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Cake chocolat

Chocolate Cake

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2 cups sugar
1 & 3/4 cups flour
3/4 cup cocoa powder
1 & 1/2 teaspoons baking powder
1 & 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk or heavy Cream
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water
For the Whipped Cream Cheese Buttercream:
1 cup cream cheese
3/4 cup butter
1/2 tablespoon vanilla extract
4 cups powdered sugar

For the Chocolate Cream Cheese Buttercream:

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3/4 cup of butter
3/4 cup of cream cheese
1 & 3/4 cups Hershey’s cocoa powder
5 cups powdered sugar
1/2 cup + 3 tablespoons whole Milk
2 teaspoons vanilla extract


Hershey’s Chocolate Cake:
-First, preheat your oven to 350F.

-Spray 3 round cake pans with cooking spray
-Dust the pans lightly with flour, set aside.

-In a Large mixing bowl or kitchen aid mixer combine the Flour, Hershey’s cocoa, sugar, baking powder, baking soda, and the salt.
-Add in the milk, oil, eggs and the vanilla extract & mix until everything is thoroughly incorporated.

Once all combined, stir in the boiling water last; mix again, the batter will be very thin.

-Pour the batter evenly in each of the sprayed/floured cake pans

-Bake for 30-35 minutes, or until a toothpick inserted in the center of each layer comes out clean. Once fully baked, remove from oven & allow the 3 cakes to cool for at least 10-15 minutes before removing them.

-Once removed, transfer to a wire rack to finish cooling completely.
I always use a cake leveler to make sure the layers are even, you can also use a serrated knife

-While they finish cooling, prepare your frostings.
Whipped Cream Cheese Buttercream Frosting


-Whip the cream cheese & the butter with an electric mixer on high speed for about 30 seconds. Once combined begin adding in 1/2 cup of powdered sugar at time, making sure each half cup is fully incorporated before mixing in another 1/2 cup., add in the vanilla extract & whip one last time for about 30 more seconds on high and beat one minute more until nice & fluffy.
Chocolate Cream Cheese Buttercream

Frosting Instructions:

-In a large bowl beat the butter & cream cheese with an electric mixer and begin adding in the powdered sugar 1/2 cup at a time again
add in the cocoa and the milk & vanilla

– Whip all of the ingredients until they are thoroughly incorporated

-Beat at High speed for about one minute or until fluffy.
Once you are ready to

Assemble the cake:

-Level the cakes with a cake leveler to assure perfect stacking of the cake layers

-Place the bottom layer on a cake plate.

-Spread 3/4 cup of the cream cheese buttercream filling over the bottom cake layer

-Top with the second leveled layer and repeat the process.
-Lastly, top with the third layer.

-Frost just the very top with the remaining Whipped cream cheese buttercream & refrigerate for about 15 minutes

-Finally, remove from the refrigerator & frost the top layer gently with the chocolate cream cheese buttercream & all over the sides of the cake.

-Refrigerate until ready to serve.

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