Chocolate Cake with Chocolate Buttercream Frosting

This is an awesome chocolate cake recipe and is also known as Hersey’s “Perfectly Chocolate” Chocolate Cake.  You can usually find it on the back of a Hershey’s Cocoa can. It’s easy to make, is the moistest (is that a word?) cake ever and tastes really really good!!!

Below the Chocolate Cake Recipe, you’ll find a delicious chocolate buttercream frosting recipe too!  Put these two recipes together and you have the best chocolate layer cake made from scratch you’ve ever tasted.  You will L-O-V-E  it !!!

The Chocolate Cake

Things You’ll Need

  • Two or three 8″, 9″, or 10″ round cake pans
  • Wax paper cut into two 8″ squares
  • Baking/Oil Spray
  • Med – large mixing bowl
  • Sifter (optional)
  • Small bowl
  • Measuring Cup
  • Measuring spoons
  • Whisk or wooden spoon
  • Hand mixer
  • Rubber spatula
  • Large serrated knife
  • Cake leveler (optional)


  • 3/4 cup cocoa powder
  • 2 cups sugar
  • 1 3/4 cups All Purpose flour
  • 1 1/2 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1 cup boiling water or hot coffee (any flavor)


  • Preheat oven to 350 degrees
  • Spray cake pans with oil spray
  • Place a wax paper square on the bottom of each pan
  • Spray over the top of the wax paper with oil spray
  • In large mixing bowl, mix dry ingredients together with a whisk or wooden spoon.
  • Sift the dry ingredients mixture to get out all of the lumps. (optional)
  • In a separate bowl, add the milk, oil, eggs and vanilla extract.
  • Add the wet ingredients to the dry ingredients and stir together or mix on low speed until blended.  Then mix by hand for 2 minutes or on med-high speed for one minute scraping the edge of the bowl with a spatula as needed.
  • Slowly add one cup boiling water or hot coffee and mix until blended.
  • Batter will be very thin.
  • Pour batter evenly into pans.
  • Bake at 350 for 30 – 35 minutes for 2 pans, or 20 – 25 minutes for 3 pans.
  • Cakes will be done when toothpick inserted into the middle comes out clean.
  • Take out of oven and place on cooling rack(s).
  • Let cool for 20 minutes.
  • Then using a table knife, run it along the edges to loosen the cake from the sides of the pan.
  • Place a cooling rack or a plate upside down over the top of the cake and turn over, so that the cake and pan are now sitting on the plate or cooling rack upside down.
  • Carefully remove the pan.
  • Carefully remove the wax paper.
  • Let the cakes cool completely before leveling and frosting.

Prepare for frosting

  • Level the cakes using a large serrated knife or cake leveler.
Chocolate Buttercream Frosting

Things you’ll need

  • Stand or hand mixer
  • Medium or large mixing bowl
  • Medium sauce pan
  • Hand mixer
  • Rubber spatula
  • Metal spatula for frosting the cake


  • 6 oz. unsweetened baking chocolate
  • 1 1/3 cup butter, softened
  • 2 tsp. vanilla extract
  • 1/4 cup heavy cream
  • 8 cups powdered sugar (2 lbs)
  • 1 tbsp. corn syrup (optional)


  • On medium heat melt the unsweetened chocolate using a double boiler or a bowl over a pan of boiling water. When the water comes to a boil, turn it down to low until chocolate is completely melted.
  • Remove chocolate from heat and let it cool down to room temperature.
  • In mixing bowl, add softened butter.
  • Beat it until creamy.
  • While beating the mixture on medium speed, add vanilla extract.
  • Very slowly add cream.
  • Slowly add chocolate.
  • Very very slowly add powdered sugar. (While beating, and adding the powdered sugar, it will have a tendancy to throw a cloud of sugar in your face so be careful not to add it too fast.
  • Scrape the edges of the bowl with rubber spatula as needed.
  • Optional – You can add a tbsp. corn syrup and/or more cream, a tbsp. at a time if too thick. But be careful, a little goes a long way!

Frost your cakes and enjoy!!

Filed under: Cake & Frosting Recipes