Ingredients:
Chocolate Cake:
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
Whipped Cream Cheese Buttercream:
1 cup cream cheese
3/4 cup butter
1/2 tablespoon vanilla extract
4 cups powdered sugar
Chocolate Cream Cheese Buttercream:
3/4 cup butter
3/4 cup of cream cheese
1 3/4 cups Hersheys cocoa powder
5 cups powdered sugar
1/2 cup + 3 tablespoons whole Milk
2 teaspoons vanilla extract
Directions:
Hersheys 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 kitchenaid mixer combine the Flour, Hersheys cocoa, sugar, baking powder, baking soda, and the salt.
Add in the milk, oil, eggs and the vanilla extract and 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 and 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
Directions:
Whip the cream cheese and 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 and whip one last time for about 30 more seconds on high and beat one minute more until nice and fluffy.
Chocolate Cream Cheese Buttercream Frosting: Directions:
In a large bowl beat the butter and 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 and 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.
Whip the cream cheese and 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 and whip one last time for about 30 more seconds on high and beat one minute more until nice and fluffy.
Chocolate Cream Cheese Buttercream Frosting: Directions:
In a large bowl beat the butter and 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 and 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 and frost the top layer gently with the chocolate cream cheese buttercream and all over the sides of the cake.
Refrigerate until ready to serve.
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