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Altering the Hersheys Chocolate Cake Recipe - Page 2

post #16 of 22
2/25/11 at 10:49am
Bonniecakes -- what mixture of cocoas do you use? I have a few varieties available to me where I live, but usually use Hershey's as it's the most readily available. I've also ordered some from King Arthur Flours. Was just curious as to what cocoas you mix together. It'd be interesting to try your mixture.
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post #17 of 22
2/25/11 at 11:27am
I use the Hershey's recipe all the time...just as it's written except for adding a pinch of cinnamon and teaspoon of instant coffee and it is great. I use it for tiered cakes and have had no problems with it crumbling. It's very dense. To stop it from sinking in the middle, immediately after you take it out of the oven, run a knife around the edge of your cake pan to make sure it's not sticking. Doing this while it's warm will assure you the cooling process won't cause the sinking issue. Cakes contract when they cool and if the sides are stuck to the pan only the center will fall. After they're cooled and out of the pan I wrap them in Saran Wrap and freeze them. It seems to help the density issue as well.
I love this cake! (I've also added Kahlua to it, too).
A closed mouth gathers no feet.
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post #18 of 22
2/25/11 at 11:55am
The chocolate cake recipe handed down to me is very similar to the Hershey's cake, except 1) it calls for a cup of buttermilk or sour cream instead of milk; 2) it calls for a cup of boiling water with a heaping teaspoon of instant espresso powder mixed in. (Actually, it calls for instant coffee, but I use espresso for a stronger flavor.) Come to think of it, my recipe might be an altered Hershey's recipe! icon_eek.gif

To spice things up, I've added Kahlua, Amaretto, Liquid CoffeeMate creamers (hazelnut or raspberry are amazing!), Orange Liquor (Grand Marnier, Triple Sec), Chambord, and on and on. I add these to the buttermilk/sour cream or boiling coffee, making sure the combination measures 1 cup total. Also, keep in mind that buttermilk has a stronger flavor than sour cream, so some "add ins" don't go as well with it. To be safe, just use sour cream.

Edited to add: If I'm adding a clear liquor, I usually add that to the boiling coffee; if adding CoffeeMate, Kahlua, Bailey's, etc, I usually add that to the dairy.
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post #19 of 22
2/25/11 at 4:14pm
Quote:
Originally Posted by Gerle

Bonniecakes -- what mixture of cocoas do you use? I have a few varieties available to me where I live, but usually use Hershey's as it's the most readily available. I've also ordered some from King Arthur Flours. Was just curious as to what cocoas you mix together. It'd be interesting to try your mixture.



it varies... sometimes I use 1/2 hersheys dark and 1/2 nestle cocoa. other times I use a combination of KA cocoas.. I have 3 kinds from them. It depends on how I'm feeling that day, what I have on hand, and how "dark chocolate" or rich I want it to be. They've all been great!


I use the hot water mixed with espsresso powder too.
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post #20 of 22
2/25/11 at 4:25pm
Thnks for the info Bonniecakes. I'll have to try that some time.
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post #21 of 22
2/25/11 at 5:05pm
Quote:
Originally Posted by JohnnyCakes1966

The chocolate cake recipe handed down to me is very similar to the Hershey's cake, except 1) it calls for a cup of buttermilk or sour cream instead of milk; 2) it calls for a cup of boiling water with a heaping teaspoon of instant espresso powder mixed in. (Actually, it calls for instant coffee, but I use espresso for a stronger flavor.) Come to think of it, my recipe might be an altered Hershey's recipe! icon_eek.gif

To spice things up, I've added Kahlua, Amaretto, Liquid CoffeeMate creamers (hazelnut or raspberry are amazing!), Orange Liquor (Grand Marnier, Triple Sec), Chambord, and on and on. I add these to the buttermilk/sour cream or boiling coffee, making sure the combination measures 1 cup total. Also, keep in mind that buttermilk has a stronger flavor than sour cream, so some "add ins" don't go as well with it. To be safe, just use sour cream.

Edited to add: If I'm adding a clear liquor, I usually add that to the boiling coffee; if adding CoffeeMate, Kahlua, Bailey's, etc, I usually add that to the dairy.



Thanks for all the great tips! Can't wait to try it with Orange Liquor! icon_smile.gif
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post #22 of 22
3/7/11 at 9:39am
Just substituted the sour cream for milk in my Hershey's cake to make a horse cake. Made it so much easier to carve! Thanks for the suggestion!
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