Hershey's "Perfectly Chocolate" chocolate cake ... - Page 3

Whoops, I just noticed that there have been more posts about this. I think at this point it's time to just post exactly what I did. (I am never quite sure about etiquitte about posting recipes from other sites so that's the only reason I didn't post it.) I am such an internet junkie it never occurred to me that the thread was hard to follow . BTW I then tried the Double Chocolate Layer Cake from Epicurious because so many egulleters loved it...but the flavor just didn't knock me over like the Woolley cake did.

So...here goes...

Per the suggestions of the posters on egullet.com, I used good cocoa (Callebaut) and good butter (Plugra). Also the original recipe calls for coffee or water, but I don't like coffee so I used water. The baking time is the hardest part; the first time I made it I underbaked it, the second time it went for OVER an hour at 300F. Cupcakes were the easiest (275F for 24 mins). Happy baking (and eating!)

from Scott Clark Woolley's "Cakes by Design"
(as reprinted in the egullet forum)

"Fudge Brownie Cake, yield: 2, 9" rounds [or appx 36 cupcakes]

sift together:
3 c. flour
1 1/2 c. cocoa
1 1/2 tsp. soda
1 tsp. salt
reserve.

Cream:
3/4 c. butter
with
2 c. sugar

Then add: until creamy
3 eggs
1 c. buttermilk
2/3 c. veg. oil
2 tsp. vanilla

Then mix in you dry ingredients from above.

To this you add:
1 1/2 c, boiling water or hot coffee


Dirrections: The author recommends 275-300F oven and NOT hotter. Bake until toothpick inserted in center comes out clean, anywhere from 35min to 1 hour. They are allowed to cool in the pans for ONLY/exactly 5 minutes and then you turn them out and wrap them in plastic wrap, sealing them. This step can't be omitted, it does steam the cake and that does make the cake better then if you air cooled it.

Be forwarned this cake does not rise high in the pan, it will be pretty close to the level of batter when finished. This cake can be baked in any size pan with-out changes. Why this isn't totally perfect: the top domes and cracks."

Thanks for posting that. The other posts on the other site were a little confusing!

Yes they were.

just made the Hersheys cake and I do not like it. Think I'll stick to my regular choc. cake.

really? It must be taste. I personally think it is wonderful and everyone who has ever had it (that I know) just loves the moistness and the flavor.

I guess it is a just a matter of taste. Don't get me wrong the Woolley cake is great. It used to be my chocolate cake before I tried the Double Chocolate Layer cake recipe. But I haven't looked backed since, I think the DCL cake has a more intense chocolate flavor. Maybe after I've recovered from all the holiday baking, I'll have to do a bake-off between the two cakes and see if other folks agree with me. I don't need much of an excuse to bake chocolate cake.




Give coffee a try sometime you can't taste in the recipe, but I think it enhances the chocolate flavor. I use coffee in just about everything chocolate I make.

Tammy

If you do use coffee, please warn people. Some can't handle it. My daughter's boyfriend winds up in the emergency room with dizzy spells if he has any coffee whatsoever, even decaf.

I want to come to your place when you do the bakeoff Tammy! LOL! I agree though - probably would have to do these two cakes side-by-side.

I just baked the Woolley cake again for Christmas, and I topped it with whipped ganache this time. OMG It was divine! I had been afraid to do so, figured it would be too chocolately. Who was I kidding?! I took it to a holiday party and there was half a cake leftover, so I only took half of THAT home with me thinking I couldn't possibly eat more than that. When I sat down at my kitchen table with a giant hunk of that leftover cake...I wanted to call them up and get the rest of the cake back too, all for myself! Haha!

Interesting information. Thanks all, for posting.

Theresa

I really love this recipe. It makes a very tender, delicious cake even when using whole wheat pastry flour. It's the perfect vehicle for homemade fudge frosting or coconut pecan. In general cake is just way too sweet. This one nips that sweet burn and lets you plow thru a good piece w/o going into a sugar coma.

save

This is a Hersey's recipe also - but it is my father's favorite

CELEBRATION CHOCOLATE CAKE

Ingredients:
3/4 cup HERSHEY'S Cocoa
1 cup boiling water
1/2 cup (1 stick)plus 2 tablespoons butter or margarine
2 cups sugar
3 eggs
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup milk
1/4 cup dairy sour cream
Directions:
1. Heat oven to 350°F. Grease three 9-inch round baking pans. Line bottoms with wax paper; grease and flour paper.
Mix cocoa with boiling water in small bowl; stir until smooth. Set aside to cool.

2. Beat butter and sugar in large bowl until fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
Gradually add cocoa mixture, beating well.

3. Stir together flour, baking soda and salt; add alternately with milk and sour cream to butter mixture, beating until blended.
Pour batter into prepared pans.

4. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes.
Remove from pans to wire racks; carefully peel off wax paper. Cool completely. Frost as desired.

I need to save this thread to my files. I have a chocolate cake that I like, but DH wishes it were a little more sweet.

Thanks for the recipes!

This is a very helpful thread. I've been frustrated with getting a consistent chocolate cake with the recipe I use. Can't figure out what it is that changes from one batch to the next.

Has anyone added chocolate chips to the hershey's cake? Do you think it will mess it up if I did?