This ultimate chocolate cake ….
Oh chocolate cake… once upon a time I thought everyone loved you. Little did I know there where others out there. Others who might not feel the some way. But then I learned about these different types of people. These “outcast” if you will. Lol. I learned there are generally 3 types of people in this world. But once I understood this, I knew it was my job to change it!
#1 is rare but does exist. There are some of these strange people out there who don’t like chocolate…. GASP!!!! I know…. I know…. but they do exist. I live with one. Somehow I even bore her. 🙈🙈
#2 They like chocolate but every chocolate cake they had is flavorless and dry and they don’t want to try yours either. HELLO!!! These people we can work with! This is your guy right here! You are about to change this persons world.
#3 and last but not least, the chocolate lover. They know the true meaning of love. 😍 They know the world is a happier place when it is coated in this heavenly gooeyness. You will have no problems getting them to try your cake but watch out! They are about to become your new best friend!
Folks we are here to make everyone a category 3! Let me tell you, it is possible. I have had clients sit here and swear they don’t like chocolate and leave my place ordering a chocolate cake because its just that good!
Let me tell you……THIS ULTIMATE CHOCOLATE CAKE IS AMAZING!!!!!
I will go so far as to use the dreaded cake word (stop reading if you don’t want to see it) the most MOIST cake you will ever have in your life!!! I guarantee it.
There are a few TRICKS besides the recipe itself so PAY ATTENTION. These are tried and true tricks of many years of professional baking. These tricks get rave reviews and you my friends can have them too!! This is Hersheys old classic recipe with just a few adjustments.
The batter for this cake is thinner than a typical cake batter! No worries! This is what we want! It is suppose to be this way! Totally normally. Tip #1 Always always always measure your dry ingredients by weight! Do not measure flour with a cup! It will be different every single time and so will your results. Invest in a $10 Walmart kitchen scale. Don’t be THAT guy. Just do it.
#2 This batter rises nicely. DO NOT over fill you pans.
Did you catch that??? LOL I merely ask from experience. Nothing ruins the smell of a fresh baking chocolate cake more than the smell of chocolate batter spilling over onto the hot burners below and catching fire! Nope. Not good. (Albeit fun for the kids who like to play firemen like daddy) But not good for the oven, cakes, house smell, my sanity…. you get the picture, don’t over fill your pans. Half way up is enough.
#3 Do not over bake. The #1 cause of dryness is over baking, not a flawed recipe. MIC DROP! YUP. You have to keep a constant eye on cakes. Even with a timer. This isn’t a instapot or a set it and forget it type of a deal. Watch your cake carefully the last few minutes. Make sure you have an oven light. Peek in the door quickly. Check with a tooth pick and remove as soon as it comes out clean.
#4 And critically important y’all! Remove from the oven and let cool about 10 minutes. Just enough you can work with the pans but they are still warm. Then lay out some saran wrap on your counter. I like Costco’s brand. its nice and clings great. take a knife and run it around the pan to loosen the sides of the cake. You can even gently lift up to pull the cake slightly to ensure it is loose but be careful. Next I literally slam the cake upside down onto the layers of saran wrap I laid out. Then gently lift the pan off. The force helps the cake come straight off. And if you have parchment paper circles in your pan it shouldn’t be an issue. Wrap the cake up but don’t wrap to tightly. Just a gentle wrap. The cake is warm and will shrink the wrap in more.
#5 Place that bad boy directly in the freezer! WHA????? Freeze my hot cake???? YES!!! FREEZE IT! JUST FREEZE!! Don’t make me repeat it! Haha you know you just sang along with me right??
But in all seriousness, yes. Freezing the warm cake will lock in all the moisture. It will also make this very moist cake easy to work with when it comes time to ice it.
#6 Oh and Hershey’s Special Dark. This stuff is amazing. Now if you have access to a high end dark coco by all means keep using it. However pick this stuff any day of the week over regular Hershey’s. This is all I use. It is awesome. You will love it!
When you are ready to bake your cakes, first lightly grease and place parchment rounds in your pans. In this recipe you can place your mixing bowl on the scale, zero it out, then add your first ingredient. Rember to zero out each time before adding the next ingredient. If you prefer to measure them out individually you can as well and then there are no mix ups! Add all your dry ingredients together and mix just a few seconds to incorporate.
Next add you eggs, milk, and oil and mix for 30 seconds.
The batter will by a medium thickness.
Next add in you hot coffee and slowly pulsate your mixer being careful not to splash yourself! Once it is incorporated turn to low and mix one minute. This batter will be thin!
Pour into 2 8” round pans and bake or like I did 3 6” rounds! When they are all done allow them to cool in the pans for about 10 minutes and then loosen the edges with a butter knife and turn them out onto Saran Wrap. Wrap them up and pop those babies in the freezer!
When you are ready to decorate just pop those cakes out of the freeze, remove the cling wrap and frost those little suckers still frozen. Find the full recipe BELOW! http://wp.me/p9cgQh-8e Try using our Perfectly Smooth Buttercream shown paired with this cake found right HERE: (coming Soon)