Hershey's Kiss Chocolate Bundt Cake
Our Double Chocolate Hershey's Kisses Cake is SO rich, SO fudge-y, and SO decadent — every bite is pure bliss! Rich Chocolate cake, with real Hershey's Kisses baked right in, topped with a decadent chocolate ganache — this is a chocoholic's dream dessert!
FULL RECIPE:
Hershey’s “Perfectly Chocolate” Chocolate Cake (Imperfect Version) | Easiest Cake Recipe
Hershey’s Perfectly Chocolate Chocolate Cake is, for me, the easiest cake recipe to follow. I’ve done this several times already, but for some reason, things didn’t turn out as expected this time. But, since I believe we must always make the most of what we have, I was still able to use the imperfect cake that I baked. Watch the video to see how to “save” a failed cake. Enjoy!
Music Credits:
Intro and Extro:
Music: Walk
Musician: @iksonmusic
Music: Sunny
Musician: @iksonmusic
Chocolate Cake - (Hershey's Chocolate Cake Recipe)
This recipe is adapted from Hershey's recipe. It is my favorite cake. I like to frost it with chocolate cream cheese frosting. Moist and delicious!
Ingredients: Cake
1-3/4 cup all-purpose flour
1/2 ts salt
1-1/2 tsp baking powder
1-1/2 tsp baking soda
3/4 cup Hershey's natural unsweetened cocoa powder
2 cups sugar
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
1 cup boiling water or hot brewed coffee
2 ts vanilla extract
Ingredients for Chocolate Cream Cheese Frosting:
1-1/2 cups (3 sticks) unsalted butter, softened
6 oz. cream cheese softened
5-6 cups powdered sugar or as needed
4-6 tbsp heavy cream or as needed
1/4 tsp salt
1 tsp vanilla extract
Method:
1. Sift all of the dry ingredients into a large mixing bowl, including cocoa powder. Mix well.
2. Add sugar and mix well. Then add eggs, buttermilk, and oil, and mix until incorporated. Do not over-mix.
3. Add boiling water and vanilla, and mix until combined.
4. Pour the batter into two 9 round pans greased and lined with parchment paper on the bottom.
5. Bake at 350 deg. F for 30-35 minutes or until a toothpick inserted comes out clean.
6. Let stand for 10 minutes before inverting the cake out of the pans to a wire rack to cool completely.
7. Wrap the cakes with plastic wrap and place them in freezer Ziploc bags and freeze them until needed.
8. Make frosting by beating butter and cream cheese together in a mixer bowl with a paddle attachment until light and fluffy for about 3-5 minutes.
9. Add cocoa powder, and mix well. Then add powdered sugar, 1-2 cups at a time until thick.
10. Add heavy cream 2 tbsp at a time until reaching piping consistency. Add salt and vanilla, and mix well.
11. Add the frosting between the two layers of the cake as much as wanted to suit your desire for the thickness of the frosting. Place parchment paper pieces around the bottom of the cake in a serving dish for easy clean-up.
12. Frost the entire cake with the frosting. Chill the cake for 20-30 minutes before piping details on the cake as desired.
Moist Chocolate Cake From Scratch (with Coffee)
Yes, I said the word moist. And I don't regret it. You won't either after you try this cake. It comes together in one bowl, and the addition of coffee makes for a beautifully intense chocolate flavor. The texture is soft and light, and yet (yes) moist at the same time. It's a family favorite!
P.S. I've always use 8 cake rounds for this recipe, but they are definitely fairly full. If you're not feeling like pushing your luck, use 9 rounds instead.
Website: thegourmetbonvivant.com
Full blog & recipe:
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Super Soft Chocolate Mirror Glaze Cake Without Cornflour, Neutral Gel | Best Chocolate Cake Recipe
Super Soft Mirror Glaze Cake Without Cornflour, Neutral Gel | No Eggs, No Oven Best Chocolate Cake
#chocolatecake #mirrorglazecake #chocolatecakewithouteggs #egglessandwithoutoven
Ingredients:
Note :
1 Cup = 200 ml
For Chocolate cake Sponge:
Oil - 1/3 cup (55 gm)
Curd - 1/3 cup ( 80 gm)
Powdered Sugar - 1/2 cup &2 tbsp ( 120 gm)
All Purpose Flour/ Maida - 1cup ( 150 gm)
Cocoa Powder - 1/4 cup ( 20 gm)
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
A pinch of salt
Milk - 1/2 cup
For Cream :
Cream - 1 cup
Powdered Sugar - 1/4 cup (50 gm)
Cocoa Powder - 1/4 cup ( 20 gm)
For Mirror Glaze:
Water - 3/4 cup
Sugar - 3/4 cup ( 175 gm)
Cocoa powder- 1/3 cup ( 30 vm)
Dark Compound Chocolate - 60 gm
Butter - 1tbsp
#anyonecancookwithdralisha #dralishachocolatecake #chocolatefrosting #bestchocolatecakerecipe #mirrorglaze #chocolatetrufflecake
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HERSHEY'S PERFECTLY CHOCOLATE CAKE - How to make a moist CHOCOLATE CAKE Recipe
Official HERSHEY'S PERFECTLY CHOCOLATE CHOCOLATE CAKE & FROSTING Recipe...right off the back of the HERSHEY'S COCOA can. Deronda demonstrates now fast and easy this cake is to make in your very own kitchen!! A decadently rich moist cake that will satisfy any CHOCOLATE CAKE lover!!! Click on SHOW MORE below for recipe...
HERSHEY'S PERFECTLY CHOCOLATE CAKE CHOCOLATE CAKE
Grease & flour 2 9-inch round cake pans. Set aside.
Preheat oven to 350 degrees F.
2 cups of sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey's Cocoa powder
1 1/2 teaspoons of baking powder
1 1/2 teaspoons of baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
1. In a large mixing bowl add all dry ingredients. Mix well with a whisk.
2. Add milk, eggs, oil and vanilla to dry ingredients. With an electric mixer, on medium, beat for 2 minutes. Whisk in boiling water until smooth (batter will be thin).
3. Add cake batter equally into prepared round baking pans.
4. Bake for 30-35 minutes of until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
PERFECTLY CHOCOLATE CHOCOLATE FROSTING
1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
1. Melt butter over low heat. Whisk in cocoa until smooth.
2. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Beat in vanilla. Add more milk if needed. Frost cake!!
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