CHOCOLATE-CAKE
*NGREDIENTS-CAKE:
°Granulated white sugar, I used 400 grams.
°220 grams. Cake flour.
°80 grams. Cocoa powder.
°1½ teaspoons of baking powder.
°1½ teaspoons of baking soda.
°1 teaspoon. Of salt.
°Eggs, I used 2 large ones.
°A glass. Milk/heavy cream.
°½ cup vegetable oil
°A large spoon. Of vanilla flavor.
°1 cup. Of boiling water.
°THE WHIPPED CHEESE BUTTERCREAM INGREDIENTS:
°120 grams. Of cream cheese.
°170 grams. Of softened butter.
°½ large spoon. Vanilla aroma.
°500 grams. Of powdered sugar.
+CHOCOLATE CHEESE BUTTER INGREDIENTS:
°170 grams. Of butter.
°100 grams. Of cream cheese.
°About 2 cups. Hershey's cocoa powder.
°620 grams. Of powdered sugar.
°¾ Cup. Whole milk.
°2 teaspoons. Vanilla extract.
*DIRECTIONS
+FOR MAKING HERSHEYS CHOCOLATE CAKE:
Step 1:
To start, I set the oven temperature to 350 degrees Fahrenheit. And I coated three medium circular cake pans with nonstick cooking spray.
2nd step:
Then I set the molds aside after lightly dusting them with flour.
Step 3:
Next, I combined the cake flour with cocoa powder, granulated white sugar, baking powder, baking soda, and kosher salt in a large mixing bowl, and mixed all of these ingredients together using my electric mixer.
Step 4:
After that I added the whole milk, canola oil, 2 large eggs and vanilla extract and beat after each addition until well combined.
Step 5:
Once it's combined I added boiling water and beat again for 40 seconds until I had a thin mixture.
Step 6:
Then I divided the batter between the three molds, spread it evenly, put the molds in the oven and baked it for about 30-35 minutes, until a toothpick inserted in the middle comes out clean.
Step 7:
And, I took the cakes out of the oven once they were fully baked and let them cool for at least 15 minutes after removing them to a wire rack.
Step 8:
To ensure even layers, I always use a cake leveler, but you can also use a serrated knife.
DIRECTIONS FOR MAKING THE WHIPPED BUTTER CREAM
Step 1:
For about 30 seconds I beat the cream cheese with softened butter using an electric mixer on high pressure.
2nd step:
Until well blended, I added 1/2 cup powdered sugar at a time, making sure each half cup was properly added before moving on to the next 1/2 cup.
Step 3:
And I added the vanilla extract and whipped for 30 seconds on high, then beat for another minute until smooth and frothy.
HERE'S HOW TO DECORATE BUTTERCREAM:
Step 1:
I first mixed the butter with the cream cheese in a large mixing bowl with an electric mixer, then gradually incorporated half a cup of powdered sugar.
2nd step:
And, I combined cocoa powder with milk and vanilla extract in a mixing bowl.
Step 3:
Then I combined all the ingredients in a mixing bowl and whisked until smooth.
Step 4:
For a minute, or before fluffy, I beat at high speed.
Step 5:
To ensure a perfect fit of the cake layers, I use a cake leveler to adjust the level of the cakes, and I put the bottom layer in a cake pan.
Step 6:
And I covered the bottom layer of the cake with 3/4 cup buttercream cheese filling. And I repeated the procedure for the second simple coat. Finally, I added the third layer on top and refrigerated for 15 minutes until the surface was frozen with the leftover buttercream and whipped cheese.
Step 7:
Finally, I took it out of the fridge and gently added the chocolate sauce, butter cheese and buttercream frosting around the edges of the cake.
Enjoy!