Hershey’s Cocoa Powder, Sifted
  • 2 Cups or 180g of Icing Sugar / Powdered Sugar, Sifted
  • 1/2 Cup + 1 Tablespoon or 135g of Unsalted Butter, Softened
  • Up to 2 Teaspoons or 10ml of Milk (Start with 1/2 to 1 tsp first to see if it’s the desired consistency)

Instructions

For the Cake:

  1. Preheat your oven to 180 degrees C and line your 6 or 7 inches round baking tins with parchment paper. I re-use my tin to make the 2 layers.
  2. Then, to your boiling water, mix in the coffee granules and sifted cocoa powder. Whisk until you form a single consistency. Leave to cool for 10 mins.
  3. Whisk together all the wet ingredients in a single bowl: Egg, Milk, Vegetable Oil, Melted Butter, Vanilla, Water/Cocoa/Coffee mixture from Step (2).
  4. In a separate, bigger bowl, mix together all the dry ingredients: Baking Powder, Sugar and Flour.
  5. Then, whisk in the half the wet mixture into the dry mixture to form a slightly clumpy batter.
  6. Following which, mix in the remaining wet batter and whisk or fold until you form a slightly thin batter of a single consistency.
  7. Then, transfer the batter to 2 baking tins (half the batter each) and bake for about 24 – 27 minutes or until a toothpick inserted comes out almost clean with just a couple of crumbs at most (Mine took 24 minutes). If you are reusing your tin, remove the cake each time it’s out and have rested for 10 minutes.
  8. Next, set aside the cake to cool for approx an hour before frosting.

For Chocolate Buttercream:

  1. Using a stand mixer, beat together the icing sugar, butter and cocoa powder together until it forms a single coarse-looking cream.
  2. Beat additional milk 1 teaspoon at a time until it achieves the consistency you would like.
  3. Serve and enjoy!

Details

  • Prep time: 3 hours 20 mins
  • Cook time: 40 mins
  • Total time: 4 hours
  • Yield: 1 x 2-Layer Hershey’s Fudgy Chocolate Cake

Notes:

  1. If you would like to be updated with more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve fresh at room temperature (on the day itself) or in a fridge (up to a week)
  3. If storing the cake with no frosting in the freezer (up to a week), seal it in plastic wrap or an airtight container. Leave at room temperature for 40 minutes before serving!
  4. Do note that the butter cream, like all butter creams, will “sweat” when its left out of the fridge and form water droplets.
  5. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan