Hershey's Chocolate Cake
Always moist, always delicious
2 cups sugar
1 ¾ cups flour
¾ cup cocoa powder
½ teaspoon baking powder
1 ½ teaspoons baking soda
1 teaspoon kosher salt
1 cup whole milk
½ cup olive oil
2 teaspoons vanilla extract
1 cup boiling water
Preheat oven to 350 degrees. Grease bundt pan or alternatively you can prepare 24 cupcake liners.
In a stand mixer bowl, stir together sugar, flour, cocoa powder, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla extract. Beat on medium speed for 2 minutes.
While mixer is on low speed, slowly pour in boiling water until combined. The batter will be thin.
Pour into prepared pan or divide between cupcake holders.
Bake the bundt cake for 35-40 minutes or until toothpick inserted comes out clean. 2 - 9 inch rounds will bake in 30-35 minutes and cupcakes 22-24 minutes.
Cook cake completely before icing.
1 cup heavy cream
1 cup semi-sweet chocolate chips
1/2 cup powdered sugar
1/3 cup unsweetened cocoa powder
Heat cream over low heat. Removed and add chocolate chips. Stir until melted. Add the powdered sugar and cocoa and whisk until completely smooth. Pour the frosting over the cooled cake. Serve immediately or chill in the refrigerator until the frosting is set.